Friday, July 10, 2009


Hummus used to be popular with the vegetarian community, and only with the vegetarian community. Now, it's making a big splash with new epicureans everywhere. And, it's no wonder. Hummus is delicious, smooth and spreadable. The traditional dipper is pita bread or pita chips. But, use your imagination and go beyond traditional. Try red pepper strips, jicama cut into dipping strips, carrots, celery, or whatever else you like to dip.


1/4 cup sesame tahini

2 tbs fresh lemon juice

1 tsp garlic, minced

2 cups (1 15-oz. can) drained and rinsed chickpeas or garbanzo beans

1-2 tbs olive oil

1-2 tbs water or bean cooking liquid


2-4 tbs chopped, roasted red pepper (optional)

1 tbs chopped fresh cilantro (optional)

1 tbs chopped fresh parsley (optional)


Drain chickpeas, and set aside. Add sesame tahini and lemon juice to food processor. Pulse several times until very creamy. Add garlic, pulsing again until well mixed. Add chickpeas, in several small batches to processor, pulsing after each addition. Add 1 tbs of olive oil and 1 tbs of water and puree until creamy. If the mixture needs to be creamier, add the second tbs of olive oil and water. Season to taste with salt. For different flavors, add roasted red pepper, cilantro or parsley. Note: this can also be made with dried chickpeas. Soak chickpeas overnight and cook until done, approximately 1-1/2 hours. Drain, saving the cooking liquid, for use as the liquid to help puree the hummus.

Stealthy Cooking Tip: You gotta love names! The name "Hummus" gives no clue about the nutritious contents. This dip is one of my grandkids favorites, and I have no intention of letting them see what goes into it! Creamy dips like this are especially useful for hiding healthy ingredients!

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