Spicie Foodie Nancy Lopez-McHugh with her personal take on the classic mid-east chickpea dip. Sans Tahini.
By Nancy Lopez-McHugh
Hummus is a middle eastern spread or dip made mostly from white chickpeas (also know as garbanzo beans). Hummus has enjoyed great popularity in not only middle eastern cuisine but also in Greek cuisine. In recent history it has gained popularity all over the world. Chickpeas have been used in the middle east since ancient times. Some believe that the earliest hummus recipes date back to the 13th century.
Recipes for hummus can vary greatly from country to country and home to home. This makes hummus one of those dishes that can easily be personalized according to taste. The most common ingredients are boiled chickpeas, tahini (sesame seed paste), olive oil, lemon juice, garlic, spices and herbs. All or any combination of ingredients is then ground to make a thick dip or spread and served cold. Hummus can be served as an appetizer with pita or any Arab breads, as part of a Meze, it can be spread on sandwiches, or even served with fresh vegetables as a healthy snack. Hummus makes a healthy snack because the chickpeas are high in fiber, folic acid, a good source of iron, magnesium, copper and zinc. The lemon provides a good source of vitamin C and the olive oil is a source of healthy fat.
Tahini is an ingredient that can sometimes be hard to find. My recipe omits the tahini but still yields a delicious flavor with a lemony flavor.
Originally Published: March 9, 2011