Name: Lemon-Garlic Hummus
Ingredients: 2 cans chickpeas (, drained (reserve 1/4 cup whole for garnish)); 3 Tbsp lemon juice; 1 small palmful parsley; 2 cloves garlic; 1 tsp tahini (, or more to taste); 1/3 cup olive oil; salt

Makes 2+ cups

You know how you think you know something…. Like the earth is round. Or flowers bloom. Or hummus goes into a bowl? … only to have your vision shattered? Your dreams crushed?

Yeah. Turns out not everything is as it seems.

The earth is not perfectly round. It’s a “bumpy spheroid” according to Scientific American. And flowers don’t always bloom. Especially when it’s over 100F for well over a month. My crispy garden is testament to that. And hummus doesn’t go in a bowl. It goes on a plate. I learned that from the Israelis.

How’s that for blowing your mind?

Ingredients:

2 cans chickpeas, drained (reserve 1/4 cup whole chickpeas for garnish)
3 Tbsp lemon juice (about 1 lemon, juiced and strained)
parsley, small palmful – plus extra for garnish
2 cloves garlic
1 tsp tahini, or more to taste
1/3 cup olive oil
salt

Grilled pita bread, for dipping

Method:

First step, find a nice spot to make the hummus. Perhaps while perched in the middle of a chickpea field. Mmm. Imagine all the hummus you could make with these chickpeas…

Chickpea field in Lower Galilee, Israel. Photo by Eitan.

To make a happy plate of hummus quicker than a bowl of oatmeal, you just need a few ingredients. Don’t forget the garlic!

Put the chickpeas, parsley, garlic, lemon juice, tahini, salt, and olive oil in a food processor. Phew. I remembered the garlic.

Buzz until smooth, adding more olive oil if necessary. Give it a taste and see if the seasonings need adjusted. Garnish with extra parsley, olive oil, and chickpeas. (If you use the tip of a spoon to make swirly lines in the hummus, you can make a beautiful – and traditional – olive oil river).