It’s hard to remember a time when hummus wasn’t a permanent fixture in Middle Eastern eateries and supermarket dip aisles. Understandable. We love the versatile Middle Eastern spread, with its savoury, garlicky or chocolatey goodness. Wait – chocolatey? Yes, you read right; dessert hummus, once only found as a creative oddity on a few food blogs (and in some of our dreams) is now officially a thing.
Even Nigella Lawson is on the dessert dip bandwagon:
US company Delighted By claim to make “The Original Dessert Hummus”, debuting their four ice creamery-inspired flavours at New York’s Fancy Food Show this month. Chocolate chip, snickerdoodle, brownie batter and orange-ginger hummus make up the range.
While tahini and chickpeas still form the base of Delighted By’s creations, they’ve replaced the garlic with organic Turbinado sugar and added creaminess with coconut milk, before loading it up with trimmings.
Given the company’s geographical locale, we’re not surprised they’ve taken their hummus to these sugary heights – in fact, the flavours remind us of a Ben & Jerry’s freezer (they also happen to be gluten-free and vegan). It begs the question: what will dessert hummus look like once it lands on our shores?
“I've made some choc hazelnut hummus in the past using a base mix of tahini and halva blended with chickpeas,” tells Colin Wilson, executive chef at Oasis Bakery in Murrumbeena and Mornington, Victoria. “Then I added Nutella or chocolate hazelnut ganache and some crushed hazelnuts. It's delicious.”
Famous for their rich shawarmas, Oasis also makes 100s of kilograms of hummus each week. Wilson thinks the branch out into dessert dips - their range will be available in the next few months - is a natural progression and is currently at work on several sweeter versions.
Turkish delight, Dulce de Leche, orange blossom and pomegranate are other flavours Wilson has in the pipeline. As for his take on how to best enjoy the sweet hummus?
“They are great as an indulgent dip or just eaten with a spoon – just ask my wife!” he says.
The name charoset comes from the Hebrew word cheres, meaning clay. The cinnamon-spiked spread’s red-brown colour and paste-like texture symbolises the mortar the Jews used during their enslavement in Egypt.
The tomato originated from South America, where the Spanish colonials were among the first people to use the fruit as a food in the 16th century. In Argentina, the harvest period is November to May, which is the time to make this jam to enjoy with toast for breakfast. It will keep for up to one year in sterilised jars, but once open, it only keeps for up to one month.