Continuing my journey to Lebanon.

HummusCan you tell this week has been largely influenced by Middle Eastern cuisine? Thanks for the inspiration, Nuba. What’s on today’s menu? Hummus.

Good for you guys, this is my last post on Lebanese cuisine for the week. Hooray, for new recipes!

So, hummus. Hummus is basically a spread or dip traditionally made with chick peas, garlic, olive oil, tahini, and lemon. Now, I’m seeing all kinds of hummus on the market – white bean, edamame, roasted red pepper, sweet yams… I’m so excited for all of this! Hummus is can be incredibly healthy for you — high in protein from the chick peas, antioxidant properties present from the raw garlic and good-for-you extra virgin olive oil. Yum?

Now, hummus is very easy and very simple to make. So…why on EARTH do restaurants keep fucking it up? Seriously. I’m sorry — I love the food that comes out of my restaurant and all but their hummus is just terrible. It’s gritty, too runny, and just plain boring. I like my hummus with a kick — always tons of garlic. So here’s my version of a classic hummus.
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What you’ll need:
– 1 cup dried chick peas (or 2 1/4 cups cooked/canned)
– 4 cloves garlic,
– 2 1/2 tbsp tahini
– 1/3 cup extra virgin olive oil
– 1/2 lemon, juice and pulp

What you’ll need to do:
1. Soak your chick peas in water overnight or for 3-4 hours.
2. Transfer the now reconstituted chick peas to a small pot and cover with water. Bring the heat up until it starts to boil and decrease the heat to low and simmer for 45 minutes or until cooked. Drain, rinse, and set aside.
3. Once the chick peas are adequately cooled down, transfer to a food processor along with the rest of the ingredients. Puree until smooth.
4. Serve with za’taar and pita. Makes 5 cups of hummus.

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