This week, a friend asked me to post a recipe for hummus. This is a somewhat controversial issue: just ask someone from Jerusalem or Beirut. People in the Middle East are totally obsessed with this creamy stuff, as you can see by the gigantic vat above (weighing 23,520 pounds) prepared by Lebanese chefs who set the latest Guinness world record—beating Israel, which had previously beat Lebanon. So there’s the Galilee hummus or the Jerusalem kind, with or without fava beans, topped with warm chickpeas or served without. I suppose it’s like masala or gumbo, with every good chef developing his own version. Mine was inspired by a horseradish-laced hummus I once bought at Whole Foods. I was never able to find it again and, after hankering for it for months, I finally concocted the version which I humbly offer you here.
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A chickpea (Cicer arietinum) by any other name—garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, konda kadalai, kadale kaalu, sanaga pappu, shimbra, Kadala—still tastes as delectable. High in protein and low in fat, this legume is also a good source of zinc. Evidence has even shown it to be helpful in lowering cholesterol. These little nougat-colored beans are extremely versatile, showing up in soups, purees, flour and even as a fried snack. The rich, nutty taste is widely featured in Indian and Mediterranean cooking. I love garbanzos paired with chorizo, stewed and served with a drizzle of olive oil. Maybe a glass of nice red. To me, this is a taste of Spain.
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