You could be forgiven for not knowing that May 13 is International Hummus Day. That's because it's only been so for a year, and it's only so at all because in 2012 a young Israeli tech entrepreneur named Ben Lang decided it should be. His idea, according to the Times of Israel, was that hummus is sufficiently beloved by the peoples of the fractious Middle East that it can serve as a source of unity.
Good enough for government work and the Milk & Honey blog, which is why I've decided to share my "perfect every time" hummus recipe. It has a few more ingredients than your standard at-home version, enough to give it some character, but not so many that making it takes too long. It's just chickpeas, after all, not world peace.
And to think that once upon a time I’d buy hummus -- Sabra Original. This stuff is better.
1 can organic garbanzo beans
4-6 cloves of garlic roasted on 350 for about 15 minutes or until fragrant
4 tablespoons tahini paste
4 tablespoons olive oil
2 tablespoons cumin
1 teaspoon salt
Pinch Aleppo (or Cheyenne) pepper
Drain garbanzo beans retaining the water. In a food processer, pulse the roasted garlic until finely chopped. Add all ingredients to the food processer and turn on. The mixture should be a stiff paste, while the food processor is running slowly add reserved can water until you reach your desired consistency. This hummus is delicious on its own or topped with sautéed mushrooms and onions, steak, or sprinkled with olive oil and zatar.
Erika Davis is the Chief of Staff at Hazon. She also works as a freelance writer for The Sisterhood, Jewcy, Kveller and others while maintaining her personal blog Black, Gay and Jewish. She is a Jewish Diversity Advocate and works closely with the Jewish Multiracial Network. Erika likes Syrian Jewish cooking and is convinced she makes the best hummus in Brooklyn.
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