Different homes, one hummus.
Ingredients: 250 grams of dried chickpeas, 2 hot green peppers, 3 cloves of garlic, 3 tablespoons of tahini, 2 lemons, 3 tablespoon of olive oil, cumin, salt (if there is even better black Himalaya salt), paprika and beautiful parsley for decoration.
How we made it:
1.We rinse the chickpeas, put in a large bowl with two tablespoons of salt and soak for 10 to 12 hours (we recommend to change the water at least once and also to add water in the process when you see that the bowl is getting almost empty).
2. We put the chickpeas in a pot with fresh water, we chop to tiny circles the hot peppers. We let it boil, then cover with the lid and we let it cook on high heat for 3 or 4 hours. The goal is for the chickpeas to not only soften but also develop and turn into a lumpy cream.
3. When the chickpeas are ready with mashed potatoes (what is the official name for this?) we mash them - not much, because we want to keep the lumpy texture.
4. In a cup we mix three tablespoons of tahini with half a glass of water, squeeze two lemons, salt and a little cumin, mix well until we have a perfect tahini, which we mix with the chickpeas that will turn together into a dish that delights body and soul.
What behind it: It's been almost 2 years since we moved to Greece my husband Kristóf and I. In the beginning every day felt like a new challenge, being worried about mum and dad, missing our friends, the favorite spots we used to hang out,
and of course the food and flavors that can not be found and eaten anywhere else. But time does it's thing, and the new home turned to be The Home, and by now being away from our new home even for half a day feels strange.
Maybe there is something to do with the pandemic, maybe the fact we have 6 cats who always want our attention and maybe it's simply the feeling of being at the place we created together for ourselves and each other.
Sometimes I'm getting up in the morning with a craving for something from our "previous life" we had in Tel Aviv, this time it was the hummus msabaha. What is msabbaha and what is the difference between this and a normal classic hummus? First of all the texture and flavors.
The msabbaha isn't 100% mashed to a cream, so you can actually see and bite full pieces of chickpeas, the flavors are way more intense than classic hummus, and for all of us who adore spicy food - the msabaha is most of the time quite hot.
Happy holiday, enjoy your home and hummus. Love for everyone - even for the "know it all" people who will start commenting "real hummus is creamy and not chunky" - because they only ever had shop bought hummus, and never been to the magical Middle East.