Hommus/حمص

Hello, World!  I am very excited to share with you my first-ever blog post!  One of my greatest hesitations of this blog is sharing family recipes, and not for the typical reasons.  I am not afraid of theft or copyright 🧿, but rather I have always doubted whether or not I am enough - whether or not I am in a position to speak and share.  Having a mixed ethnicity makes it complicated and sometimes it feels wrong to share a particular recipe like it is somehow counterfeit. 

When my ancestors came to this country, they were taught to assimilate, forget their languages, and embrace whiteness.  They were told to join the melting pot, but also represent our people when the moment was appropriate.  That worked and yet here I am trying to preserve what my family still managed to teach me about plants, animals, and community.  The act of cooking is radical because you take knowledge, time, and resources and you create a nourishing space for yourself and others.  It is radical because it is rare.

Some of the recipes I share here will be variations of Syrian and Greek dishes that I grew up with.  This recipe is my version of my father’s hummus.  This post, and much of this blog, is dedicated to my father, who taught me the value of cooking and that it is so much more than sustenance.  It is a way to ignite the imagination, get outside of your comfort zone, and connect with your own culture as well as the cultures of others.  It is through your joy of method, creativity, and connection that I began to explore my relationship with my heritage.  I continue to find and seek.

Hommus/حمص

Ingredients

• 1 can chickpeas

• 1 teaspoon baking soda

• 3 cloves garlic, minced

• Juice of ½ lemon

• Zest of 1 lemon

• 2 Tablespoons sesame oil

• 2 Tablespoons olive oil

• ¼ cup tahini

• Salt and cumin to taste

Optional Ingredients

• Sumac

• Paprika

• Cilantro

• Pickled Onions

• Whatever toppings you like

Method

Step 1: Drain chickpeas

Step 2: Place chickpeas in a medium-sized pot and cover in water. Make sure chickpeas are submerged in at least 1 inch of water.

Step 3: Add baking soda, bring to a boil and turn down and allow to simmer for 15 minutes. Skim foam and chickpea hulls while simmering.

Step 4: Drain chickpeas

Step 5: Add drained chickpeas and remainder of ingredients to a food processor and blend until you reach desired consistency.

Step 6: Garnish with a drizzle of olive oil and any of the optional ingredients listed above.