I finally saw You Don't Mess with the Zohan and thought it was fairly hilarious. It wasn't Sandler's best movie (that would be Punch-Drink Love or Billy Madison), but it wasn't his worst either.
One of the funniest things to me was the Zohan's love of hummus; from brushing his teeth with it to his father stirring it into his coffee, and the Zohan using it to put out a four-alarm fire. And while it may not be used thusly in Israel, it really is that ubiquitous. And delicious. But tell me something: Was that really Adam Sandler's body in the movie? If so, colour me impressed.
Still, I was sad to see in the credits that most of the Tel Aviv scenes were actually shot in Mexico, which makes sense money-wise, but the crew probably didn't have a clue what they were missing out on.
I hope they at least ate some hummus in Mexico. And if they didn't, they can now, thanks to this straight-forward recipe. I've made my hummus recipe a million times, and while I know that flavoured hummus (red pepper and the like) has long been available, I think it's a bastardization of a purely perfect nosh.
Because if you ask me, You Don't Mess with the Hummus.
1 small clove garlic, peeled and smashed
1/2 tsp salt
1 19oz can chickpeas, rinsed and drained (reserve a handful for garnish)
1 Tbsp tahini (an oily sesame butter; stir before using each time)
1/2 cup good olive oil (reserve a drizzle for garnish)
1/4 cup cold water
a few dashes hot sauce (like Tabasco)
2 Tbsp fresh lemon juice
1/2 tsp cumin
Using a food processor or hand blender, blend the garlic with salt, add chickpeas and blend to puree. Add tahini to the mix. Slowly drizzle in olive oil and process until smooth. Add water until hummus reaches a porridge-like consistency. Add hot sauce, lemon juice and cumin. Blitz again, then pour into a bowl, cover and refrigerate for about an hour. Before serving, drop a few chickpeas on top and drizzle with olive oil and a shake of cumin if you like. Serve with warm, soft pita, crunchy pita chips, or fresh veggies for dipping.