The simple chickpea. In the Mediterranean it's been a part of the diet for centuries and is an energy food high in protein. According to Forward.com, it's been cultivated for more than 7,500 years.
I've seen chickpeas on salad bars and added them, but found them a bit tasteless. When I was first introduced to hummus, I would never have thought it was a paste based on chickpeas. But, the recipe is actually easier than pie.
Ingredients:1 can of chickpeas or garbanzo beans.
1/4 cup of olive oil.
1 teaspoon of cumin.
1 tablespoon of lemon juice.
Preparation:Blend all these ingredients in a food processor until the mixture becomes creamy and smooth.
Serve the mixture immediately with veggies, pita chips or pita bread.
We mean it when we say serve immediately. Even in an airtight container in the refrigerator it will sour after three days.
And, this might not be the hummus you are used to. Most that I have eaten has included tahini paste and some really good garlic (OK, so I love garlic!). This is flexible, too -- I've found recipes where a cup of cooked shredded carrots were included when blending, others with black beans. Take a look at your grocers' selection and adjust accordingly:
Ingredients:16 ounces of garbanzo beans or chickpeas.
¼ cup of the water from a can of chickpeas.
3 to 5 tablespoons of lemon juice.
One and a half tablespoons of Tahini.
2 cloves of crushed garlic.
½ a teaspoon of salt.
2 tablespoons of olive oil.
Drain the chickpeas and then set aside the water that has been collected from the can.
Mix all the remaining ingredients in a food processor or blender.
Add the liquid from the chickpea can and blend the mixture for about 5 minutes until the mixture is smooth and thoroughly mixed.
Place the mixture in a large serving bowl and then create a sort of well in the center of the Hummus mixture.
Add about 1 or 2 tablespoons of olive oil in this well and garnish with a bit of parsley.
Serve with toasted or warm pita bread or cover the hummus and refrigerate.
I have read recipes that call for substituting peanut butter for the tahini -- forget it!!! You might as well substitute lamb for chicken in your favorite casserole. It just won't be the same, will it? The recipe is flexible, but that pretty much applies to the amount of garlic, lemon, grade of olive oil, etc. Oh -- some peppers can be added for a bit of spice. Of course, if you do that and your family loves it, you can post the recipe and give it a new name. Not a bad idea either!!!