Now you know. The 13th of May is the tenth International Hummus Day, when “millions of people around the world” will be “celebrating their love for hummus”—as millions of people would do anyway, because hummus is a staple throughout the Middle East and a mainstay in casual restaurants throughout Europe, and in many major cities worldwide.
Every day is hummus day but if we’re going to have some extra hummus conversation, OK. Let’s make some hummus this week.
Why make your own instead of simply buying the Sabra hummus in the stores? Because the Israel-based Strauss Group—which co-owns Sabra with PepsiCo—has been funding the Israel Defense Forces’ Golani Brigade. This year, Harvard Out of Occupied Palestine has rallied to stop serving Sabra hummus in Harvard’s dining halls, given Sabra’s financial links to the IDF.
What are Israel’s military forces doing at the moment?
As Jeffrey St. Clair writes on Twitter: “According the anodyne language of the Guardian, the forced mass evictions of more than 1000 Palestinians is so that their land can be `repurposed` for a military base…”
The court ruling that enables the expulsion of a thousand people in one of single biggest expulsion decisions since the 1967 occupation.
Veganism means opposing oppression wherever it thrives. That, of course, goes for opposing the oppressive projects of our own country, our own social group, and our own species. It’s about recognizing oppression, and learning about it, and conscientious objection.
Make It at Home: Hummus With Salad and Pita
First, here are the ingredients for the hummus. Don’t forget the pita bread to got with this. And scroll down past the hummus to get the salad recipe.
3 garlic cloves
2 cups cooked chickpeas, either home-cooked (they’re the best) or canned. Keep the cooking liquid
6 tablespoons of tahini (sesame butter)
The juice of one fresh lemon
2 tablespoons organic olive oil (optional)
One bunch of parsley
Options: paprika and cayenne, salt and pepper to taste
In food processor, purée the drained chickpeas with tahini and blend in a teaspoon of cumin, the lemon juice and garlic, and, if desired, one tablespoon of the olive oil. As you’re puréeing, add a bit of the reserved cooking water to arrive at a smooth consistency.
When the mix is smooth, spoon it into a bowl and stir in the spices to taste. Drizzle with remaining tablespoon of olive oil if desired. Serve on a nest of fresh parsley.
To make the Medditerrenean salad, gather:
The torn leaves of a head of romaine lettuce, 3 diced tomatoes, 1 sliced cucumber, 1 sliced bell pepper (seeds removed), 1 small onion and 6 radishes, thinly sliced.
And for the salad dressing, whisk together, according to your preference:
Olive oil, parsely, fresh lemon juice, a minced garlic clove and minced mint leaves, and salt and pepper.
Toss the salad ingredients and serve dressing on the side. Enjoy it all with toasted pita bread. Especially on International Hummus Day.
Photo credit: Nataliya Vaitkevich