Hummus

Hummus: an all time favorite meal, dip, condiment, topper and roll-up; perfect for breakfast, lunch or dinner .  With a mother of Lebanese decent, I ate hummus like most kids ate apple sauce.  Sitting at the lunch table, other middle schoolers would turn out PB&J’s and I’d have pita bread, stuffed grape leaves and hummus.  Have you seen My Big Fat Greek Wedding?  Yea, I’ve been there .

Whether you like a little hummus here and there or as much as the Zohan, this recipe is sure to please.  It’s been passed down from Sittou (grandmother) to mother to me, and has a creamy texture, lots of lemon and a little cumin.  While you might not think you like hummus (my father refers to it as wallpaper paste), this could just make you a convert.

Enjoy!

Ingredients:

• 2 cans of chickpeas/garbanzo beans (Progresso is the best)
• 1 heaping tablespoon of tahini (I use a large breakfast spoon and Sittoo’s Tahini is my favorite)
• Juice of 1 lemon & 1/2 lemon zest
• 1/4 teaspoon ground cumin
• 1/2 teaspoon garlic salt, more to taste
• Extra virgin olive oil & paprika for garnish

Directions:

1. Drain the liquid of the chickpeas into a bowl.
2. In a large blender, puree the chickpeas, lemon juice & zest, quarter cup of the chickpea liquid, tahini and garlic salt.
3. Now taste it – does it need more lemon?  A little more garlic salt?  Want it thinner?  Now’s you’re chance to add a little extra salt, lemon or liquid.  Blend until smooth.
4. Garnish with a swirl of extra virgin olive oil and a sprinkle of paprika.
5. Serve with pita chips, vegetable crudites or anything your heart desires .

Bon appetit!

- Christina