KARACHI: Hummus is one of the most popular Middle Eastern cuisines favored in many parts of the world, and Pakistan is no exception. According to recipe developer and food stylist Muhammad Asim Rasheed, the dish is “a basic part of Arabic cuisine” that can be prepared easily at home.
Also spelled as hommus or houmous, the dish is basically a paste or puree of chickpeas blended with garlic, lemon, olive oil and tahini (sesame seed paste). According to Rasheed, Hummus is a meal in itself as it contains both protein and fat.
Muslims in Pakistan and around the world abstain from food and drink from dawn till sunset during the holy month of Ramadan. Pakistanis spend Ramadan preparing special food items to consume at both Sehri [early morning meal before fast begins] and Iftar [the fast-breaking evening meal.]
Hummus is a popular snack during the holy month and according to Rasheed, can also be served in Sehri.
“Hummus is a basic part of Arabic cuisine,” Rasheed told Arab News, adding that the dish traces its origins to ancient Egypt. “It is a versatile dip that can be paired with fried items, added in layering of shawarma and with pita as a complete meal in itself.”
Rasheed said chickpeas are also an easily available food item, making Hummus a cost-effective, affordable dish for everyone.
“One can also consume it in Sehri with paratha [flatbread],” he said.
Rasheed said originally, Hummus was made with Fava Beans (a flowering plant in the pea and bean family, Fabaceae). However, over the course of many years, chickpeas replaced beans as the dish’s ingredient, given that they were easily available in every part of the world.
Hummus is a favorite food item in Saudi Arabia, UAE, Turkiye, Egypt, Lebanon and Israel, he added.
Rasheed shared four easy steps to prepare homemade Hummus. The first step involves boiling a bowl of chickpeas. After that is done, one should wait for it to cool down before blending it.
“Blend the chickpeas in a food processor and for finer texture, add two to three ice cubes [to the mix],” he said.
The next step involves adding a clove of garlic and one-fourth of a cup of tahini paste, Rasheed said, adding that if the mixture is a thick one, one should add olive oil to it.
“Add salt, lemon juice and a bit of lemon zest (grated) to add freshness to the dip,” Rasheed shared. “To serve Hummus, sprinkle sumac powder, a traditional Arabic spice, and olive oil.”
Rasheed said Hummus is usually served cold and is generally consumed with pita bread. However, he said people use it also as a dip, separately or with shawarma (another dish that comprises meat slices stacked in an inverted cone, and roasted on a vertical rotisserie.)
“Pickles are served as sidelines [with Hummus] including olives, onion pickles, garlic pickles and other items,” he said, adding that the complete meal offers protein, fat and flavors, all in one.
