Basic Hummus

Hummus (hoummous) NOT humus! is increasingly popular. There must be 10 different brands in the local supermarket and several varieties of each brand, but did you know just how easy it is to make? And how satisfying? Well, it is. Here's a recipe for basic hummus. 

Hummus

1 16 oz. can of chickpeas, aka garbanzo beans, drained
juice of 1 lemon
2 cloves garlic
1 t. salt
3 T tahini
extra virgin olive oil

In a food processor, blend all the ingredients except for the oil. When all is well blended, start slowly drizzling in the olive oil while the food processor is running till the hummus reaches the desired texture. A couple tablespoons will yield a chunky, coarse hummus, and half a cup of yields something much smoother. 

That's it. Serve the hummus in a bowl. If you'd like, make a well in the center and add some more olive oil to it if desired.

There are lots of extra flavors you can add to this, perhaps 1/4 of chopped cilantro to brighten up the taste, or even basil. How about chili powder, cajun spices, or cumin? And we all know lots of the store brands include roasted garlic instead of fresh, or roasted red pepper. 

Hummus with sautéed veggies on cheesy toast

Not crazy about canned beans? Cook your own. Heck, you can even make your own tahini by toasting sesame seeds in a skillet over medium heat, stirring often, then pureeing them in the food processor for several minutes.

While I usually eat hummus with fresh vegetables, like cucumber, celery, broccoli, bell peppers, etc., Winter hardly seems like the time to eat so many cold veggies. Instead, I decided to smear the hummus on some lightly broiled thin sliced whole wheat bread (try pita wedges, too) with some shredded cheese sprinkled on it. I topped it all off with some mushrooms, red onion, and baby spinach that I had sauteed with olive oil, a splash of balsamic vinegar, and some salt and pepper. Delicious, wholesome, and healthy!