In my life I have worn many different hats in my struggle for the legal tender. There was one chapter that I particularly enjoyed which required extensive travel overseas. I was working for a sportswear company that produced garments in every corner of the world. My job was to visit these locations to maintain relations with the vendors and also inspect production facilities.
During one particular clothing release, I found myself traveling to Israel to coordinate a project. Now Israel is not really know for its textile productions, and how we ended up there is a long story, but never the less there I was. I would stay in Tel Aviv at the Olympia Hotel, and travel by train to work with our vendor. The production facility was actually a kibbutz located in the north near the Golan Heights. After a long day of travel back to my hotel, I found nothing more relaxing than walking across the street and enjoying a bite to eat at a seaside cafe. The beaches in Tel Aviv are spectacular. How marvelous it was for me to sit and watch the sunset over the Mediterranean while sipping an ice cold beer and savoring a plate of delicious Israeli hummus.
Hummus is a Middle Eastern food dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt, and garlic. The earliest documented recipe for something similar to modern hummus dates back to 13th Century Egypt. Today, it is popular throughout the Middle East, and in Middle Eastern cuisine around the globe.
- 1 can chick peas
- 3 Tablespoons tahini
- juice of one lemon
- 2 Tablespoons olive oil
- 6 cloves garlic roasted
- 1/2 teaspoon kosher salt
- 1 cucumber peeled seeded and diced
- ¼ cup tomato seeded and diced
- 2 - 3 green onions finely sliced
- parsley rough chop
- paprika
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Heat oven to 400 degrees.
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Make a foil pouch. Place peeled garlic in pouch and drizzle with olive oil.
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Bake for 15 - 20 minutes. Allow to cool.
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Place the first six ingredients in a food processor and blend into a smooth paste. For a creamier dip add more olive oil.
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Smooth on to a flat plate using the back of a spoon.
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Place cucumber, tomato, onion, and parsley in a small bowl and toss with one teaspoon each of olive oil and lemon juice.
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Place vegetable mixture in the center of the dip and sprinkle with olive oil, parsley, and paprika.
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Serve with warm pita chips or flat bread.
There are as many different versions of hummus as cooks in kitchens.
Feel free to adjust ingredients to your taste.
