This Saturday, May 13, the International Hummus Daythe thousand-year-old dish with origins in the Middle East and North Africa that crossed borders and became one of the world’s most popular.
Hummus is special because unites people of different religions and cultures. In Israelone of the countries where this delicacy is most consumed, it is not surprising to find jews and arabs enjoying together this dish, which has the chickpeas as the main ingredient.
“It is a dish that unites people, beyond their religion and ideology,” he says. Ailin Maizelan Argentine who lives in Israel, in statements to the Israeli NGO latin font. “I always tell my husband that we buy hummus. He is very nutritious and also very economical, ”adds the young social communicator.
Ezequiel Luna Wainer, another Argentine resident in Israel, highlights the tradition of sharing hummus among people of different religions and cultures. “I think it is a space precisely for that, for the coexistenceto really enjoy a meal or something that we all like and that unites us and helps us put aside differences or political or territorial problems”, he explains to latin font this architect who recently immigrated to Israel.
For his part, Susana Corona, a Mexican chef who also lives in Israel, says that the origin of hummus is a topic of discussion in the country. “There are historians who say that she was born in Egypt because the recipe appears in a very old cookbook. They also dispute the recipe the turks and the greeks”, says the founder of “El Sazón mexicano”, a store that sells Mexican food north of Tel Aviv.
“Hummus is a food indispensable for the Israeli. It is part of their culture. It is found everywhere, in every corner”, the chef specifies to latin font.
Like Ailín and Ezequiel, Susana highlights the importance of hummus as a union dish. “Despite the political and religious conflicts in the region, hummus has managed to bring all kinds of idiosyncrasies, cultures and religions to the table. It is a moment of peaceful coexistence. By the time you sit down to eat, all these differences are left behind. The table becomes a place of peace where people share and enjoy”, concludes the Mexican.
Three recipes to celebrate hummus in his day:
1. Traditional Hummus, by Narda Lepes
– 1 cup of dried chickpeas
– 1 tablespoon of tahini
– Juice of 1 lemon
– 1 teaspoon of paprika
– Olive oil
– 1 teaspoon of baking soda
Preparation: soak the chickpeas in cold water overnight. Strain and place in a pot with the bicarbonate. Cook over low heat until the skins begin to come off. Once the skins are loose, remove from the heat, rinse, and discard the skins. Bring the chickpeas to the minimum heat again with plenty of water and cook until they are tender. Process or mix the chickpeas with olive oil, lemon juice, tahini, salt and pepper (if necessary, add a little of the chickpea cooking water). Finish with a little paprika and olive oil.
2. Hummus with cumin, by Karina Rutois
– Half a kilo of chickpeas (Leave to soak the night before) or a can of chickpeas
– Juice of 2 lemons (or according to taste)
– 3 tablespoons of tahini
– 1 garlic clove, crushed
– 1 teaspoon of salt, pepper, cumin, paprika
– Fresh parsley
Preparation: cook the chickpeas with salt until they are ready. Drain the chickpeas (reserve part of the cooking water and some chickpeas). Pass the chickpeas through a blender with the cooking water, the seasonings and a little oil until creating a homogeneous puree. Add the tahini, the peeled and crushed garlic clove, add the lemon juice and the tablespoon of salt. Mix for 3-5 minutes, until smooth.
Place on a serving plate, and create a hole in the center of the hummus. Add a small amount (1-2 tablespoons) of oil. Garnish with paprika and a few whole chickpeas (optional). Cover and chill. “This is one of the recipes that we like to eat at home as a dip and it has a high nutritional value,” said Rutois, noting that the preparation can be stored in the refrigerator for up to 3 days.
3. Burnt lemon and turmeric hummus, by Víctor García (@elgordococina)
– 1 lemon
– 1 cup of cooked chickpeas
-1 clove garlic
– 2 tablespoons of tahini
– 1 tablespoon of turmeric powder
– 1/2 teaspoon curry powder
– 2 tablespoons of olive oil
– 2 or 3 tablespoons of cold water
Preparation: First, cut the lemon in half and place it in a hot frying pan, over high heat, until they have burned. Then in the processor put: the cup of cooked chickpeas (you can use natural or canned), the garlic clove, the 2 tablespoons of tahini, the tablespoon of turmeric powder, the 1/2 teaspoon of curry powder, salt , pepper, the juice of the burnt lemon and process. Noticing that the mixture is somewhat lumpy, add 2 tablespoons of olive oil, 2 or 3 of cold water and process again. After obtaining the desired consistency, serve and add a little more olive oil.
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