Hummus:  Don't You Dare Buy It!

My husband Bruce and I just slicked up the remains of last night’s hummus appetizer – for breakfast.  Why not?  It could be the new breakfast of champions. And it’s soooo easy to make.

When I was in college, I don’t think I attended a single party where hummus was not served.  It is a starving college student’s dream food – a no-brainer to make, wildly popular and, most important of all, cheap.

Although trendy today, some food experts say hummus dates back to ancient Egypt.

The Tribe Mediterranean Foods Company claims that both Plato and Socrates wrote about the benefits of hummus in their diet.  No one has a real line on its history.  Suffice it to say that it is still a popular staple in Mediterranean cuisine and a growing favorite here and abroad.

The name “hummus” is spelled more ways that you can shake a stick at.  The full name is hummus bi tahini, hummus being the Arabic word for chickpea (or garbanzo bean).  tahini (sesame paste) is the other main ingredient.

There are many recipes for hummus, but the common ingredients include pureed garbanzo beans, tahini, lemon juice and garlic.  We all have our favorite ways to make it.  Experiment!  Here’s ours: hummus.

Hummus is a great appetizer, but can also be used to top fish and meat.  It’s also a nice spread in a pita bread sandwich.   Enjoy it and know that it has a healthy dose of iron, vitamin C and fiber.  When eaten with bread, you’re getting all the essential amino acids needed to form a complete protein.

Send us your comments and thoughts on how to make and eat hummus!