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Hummus

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Literary thoughts on Hummus:

“My fatal flaw is hubris.”
“The brown stuff they spread on veggie sandwiches?”
“No, seaweed brain. That’s hummus. Hubris is worse.”
“What could be worse than hummus?”
– Rick Riordan, The Sea Monsters

Unlike Percy Jackson from The Sea Monsters, I personally love hummus, and veggie sandwiches.

I went to Israel two years ago and discovered that it was not the land of milk and honey that Biblical PR had led me to believe… it is the land of chickpeas, and the children of chickpeas, falafel and hummus.

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Yum. This was no deli board dip for vegetables. The hummus in Israel is a main attraction, somehow both more simple (they don’t do the “garlic lovin’ ” or “roasted red pepper” or “lemon coriander” flavored or altered styles we eat) and yet substantially more delicious.

So I ate hummus for lunch with pita, hummus for dinner as a side dish, and hummus for breakfast, because, hey! Why not?

But after so much joy, when I came home, I suffered. Hummus wasn’t the same. How could I ever be satisfied with the packaged brands of my youth?

So put down the plastic tub and consider making your own hummus, because I want to show you a whole new world.

I won’t claim I’ve listed the perfect hummus recipe below, oh no! this is only a formula for you to make your own. Go forth my favorite cooks and spread the word, we don’t have to be satisfied with store bought hummus anymore!

Hummus

1 cup. chickpeas (extra points if you’ve started with dry chickpeas and cooked them yourself)

3 tablespoons tahini

juice of 1 lemon

2 tbs. water (with the possibility of adding more for a thinner and creamier hummus)

½  -1 tsp. salt (taste taste taste!)

½ tsp ground cumin

1 clove garlic or ½ tsp. crushed garlic (optional roasting until golden, or add raw)

2 tbs. extra virgin olive oil

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Blend the ingredient together until the hummus reaches an incredibly smooth consistency. I’d let the blender or mixer run for at least two minutes.

Serve sprinkled with paprika and drizzled with olive oil

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