“To create the perfect craters you see in houmous served in Turkish restaurants dollop the dip in the centre of the plate, then use the back of the spoon to spread it around. Rest the spoon on top of the centre of the plate and twist the plate clockwise to create an even crater in the centre: it acts as the perfect moat for the drizzle of oil.”
-Frankie Unsworth, The New Art of Cooking
This is really just a tarted up version of humous (or houmous, or hummus, as some people spell it).
The best humous to buy
In a recent taste test (2019, by Tony Turnbull in The Times) Lidl, Aldi, and Asda all got four stars for their classic humous, while Waitrose scored three stars; and M&S and the Co-op, just two.
None scored more than three stars for ‘Moroccan-style’ humous. Waitrose was the winner of the red pepper humous category, with four stars.
Other ideas for spicing up your humous
- A brilliant idea from Hugh Fernley-Whittingstall’s Love Your Leftovers is to whizz up any leftover roast root vegetables you have and add them to your houmous.
- Another idea is to add some ground turmeric (about ½ tsp) and zest of half a lemon.
- Make a topping with a chopped preserved lemon, half a sliced cucumber, some toasted sesame seeds, sea salt and three tablespoons of olive oil.
- Try munchy seeds, sprinkled over.
Recipe for houmous with cumin and walnut oil
- 150g/5 oz smoked humous
- 2 tsp whole cumin seeds
- 2 tsp walnut oil
- Indonesian long pepper – few grinds
- You simply dry fry the cumin seeds and crush gently in a pestle and mortar.
- Serve the humous in a pretty bowl, spoon the oil over, grind over the pepper and scatter over the cumin seeds and voilá.