Hummus is the Arabic word for chickpea, and is a staple in this little corner of the world. It’s a dish that’s been around for at least 7,000 years, and was first developed by the Egyptians. I’ve had some of the most amazingly fine hummus here, literally grounded into a creamy spread like nothing I’ve had before. The dish is found at all times of the day, including breakfast – and is so popular I found this sweet little blog dedicated entirely to the love of hummus: Hummus 101
Guinness Book of Hummus Records!
Here’s a recipe, in case you’d like to try your hand at it back home. You could also experiment with variations on the bean, using broadbeans, fava beans, or even kidney beans instead of the traditional garbanzo. Alternate toppings include extra virgin olive oil, sprinklings of garlic, olives, or, if you’re into it, any kind of ground meats (preferably free range, grass-fed, locally raised, and all that jazz…). It’s super easy and only requires a handful of healthy ingredients!
- 4 garlic cloves, minced and then mashed
- 2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
- 2/3 cup of tahini (roasted, not raw)
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup water
- 1/4 cup olive oil
- 1/2 teaspoon of salt
- Pine nuts (toasted) and parsley (chopped) for garnish
1 In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.
2 Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.
Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.
Makes about 3 cups.
Ho, grind ‘um, cuz!
And as if the tasty goodness weren’t enough, the dish can be very nutritious as well (so long as you’re not topping it with something nasty!).