The first time I tried this hummus I was at my friends Rivky and Dan’s home for a festive, holiday meal. I took a few bites and before I knew it I was raving to the cook about how I had never before tasted any hummus so delicious. Of course I asked her for the recipe and was aghast. Fat (tahini) . . . 1/2 of a cup? Salt?! Oh my! Loads of lemon juice??? Yes, I’m okay with that.
Yum! No wonder it tasted so darned incredible.
Fast forward over a year and it’s become my staple hummus recipe. There is absolutely no reason to make any other hummus, assuming you don’t have heart disease that runs in your family and follow an Esselstyn diet. For the rest of us, your search probably ends here.
Rivky explained that this was a recipe painstakingly developed over years and years of careful trial and error in the Providence, Rhode Island kitchen of her father, Mark Rubenstien. Mark’s been a Vegetarian for close to 50 years! Just to set the stage on what kinda guy he is, when Rivky was very young, he purchased tofu making equipment from Japan to make his own tofu. Mark started with the hummus recipe on the back of his tahini jar and then just kept tweaking and tweaking the recipe until . . . perfection!
How did this happen? When did I go from a tahini and salt eschewing girl to a hey, pass me that decadent tahini filled hummus girl?