This month, the Other Right Wines (Alex Schulkin and Galit Shachaf) take control of Duncan Welgemoed’s recipe column.
The Other Right Wines is a great local wine company that makes fresh and approachable minimal intervention wines. Schulkin makes a killer beer, too. Yada yada, get to the hommus! Despite stories about being the land of milk and honey, Israel has never been that, which, naturally, gave birth to cheap and nutritious staple foods, among which hommus (Arabic for chickpeas) holds a place of honour. It’s actually a main dish, the centre of lunch and/or dinner, full of protein and calcium; it’s vegan, too! There are endless variations to this dish that suit di fferent sets of available ingredients or kitchen appliances, as well as any season. However, the backbone of a Levantine hommus recipe, in addition to the actual chickpeas, is raw tahini paste (100 percent ground hulled sesame seeds), garlic and lemon juice.
H O M M U S This is our summertime version of the dish. Ingredients: – 250g dry chickpeas – 1/2 cup of raw tahini – 3 garlic cloves – Juice of 2 generous lemons – Pinch of salt Method:  Soak chickpeas in water overnight, then drain and boil in fresh water until soft. Chill, drain and reserve some water.  Combine half–a–cup of the reserved water with raw tahini, garlic, lemon juice and salt in a blender. Blend, and add the chickpeas gradually until the desired consistency (thick paste–like) is achieved.  Serve in bowls. Garnish with leftover boiled chickpeas, chopped parsley, ground paprika and/or cumin, olive oil, a hard–boiled egg (for the non–vegans) and zhoug.
B O N U S Z H O U G Y E M E N I T E C H I L L I P A S T E Ingredients: – Chilli – Garlic – Coriander – Olive oil Method: In a blender, paste coriander (a bunch), a head of garlic, 200 to 300 grams of fresh chilli, a heavy splash of olive oil and a pinch of salt. We’re lax about the portioning on this one because it’s super personal how much chilli people enjoy. You can play with this a bit.
S W E E T N E C T A R In summer, a good wine to match this hommus is our 2015 Other Right ‘Fawn’ Chardonnay. A bit aniseedy and green apple crumble pie, it’s textural, clean and precise. This drop goes quite well before, during and after the hommus consumption. Enjoy! Alex & Galit XO
N I K K I F R I E D L I ’ S M U S I C T O D I P T O Beirut’s 2006 album Gulag Orkestar is an old favourite. It’s almost-mournful party music featuring a conch shell, glockenspiel, flugelhorn and a sousaphone just to name a few of the instruments. A cacophony of the highest order but equal parts strange and magical. We recommend loading your car up with wine, hommus, zhoug, and dippy bits before driving to a secluded spot blaring some Beirut. theotherrightwines.com africola.com.au