In Ottolenghi’s Jerusalem: A Cookbook, there is an illuminating short essay on the importance of hummus among Israelis and Palestinians in Jerusalem, the debate about its origins, and the arguments about which hummusia makes the best hummus.
Ottolenghi’s basic hummus recipe starts from dried chickpeas that are soaked overnight. I tried to use a blender to make the hummus, but it was difficult to process unless in small batches. A food processor as recommended would work better. The hummus is great, smooth and fluffy, with the right amount of garlic, lemon juice, and tahini. There are additional recipes in the chapter for lamb kawarma, a spiced, fried chopped lamb served over hummus, and musabaha (warm chickpeas with hummus).
Cost: about $20
Time: about 2 hours
Level of Difficulty: easy-moderate
Taste: excellent (3.5 of five stars)
Healthy: fairly healthy
Make again: yes
Link to Jerusalem: A Cookbook here.