Having grown up eating chickpeas (hummus in Arabic) mashed with garlic, lemon juice and the all-important sesame paste (Tahini or Tahina) on a regular basis it was really interesting seeing how this dip took off in the last 10 years or so. It’s everywhere now, on every other restaurant/pub/diner/health food restaurant’s menu. This is both a blessing and a curse. When done well it is so damn delicious and satisfying. More often than not it is garbage. Sold in tubs at the store or from that crappy brand ubiquitous in every grocery store (I’m talking about Sabra) it’s a sad imitation of what it should really taste like.
At best you find it to be edible and at worst it is a crusted over, chalky paste of little flavor besides the citric acid that manufacturers dose it with instead of real lemon juice.
What’s worse (ok, maybe not worse, but still irks me) is how the name became synonymous with almost ANY dip that is not guacamole or sour cream-onion! We have everything from beets to black beans to lentils to peas and even chocolate going into the food processor and emerging as “hummus”. Seriously? What if we go ahead and blend some cauliflower with cilantro and call it “cauliflower guacamole”? Again, the word Hummus does not mean “shitty dip”. It literally means chickpeas. So if your dip -as delicious or crappy it might be- does not have chickpeas it is not hummus.
Now really, what is more annoying is that people go and buy the mediocre to horrible product instead of making it themselves at home. It is probably one of the most simple, easiest fool-proof things you can prepare at home and can be done in 10 minutes if you use canned chickpeas. It is also light years better than anything you can buy. I love my recipe below so start with that. However, some people might like more or less lemon juice. You like a little garlic? Add it a mashed clove and see. My brother includes no garlic (I used to think he was crazy until I omitted as well. I’m with him now!). Hate cumin? Get rid of it. The constants have to be the chickpeas, lemon juice and good tahini.
Tahini used to be a bit trickier to find and you had to go to a middle eastern grocery store for it. Now though, I see it everywhere, from my local grocery chain here in Texas to Whole Foods. I like a Lebanese brand called “Al-Wadi” that I buy locally in Houston. See what brands you can find locally or just get it online. Make sure it only contains sesame in it and it is not made from toasted sesame. The toasted sesame ones will give it a much stronger and overpowering taste. Either way stir the paste in the jar really good before using it because it does settle and separate.
Other than chips, pita chips, celery sticks…what can you serve this lovely creamy dip with? A traditional way is alongside grilled kebabs, especially Kafta kebabs. I’ll be posting a recipe for that soon as well. Feel free to add toppings to it and make a meal out of it. A traditional topping is minced lamb, onions and pine nuts browned in plenty of butter and drizzled on top while still sizzling.
Hummus bil Tahini
- 1 can chickpeas, 29 – 30 oz.
- 150 gr Tahini
- 1 large garlic clove, about 6 gr, minced. (Optional, I do NOT use it)
- 1 tsp Cumin
- ¼ Cup water
- ½ Cup lemon juice, or more
- Salt to taste
Blend in in a food processor till very very smooth and creamy. Just when you think it is smooth enough, scrape the sides and process it some more. Total time of processing should be around 8 minutes. Taste and season with salt and more lemon juice if needed. Serve it drizzled with good olive oil and garnished with hot or sweet paprika.