Despite supermarkets' gourmet aspirations (did Gordon Ramsay ever in this wildest nightmares think he would be smiling so broadly above a loin of pork in a Checkers pullout?), there are loads of things they never get right. Yes, even the posh ones. Ciabatta, banana bread, a good masala mix, sausages of any and every kind, and loads more besides. My most recent disappointment has been hummus.All the examples out there have been kinda cruddy for years, but recently they seem to have sunk to new depths.I only registered how bad they are when once again, after some time,I had a silken mouthful of hummus at The Schwarma Company in Norwood.I know this place is on the radar of almost everyone in Johannesburg, so I'm not giving you big news of a new find.But I am giving you a hearty nudge to go back, go more often, and take home a tub of hummus while you're there. It's worth the trip just for the hummus, but what you must never leave out on any visit (I say to all those heading straight for the beef shwarma) is the falafel.These are falafel from heaven - light, crisp, perfectly seasoned and just begging you on their stumpy, crispy little hands and knees to drag them through the velvety hummus before biting on them, so that they might die a more delicious and noble death.The Schwarma Co, 71 Grant Avenue, Norwood, Johannesburg, 011-483-1776.IF YOU have a craving for good hummus and The Schwarma Co is out of reach, you will find joy and success with this fantastic recipe from Syrian chef Muhanad Jazier. It is made in a non-traditional way, with extraordinary results.For 10 servings:500g dried chickpeas, soaked overnight / ¼ tablespoon bicarbonate of soda / 4-5 ice-cubes / 4 tablespoons tahini / 2 garlic cloves, crushed / juice of 1 lemon / salt.HOW: Drain chickpeas, place in a pot of fresh water with bicarb and bring to the boil. Simmer on a low heat until soft. You may need to skim water from time to time.Drain chickpeas and put a dessert spoonful of them to the side.Blend the remainder in a food processor, dropping in the ice-cubes one by one.This makes a smooth, silky hummus (it will be unusually pale).Transfer blended chickpeas to a bowl and mix in tahini, garlic, lemon juice and salt to taste. Add water if it's too thick. Serve topped with the whole chickpeas, a little olive oil and paprika.Of course this is glorious with warm pita, but it's also incredible with braaied chicken or fish...