It seemed that everyone I knew was making homemade hummus except for me. I wasn’t buying store bought hummus either, I just seemed to be depriving myself of this delicacy at home for no reason. So of course, at some point, I had to make it.
Before showing the hummus recipe, let’s check off points from my food bucket list. Last year I had completely forgotten about the existence of this list, because I was feeling a bit bleak, and as a side effect the food bucket list was far away from my thoughts. After a look at the list and with no photographic evidence for most things, I swear that I can tick off a few things:
- I made a crumble. It was a strawberry crumble.
- I made a beautiful marble cake.
- I made cakes and cupcakes with icing, like this carrot cake for example.
- I’m now comfortable making my own pastry. I still can’t make it look pretty and crackless so that no juices ooze out, but I’ll get there. Besides, my friend Darya recently gave me a free-form pastry making class, so I shall be putting my newfound techniques into practice.
- I made hummus. The evidence is this post.
- I ate at Bar Tomás in Barcelona, one more time. The patatas bravas there are the best in Barcelona.
- I had picnics in the countryside, in the French countryside.
- I tried a red velvet cake just to see what all the fuss is about, and I honestly still don’t know what all the fuss is about
At the end it seems that I wasn’t so hopeless with regards to doing things from my food bucket list after all. What food goals did you achieve last year?
Some years ago I went on a work trip to Beirut, Lebanon. Our client was lovely and hospitable. After picking us up from the airport, he took us out to lunch. He ordered a mezze, an amazing array of never-ending variety of local dishes, hummus included.
Us lot from Spain were holding the pita bread in one hand while trying to delicately spread hummus on it with a knife with the other hand. Our client laughed and told us that was not the way to do it. He made a demonstration: just fold a bit of pita bread and directly scoop up some hummus with it. Eat it directly like that. So much easier. Since then, that’s how I eat hummus.
1 1/2 cups dry chickpeas
2 cloves garlic (or just 1 if they’re very big)
3 tablespoons lemon juice
1 teaspoon crushed cumin
extra virgin olive oil
parsley or coriander leaves (optional)
Before Hummus Day, prepare the chickpeas by soaking overnight them in a big bowl will cold water. Remember that they will nearly double their size as they rehydrate, so make sure the bowl will support that.
On Hummus Day, place the chickpeas into a large pot with water. Bring to boil for about one hour or until the chickpeas become soft. Drain the chickpeas and allow them to cool. If you are impatient you may rinse them with cold water to cool them down faster. Separate a few chickpeas to decorate the hummus later.
Peel the garlic. Remove the inner core to avoid the garlicky flavour being too strong and long lasting. Crush the garlic.
Place the chickpeas in a food processor along with the tahini, crushed garlic, lemon juice, 4 tablespoons extra virgin olive oil, crushed cumin and salt. Blend until smooth. If it’s too pasty, add a bit of water.
Once the mixture is more or less smooth, add into a serving bowl. Sprinkle some paprika and drizzle some more extra virgin olive oil on top. Decorate with a few chickpeas and parsley or coriander leaves.