Hummus
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The Tale of Hummus
Story updated
Hummus's exact origins are genuinely disputed, claimed by multiple countries across the Levant and Eastern Mediterranean, though chickpeas have been eaten in the region for thousands of years and a chickpea-and-tahini-type dish appears in medieval Arabic cookbooks. In Israel it has become a beloved everyday food shared across communities, though its national ownership remains a genuinely contested topic.
Ingredients
Scale:· 6 servings
- 2 cups cooked chickpeas
- 1/2 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic
- 1/2 tsp cumin
- 1/4 cup ice water
- Olive oil for serving
- Paprika and chopped parsley for garnish
- Salt to taste
Instructions
- 1Reserve a few whole chickpeas for garnish, then place the rest in a food processor with garlic and lemon juice.
- 2Blend until roughly broken down, then add tahini and cumin.
- 3With the processor running, slowly stream in ice water until the mixture becomes light and creamy.
- 4Season with salt to taste, adjusting lemon or tahini for balance.
- 5Spread the hummus onto a plate, creating a swirl or well in the center.
- 6Drizzle generously with olive oil and sprinkle with paprika and parsley.
- 7Top with the reserved whole chickpeas.
- 8Serve with warm pita bread or fresh vegetables.
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