Like clockwork every summer, I decide that the only thing I want to eat, maybe forever because when it’s warm out I completely forget winter is coming (I’m sorry, I had to), are variations on tomato-cucumber salad. We did a world tour of these last year and it might take me another decade of Smitten Kitchen-ing but I will get to them all. Left to our own devices, my husband and I probably would probably eat do exactly this for dinner at least a couple nights a week but when feeding kids, I always feel the need — I mean, what are they, growing rapidly and we’re supposed to fuel them with balanced meals or something? — to provide a little more than a bowl of cucumbers and tomatoes for dinner. You know, protein and stuff.
In the U.S., we generally think of hummus (which simply means “chickpea” in Arabic) as a cold snack, a dip you buy in the fridge case to help distract you from, say, cool ranch potato chip dip or something. But throughout the Middle East, there are hummusiots/hummsias, places that serve hummus warm and freshly made, often a little softer than what we get here, usually heaped with other things. Yes, as a meal; a heavenly one. Toppings might include additional tahini or chickpeas, cooked fava beans (ful), sautéed mushrooms, roasted beets, hard-boiled eggs, falafel, spicy ground beef, chopped tomato-onion-cucumber salads, pickles, and/or green olives plus always a stack of freshly baked puffy pitas. In some areas, hummus is a breakfast food, accompanied with labneh and mint. And it is from daydreaming about all of this — with a reminder from this oh-so-tempting Ina Garten photo from last week — that I realized that the easiest way to turn my tomato-cucumber salad obsession in to a meal was to serve it hummusiot-style.