Hummus, Part 1

originally published on March 1, 2021

This is a three-part post. Read Part 2. Read Part 3.

It’s been a while, I admit, since I’ve been on here. While I’ve been away, I circled back to a kitchen project I’ve worked on before: that is, making hummus, my favorite food. Now, let me tell you about making hummus. I’ve certainly tried making hummus before — tried indeed for years, experimenting with different recipes, incorporating tips from restaurant owners, using variations of ingredients and methodology, and so on. And it was passably good — sometimes. But, I was never able to duplicate the awesomely creamy, white, to-die-for hummus found at a few good restaurants where they serve hummus so good, you could never eat enough or stop wondering how did they make this? What is their secret? Why can’t I do this?

Well, making hummus is truly an ancient art form in the Middle East where it was born. Hole-in-the-wall “hummus shops” are everywhere with world-class hummus that scales the pinnacles of hummus-making heights. Hummus making is a matter of craftsmanship and a source of pride.

If you peruse a typical recipe, you get the impression that you just blend together three or four ingredients and there you have it! Presto chango! That delicious taste from your favorite Middle Eastern restaurant can be duplicated in mere minutes, you are led to believe.

Well hold on my dear reader, hold on. Constrain your joy for a moment. Let me disabuse you of that untruth; I wouldn’t mislead you on this. In the United States, we may love good hummus, but most of us have no idea how to do it right, and there is a lot that needs to be done right.

True story: One time I went to a Middle Eastern grocery store, collected the ingredients needed to make hummus, set them of the counter, and proudly announced to the clerk that I was going to make hummus. He just chuckled under his breath.

He knew something I didn’t, and that should have been a forewarning to me about the thin ice I was on!

At least now, years later, after getting a little help, I’ve learned a few important things about this art. My hummus is coming out much better, more creamy, more delicious, and others actually want some. I’m making progress.

So, what did I learn? Stay tuned for Part 2.