Today’s 12 Days of Oscar film is the last of the Oscar winners we’re covering this year. The 2012 film Zero Dark Thirty is a dramatization for the ten year manhunt for al Qaeda leader Osama bin Laden. Young CIA agent Maya is reassigned to the U.S. Embassy in Pakistan where, through the interrogation of a detainee she learns about Abu Ahmed who is supposed to be bin Laden’s personal courier. Maya spends nine years looking for Ahmed believing that if they find Ahmed, they will find bin Laden. Ultimately, the CIA tracks Ahmed to a compound near the Pakistan Military Academy and puts the compound under surveillance. On March 2, 2011 a raid on the compound is approved and executed.
Zero Dark Thirty was heavily criticized for a number of reasons, and among those reasons is the portrayal of Pakistan. Pakistani people have been quick to point out that Pakistanis do not speak Arabic, and that they do not eat hummus. One viewer pointed out that if you want hummus in Pakistan, you have to go to an ethnic restaurant. I’m not sure the writers for this film intended for hummus to become so high-profile, but when Maya offers a meal of hummus and tabbouleh to a prisoner and obtains the most important information she has ever received to that point, hummus became pretty elevated. Although it isn’t authentic to Pakistan, hummus is delicious. This sun dried tomato basil hummus received no criticisms from me.
Sun Dried Tomato Hummus
- 1 (15 oz) can chick peas, drained and liquid reserved
- 1/3 C. sun dried tomatoes in olive oil, strained
- 2 Tbsp. olive oil from sun dried tomato jar
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. tahini
- 1 large clove garlic
- 1/2 tsp. salt
- 2 Tbsp. packed fresh basil
Put the chickpeas in the work bowl of a food processor and add the sun dried tomatoes, 2 Tbsp. oil from jar, lemon juice, tahini, garlic and salt.
Pulse for 1 minute, scrape down the sides and bottom of work bowl and pulse for 1 more minute.
Add 2 Tbsp. of the reserved chickpea liquid and pulse for 2-3 more minutes, stopping to scrape down the sides and bottom of the bowl about halfway through.
Add the basil and pulse just until it is minced into the hummus.
Serve with pita chips or fresh veggies for dipping (this was awesome on pretzel thins).
Source: Cooking Classy