Lebanese Hummus Made in a Mortar and Pestle
Hummus is a dip that is beloved globally and has Middle-Eastern origins. Commonly made with cooked chickpeas, tahini, garlic, lemon, and salt; its uses are many and varied. Hummus, in its simplest form, is the perfect accompaniment to a Middle-Eastern or Greek feast and is just as welcome on a salad sandwich. A basic hummus recipe lends itself to the imagination of the maker in that there are countless ways to enhance its flavor, texture, and presentation.
My name is Breda Fenn and I’m a recipe developer in Sydney, Australia. My introduction to hummus as a child was being served a store-bought version with stale rice crackers by my neighbors. My introduction to fresh, homemade hummus was at Raniah and Itaf’s home. They were family friends who had immigrated from Lebanon. There was no comparison between the two offerings. Itaf’s cooking was fresh, flavourful, and balanced and served with a spirit of welcome. By design, hummus is a dish of generosity; of sharing. It fosters community.
Of course, you can use a food processor or blender to make good hummus. Using a mortar and pestle allows you a greater degree of control over the flavors and textures. Seasoning as you go and balancing salt with acid to your preference. Also, serving the hummus in the mortar makes for a stunning addition to the table.
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