Sunday, July 4, 2010

Hummus Dip

I once cooked for a dinner party that I called “Food from the Land of the Bible.” It was all Middle Eastern delights. A good hummus is the centerpiece for such a meal. I like to put a little tahini in my hummus and then serve it with Greek olives. Here’s the recipe.


16 oz. can of chick peas (or 2 cups soaked and cooked chick peas)
¼ c. tahini
¼ c. olive oil
3 tbsp. fresh lemon juice
1 large clove crushed garlic (or 1 tsp. garlic powder)
½ tsp. cumin powder


Whirl the ingredients together in a food processor. Adjust the texture to your liking by adding small increments of olive oil. If you are a big fan of garlic, add more to your taste.

Serve with olives (of course) and whole wheat pita breads, crackers, or sliced vegetables (e.g., celery, carrot, jicama, cucumber, red pepper, raw asparagus). The best companion for hummus is falafel. And by-the-way, in my experience, children love a good hummus. I have even been able to get vegetable-haters to eat hummus on sliced vegetables.

Eat well, be well, live deliciously!

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