A bit of history
One of the most controversial dishes of the Middle East. Several countries claim its paternity, Palestine, Lebanon, Syria, Egypt. Add to these Israel (here spelled khommos), but most Israeli chefs will quickly admit Palestinian paternity. My recipe comes from my native Jaffa.
I stay as close to tradition as possible, although I have added my personal touch. The quality of the ingredients is paramount: Fresh garlic (it’s the season). 2 lemons from the garden. 200 grams of dried chickpeas large caliber. The indispensable tahini (sesame paste). Salt
Method:
1- Soak the chickpeas in plenty of water for 48 hours, changing the water 2 or 3 times.
2- Cook for about 2 hours in salted water added with a little baking soda, until tender to the touch. Reserve a handful of chickpeas for the plate.
3- Put the chickpeas in a food processor with 2 tablespoons of tahini, 2-3 cloves of garlic and the juice of 2 lemons, which you add little by little to adjust to your taste. Salt. Add a little cooking water from the chickpeas if the mixture is too thick.
That’s it! Easy, right?
Wait a minute!! Wait for my secrets (because I did not invent hummus): Grate the lemon zest you add with a tablespoon of sugar into the hummus and blend again.
Present on a flat plate, with some chickpeas and a light dusting of sweet paprika. You are only allowed to use my secrets if you drown the dish with this delicious Haute Provence olive oil whose fruitiness flatters my hummus so much. It is part of the recipe.