I always feel I am making a sacred food when I make hummus. The ingredients are so earthy and have been around forever. You have chickpeas themselves: so full of nature and tasty. Then olive oil and tahini paste: they are also Biblical. Lemons echo the Mediterranean theme and you could see some cook from ancient times walking out to their lemon orchard to pick a few for this dish. And garlic; such a wonderful, soul-nourishing food. How can you question a dish with these evocative flavors?
Perhaps unconventionally I roast my garlic cloves. I just throw some in a pan with oil and put them in the oven for twenty minutes. I add a chili or two for spice.
The food processor is essential for this. Those chick peas don’t break down that easily. And it deals with my oily, sticky garlic cloves that are just a little caramelised too. Sometimes I add a little water to my chickpeas to get that beautiful smooth puree. It’s tricky getting the right balance of sesame and lemon juice, Sometimes I correct the balance three or four times. But the olive oil draws the whole thing together. Now I use the best olive oil I can get which for me means local. No imported rubbish with absurd claims for me. It’s usually Trader Joe’s or California Olive Farms’ Arbequena olive oil. It has a little bite to it. Pepper and salt too, of course.
It is wonderful to see the whole thing come together. The chick peas moistened with lemon juice and oil. The creamy texture from the tahini. It begins to look really good!
And how does it taste ? God-like!
I am making my hummus regularly so come and get it!