Hummus, Dummus?

Since my wife is Lebanese, I've eaten quite a bit of hummus. Traditionally, it is chickpeas, tahini (ground sesame paste) with olive oil. Sometimes the olive oil is in the center with the hummus surrounding it. A lot of folks also add a squeeze of lemon for taste.

In hotter climates, there is always a desire for filling foods that are cool, and hummus provides protein without cooking. It also uses a local ingredient in a differing way than the traditional cooked methods. For me, it also helps alleviate the dryness of pita (with which it is almost always served) or baked chicken (where it also appears quite often). I figure it is like poi or other indigenous root vegetables eaten around the world for similar purposes. If you're born with it, you love it. If not, its as good as you might think it is (had it in Morocco, and it was great; had it in Greek diners, sometimes not so good).

Bob H

 

Try it with Stacy's pita chips. They're "easier" to deal with than solid corn chips.

Also, see if you can get some from a place that makes it fresh or make it in your food processor in less than five minutes (homemade, using canned chickpeas trumps anything mass produced, trumps anything fresh that's been around for days or has seen too many temperature changes.) Made right, it's incredible.

Try it with rice stuffed grape leaves, olives, feta, oil cured mushrooms, Pakistani pickled garlic, a cilantro pesto (skinned sunflower or pumpkin seeds instead of pignoli), with just-fried falafel, with a strong tomato-cucumber salad, with an intense caponata, intense citrus drinks, battered fish, grilled chicken, etc.

 

Translation: Beautiful.

 

True dat. I am a lucky man. She even enjoys the Ferrari, especially the waving to people in other cars. Bob H

 

It's very easy to make a great hummus at home.

Can of chickpeas/garbanzos, squeeze of lemon juice, 4-5 roasted garlic bulbs, good extra virgin olive oil and tahini. I usually add just a touch of the canned liquid to get the desired texture

Blend in a food processor, put in a bowl. Top with harissa for extra awesome.

 

I like it with a liberal dusting of cayenne powder too.

 

Hummus usually has garlic, onion, and other spices that will certainly be on your breath for a while after eating.

 

Pretty much with you, but I keep my garlic raw. Also like to add a touch of smoked paprika on occasion.

As to chick peas otherwise? Right up there with lima beans on the list of things I just can't stand eating.

 

throw in some pine nuts and drizzle some good olive oil in the middle. Then use toasted pita bread/toast points/pita chips..

 

Yeah, I've never had good hummus in Greek joints. Here in Houston we have the giant Phoenicia grocery. Their inhouse hummus is worth the premium over the prepackaged stuff.

 

Athenos Hummus

[ame=http://www.youtube.com/watch?v=We3MxsWdqOc]Yiayia on Fashion - YouTube[/ame]
[ame=http://www.youtube.com/watch?v=SLvKycKnNjY]Athenos hummus commercial - YouTube[/ame]
[ame=http://www.youtube.com/watch?v=HqzlO_SEINY]Athenos Greek Yogurt advertisement 2 (yiayia criticising on a relationship) - YouTube[/ame]

Yes, I know the last one is for yogurt.

 

Humus isn't a Greek thing. In the US, Greek restaurants that do feature it are simply adapting to what's expected of a Mediterranean menu -- that, and the stuff is seriously profitable.

 

True- most folks only know Middle Eastern, Syrian & similar dishes through the Greek adaptations in America. It is most likely Assyrian in origin (chickpeas are eaten throughout North Africa and the Middle East, but normally cooked in stews). Persians and Turks also lay claim to it; Greeks got it from the Turks during the Ottoman occupation, if not before.

Having been taken to various Turkish, Syrian, Moroccan, Lebanese and Persian restaurants, I find it best to just agree with whomever has the chef's knife about which food originated with which peoples...

Bob H

 

Humus isn't a staple of Greek cuisine. I never saw it or heard of it when I lived there. It may be found there now, along with items like sushi, gelato, curry and the like, but that's a different thing.