Shhh...THE hummus recipe

For my dear friends Hilary and Helen, and their friends in Iowa City!

I debated whether or not I should write this post, since a good hummus recipe is such a coveted possession. This is mine and comes to you after much hard work to perfect the balance of ingredients.

To achieve the best hummus demands that you use quality ingredients and cook the chickpeas yourself. In addition, our pop-culture's interpretation of this salad is a grainy, thick paste that is served cold, which couldn't be further from the 'real thing'.

In Israel, hummus is an art. Its very nature is competitive, with rivalries abound, especially between Tel Aviv and Jerusalem. My favorite place is Abu Hassan Ali Caravan in Yaffo (Tel Aviv), served fresh daily until they run out (around noon) and ordered by many from a car window as driving by.

True hummus is extremely well blended, smooth and more liquid. The best hummus is served warm with olive oil and zaatar sprinkled on top with thick, fresh, warm pita bread.

Enjoy this hummus recipe, it is a prized possession!