Traditionally hummus consists of only a few ingredients. These ingredients include: grounded sesame seeds skins (or husks, as they are commonly referred to), lemon juice, salt, and pepper. Some people like to add a touch of garlic for a little extra needed flavor; however, most people avoid it, as if you add too much you could ultimately destroy the dish.
I decided to make hummus the rustic way utilizing a pester and mortal, smashing the chickpeas generously to form a paste-like consistency. Although this is a longer method, it is how hummus use to be made back in ancient Persia. Some have speculated and theorized hummus has existed since the 12th century, but there is very limited proof of this fact.
For this particular hummus, I am going to keep it very plain and simple. I used the sesame skin husks (the skins) grounded. Because I wanted to make this rustically, I decided to chop them by hand. Additionally, I just added some natural lemon juice straight from the lemon, a little bit of Persian blue salt, and some pepper. I didn't add any garnish, as I just kept everything simple. Why? Because sometimes less is more.
I have to admit, I do appreciate and love hummus with flavor and have created an array of varieties of the popular Persian dip; however, I will save those for another blog post.
What more can I say? I'm hungry so I think I am going to devour this hummus with some rustic naan I am about to make. Happy International Hummus Day! #HummusDay
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