I made hummus and Frederick loved it. He liked the combination of the nutty flavor of the garbanzos and sesame seeds, the sharpness and spiciness of the garlic, and the tanginess of the lemon. In short, as Frederick calls it – Delicious!
Hummus, if you are not familiar with it, is a Middle Eastern food that is usually used as dips or spreads. Chickpeas or garbanzos is the main ingredients. Hummus is usually served as an appetizer. For those who are fond of chips and dips, you can try hummus with any thin breads like pita, tortillas, chapatti, paratha, including tacos too. OR for a healthier alternative, you can nosh on veggies and dip it in hummus.
Hummus also makes for a great and healthy snack. Instead of using the usual spreads of mayonnaise, mustard, peanut butter, jams, jellies, or those sweet spreads, spread some hummus on your sliced bread. You can add in veggies or cold cuts or turkey or chicken or what-have-yous.
OR you can eat hummus as is the way my husband does
Here’s my recipe on HUMMUS.
Chickpeas or Garbanzos, cooked – 1 tall can
Garlic – 3 cloves
Sesame seeds – 2 tbsp
Olive oil – 2 tbsp
Freshly squeezed lemon juice – 2 tbsp
Parsley, dried and ground – ½ tbsp
Sea salt (53% less sodium) – ½ tsp
Ground white pepper
- Toast the sesame seeds but do not let the seeds turn brown.
- Drain the chickpeas or garbanzos and reserve 1/3 cup of the liquid. Set aside the liquid and the chickpeas / garbanzos
- In a food processor or a blender, put the sesame seeds and the liquid from the garbanzos. Process it until it becomes a paste.
- Add the rest of the ingredients and process it to make a smooth puree (a bit grainy sometimes) Add more liquid from the garbanzos if you find the puree too thick.
- Season with salt and pepper to taste
You can also add chili peppers for a fiery hot twist. Enjoy 🙂
© Fresha-licious (25May2012)