Hummus!
May 13 was International Hummus Day. We missed it. On the other hand, we have a whole lot of time to prepare for next year’s celebration.
Remember that, properly-prepared, hummus is a healthy food choice. It’s rich in protein, antioxidants, and fiber. It’s also low on the glycemic index–helping to regulate blood sugar.
Cooks have been searching for the best hummus recipe for a very long time. The first known recipe for hummus dates to 13th century Cairo. Cooks in the Middle East still argue, sometimes fiercely, about who makes the best hummus. Lebanon, example, tried (and failed) to convince The European Union to declare that hummus was Lebanese and to prohibit other countries from claiming the dish as their own. NPR published an interesting piece on that incident and on the subject of hummus, food culture and Middle Eastern food politics: NPR on Hummus.
Here is a fast hummus recipe to get you started–a recipe for those times when you just don’t have time to cook and peel your own chickpeas. This recipe is from Mark Bittman in the New York Times. Here’s the link: New York Times Food Section.
You’ll find several other wonderful Hummus recipes on Blue Cayenne, too. When you have the time to explore and up your hummus game, I promise that these recipes are a delicious place to start.
Here is a link to a great recipe for a hummus with black beans : Hummus With Black Beans, Chipolte Chile, and Tomato Salsa.
And, here is a recipe for a classic hummus from Blue Cayenne’s archives: Creamy Hummus.
Here is today’s recipe as I prepared it in my kitchen.
Hummus
Ingredients
- 1 fifteen-ounce can chickpeas
- 1/2 C. tahini (include some of its oil)
- 1/4 C. extra-virgin olive oil
- 2 cloves garlic
- Juice of 1 lemon
- Salt and freshly-ground black pepper
- 1 T. ground cumin (or to taste)
- Chopped parsley or cilantro for garnish
Directions
- Step 1 Put chickpeas, tahini, cumin, oil, garlic and lemon juice in a food processor. Add salt and pepper and process until smooth. Add some of the chickpea liquid to thin and smooth your hummus.
- Step 2 Adjust seasoning to your taste adding more salt, pepper or lemon juice as needed.
- Step 3 Spread hummus on a serving plate. Drizzle your best olive oil over the top. Sprinkle with some cayenne pepper or ground cumin. Garnish with chopped parsley or cumin. Serve with kalamata olives, sliced cucumber and a sprinkling of whole chickpeas. Serve with crackers, pita slices or papad crackers.
