Do you live in a country where chickpeas were always welcome? I don't. Except for a few regional dishes, chickpeas, along with other beans, were not eaten in broad daylight. Pretty much like garlic, which is widely loved but many don't like to eat it during the day when they have to get back to work or something.
The same with beans. But trends catch up, the world is globalized, information is everywhere and hummus is loved by many now.
We're talking about chickpeas and garlic combined. Maybe it's trendy? I think it's the yummy flavour that won. A bit smoky, garlicky and so good with pita bread or in a sandwich.
A good traditional hummus is very simple to make and it always involves chickpeas, lemon juice, tahini (sesame paste) and garlic. The proportions may vary, but the recipe remains the same. And with a food processor, it´s as easy as pulsing for a minute everything together.
Today's recipe is Dorie's rendition of this classic. I already posted my favorite hummus, which is almost the same one. I use less tahini, more lemon juice and warm water instead of chickpea water from the can. That recipe is here.
Since this one suggests to add cumin, I toasted some cumin seeds and added them to the food processor. It is a great addition to regular hummus. Though next time I'd crush them with a mortar and pestle before adding them, since some seeds remained whole.
But today's dip more than compensated. I ate it for as many days as I could. Mixed it with red peppers and ate it with homemade wheat thins (that I will post tomorrow).
For the first two days I ate the same thing: this open sandwich I discovered a few years ago, and that is one of my easy, extremely satisfying and quick lunches.
Or lunch and dinner. Or lunch, snack and dinner. Depends on the day.
I could eat hummus all the time. And I do.
For the sandwich: toast your favorite sandwich bread (I use multigrain), slather a few Tbs hummus on top, sliced roasted red pepper (from a jar or homemade), a few slices of fresh tomatoes, salt, arugula and a drizzle of olive oil.