Recently, I watched a great show on tele entitled Make Hummus Not War. It was about how Lebanon is suing Israel for claiming hummus is an Israeli national dish. Lebanon claims that right, as does Palestine and, I am guessing, every other country in the region. I knew about Lebanon’s obsession with hummus but not Israel’s.
I can remember one of my first days in Lebanon at a restaurant in Byblos ( the oldest continuously inhabited city in the world, the home of the Phoenician alphabet and the source of the word bible). I ordered hummus, to which the waiter replied, “Of course“. It goes without saying, you will want hummus in Lebanon.
But I didn’t know Israelis are virtually obsessed by it. They have cafes galore that only sell hummus and they are the hip places to go.
In the show, the Lebanese spokesperson showcased all the variations of hummus on offer in Lebanon. That there was such variety didn’t surprise me as much as it may had I not read the Mezze chapter in Salma Hage’s The Lebanese Kitchen. She has recipes for: hummus; hummus with pine nuts; hummus with lamb and pinenuts; hummus with beet; hummus with chili oil; hummus with pumpkin and cilantro; hummus with red bell pepper; and hummus with fava beans.
I decided to make the hummus with red bell pepper (capsicums).
I usually make my hummus with dried chickpeas and make enough at one time for many months. I freeze it in little containers for later use. But, when the freezer is bare and guests are nearly on the door step, an instant dip is called for and a can of chickpeas is the go. This recipe, literally, requires you put the ingredients into a blender, give it a burl, taste it and adjust, if necessary. How quick is that?
- 400g can of chickpeas
- 2 garlic cloves, peeled
- 2 tbs* tahini
- 2 roasted capsicums, drained (as we are talking speedy, we are talking commercial roasted capsicums that you get in a jar at the supermarket. If you have more time, by all means, roast your own.)
- juice of 1 lemon
- 1 tsp salt
- extra virgin olive oil for drizzling
*These are 15 mil tablespoons
- Drain and rinse the chickpeas, reserve the can juices.
- Put the chickpeas, garlic, tahini and the capsicums in your food processor and process for a few minutes.
- Add about ¼ cup of reserved can juices and ½ the lemon juice and ½ the salt. Process until smooth.
- Taste and add more lemon juice and salt if you like.
- Put the hummus into a serving dish. Drizzle generously with olive oil. Decorate with a little roasted capsicum and serve.
Reblogged this on Our Cocooning World and commented:
I make this in my Bullet. Need to make some soon! Isn’t hummus global by now? It’s a go to snack in New York City for sure. Even Boars Head cold cuts company makes hummus now!
You know I’ve tried a lot of different hummus but never found one that really appealed to me….maybe this time?
Diane, you are rare indeed not to like hummus. It is universally loved. It is more about adjusting the basic ingredients to get the balance you like rather than following the recipe exactly. I always add the lemon juice, garlic and tahini a little at a time until I am happy.
It could be my sister in law who is always trying to shove hummus down my throat because “her personal trainer says…” She has this theory that if you don’t eat hummus that you’re going to day, most likely that day. I can see something like what you have that looks very like it’s got lots of flavor – hers – meh….not so much.
I’ve always thought hummus to be Middle Eastern and never assigned it to a country. I sure do like the sound of your recipe, Glenda, though I never realized that hummus could be frozen. I’ve hesitated making it frequently because that’s a lot of hummus for one person to eat, unless I’ve guests. Now, I’ll just make a big batch and, as you say, freeze it in small containers. Thanks for the tip.
John, it freezes really well. Sometimes you may need to add a little water, but that is all.
sounds delicious with the capsicum addition and it gives it such a great colour..
Hi Jane, Thanks for stopping by and commenting. I agree the colour is cool.
Making hummus with canned chickpeas is a great standby, I’ve never thought to add roasted red capsicums as well. Great idea!
The Lebanese Kitchen offers so many alternatives, my fav is with lamb and pine nuts.
I watched it too, and loved it! Fascinating! Love your recipe. I tend to use canned chick peas, mostly so I can make it quickly.
Hi Liz, Great show wasn’t it? I learned a lot.
I didn’t know Israel was hummus obsessed either! How odd, I never actually think of it as an Israeli dish. I make a version from Barry Vera’s Feast Bazaar which is supposed to be Syrian in style.
Hi Celia, From the show, it appears they are totally obsessed, they have hummus restaurants!! The show is worth watching, I watched it on SBS on demand.
I saw that doco too. The title fooled me.
How so Mary? Did you enjoy the show? I sure did.