I used to make hummus that I was quite happy with – a can of chick peas, 1/4 c. olive oil, 2 tbsp. tahini, freshly ground pepper, 2 garlic cloves, and the juice of 1 lemon. Sometimes a little milk in lieu of more olive oil to make it smoother or smoked paprika for a kick. But the creaminess of store-bought hummus remained elusive. A preference for fresh hummus prevailed, despite the missing creaminess presumably attributable to the hydrogenated oils in less healthy store-bought brands.
In 2014, at a BlogHer conference in Miami, I (along with hundreds of others) met David Leibovitz and purchased a copy of his then-latest book, “My Paris Kitchen.” I skimmed through it at home but delayed the gratification of savoring it until I was in some Francophone mode in which I could fully enjoy it.
Now that I have finally have a vehicle for capturing images and writing, at least about food for the moment, I pulled David’s book from the shelf. Time to indulge.
I like reading cookbooks before I go to sleep. Odd, because they are hardly a soporific. What are the ingredients? The processes? How would the final creation smell, taste? If enticed, with whom to share it? Should the recipe stand as is or do I have something new to bring to the table? Nowadays, I visualize how to photograph and video the mis-en-place, the process, and the final product. What would work as a macro shot? What stills or video would be useful? How to introduce movement? How early to begin in order to capture the best light in the kitchen before it evanesces?
With a plan in mind, rest follows.
Arriving home early from a real estate shoot, I was famished. Missed lunch and it was too early for dinner. An image of hummus sprinkled with Dukkah, paprika, and olive oil from “My Paris Kitchen” came to mind. Olive oil had only been mentioned as garnish. Most of the smoothness came from tahini, lemon juice and a little water. More tahini than I would have dared use. I worked quickly, knowing there would be other opportunities to photograph the process, if appropriate. I needed food now, I could easily halve the recipe, and this was the food I craved.
Finally! It was so easy, it was a revelation. The rich, tahini smoothness that had eluded me for so long. Who needs bread? Any accompaniment is simply a vehicle with calories. Give me a spoon. Okay, a demitasse spoon. I wish I could say I had the presence of mind of having prepared a salad as well, but it wouldn’t be true. Next time. Mmmm! Thank you, David Lebovitz!
- 1 c. canned chick peas, rinsed well (Save the rest of the can for garnish or a small soup.)
- 1/2 teaspoon baking soda
- 4 tblsp. tahini
- Juice and grated rind of 1/2 lemon (approx. 2 tsp. juice)
- 1 clove garlic
- 1/4 tsp. salt
- 1 tblsp. olive oil
- A sprinkle of smoked paprika for garnish
- Place all the ingredients in a food processor and process until smooth and creamy.
- If the hummus forms a ball instead of getting creamy, add a light splash of milk or water and continue processing.
- David's "My Paris Kitchen" also includes a recipe for Dukkah for garnish.
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