Hummus. Hummus is a dish that has so many regional variations. And to try and decide which region's is more authentic is a biblical and political debate that I won't touch. It may be a bit salty, but for some that's the way it's supposed to be!
Prepare 1 (16 oz) of can of chickpeas or garbanzo beans, drained saving liquid
It’s 1 of ⁄4 cup liquid from can of chickpeas
You need 3 Tbsp of lemon juice, to taste
It’s 2 Tbsp of tahini (sesame seed paste.)
You need 2 cloves of garlic, crushed
You need 1 of ⁄2 tsp salt
It’s 2 Tbsp of olive oil
It is popular in the Middle East and in Middle Eastern cuisine around the globe. Chickpeas are an excellent source of protein, vitamins and minerals. Instead of chips, try pairing the hummus with a healthy dipper like carrots, radishes or celery for extra benefits. Serve hummus as a dip with pita bread wedges or assorted fresh vegetables. (Here's how to make pita bread at. Hummus is basically chickpea paste In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za'atar.
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