When I was working in Bloomsbury I would have lunch at Hummus Brothers most weeks. It would always be the same meal; Hummus topped with a chunky beef stew and served with a bowl of tabbouleh
Hummus Bros made the perfect hummus. They used dried, soaked chickpeas and cooked them until they were super soft, with the addition of bicarbonate of soda in the cooking water. They used only four ingredients: chickpeas, tahini, lemon and salt. I make hummus at home using the same method. We serve it with olive oil and a sprinkle of Baharat spice mix.
Hummus is a staple for us. We regularly consume it for breakfast or with lamb chops for lunch.
For me grilled lamb and Hummus is a perfect partnership.
