Houmust love me… and also this delicious houmus/hummus recipe, inspired by the musical Evita!
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Madonna has been pestering us to include one of her songs ever since we started this blog, so here goes, if only to stop the old dear from sexting us into submission. It was either this song or Material Grill.
You Must Love Me is a song written by Andrew Lloyd Webber and Tim Rice for the 1996 Madonna-starring film-version of Evita and was their first collaboration in absolutely yonks*, winning an Oscar and a Golden Globe for best song in 1997. Describing the rise of Eva Peron from poverty to fame and power, and originally a concept album, the stage version of Evita first opened in the late 1970s making stars of Elaine Paige and Patti LuPone in the West End and Broadway productions respectively. Elena Roger recreated the role in the 2006 West End revival, the first stage production in which You Must Love Me appeared, and again on Broadway in 2012. Madonna had long campaigned to play Eva, although her casting was controversial in Argentina lest “Santa Evita’s” reputation be tarnished by Madonna’s less-than-saintly notoriety…
*Note for our American fan(s), “yonks” is a British colloquial term meaning “a very long time”. It also rhymes very pleasingly with its British colloquial bed-fellow, “bonks”.
Deep in my heart, I’m concealing
Chips that I don’t want to share
Scared to confess, what I’m eating
Frightened you’ll dip away
You must love me, you must love me
You must love me
Houmus, or hummus, is not Argentinian in any shape or form, being a north-African chick-pea and tahini dip. However, it felt appropriate for this post, being a favourite of Madonna’s (I’m almost certain – and she is queen of crudités – or is that crudity? Let’s not start on double-dipping).
I’ve included white beans, along with the chickpeas, as these are a feature of Argentine cuisine as is the chimichurri – traditionally a fresh herb sauce served with meat but used here as a topping. I’m sure you must remember chimichurri from Georgina’s Chim Chimichurri recipe, so head over to that page and whip up a batch. I must confess I tweaked the recipe slightly, substituting lemon juice for the vinegar and omitting the garlic (there’s more than enough in the houmus!)
You could always use shop-bought houmus for this and just jazz(hand) it up with the topping (at the very least, a glug of extra virgin olive oil will cheer up the blandest of store-bought houmus). However, if you fancy making some of your own, follow the steps below. Granted, it may be unlikely that you happen to have tahini lying around your cupboard, so miss it out if you like and maybe increase some of the other flavours – but tahini (sesame seed paste) does give it that authentic taste.
My sister-in-law insists that the chickpeas should be slipped out of their outer skin for a better consistency. This took about the time it took my kids to watch an episode of Teen Titans, but I will leave it to your conscience as to whether you skip this step or not.
Either way, tip the drained and rinsed pulses into a food processor with the oil, lemon juice, tahini, salt and a small amount of garlic (would recommend you adjust the amount of garlic as you go!). Blend to a smooth (or chunky if preferred) consistency and adjust the flavours to your preference.
Top with the chimichurri, a dusting of paprika and, if needed, a drizzle more olive oil. Serve with your favourite dipping ingredients – crudités, toasted pitta etc… and strike a pose.