Hummus (appetizer)

Hummus continues my personal MENU of Turkish cuisine, compiled for participation in the GASTRONOM's "Taste" competition. Connoisseurs will say that this is an Arab dish, because the name of this delicious appetizer was given by its main ingredient - chickpea, which sounds like that in Arabic - hummus. But hummus has long been so fond of all the inhabitants of Middle East Asia and the Mediterranean that Arabs, Israelis, Greeks and Turks dispute its national identity to their cuisine. By emotionally gesturing, they will prove that it is they who invented this delicious culinary product. However, cultures, languages, religions, including the gastronomy of the East, have so closely intertwined with each other for thousands of years that it is now difficult to give anyone the primacy in its invention. And even though the hummus recipe is incredibly simple, speaking about the ideal taste, you need to keep a couple of things in your head. Firstly, hummus is a living product and, like any food, spoils. He lives in the refrigerator for two days, after which he begins to wander. Secondly, hummus is an ancient product, therefore its composition and technology are polished by thousands of years of culinary experience. Before the advent of blenders and mixers, it was made by hand using pestles. For myself, I also prepare it by grinding it in a granite mortar. Considering himself an adherent of hummus, he tried it in various national culinary variations. The Turkish version of hummus, in my opinion, has a more grainy texture, not a smooth, homogeneous mass, as it is made, for example, in Israel or Lebanon.