Hummus (hamos, houmous, hommos, hommous, or humus) is one of my favorite dishes- it makes a great dip or spread. For those of you that have never heard of it, it is a Middle Eastern dish composed largely of garbanzo beans ("chickpeas"), lemon, garlic, tahini (sesame seed paste), and oil. It is usually served with pita bread as an appetizer. My mother made it frequently at home, but her recipe does not have oil in it, which makes for a thicker consistency. She often skipped the pita bread, turning it into an opportunity to get us to eat lots of fresh, raw vegetables- carrots, bell peppers, cucumbers, and celery.
Needless to say, it became a must-have for me once I started living on my own, and have adopted a "salt-free" version of her already yummy oil-free recipe. My most recent use of hummus was inside a pita bread with avocado, romaine lettuce, and my husband's very own "beet burger." In case you're wondering, it is quite good!!
2 cups garbanzo beans (I think the secret is to cook your own in a pressure cooker- almost sweet!)
2 cloves garlic
1 TBS tahini
handful of fresh parsley
juice of 1 lemon
1/4 cup nutritional yeast
Putting it all together: In a food processor, chop up the garlic and parsley together. Add remaining ingredients and blend together. As mentioned previously, this makes for a thick hummus- if the contents are not mixing well enough on their own, add a little bit of liquid (water, soymilk, or more lemon juice)- it won't take much!
Variations: add roasted red bell pepper, cayenne, cumin, or extra lemon juice for a different twist.
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