Hungry: Eleven Ways To Make Hummus
When I first moved to Melbourne I took great pains to learn about the local food. I had been living in Canberra previously and a toasted sandwich at Caph’s or a bucket of chips from Woden KFC was about as fancy as I’d got. Melbourne was different. The shopping strips were dotted with kebabs. Well. Kebab SHOPS and if you headed north you’d find grocers from Italy, Greece, Turkey… even India! Gosh. So good.
I’d actually never eaten hummus until I moved here. I’d also never eaten falafel, gyros, smoky eggplant dip, Turkish bread, mee rebus, ikan bilis, Pad Thai, roti… the list goes on. Thank heavens I arrived because Melbourne was my food awakening. YES, I liked food a lot before I came here. YES, I cooked all the time, despite my tender age. But I’d previously lived in Canberra, Port Hedland and Hobart. We were a regular white middle-class family. We didn’t come into contact with amazing, diverse, packed-with-flavour food. Unless you count the lady that sold prawn crackers over her back fence in Port Hedland. But that’s not that fancy. Also my Mum had told me about hangis when were were living in WA, but we never got invited to one. Dang.
Today, as an homage to food diversity, I’m posting about hummus diversity. Not only is hummus a way of life in Australia now (unlike 25 years ago – for most people) but there are many ways to hummus. Let’s learn some of them. And tell me about when you woke up to food, if you have time?