Hummus, or Chummus, comes in so many varieties that it can boggle the mind, and some dull the taste buds. I have been tweaking this recipe for a few years and have settled into this rich and creamy version. It is heavy on the tahini which increases the protein and calcium content. If you want to eat it as it is eaten in the Middle East, you can spread it on a flat serving dish and drizzle olive oil over it and garnish with ground paprika. Eat it with warm pita and Kalamata olives.
This is an outstanding throw-back dish sans Babe the pig. Bravely entering the world of plant-based food this dish is rich and terribly satisfying to the palate. Molasses and tomato paste set the background palate for a deep umami experiecne. Key to this dish is a slow bake. Serve it up with rice or potato and a pungent or nippy salad to balance the richness.