Eat humus It has become very fashionable. It is in the kitchens of half the world. This Chickpeas puree It is one of the most typical Middle Eastern and ancient recipes. Its flavor is unmistakable thanks to the tahini, but the olive oil cannot be missing. Nor should its preparation be overlooked, one that begins the day before it is consumed.

The owner of Hummuseria, shai kirchheimerinsists that the chickpeas they have to be soaked overnight. Once soaked, they must be cooked for at least five hours. “To make them very, very soft,” he adds. What’s more, the broth with which they are cooked is used to grind them, but without adding oil. That is the best kept secret in the Middle East.

The reality is that there are infinite recipes beyond eat it with crudités. “Let’s do the humus with mushroomwhich is one of my favourites. I put a spoon of mushrooms in the middle, tahini sauce and a little hot sauce and olive oil,” the expert lists.

Another option for lovers of nuts is to resort to pine nuts. “Hummus base with toasted almonds, toasted pine nuts, chickpeas, lemon chili sauce and garlic and we always finish with olive oil,” she reveals.

Of course, whatever the recipe, it should never be used as an accompaniment. Hummus is not a side dish. It is a plate. What’s more, in the Middle East it has been the traditional breakfast for those who need a lot of effort, Kirchheimer acknowledges.

Finally, all that remains is to know the technique with which this chickpea puree is eaten: “You try to get as much hummus as possible with as little bread as possible.” And now yes, to eat.