I don't understand why people buy packages of pre-made hummus. It may be one of the easiest things in the world to make. I've been getting good results from this recipe for years. The "hardest" part about it is squeezing the lemons.
Palestinians and other peoples of the eastern Mediterranean have been eating hummus for breakfast for millennia. To take it a step further in authenticity, spice it up with za'atar. There are few better ways to start the day.
Since the chickpeas I used were cooked in a cocido madrileño, today's batch is not halal, nor kosher, nor vegan. But it is delicious. (And if you don't have cooked chickpeas readily available, canned will serve just fine.)
The olives and tahini come from Al-Ahram market at 630 Forest Avenue.
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