Cooking: Sunday Mezze

I made hummus last week, but I lazily did not soak chickpeas. Instead I opened a can and was going to boil right away with baking soda, but then changed my mind and started peeling the skins by just rubbing them off and THEN boiled them for 15 to 20 minutes before whirring them with tahini, garlic, juice from a Meyer lemon, cumin, and coriander. And a wee bit of ice water. Unfortunately my pita bread went moldy. But I’d read somewhere that hummus is the vehicle for many a Jerusalem meal and not a side for dipping. I nestled leftover Greek salad, Spanish and Kalamata olives, tzatziki, shatta, feta and half a gyro kebab.    

The absence of pita made no difference to a satisfying lunch.