Down memory lane in London’s Soho. 1978, unmarried, pregnant, I saw a poster in a funky vegetarian cafe’s noticeboard that changed my life.
Starving at 2pm on Wardour Street I found my dream eaterie, Hummus Bros. If you love hummus and in London, you have to go.
Hummus Bros serve each dish (see pic) with a free and unexpected egg, a choice of rye bread (from Fresh and Wild) instead of the traditional pita bread, chilli relish, extra lemon juice and if that wasn’t enough love, a complimentary glass of mint tea made with the fresh herb.
One of my top fave foods, hummus is both comforting and nourishing. It packs protein by combining plant foods. Two different plant groups roughly equals one complete protein, and hummus, with pita, offers three: chickpeas (bean), tahini (seed), and the pita bread (grain).
I yearn to tell you how to make hummus at home because it will be a lifelong friend. The cooked (high fibre, low-GI) chickpeas are mixed in a blender to a creamy gunk with olive oil, lemon juice, a bit of garlic and tahini – now that’s a convenience food I approve of. I also prize tinned organic chickpeas as a larder-friend. (So there, Delia.)
Cooking from scratch saves money and takes planning (beans need an overnight soak and one hour of cooking). This recipe explains it really well. I have never used yogurt, as it suggests. Must try.