Author Jean Morrison
Hummus or Hommus
Hummus is popular throughout the Middle Eastern world, but its origins are unknown.
Sometimes dips and spreads can be quite unhealthy but this is not one of them. Serve hommus with some dry, savoury crackers or with cut vegies such as carrot sticks and celery and Voila! Or spread on flat breads such as pita breads. It can also be used as part of a dressing for salad vegetables or grilled meat such as chicken. Hummus is full of fibre and iron.
Cooking time: 0 minutes
Quantity: 1 and 1/4 cups full
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1 can cooked chickpeas, 400 gm size, drained and rinsed
1 small garlic clove, chopped finely
1 tablespoon tahini
3 tablespoons sour light cream or natural yoghurt
1 tablespoon lemon juice
Salt and pepper to taste
Garnish: chopped parsley, toasted sesame seeds or paprika.
Place everything except the garnish ingredients into a blender. Blend on high until mixture is smooth.
Pour into a serving bowl and sprinkle with all or any of the garnish ingredients. Use as a dip or spread on hot Turkish bread.
If you don't have tahini then don't worry about it. The Hummus will still taste fine.
Chickpeas are also known as Garbanzo Beans. They have a nutty flavour. They need lengthy cooking and are used in Mediterranean and Middle Eastern cooking. They are high in fibre and flavonoids, keeping the digestive system healthy and lowering cholesterol. They are rich in Vitamin E and zinc so they help fight infection and they promote healthy cell growth.
Garlic is a "wonder" food. It has anti-viral, anti-bacterial, anti-fungal and anti-cancer properties. It has been found to lower blood cholesterol, to boost the immune system, to lift one's mood and to create a calming effect. It is thought to have originated in central Asia. Garlic can exaggerate the effects of drugs used to combat high blood pressure so be careful. If your breath smells strongly of garlic try chewing on parsley.
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