“A friend brought this colorful hummus board to my house for a party, and it became the instant star of the evening — my guests raved about it, and it was the first dish gone from the appetizer table,” says Jenn Segal. She is the professionally trained chef, mother of two, author of two bestselling cookbooks, and founder of Once Upon a Chef https://www.onceuponachef.com/), the creative cooking blog that showcases easy (and stress-free) family-friendly recipes from a trained chef’s point of view. Jenn’s blog is known for her updated spins on everyday classics. Meticulously crafted with an eye toward both flavor and practicality, her recipes focus on exactly what you feel like making in today’s demanding and hectic times.
Jenn is practical with her recommendations for the most useful kitchen equipment. She includes tips with each recipe, and offers guidance on such subjects as salting (don’t under-salt), the doneness of foods (use a thermometer), and using up vegetable scraps (use carrot peel in a carrot cake.) “This dish marries some of my absolute favorites — creamy hummus and the iconic cucumber and tomato Mediterranean salad. While it requires a touch more effort than your usual dip, the gorgeous presentation and downright deliciousness make it every bit worth the time. Plus, you can save time by using good-quality prepared hummus. But for truly rich, creamy hummus, skip the supermarket varieties and opt for a tub from a reputable Middle Eastern or Greek deli, restaurant, or grocer. Or if you’ve got a bit of time on your hands, my tried-and-true (https://www.onceuponachef.com/recipes/hummus.html) homemade hummus is a breeze to whip up,” she adds.
“Hummus is a popular Middle Eastern dish made from a blend of chickpeas, tahini, lemon juice, olive oil, garlic, and spices. It’s commonly served as a starter or mezze, paired with pita bread, or as a side to dishes like <https://www.onceuponachef.com/recipes/falafel.html> falafel, <https://www.onceuponachef.com/recipes/lamb-kofta.html> kofta or <https://www.onceuponachef.com/recipes/middle-eastern-chicken-kabobs.html> kebabs. I was fortunate enough to learn how to prepare authentic hummus from a kebab maker in the Old City of Jerusalem,” says Jenn.
Chickpeas have been cultivated and grown throughout the Middle East and in the Mediterranean for thousands of years. Chickpeas have been around for centuries, being one of the earliest crops grown in Mesopotamia, and was commonly eaten on the streets of Ancient Rome. Greek philosophers Plato and Socrates made reference to hummus and how nutritious it is in their writings (https://fortheloveofhummus.com/).
“This hummus can be made up to 3 days ahead of time and stored in the refrigerator. The salad can be prepared up to 3 hours ahead of time and stored in the fridge. The chickpeas are best made before serving, but they can be prepared up to 3 hours ahead and stored at room temperature; if necessary, you can crisp them back up by reheating in a 350°F oven until hot,” she adds.
