therealdesign

Hummus seems to be sticking around longer than I first expected. Once, an appetizer found only in Greek diners or Lebanese restaurants, hummus has found a way to become mainstream in the US. Grocers now offer more then a handful of flavors and brands of Hummus but making it fresh is really simple and can prepared in a food processor in about 5 minutes or less. I like to use dried garbanzo beans, or chickpeas, which do require soaking overnight starting out in hot water. Canned garbanzos are processed with salt and disodium EDTA to promote color retention. So…that is why I like to use dried garbanzos in place of canned. The trick is to soak them long enough to get them fully tender. Once I’ve soaked about 2 cups of dried beans in hot water for at least 12 hours, I drain them and place them in a food processor. Quickly I’ll add about 2 ounces of fresh lemon juice, 3 cloves of fresh minced garlic, and 4 tablespoons of tahini, a paste made from hulled sesame seeds. I pulse this for about 45 to 60 seconds or until the mixture is smooth and without lumps. I then add about ? to ? cup of good green virgin olive oil along with sea salt while the food processor is running. A good hummus should be able stand up on its own on a spoon when turned upside down. I serve my hummus with small triangles of pita, sprayed with non-stick vegetable spray and toasted in a 300 oven for about 15 minutes. For a healthier appetizer, serve a bowl of hummus, topped tableside with a drizzle of fresh olive oil along with sliced cucumbers, carrots and cherry tomatoes. Although a classic hummus is my favorite, you can flavor hummus with red pepper, artichokes, fresh herbs, or aromatics such as caramelized onions. I’ve read recipes that use edamame, or soybeans in place of chickpeas. Hummus is delicious, high in iron, vitamin C, protein and fiber.