Hummus

HUMMUS

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Use as a spread on breads or crackers or as a dip for veggies. If using as a dip, may want to thin with a bit of the cooking liquid or add a bit more lemon juice.

In food processors blend:

2-2 1/2 c cooked garbanzo beans (chick peas)

¼- ½ c tahini (raw sesame butter), or 2 T olive oil or 1/4 c chopped olives

1 clove garlic, minced

1/2 t salt

1/2 t cumin

3 - 4 T lemon juice

Adjust seasonings.

For cooking raw beans:
Soak 1 c dry beans over night or a least 8 hrs with 1 T baking soda.
Skim off hulls then drain beans, saving some of the cooking liquid.

In India it is called gram, in Spain and Mexico, garbanzo and in the Mediterranean, chick pea. Whatever the name this mean is worth trying. With 20% protein, iron and traces of Vitamins A and C, chick peas add a nutritional boost to soups, salads, rice and baked goods.

Chick peas are an old food used extensively in the Middle East. While in Morocco I was served a dish called Hummus. It was prepared by cooking and mashing the beans and mixing them with garlic, lemon juice, tahini (sesame butter), olive oil an parsley then everyone used a piece of pita bread to dip into the common bowl.

In India they grind the bean into flour and use it make their flat bread. It may also be the bean used in the bread of Ezekiel 4.

Most salad bars have them but don’t limit yourself there. Try marinating the cooked bean overnight in lemon, garlic and sauce or Bragg’s Liquid Amino then throw them into salad at home or onto your steamed vegetables. You can also sprout them till the sprout gets as long as the bean itself then wither steam or boil them in soup.