I used to hate chickpeas but then a Lebanese friend of mine made me this dish without telling me what the main ingredient was and I instantly fell in love with it; from then on I gave chickpeas another chance and couldn’t believe what I had been missing.
Hummus, like many dishes from that part of the world, is disputed in origin and many different countries claim it as theirs from Lebanon to Israel to Greece but the way I see it instead of fighting over who invented it first, they should instead embrace the similarities between the cultures and forget their differences. This is the same story with baklava (Greek) & baklawa (Arabic); dolmadakia (Greek) & waraq 3nab (Arabic); gyros (Greek) & Shawarma (Arabic) etc.
Make hummus not war.
Hummus in Arabic literally means chickpeas and this is the main ingredient in this simple yet delicious mezze. You can make it with fresh chickpeas but I normally use cooked chickpeas from a jar because boiling them is quite a hassle as you need to soak first and then boil. Forget that, gimme the jar!
1 jar (500g) cooked chickpeas, washed and drained
1 garlic clove
1 Tbsp tahinah (or tahini if brought in a Greek shop)
3 Tbsp. olive oil (can use more or less depending on your desired consistency)
½ lemon, juice
1 tsp. salt
1 tsp. cumin powder
2 tsp. hot pimenton powder (or paprika)
1 Place garlic, salt, chickpeas, tahinah, olive oil, lemon juice and cumin in a food processor and whizz until it becomes a paste. Check consistency and seasoning and adjust to your personal taste. If you like it less thick you can also add some water.
2 Place in a serving dish and create a swirl pattern using the back of a spoon. Top with extra olive oil and sprinkle generously with hot pimenton.
3 Tear up some khubz lubnaani (lebanese bread) or any other bread you prefer and get stuck in!