Salma Alfarouki is a dear Palestinian friend who arrived in Córdoba almost forty years ago.

She fell in love with this part of the world and chose to make it her home after having lived in Egypt and Switzerland. She was in fact born in Jerusalem, back when it was still the Palestinian State and fro where she was forced to leave in 1948, at just eight years old, along with her entire family and leaving everything behind: their homes, their land, and a thriving family business dedicated to growing and exporting citrus fruits around the world.

Salma is a master of both beauty and perseverance, reflected in her mission to show that a better world is possible, inspired by the art of living from the times of Al Andalus and its example of peaceful coexistence.

Over the years, she has become a cultural icon in Córdoba, and a guardian of Andalusí heritage. Spurred by her desire to share this rich part of our history, she first founded the Calahorra Museum, followed by La Casa Andalusí and the Museum of Alchemy – three unmissable gems set right in the historic centre of the city of Córdoba..

And naturally, the culinary aspect was not far behind. Salma also opened a restaurant, the Salón de Té Córdoba, where you can enjoy the wide-ranging flavours of the eastern Mediterranean, or simply sit a while in this little piece of the XIII century, drinking fragrant tea accompanied by delicious almond pastries.

Salma is the very quintessence of cooking, as is the case with almost anything she sets her mind to. Her dishes are exquisite, with layer upon layer of aromas and flavours. She uses an endless variety of spices and knows the precise cooking point of every ingredient, all of which she brings together with olive oil… always.

Above all, she is a woman of Faith, bridging East and West with clarity and conviction. She treasures our EVOOs, which she not only uses in her cooking but also gives as presents to her most special guests. True to her Palestinian roots, for her olive oil is simply the very best gift of all!

Today we’re going to start with something simple to prepare: Salma’s lovely recipe for hummus combined with a finishing touch of La Cultivada Quintaesencia. Here is the full recipe, and do let me know how yours turns out!

Ingredients

• 500 g cooked chickpeas

• 2–3 tbsp tahini (sesame paste)

• 1–4 tbsp fresh lemon juice (to taste)

• 1 clove garlic

• 1–2 tbsp La Cultivada Quintaesencia Extra Virgin Olive Oil (EVOO)

• 1/2 tsp ground cumin

• Salt, black or white pepper, and more cumin for sprinkling

• 40–60 mL water

Preparation

Soak the dried chickpeas the night before. The next day, rinse and cook: bring to the boil in a saucepan of water and  then lower the heat until and simmer until tender. Leave them to cool before adding to a food processor.

Meanwhile, mix the tahini with water in a bowl. Stir well, then add the lemon juice, salt, pepper, and cumin to taste. Add this mixture to the processor along with the garlic. Adjust the amount of water depending on whether you want a creamier or firmer consistency; the hummus shouldn’t be dry.

Once everything is well blended, add La Cultivada Quintaesencia EVOO and process for a further 20 seconds.

Serve the hummus in a shallow dish, shaping it nicely with the back of a spoon.

Garnish with a few whole chickpeas and some parsley leaves. Sprinkle with a little cumin and/or paprika for colour, and finish with a final drizzle of La Cultivada Quintaesencia. Bon appétit!

Enjoy this and other Cultivated Recipes on our blog.