Saturday, March 1, 2014
Hummos and Me
Thirty years ago, I was introduced to hummos. I ate it at Greek restaurants and Maura made it at home. I loved hummos at first bite and have never lost my taste for the dish.
Not only is hummos creamy and tasty, it is incredibly healthy. Its pure plant nutrition is good for you. Hummos is perfect for sandwiches instead of less-healthy spreads like mayonnaise (which contains eggs).
In the past three decades, hummos has transformed from an exotic foreign dish to a popular item available in any American supermarket. Moms buy it. If you haven't tasted it yet, it's time to try it.
The great thing about hummos is its variety of tastes. Every Greek restaurant makes it differently. You can buy it in stores with over a dozen fun toppings, like roasted garlic or black olives.
Natalie Portman, who's a vegetarian, says she eats her body-weight in hummos every day. I believe that. Hummos is popular around the world, especially in the Middle East.
What is hummos? It's a simple combination of a few natural foods. I'm making some this weekend, so I thought to explain its ingredients to you.
The primary ingredient is chickpeas. In fact, "hummos" is an Arabic word meaning chickpeas. Chickpeas are seeds that are super-high in protein. They're perfect for vegetarians looking for non-meat protein. Plus, they have a pleasant mild flavor.
The second ingredient is Tahini (which is pronounced,"Ta-heen-a"). Tahini is simply ground-up sesame seeds. You buy it in jars in ethnic food-stores. It rarely has preservatives or anything else in it.
Hummos is seasoned by the spices you add. Essentials are garlic and lemon-juice. Optional spices are paprika, salt, pepper and hot peppers.
Making hummos couldn't be easier. Basically you just toss everything in a food-processor and mix it up. You can make it chunky or smooth, depending on your preference. Here's the recipe I'm using today, only I'm doubling the amount of garlic and lemon-juice to make it zestier.
Do you like hummos? Have you ever tried making it?