Last weekend I threw a dinner party at our apartment for 7 of my best friends.
Hummus (please see recipe below)
Puréed Beets with Yoghurt and Za’atar (Jerusalem: A Cookbook)
Slow-cooked Veal with Prunes and Leek (Jerusalem: A Cookbook)
Clementine and Almond Syrup Cake (Jerusalem: A Cookbook)
I obviously can’t get enough of that cookbook. The hummus recipe below is, however, different from the one in the book – I guess there are a million different ways to make hummus, depending on region, family tradition etc. I’ve been making hummus as in the recipe below for ages.
1 can chickpeas, about 400g
4 TS tahine
Juice of 1 lemon
2 large garlic cloves, crushed
neutral oil like sunflower or rapeseed oil
1-2 TS cumin
1/2 TS chile
1 TS curry
1/2 TS sweet paprika, ground
salt and pepper
roasted sesame seeds to garnish
1. Drain the chickpeas in a sieve and keep the liquid.
2. In a large bowl or food processor, combine the chickpeas, tahine, garlic, lemon juice (don’t add all the juice in the beginning, rather add half of it and add more to taste later), 1 TS of the chickpea liquid and 3 TS of the oil. Process or purée well with a hand blender until soft and creamy. If the texture is not creamy enough, add more of the chickpea liquid.
3. Add the cumin, chile, curry and sweet paprika and stir in well. Season to taste with salt and pepper and more of the lemon juice.
4. Transfer the hummus into a serving bowl and garnish with the roasted sesame seeds.