Hummus

Hummus has been described as one of the world's oldest prepared foods, dating back to ancient Egypt. It is essentially a dip or spread, usually served with pita bread, made from chickpeas. If you could meander through the streets of the Roman Empire, journey to Palestine around 4000 BC or take a trip to Mesopotamia, you would likely see a form of hummus offered by street vendors there. The popularity has lasted down through the ages, especially in Greek and Middle Eastern cultures. This may be partly due to its valuable nutritional qualities including being rich in protein, fiber, iron and vitamin C. Considering all that, hummus is perfect for those practicing a vegetarian or vegan diet, along with the rest of us who want to keep our waistlines slim.

I have discovered the perfect recipe for hummus. It comes from an excellent cookbook called In Nirmala's Kitchen by Nirmala Narine. While being very classic, this easy, no-cook, recipe could easily be adapted by adding flavors to your heart's content: chiles, roasted red peppers, scallions, dill, mint, sun-dried tomatoes. You get the idea. If you don't have a food processor, no biggie. A blender will work fine or even a mortar and pestle with a little (lot) elbow grease. Tahini is a sesame seed paste that can be found in most large grocery stores. If you can't find it check a natural food store. Don't panic though. While it won't be exactly the same, chicken or vegetable broth with an additional 2 tbsp of olive oil, can be substituted for the tahini.

Serves 4 - 6

2 (16oz) cans chickpeas, rinsed and drained
¼ c. tahini
2-3 garlic cloves, peeled, to taste
¾ tsp salt
3-4 tbsp lemon juice, to taste
½ c. olive oil + 2 tbsp
cayenne pepper, garnish
parsley, chopped; garnish

1. Combine chickpeas, tahini, garlic, and salt in food processor with metal blade.
2. Process until smooth, scraping down sides once.
3. Add lemon juice, pulsing a few times to incorporate.
4. Slowly add olive oil while machine is running. Scrape sides.
5. Adjust seasoning to taste.
6. Garnish with cayenne and parsley if desired.