Back-to-Basics #Hummus

20260307, #BreakfastDiary 1656, -2°C/sunny In 2008, a 'Hummus War' broke out between Israel, Lebanon, and Palestine over which country was the true origin of hummus. That year, Lebanon made the world's largest hummus in Beirut at about 20 tons (20,000kg), setting a Guinness World Record, and Israel struck back with a 40-ton (40,000kg) batch to top it. Curious about a war fought entirely with chickpeas and hummus, a filmmaker visited all three countries to trace the origins and history of hummus, and found that despite the long-standing historical conflict and rivalry, the cultures actually resemble each other quite closely. 'Make Hummus Not War' is a documentary about this lighthearted dispute among Middle Eastern nations over the origins of hummus. (There's a trailer on YouTube, worth looking up.) I wish all wars were like that. About 500kcal, back-to-basics #Hummus.

(hummus) 200g chickpeas, 4T tahini, 2T lemon juice, 1t minced garlic, 1t cumin, a pinch of salt, 100ml chickpea cooking water, (toppings) a little chickpeas, paprika powder, parsley, olive oil

1. Boil the chickpeas soaked overnight in salted water. Drain, setting aside a few chickpeas to use as topping. 2. In a blender, combine the chickpeas from step 1 with 4T tahini, 2T lemon juice, 1t minced garlic, 1t cumin, a pinch of salt, and 100ml of the chickpea cooking water, and blend until smooth. Adjust the consistency with more chickpea cooking water. 3. Heat olive oil in a pan, add salt and paprika powder, and sauté the chickpeas set aside from step 1. 4. Plate the hummus and top with the chickpeas from step 3, paprika powder, chopped parsley, and a drizzle of olive oil.