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?
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
Grilled pita bread, for dipping
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…
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).
Enjoy with a smile, a friend, and a secret.
- 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
- Put everything in a blender and pulse until smooth. Salt to taste.
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