…why, because it is a a transliteration of the arabic: حمّص (ḥimmaṣ) for chickpeas, and apparently because it is a borrowed arabic word, the romanized spellings of the word in English can be inconsistent .
I love dips, mezze, tapas type nibbles to peck at whilst preparing dinner or to have a gossip over with a G & T
when the girls come over. Served with some warm pitta breads to dunk in, this one always goes down a treat mainly cos it looks so brilliant, and tastes yummy with the earthy beetroot flavour.
And earthy this one was, as the beetroot was plucked straight out of the earth from our little vegetable patch. I boiled the beetroot with the skin on so that the colour didn’t bleed out into the water, this also keeps all of the nutrients inside the beetroot so you can benefit from the high amount of iron and vitamins that this root contains. I boiled it for around 30 minutes, until it was soft, then once cooked and cooled the skin was easy to remove.
400g can chickpeas , rinsed and drained
1 garlic clove, crushed
Juice of 1/2 a lemon
4 tbsp Olive oil + a little more to drizzle on top
1 tbsp tahini (sesame seed paste)
100g peeled and boiled beetroot
Pinch of black pepper
Handful of toasted pine nuts (optional)
Simply blitz all the ingredients bar the pine nuts in a food processor or using a hand blender, until smooth. If it appears too thick add a little more olive oil, (or water if you’re slightly conscious of your waistline!).
To serve simply spread into a dish, drizzle a little olive oil on top, sprinkle the toasted pine nuts, and dip away with warm pitta breads.