It helps when your mother-in-law to-be and you live in the same city. It gets even better when the son lives in far away Canada, which means that you get the undivided attention of his Mother.
Almost every weekend, before I got married to P, my Mum-in-law would make sure she would send me home-cooked food from their place to mine. This was in Delhi. Among her favorite things to send would be a jar of freshly made Garlic Hummus which she learnt many years ago during their stay in the Middle East.
I got so hooked to her Garlic Hummus, that I would eat it with everything. Including slices of toasted bread. Before my jar of Ma’s Hummus got over, she would make more and send through someone or bring it herself. I also think she did not mind a prospective daughter-in-law with garlic breath, as long as the garlic was from her Hummus.
Ingredients for Garlic Hummus are:
2 cups cooked chickpeas, retain a little water its boiled in
3 tablespoons white sesame seeds, lightly roasted
4-5 garlic cloves
Juice of one lemon
Pinch of cayenne pepper
Sprig of fresh parsley
Quarter cup + 1 tablespoon extra virgin olive oil
Traditionally, Tahini is used in Hummus, but if you don’t have it, use roasted sesame seeds like I do.
Start by breaking down the sesame seeds in a blender. Then add the chickpeas, garlic, EVOO and lemon juice and give it a good whoosh, till you get a thick, smooth consistency. You can add spoonfuls of the water you have retained from cooking the chickpeas to get the right consistency of the Hummus.
Just before serving, drizzle a little more of the EVOO, a generous pinch of chopped fresh parsley and cayenne pepper on the Hummus. You can use it as a spread between your pita bread or roti, or just as a freshly made dip for breadsticks, vegetables or kebabs.
The Hummus bowl that you see here is something I made at Pottery School, I had in mind the “Middle East” and my hands just followed my mind.
More pictures of my Pottery Work is here.