A staple food of the Mediterranean countries, hummus makes a nutritious and satisfying snack food. Serve it as a dip or spread with vegetables, crackers, or pita bread. Your guests may not know how healthy it is, but you can bet they’ll be coming back for more.
(Makes 2 cups)
- 2 cups cooked garbanzos (chickpeas) or 1 can (15-ounce) of garbanzos
- 1/2 cup of the cooking liquid or liquid drained from the canned garbanzos
- 1/2 cup tahini (mashed sesame seeds)
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1/4 cup fresh lemon juice
Start preparing hummus 24 hours before serving. Soak garbanzos overnight, then simmer 2 hours, until tender. Combine cooked garbanzos, cooking liquid, and tahini in blender and mix until smooth. Add other ingredients, blending until smooth. Add liquid if needed to bring consistency to that of mashed potatoes. Transfer to covered bowl and refrigerate 8 hours before serving.
This recipe is from The Saturday Evening Post Fiber & Bran Better Health Cookbook by Cory SerVaas, M.D., Charlotte Turgeon, and Fred Birmingham. To order a copy of this cookbook, visit store.sepstore.org/cookbooks.html.