Hummus met ’n Griekse slaai-bolaag / Hummus loaded with Greek salad
Hummus (of hoemoes gespel en as ‘goemoes’ uitgespreek) is ’n bekende Griekse kekerertjie-‘patee’. Die veelsydige en gesonde bykomstigheid is ewe lekker op warm repe geroosterde pitabrood, as ’n doopsous met groente, koue frikkadelle of hoendervleis. Jy kan dit selfs op ‘n toebroodjie gebruik – heerlik met tamatie, slaaiblare en komkommer of ‘n koue stukkie lamsvleis. Hummus is deesdae baie gewild en oral in supermarkte beskikbaar, maar ‘n bakkie tuisgemaakte hummus bly ‘n wenner!
This well-known, yet simple Middle Eastern chickpea condiment is super versatile and really healthy – definitely more than just a dip for veggies. A good dollop of this oh-so-creamy, thick spread is divine on warm strips of pita, ciabatta or wholewheat toast. It’s typically combined with lamb or falafels in a pita or wrap, with fresh ingredients like cucumber, shredded cabbage and tomato. Serve it as a dip with veggie sticks, meat balls, chicken strips or as an alternative for butter on any sandwich. Swirl a thick ‘puddle’ of hummus in a flat bowl and garnish with a good glug of fragrant olive oil and a grind of pepper, or with this simple Greek salad as a delicious topping. Be creative and add some ground cumin, ordinary or smoked paprika or even a dash of chilli to taste, when blending the hummus. Do try the sundried tomato version of this recipe as well.
Resep (Afrikaans)
Hummus met ’n Griekse slaai-bolaag
Maak ongeveer 500 ml hummus
Bestanddele
Hummus
1 x 420 g blikkie kekerertjies, gedreineer, maar behou die vloeistof
150 ml tahini (sien wenke)
2 klein knoffelhuisies, gekneus
100 ml vars suurlemoensap
15 ml (1 e) fyngerasperde suurlemoenskil
60 ml (¼ k) olyfolie
sout en peper na smaak
Slaai
30 ml (2 e) olyfolie
15 ml (1 e) wit- of rooiwynasyn, of selfs appelasyn vir ’n delikater geur
5 ml (1 t) gekapte vars origanum
200 g baba-tamaties, in die lengte gehalveer of in kwarte gesny
¼ komkommer, in blokkies gesny
10-15 olywe, ontpit en in blokkies of wiggies gesny
vars origanum, fyngerasperde suurlemoenskil en swartpeper vir garnering
Metode
- Hummus: Plaas die kekerertjies saam met die tahini, knoffel, suurlemoensap en -skil, olie en 75-100 ml van die behoue kekerertjie-vloeistof in ’n voedselverwerker. Meng tot ’n gladde mengsel. Of druk die bestanddele met ’n vurk fyn – dit sal ’n growwer tekstuur lewer. Of verpulp met ’n stokmenger.
- Voeg meer van die behoue vloeistof soos nodig by, om ’n gladde mengsel te kry. Geur na smaak met nog suurlemoensap en -skil, sout en pepper. Meng deur, skep in ’n opdienbakkie, bedek en hou in die yskas totdat dit bedien gaan word.
- Slaai: Meng die olie, asyn en origanum in ’n bakkie saam.
- Meng die tamaties, komkommer en olywe in ’n mengbak saam. Skink die olie-mengsel oor, geur met peper en meng deur.
- Skep die hummus in ’n opdienbord of vlak bak en versprei met die agterkant van ’n lepel of spatula in ’n dik laag. Skep die slaaimengsel met van die slaaisous, in ’n breë strook oor die hummus. Garneer met die ekstra origanum, suurlemoenskil en ’n lekker draai peper.
- Bedien as ’n peuselhappie of voorgereg saam met platbroodjies (flat breads) of op enige van die voorgestelde maniere hier bo.
Wenke
- Hou enige orige hummus in ’n lugdigte houer, in die yskas, en gebruik binne 2 dae.
- Tahini is ’n sesamsaadpasta en in groot supermarkte, gesondheidswinkels en sekere delis beskikbaar. As jy sukkel om tahini te kry, vervang dit met 150 ml geroosterde sonneblomsade en verpulp met die kekertijes, soos aangedui.
- Gepiekelde kappertjiesaad (capers) is ‘n gewilde bestanddeel in Griekse kos. Halveer ‘n paar kappertjies of gebruik dit heel, en roer by die tamaties en komkommer in die slaai.
- Vries orige kekerertjie-vloeistof en gebruik as aftreksel in ’n sop, bredie of eenpotgereg.
Recipe (English)
Hummus loaded with Greek salad
Serves 8 as a starter or snack (Makes about 500 ml of hummus)
Ingredients
Hummus
1 x 420 g tin chickpeas, drained but keep the liquid
150 ml tahini (see tips)
2 small cloves of garlic, crushed
100 ml fresh lemon juice
15 ml (1 tbsp) finely grated lemon rind
60 ml (¼ cup) olive oil
salt and pepper to taste
Salad
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) white or red wine vinegar, or even apple cider vinegar for a more delicate flavour
5 ml (1 tsp) chopped fresh origanum
200 g rosa or exotic tomatoes, halved lengthwise
¼ cucumber, cubed
10-15 olives, pitted and cubed or cut in wedges
fresh origanum, finely grated lemon rind and pepper for garnish
Method
- Hummus: Place chickpeas in a food processor with the tahini, garlic, lemon juice and rind, oil and 75-100 ml of the reserved liquid and blend until smooth. Alternatively, it can be crushed with a fork for a rustic texture or blended with a stick blender.
- Add more of the reserved liquid, if necessary, until the mixture is the desired consistency, depending on how you plan to use it. Season to taste with more lemon juice, rind, salt and pepper. Mix through again and spoon into a bowl. Cover and refrigerate until ready to serve.
- Salad: Mix the oil, vinegar and origanum together in a small bowl.
- Mix the tomatoes, cucumber and olives together in a mixing bowl and pour the oil mixture over. Toss to combine and season with pepper.
- Spoon the hummus onto a serving platter or flat bowl and spread evenly in a thick layer. Spoon the salad mixture with some of the dressing, in a line over the middle of the hummus. Garnish with origanum, lemon rind and a good grind of pepper.
- Serve as a snack or starter with toasted pita breads, flat breads or as part of a harvest table.
Tips
- Keep any remaining hummus in an airtight container and use within 2 days.
- Tahini is available in large supermarkets, health shops and some delis, but if you struggle to find it, replace it with 150 ml roasted sunflower seeds and blend as indicated.
- Capers are often used in Greek cuisine. Cut a few capers or use them as is, as part of the tomato and cucumber salad.
- Freeze any leftover chickpea liquid and use as stock for a soup, stew, or a one-pot meal.
