Hummus


If you usually buy hummus at the grocery store, you may be surprised to find how easy and inexpensive this healthy snack can be to make yourself.

This mediterranean food can be found in Greece, Turkey, and throughout the Middle East. I first tried it from the original Moosewood - the vegetarian cooking Bible at that time. More recently, it's become popular as a convenience food, and can be found or made in a wide variety of flavor combinations. 

Ingredients

  • 1 15-oz can (425 g) of garbanzo beans (or chickpeas)
  • 1/4 to 1/3 cup tahini (pureed sesame seeds)
  • 3 Tbsp lemon juice (fresh if possible - use more if Meyer lemon)
  • 1 Tbsp olive oil
  • 2 cloves garlic (fresh if possible, or the equivalent amount from a jar or freezer cube)
  • 1/2 parsley, chopped
  • A pinch of cumin
  • Salt to taste
  • Options for twists on flavoring (see below) 

Preparation

Drain the beans, peel the garlic, and roughly chop the parsley.
Throw all the ingredients together into a food processor (a blender will do, in a pinch).
Blend until creamy. This may require stopping to scrape mix off the bowl sides a few times.

Makes about half a quart.

Variations for the Adventurous 
Add any one (maybe two) of these to a batch, to acheive a new taste sensation:

  • Black olives (pitted, of course) or tapenade
  • Roasted red peppers
  • Sun-dried tomatoes
  • Fresh basil or a dab of pesto
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hummus cucumber chips

Hummus with roasted red pepper garnish, and armenian cucumber slices as the dipping chips.

-- a simple, gluten-free way to offer as an appetizer

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Served As a Dip:

Place in a bowl, with a large plate underneath.
Surround the bowl with cut vegetables - carrots, cucumbers, bell pepper slices, jicama.

You can also offer pita bread sliced into wedges on a side plate.

Hummus as a Sandwich Spread:
Spread onto a slice of good bread, and top with an heirloom tomato layer, cucumbers, or sprouts.
Eat open-faced.