Hummus is a famous
Middle Eastern dip which is now found around the world, including in many
supermarkets in the West. Some of its key ingredients include chickpeas, sesame
seed paste (tahina), garlic and lemons. Nutritionally, it is high up the
ladder: dietary fibre, protein, Vitamin C, manganese, folate, iron, zinc, and
more.
How do you eat it? It
is often served as an appetiser in the Middle East mezze, and has a variety of
garnishes: paprika, olive oil, chopped cucumber or tomato, parsley, caramelised
onion, and the list goes on. You can scoop it up using pita bread, spread in on
the inside of a falafel sandwich, or simply serve as a side dish.
Hummus is very common
throughout the Arab world. The Israelis also love it, too, in part because it
perfectly fits within their religious dietary laws. Hummus can be eaten with
meat dishes as well as milk dishes. According to The Christian Science Monitor,
Israel’s have made hummus a national food symbol and eat twice as much as their
Arab neighbours. FN
Hummus is amazingly
easy to make, nourishing, and tasty. Why not give it a try?
HUMMUS
• 1 cup cooked garbanzo beans (you can buy the canned version or you can buy
dry and soak them. The latter approach is cheaper and probably more nourishing)
•
4 tablespoons lemon juice
•
1 clove garlic
•
2 tablespoons tahina (ground sesame seed paste, can be found in the health food section of the
grocery store or in health food stores)
•
2 tablespoons olive oil
•
1 teaspoon salt
•
Black pepper to taste
•
Paprika for garnish
Put the chopped garlic in the
blender, then add the garbanzo beans. After this, add to the blender tahina,
salt, pepper and lemon juice. Blend until there is a creamy consistency. Once
blended, put into the serving bowl. For a garnish, put olive oil on the top,
sprinkle with paprika, and perhaps add a few un-mashed garbanzo beans. Serve.
FN (‘Hummus
brings Israelis, Palestinians to the Table, Josha Mitnick, July 25, 2007,
as reported in Wikipedia ‘Hummus,’ https://en.wikipedia.org/wiki/Hummus)
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