Hot For Hummus

Hummus is Chickpeas are great in Arabic. It’s the most popular dish in the Middle East among Egyptians, Jordanians, and Israeli offshoots of the Zohan tribe, 7 degrees separated from the golden Jew Adam Sandler. Actual unity is getting your Hummus resistor Jewish father from the Bronx to follow your 3 Koshertarian diet embracing children by joining the party to try your homemade Hummus made in his Arizona estate home for a pre-nosh nibble snack on top of toasted pita triangles with some diced up cherry tomatoes, fresh scattered parsley and vibrant looking, just grated carrots on top. I’m not betting the farm on my father to try my workshopped, perfected homemade Hummus over Thanksgiving break but as my father likes to rightfully point out, I don’t own a farm let alone a John Deer lawnmower or the personal property big enough to justify the expense because I’m still so broke, my Hebrew name is under judicial review.   Everyone can unify behind the depressingly dreary premise of a degenerate Jew like myself not being financially secure in life yet, who uses his fingers for basic arithmetic like a retarded version Dustin Hoffman at the Blackjack table at Talking Stick Casino.

Growing up in elementary school, all my Loan Officer mother ever made me was peanut butter and jelly sandwiches for lunch, which didn’t help my blobby physique one bit at the time. Still, I never complained or requested anything different, urging my mother to make me Bento box lunches with Power Rangers stickers on the outside, with Cucumber and cream cheese Koshertarian rolls wrapped in seaweed and sticky rice within. Also, as a kid, I always preferred sesame bagels, for my egg and cheeses at the local Greek dinner, inhaling 2 in one sitting, after a night of drinking, with my old school high school buds, which is why my father called me the” human shovel” for a reason. So, I don’t need to be a math savant like Dustin Hoffman in Rain Man to realize my love of nut based spreads like peanut butter would eventually lead to my developed steamy love for Tahini flavor in Hummus, which is where the oily, creamy, pulverized sesame seed spewing essence derives from. Hummus is basically, the more versatile, infinitely less tubby version of peanut butter, which also packs leaner blasts of less sticky mouth protein. So of course, I’m hot for Hummus but only after I started making my homemade versions to spice up my kid’s lunches, so I didn’t burn them out on peanut butter, ruining their capacity to ever savor a Reese’s Pieces Peanut Butter Cups, made at all the specialty chocolate chops like in Ridgefield CT again, which is an American shishy bitch rite as it gets.

If you never tried Hummus, the famed sesame paste can be a turnoff, if you never sampled the primo goods before. On the surface, some store-bought Hummus or homemade Hummus can look like a sad plop mound of dried out earwax. That’s why you must add color and a dash of sophistication to your presentation. Pine nuts, who needs them. Chopped hardboiled eggs, gross, too overtly Israeli for my taste sorry. Pesto on top of hummus, is a blatantly unnecessary, awful idea, knowing Hummus when made right, requires no parm cheese garlic infusion to make it more swoon worthy than it already is. For me, I dress up my Hummus triangle creations with a menage a trois of radiant, lick it up color such as hot to trot, Little Red Corvette, cherry tomatoes and Arizona wild, desert bloom orange specked shredded carrots or some Polo Lounge conjuring green in the form of thick strands of Jalapeno on top to keep it extra steamy in the process.  

Just like it any relationship, you have to spice things up, incorporating needed color and variety to keep things interesting or you’ll lose sustained stiffage, which is the perpetual state of arousal necessary for any relationship to get excited for toppable tomorrows. The same rule applies to homemade loving infused creations versus the mass produced, manufactured kind, which lacks the length and depth of personalized pop compared to the real thing.  So invest in a Cuisinart to blend your Goya Chickpeas, add some store bought Tahini from your local Kosher butcher, add a garlic bulb or 2, throw in a generous heaping of sea, Himalayan, or Kosher salt, I don’t give a shit, before pouring in a steady steam of medium grade Olive oil, as the hummus magic swirls into scrumptious loving perfection before constructing your pita triangle pizzas with the steamy garnishes I mentioned prior and call it a day.  At the very least, your kids will love you more putting in the extra effort to tantalize and awaken their tastebuds to newer, fresher, yummier possibilities than ever before. Last, your wife tasting like hummus won’t lure you into sucking face with her on the spot, but you’ll take whatever justified outs a 10-year marriage can give you.

Michael Kornbluth