Adapted from the
Cabbagetown Café Cookbook (Crossing Press) by Julie Jordan
Hummus makes a great tartine – an open-faced sandwich, although it’s also a great dip. Try to find good-quality tahini for hummus, such as
Soom. Check local natural food stores and markets specializing in Middle Eastern ingredients. If cooking your own dried chick peas, it takes about 1 cup (140g) of dried chickpeas to make 2 cups (350g) of cooked ones. Rinse them well and sort them to make sure there is no debris in them. Cook them in plenty of water, replenishing it if necessary, with 2 teaspoons of baking soda, which helps soften them. For very smooth hummus, removing the skins after they are cooked will yield a smoother dip.