The worst is over: hummus is back on our shelves. After a brief period of the product recall that sent all the hummus meme Facebook pages aflutter, we can indulge in the nation’s favourite study snack once more.
After complaints of a metallic taste, several UK supermarkets had to remove their hummus selection from the shelves. This was because most of the nations’ hummus is made by the same international food manufacturer Bakkavor. Bakkavor produces hummus on an industrial scale for many supermarkets, including Tesco, Sainsbury’s, and Marks and Spenser’s, who then sell it under their own brand. The company admitted that one batch, made with imported chickpeas, was found to have ‘taste issues’, but stressed it was only a quality problem, insisting that there were no food safety issues with the batch in question.
The demand for hummus was all over social media. Multiple tweets lamenting the lack of the dip, often including pictures of barren shelves, quickly appeared. A survey in 2013 reported that Britain was the hummus capital of Europe, with 41% of people having pots in the fridge, and going through £60 million worth of hummus every year.
The popularity of hummus can also be seen at Glasgow University. The ‘Glasgow Uni Hummus Society’ was formed earlier this year, quickly receiving over 570 likes on their Facebook page. Of the hummus shortage, they stated, ‘We are very sad to see everyone’s favourite condiment missing from the shelves,’ emphasizing that, ‘this is a tough time for everyone, but where there is a love for hummus, there is a way to make things bright again.’
Luckily, the shortage was short lived, with hummus returning to shelves on Friday 28th of April, just 5 days after the initial shortage started. Sainsburys’ announced the end of the crisis with a Facebook post saying ‘Houmissed me?’
During the shortage Sainburys’ encouraged their customers to make their own hummus. One branch even posted a recipe by their empty hummus range. We’ve decided to follow their lead and share our own recipe just in case the dreaded hummus crisis returns.
Roasted Red Pepper Hummus
- One red pepper
- One can of chickpeas
- Tablespoon of olive oil
- Teaspoon of ground cumin
- Juice from half a lemon
- 2 garlic cloves
- Salt and pepper to taste
- Crushed chilli flakes (optional)
- Preheat oven to 260°C
- Chop the red pepper and one garlic clove, and roast them in the oven for about 7 – 10 minutes
- Once roasted, leave them to cool for another 10 minutes
- Drain and rinse the chickpeas and put them in a blender with the oil, lemon juice, cumin, peppers, and garlic, and blitz it up until smooth
- Add salt and pepper to taste, and if you like it a bit spicier add crushed chilli flakes
- Deposit into a ramekin or tub and eat away your stress