I could eat my weight in hummus. I probably have on many occasions. Knowing this about myself, it’s a little embarrassing that I’ve never made the real deal thing. In fact, until recently I was totally cool with supermarket hummus. Food of the gods, I thought. That all changed last week when I made Ottolenghi’s famed recipe. Yes, it takes a little planning because of the chickpea soaking, but it’s a lot faster that most traditional hummus recipes and OH my GOD it is good. My dinner party wasn’t even supposed to be about the hummus. It was just supposed to be there for dipping into with fluffy homemade pita a lá Molly or to accompany the chicken skewers I marinated in yogurt and spices until they practically tasted like lamb. Those were supposed to be the highlights, but the hummus stole the show. In Israel they eat hummus right after it’s made, still slightly warm, so that’s what we did and that’s what I will always do from this point on. If you decide to make Molly’s pita you should know that it freezes really well. You might not think you need 12 of them but you do because you’re going to eat 5 straight off the bat dipped in this life changing hummus. I know, I know…say hummus one more time.
Hummus from Ottolenghi’s Jerusalem, recipe here. I made the recipe exactly and topped it with pine nuts and a quick aleppo chile oil. Just combine olive oil with a bit of smoked paprika and aleppo flakes. This has been my favorite condiment as of late, and it’s especially good on pizza with honey.
Sumac Pickled Onions – Combine 1 thinly sliced red onion with 1 tablespoon red wine vinegar and a big pinch of sumac
Zhoug from Molly on the Range, recipe below. Zhoug is a spicy and herby Middle-Eastern chile sauce that tastes like the love child of chimichurri and harissa.
Whole-Wheat Pita also from Molly, recipe here.
5 jalapeños, seeded
4 garlic cloves
1 bunch parsley, coarsely chopped
1 bunch cilantro, coarsely chopped
1 tsp. cumin
1/2 tsp. coriander
1/4 tsp. cayenne
good pinch of salt
1/4 c. olive oil
Combine everything in a food processor until it’s the consistency of pesto. Store in the fridge for a few days or freeze. That’s it!
Harissa and Spice Roasted Carrots
1 tbsp. olive oil
1 tbsp. harissa paste
1 tbsp. honey
1/2 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. coriander
1/2 tsp. salt
2 bunches rainbow carrots, peeled and sliced into coins
Preheat your oven to 425°F. Combine all ingredients, except the carrots. Toss the carrots in the oil mixture and roast for 25 to 30 minutes until tender.