Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Finger food
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

Easy homemade hummus with South African chakalaka spice – inspired by the 2013 McCormick Flavour Forecast

by Jeanne Horak on December 6, 2012 4 Comments in Recipes - gluten-free, Recipes - pulses, Recipes - vegan

Chakalaka spiced hummus

Back in 2009 when I was writing a bi-weekly column for the Food24 website, I wrote a piece called The Shock of the New, all about a document called the Flavour Forecast brought out annually by American spice company McCormick (known as the ubiquitous Schwartz spices here in the UK). The Flavour Forecast is the result of a year of culinary exploration, data discovery, and insight development by an international group of McCormick experts, including chefs, sensory scientists, trend trackers and food technologists.  The objective is to  identify the trends and flavours in food and cooking worldwide, and then to hold a global to pool their insights and establish a limited number of global themes which seem to be emerging in locations as diverse as Asia, Australia, Europe, Africa, Latin America and North America. Back in 2009. I found some of the trendy flavour combination listed to be less-than-earth-shattering (strawberries and balsamic vinegar); others were already familiar to South African palates, if not the rest of the world (apricot and saffron); and yet others just downright wrong (eel ice-cream).  But what I did not guess that I would be asked to help announce the Flavour Forecasts’ release a couple of years later.

 

Chakalaka spice

 

Today, 6 December 2012, marks the release of the McCormick 2013 Flavour Forecast in the USA, presumably to some culinary fanfare, and once again the team has put together a shortlist of globally identified food trends.  For 2013, these are:

 

NO APOLOGIES NECESSARY Diving headfirst into sumptuous flavors to enjoy the gratification of a momentary escape
PERSONALLY HANDCRAFTED A hands-on approach to showcasing the very best of ourselves
EMPOWERED EATING Creating health and wellness harmony through a highly personalized, flexible approach
HIDDEN POTENTIAL A waste-not mentality, uncovering the fullest flavors from every last part of the ingredient
GLOBAL MY WAY Discovering the unlimited flavor possibilities of global ingredients, beyond traditional roles in “ethnic” cuisines

 

To accompany this, there are also some intriguing recipes which they have developed in line with each of these broad trends: apple sage tarte tatin; rosemary-smoked tomato jam with poached eggs; Chinese dumplings with dukkah sauce; or baked Brie with cajeta, fruit and nuts.

I debated whether to make one of the recipes provided, or whether to simply take my inspiration from the broad themes identified.  I have been an adherent of the “Hidden Potential” trend for ages, living by the motto of waste not want not and going so far as to lug back big bags of woody asparagus  ends from Somerset to make a creamy asparagus soup; or slow-cooking odd cuts like oxtail to make a delicious oxtail stew.  But in the end I decided to go with the theme of Global, My Way – because I have been an adherent of this for the longest time, starting with my very first post of boerewors and butternut risotto which fused South African ingredients with Italian cuisine.  This time round, I took the classic middle-Eastern chickpea dip hummus and spiced it up with a unique South African spice blend called chakalaka.  The spice is used to season the eponymous chakalaka relish, consisting of tomatoes, peppers and beans and it consists of a blend of dried peppersm chillies and other spices – in fact, when you open the packet it smells like slicing into a tart green pepper! The end result was revelatory, firstly because once you make your own hummus you will never want the store-bought variety again; and secondly because the spicy kick of the chakalaka really lifts the flavour of the hummus to new delectable heights.  I served it with tender seared lamb steaks to groans of pleasure from my husband.  Global, my way; delicious in every way.

 

DISCLOSURE:  This post was sponsored by McCormick Flavour Forecast but the recipe, images  and all opinions are my own. 

