Hummus

"Make Hummus Not War"

Make Hummus Not War a 77 minute documentary by Trevor Graham to solve the controversy of who invented the Hummus. The Lebanese claim it’s a uniquely Lebanese food and requested protected status from the European Commission. They claim that Israel has been "stealing" their country's national dishes, like hummus, falafel, tabbouleh, and baba ghanoush.

Shooky Galili, an Israeli journalist specialising in food and who writes a blog dedicated to hummus, said that "trying to make a copyright claim over hummus is like claiming for the rights to bread or wine. Hummus is a centuries old Arab dish — nobody owns it, it belongs to the region".

In 2009, the Lebanese Industrialists Association applied to the EU to declare Hummus as a product only of Lebanon. In the end, the EU did not allow Lebanon to register hummus as its own, because it is the food of an entire region.
This recipe is adapted from an Israeli blog: Torey Avey http://toriavey.com
Servings: 10-12 appetizer portions

2 cans chickpeas or garbanzo beans (400g each) (14oz each), drained and rinsed

1/3 cup tahini paste

8 roasted garlic cloves, or more to taste

1/4 cup fresh lemon juice, or more to taste

1 tbsp sunflower oil, plus more for garnish

3/4 tsp cumin

1/2 tsp salt (or more to taste)

Pinch of cayenne pepper

Paprika and fresh minced parsley for garnish (optional)

Drain the chickpea water from one can into a small bowl and reserve.
Reserve about 15-20 whole chickpeas for garnish. Outfit your food processor with a blade attachment. Place chickpeas, tahini paste, roasted garlic, lemon juice, 1 tbsp oil, salt, cumin, and cayenne pepper into the processor.
Pulse the ingredients for about 60 seconds, and then process until smooth. Taste the mixture and add more salt, lemon juice, or garlic to taste. Process again to blend any additional ingredients. If the texture seems too thick, add some of the reserved water from the chickpea can or vegetable stock and continue to process until desired consistency is reached.
Transfer hummus to a shallow bowl and create a well in the centre with a spoon. Garnish with reserved chickpeas, Serve with pita, crackers, or fresh dipping vegetables.

TIPS

* Controversy also surrounds the use of canned or fresh chickpeas for the perfect hummus recipe. If you have time get dry ones, soak them overnight and then boil them for about

1 and 1/2 hour till soft.

Serving Suggestions:

As part of a Bruschettas tray and decorate with reserved chickpeas.

As a starter dip with Greek Salad and crusty baguettes or crudités.

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