Hummus is made from the chickpea which is technically a fruit but is categorized as a legume. Chickpea means “small ram” in Latin referring to the shape of a ram’s head. Chickpeas are also known as garbanzo beans. They originate from the Middle East and are a part of food history in many countries ranging from North Africa, India, Spain and Southern France. They were very popular among the Greek, Roman and Egyptian people. Chickpeas are an excellent source of folic acid, potassium and fiber. They are good sources of magnesium, phosphorous, zinc and copper with lesser amounts of thiamine, niacin, vitamin B6 and calcium.
Hummus by Sarah Hortman, RD
1 (16 ounce) can of chickpeas or 2 cups cooked from 1 pound of dried chickpeas, save extra for additional recipes of hummus
1 garlic clove
3 Tbsp Tahini (sesame seed paste found in a grocery’s health section or in a health market)
¼ cup lemon juice
1 Tbsp olive oil
Salt, to taste
Paprika, to garnish
Black olives or parsley, to garnish
A variety of cut up vegetables for dipping such as carrots, cucumber, bell pepper and whole wheat pita bread, toasted if desired.
Drain the chickpeas, reserving the liquid in the can or the cooking liquid. Combine chickpeas, garlic, Tahini, lemon juice and a small pinch of salt in the food processor and blend a couple of minutes or until smooth and thick. If too thick and pasty, add a little bit of reserved liquid and blend again. Place in a dish, sprinkle generously with paprika and garnish with a drizzle of olive oil and a few black olives or parsley, if desired. Serve with cut up vegetables and pita bread. Enjoy!