The Global Table, Week 1: Hummus, the Unifying and Diversifying Dish

Unifying Around Food 

Hummus often comes
surrounded with pita bread.
Image Credit: jeffreyw

History may overlook the role of food, but motherwit doesn't. Nor do those who work for change one relationship at a time.

While politicians argue about land and human rights in Israel and Palestine, a local restaurant proposes a practical solution. Hummus Bar, a restaurant in Netanya, Israel, discounts plates of hummus by fifty-percent to Jewish and Arab customers who sit together in peace to enjoy the dish.

Although cynics may dismiss the idealism, the manager testifies to
the offers efficacy.  Many interfaith discussions have arisen around tables with hummus. It's natural, nutty, spicy goodness elicits the best in both sides.  Humanity emerges instead of hostility.

A drizzle of olive oil and dash of oregano
add flavor and color.
Image Credit: Edsel Little

Diversifying and Adapting

Hummus doesn't derive its peacemaking power from a single recipe for a magical elixir.  Rather, its magic draws from diversity.  As a vegetarian, I had encountered hummus with lukewarm approval for years.  Then, a Syrian-American colleague and cook opened my eyes to the infinite variety of hummus.

My colleagues at a potluck all raved about the extraordinary hummus that she had contributed.  One taste told me this hummus exceeded all my expectations.  At once nutty and aromatic, tart and spicy, one taste kindled a craving for more.

I complimented her profusely and asked for the recipe.  Smiling, she explained that she added roasted pine nuts. However, she added, hummus varies as much by household as by country.  She hit upon this combination that pleased her entire family and stuck with it.  She encouraged me to explore several recipes and experiment until I found one that my whole family would like.

I will share my personal recipe shortly, the result of my own experimentation. However, in the spirit of exploring and experimenting, feel free to also check out allrecipes for variety and inspiration.  Many chefs have left their personal stamp on this staple.  You can, too.

Hummus with Roasted Pine Nuts

I have marked optional ingredients with an asterisk.  For a blander, basic hummus, cooks may omit ingredients with the asterisk.  Other ingredients list minimum amounts followed by or more. Cooks may stick with the minimum or season the hummus more according to their taste.  I favor more, in general.

Ingredients:

1/4 cup pine nuts *

Hummus with blue corn tortilla chips
is my personal favorite.

15 ox (1 can) garbanzo beans
Juice of whole lemon (1/2 cup or more)
1/2 - 1 cup water
1 1/4 cup olive oil
3 tbsp. to 1/3 cup tahini
2 to 4 cloves garlic
2 1/4 tsp. ground cumin
2 1/4 tsp. paprika *
1 - 2 tsp. oregano
1 - 2 tsp.thyme *
1 - 2 tsp. basil *
1 - 2 tsp. parsley
1/4 tsp. hot red pepper *
1/4 tsp. hot mustard *
1/4 tsp. or more toasted sesame oil *

1. Chop the garlic finely. Let it sit exposed to air for 5 - 10 minutes. Some research suggests that letting garlic oxidize increases its health benefits and flavor.

2. Heat a small fry pan over medium heat.  Toast pine nuts in pan and stir frequently. Remove pine nuts when they release their fragrance and begin browning (3 - 5 minutes).

3. Measure and add olive oil to blender first, and then tahini.  The remaining olive oil in the measuring cup will make the tahini slide out easily.  Measuring lemon juice next lets the lemon get a head start on breaking up the remaining oil.

4. Add all ingredients but pine nuts to the blender.  Blend until creamy and smooth. Stop and scrape splatter on the sides into the mixture.

5. Add pine nuts and blend until smooth.  You may drizzle olive oil over the hummus,  or garnish it with paprika and parsley.  Enjoy!

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