A delicious adaption of standard hummus: the addition of anchovies adds a tasty salty kick.
It should be vaguely apparent to the regular reader that I like dips, really quite a
bit lot. What I do not like are most shop dips, expensive, laden with fats and oil and unnecessary ingredients (guacamole with added cream anyone?)
A homemade hummus is a thing of beauty, endlessly customise-able, far more affordable and better tasting than many shop bought alternatives.
Both beans and chickpeas are cheap, filled with protein and have a relatively mellow taste which makes them the ideal “filler” for more expensive or intensely flavoured ingredients. I usually buy dried beans and pulses, then soak and cook them myself before free freezing them, but also always keep a few tins handy too.
I was recently sent some goodies from the Vaucluse area of Provence, which included a packet of concentrated anchovy pate and herbes de Provence. I especially liked the anchovy pate which was fantastically smooth and deeply concentrated and intensely flavoured, perfect to flavour my beans in a hummus.
I served the resultant dip with a simple salad and delicious crispbreads from Peter’s Yard (a recent discovery and new favourite), which made a quick easy and healthy lunch.
In the absence of anchovy pate you could try using Patum Peperium (Gentlemen’s Relish) or “melt” a tin of anchovies gently in a frying pan and pass through a sieve to remove the bones. Use any sort of mildly flavoured beans. I freeze my lemon juice in ice cube trays so I always have fresh to hand in the freezer.
Hummus with a delicious twist: a salty kick of anchovy
- 1 tin beans (1 cup)drained and rinsed
- 60 g anchovy pâté (3 tbsp) to taste
- 1 tbs olive oil
- 1 tbs lemon juice
- 1/2 tsp herbes de Provence
- pepper to taste
- chives to garnish - optional
Put everything into the food processor and whizz until smooth. Add a little water if needed to thin.
Serve with crispbreads or crudities.
For more information about Provence and Vaucluse do visit their facebook page.
Thank you to the Vaucluse Tourist Board for my lovely ingredients.