Hummus is my spirit food. You know how some people say they bleed guac or they are half pasta? Well, I am pretty sure I’m 80% hummus and 20% “everything else”. Hummus inevitably goes on top (or on the side) of pretty much anything I make. I’m not shy about bringing it to breakfast with fried eggs and Korean-style glass noodles; or enjoying it over sourdough toast, herby crackers, as my dip of choice for veggie crudités, on rice, smeared over grilled chicken breast, or in pasta salad (in lieu of mayo) for a healthier spin. And, of course, also straight up. Ya, you get the point… Hummus is virtually everywhere!

Hummus has been a steady part of my life since day one. Being half Middle Eastern, I wouldn’t be surprised if it was one of the first foods my grandma introduced me to while visiting her every Sunday. Grandma was born in Bethlehem and she was born to feed everybody, more than once, indeed! Even when I couldn’t stuff down any more food and my pants were getting really, really tight under the table- she would force down seconds, always with an irreverent smile. Eat some more, please. I know you want to. That’s just who she is. I would like to think I am somewhat different, but as my friends and family can attest; the apple didn’t fall far from the tree. As it turns out, I force-feed people, too!

My grandma can no longer remember who she is at times, or who we are… it’s a disease that’s robbed her of many memories; but a lot of who she is is still there. The one constant denominator that continues to permeate through every single pore of her being is her enduring love for “all things food”. I feel that, in an odd way, it’s preserved a “sense of identity” for her.

She still enjoys now, what she used to enjoy then. She loves hummus and can still polish a bowl of really good, real dairy chocolate ice cream. That’s where we’ve built our bond on these days: food. My parents bring her food daily, and talk about food (mostly), and she’s always very animated at meal times as my dad spoon feeds her. Some memories can outlive disease, and we’re so thankful for that little piece of her that’s still very much with us. 

The one thing I’ve learned about the way she made hummus was the ORDER in which things were added to her blender is everything. Always, always add the tahini and lemon first; she would say. At first, I thought there was no rhyme or reason to this methodical madness. But, that’s until I actually started making hummus myself and then I realized the order in which you process the ingredients does make ALL the difference:

1. Tahini and lemon juice go in first!
2. Garlic, olive oil, sea salt, cumin, sumac follow suit!
3. Chickpeas, and more Chickpeas!
4. Icy cold water; at the very end to FLUFF IT UP ~ 1 tbsp give or take

This hummus is a little EXTRA because I decided to Greek it up, AKA decorate it too look pretty and make it even more dip-able. Is that a word? If not, it should be. Because the noun is a very real thing. The best appetizers are dip-able. Or, dippable? Anywho- you get exactly what I’m trying to say. Try this, you’ll get exactly why I’m obsessed with this bowl of hummus topped with feta, black olives, organic cucumbers, cherry tomatoes & a drizzle of sumac and olive oil.