Despite an indeterminate lineage, hummus still reigns supreme on any Mediterranean platter

The Israelis and the Arabs don’t see eye-to-eye on much though they do agree when it comes to hummus. A chick-pea spread, seasoned with lemon juice and garlic and ground sesame seed paste, drizzled with the goodness of olive oil, it's a snack that says, hold the strife, let's have seconds. It may look like an insipid dish of mashed potatoes but the first dip of pita bread can make you believe you've found the solution to world peace. ‘Where do you find the best hummus?’ is a question that can whip up trouble all over again, since every country in the Middle East lays claims to the best version of this spread.

My first platter in Jordan was offered as a pre-lunch appetiser. In no time I had gobbled almost two bowls, with no room left over for a main. No complaints, since it's a healthy, guilt-free indulgence. It lowers blood sugar levels and reduces cholesterol, but the biggest health benefit is the joy it brings with every bite.

An interesting thing I noticed was that the breads accompanying hummus were served in a basket but placed on the table (off the plate) while eating. We were told that the Arabs believe bread is so pure and such a fundamental item of food that it doesn’t need a plate.


Hummus is now available everywhere, from restaurants to local takeaways and even in supermarket aisles where they’re labelled for expiry. Outside of the bounds of the Middle-East or the Mediterranean, it's not guaranteed that these sources will replicate the authentic texture and flavour. Especially not those fine-dining Mediterranean restaurants that might make hummus from bizarre, exotic ingredients and plate it with a crazy compote.

This gooey beauty isn’t meant to be intellectualised. A common man’s meal, it showcases the terrific combination of its mundane ingredients. As is proven time and again, some of the best meals are made with limited resources and raw ingredients but an abundance of love and labour.

Inspired to create your own hummus? Here’s what you will need:

• One 15-ounce can (425 grams) chickpeas • 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon • 1/4 cup (59 ml) tahini (we used Krinos) • Half of a large garlic clove, minced • 2 tablespoons olive oil, plus more for serving • 1/2 to 1 teaspoon kosher salt, depending on taste • 1/2 teaspoon ground cumin • 2 to 3 tablespoons water • Dash of ground paprika for serving

How to prepare hummus:

1. In the bowl of a food processor, combine tahini and lemon juice. Process for one minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps 'whip' or 'cream' the tahini, making smooth and creamy hummus possible.

2. Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.

3. Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for one minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for one to two minutes or until thick and quite smooth.

4. The hummus will likely be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add two to three tablespoons of water until the consistency is perfect.

5. Scrape the hummus into a bowl then drizzle about one tablespoon of olive oil over the top and sprinkle with paprika.

Stored in an airtight container in the refrigerator, hummus last for about a week.