 

Chakalaka hummus with lamb

 

4.5 from 2 reviews
Easy Hummus with South African chakalaka spice - inspired by the McCormick Flavour Forecast
 
Print
Prep time
10 mins
Total time
10 mins
 
Chakalaka spice is a spicy bell pepper and chilli pepper dried spice from South Africa. You can substitute a local spice blend if you cannot get hold of it where you are.
Author: Jeanne Horak-Druiff
Recipe type: Dip
Cuisine: Fusion
Serves: about 400ml
Ingredients
  • 1x400g tin chickpeas
  • 125ml of the liquid drained from the tin of chickpeas
  • 4 tsp lemon juice
  • 2 cloves garlic, crushed
  • 1.5 tsp tahini
  • ¼ tsp
  • Robertsons chakalaka spice
  • (or substitute a similar local spice)
Instructions
  1. Drain the chickpeas but reserve the liquid.
  2. Place the drained chickpeas, garlic, lemon juice, tahini and chakalaka spice in a blender, then add 125ml of the reserved chickpea liquid. Pulse until the desired consistency has been reached (I like to leave a few larger bits in mine, rather than processing it to a totally smooth paste).  Check for seasoning and add salt or more chakalaka spice as desired.
Wordpress Recipe Plugin by EasyRecipe
3.1.09

 

Don’t forget to enter my giveaway this week – you could stand the chance to win a box of Bluebasil brownies – the best gourmet brownies I have ever tasted with flavours like Rudolph Rumnut and Chocwork Orange! Closes midnight on 11 December.

More deliciousness for you!

  • Creamy chickpea, spinach and zucchini curryCreamy chickpea, spinach and zucchini curry
  • Red lentil soup with harissa croutonsRed lentil soup with harissa croutons
  • Cumin and caraway honey-roast carrotsCumin and caraway honey-roast carrots
  • Dutch split pea soup (erwtensoep or snert)Dutch split pea soup (erwtensoep or snert)

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Chocolate orange trifle in a glass – and a Bluebasil brownie giveaway [closed]
Saturday Snapshots #224 »

Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Mardi (eat. live. travel. write.) says

    December 6, 2012 at 4:49 pm

    This hummus looks amazing – I love the idea of Global YOUR way – it’s a great concept and a trend that I definitely stand behind as well!

    Reply
  2. Sylvie @ Gourmande in the Kitchen says

    December 7, 2012 at 3:39 am

    Now you have me curious, I’ve never heard of chakalaka spice mix before but I’ll have to look for it.

    Reply
  3. Michelle @ Greedy Gourmet says

    December 7, 2012 at 11:04 am

    I didn’t know Chakalaka powder was available either! Like the idea of mixing it with the hummus.

    Reply
  4. Ren Behan says

    December 7, 2012 at 6:11 pm

    Such an interesting forecast, I’m particularly interested in the Global My Way forecast -Discovering the unlimited flavor possibilities of global ingredients, beyond traditional roles in “ethnic” cuisines…lovely recipe, too x

    Reply
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

Featured on

Recently on Cooksister

  • Caractère restaurant
  • Champagne brunch at St Pancras Brasserie
  • Saturday Snapshots #317
  • 10 things you need to eat and drink in Grenada
  • Saturday Snapshots #316
  • Caramelised blood orange, halloumi and pistachio salad
  • Saturday Snapshots #315
  • Olive Tree, Bath (REVIEW)

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Gem squash central - how to find them, how to grow them, how to eat them!
Roosterkoek - a South African braai essential
Easy chicken, broccoli and mustard bake
Gem squash with a cheesy spicy creamed sweetcorn filling
Oxtail and red wine potjie

Also available on

Load More...Follow on Instagram

Cooksister

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

See my Recipes at Feastie

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Blood-orange-halloumi-salad-title
Lentil-squash-feta-Casserole
lamb-pulao-title
Blood-Orange-Cake-Title
Rhubarb-strawberry-Galette-1
Quinoa-Bowl-title
Miso-Aubergine- TItle © J Horak-Druiff 2016
Spaghetti-Squas-Bake-1

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2019 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy