Season 2 Episode 4 Hummus: The Splendour and the Taste

This week co-host Rich Bowden reads from an article of his entitled Hummus: The Splendour and the Taste. It's an exploration of the history and health-giving properties of the dish (and the humble chickpea) and the author's own introduction to hummus after marrying into a Lebanese family. So sit back, grab a cool drink and some Lebanese bread and hummus and enjoy the show! Highlights 0.40 Reading of Hummus: The Splendour and the Taste 1.33 Plato and Socrates and hummus. 1.40 Host Rich Bowden's experience of hummus after marrying into a Lebanese family. 2.50 Nutritious benefits of hummus/chickpeas. 4.30 Author's mother-in-law's traditional hummus recipe. Sally's traditional hummus recipe Soak 2 cups dried chickpeas in water for 24 hours, until soft. (If using canned chickpeas, skip this step) Drain and rinse. Boil in fresh water until soft and mushy. Drain but keep excess liquid for later use. Place in food processor with: 3 to 4 cloves of garlic, a dash of lemon juice and a pinch of salt and 3 tablespoons of tahini (sesame) paste. Mix until the paste becomes something between thick and thin. If too thick, add a little of the reserved liquid to thin out if necessary. When fully mixed, transfer to a large, flat serving dish. Top with an excellent olive oil, then sprinkle with sweet paprika. Serve with slices of avocado for that added touch!

You can listen to Season 2 Episode 4 Hummus: The Splendour and the Taste online on Radio and Podcast. Open the player on this page to stream the available audio.

Season 2 Episode 4 Hummus: The Splendour and the Taste is an episode from The Real Food Chain- wholefoods with an Australian Accent by Jon Moore.

This episode is 05:47 long.

This episode was published on Nov 21, 2017.

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