Hummus is Middle Eastern bean spread. It seems as if every country on the Mediterranean — if not every household or cafe — offers a version. This is a basic and quick, low-fat version, far less expensive than store-bought. A common plan is making a batch at the start of every week, but I don’t see how it’d last past Tuesday.
Tahini is a nut butter – sesame seeds in this case. Like other natural nut spreads, the oil in a new jar or tub has floated to the top and needs stirring back in. Keep refrigerated, which slows the re-separation of oil and solids.
- 1 clove garlic, minced
- 2 Tablespoons lemon juice
- 1 14.5 oz. can chickpeas
- 1 Tablespoon tahini, well stirred
- 1/2 teaspoon salt
- Water
Place garlic in the lemon juice to marinate a few minutes. Rinse and drain the chickpeas. Place all ingredients but water in a medium bowl and mash with a fork or potato masher, adding water 1 Tablespoon at a time as needed to gain the consistency of a thick milkshake.
A food processor can be used instead and will make a very smooth spread. For sandwiches, crudites and crackers or chips.
Variations:
Add 1/2 teaspoon smoked paprika
Add 1-2 tablespoons finely chopped, dry-packed, sun-dried tomato
Add 1-2 teaspoons dark (toasted) sesame oil
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Slightly adapted by Ben S. Pollock from 21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health by Neal Barnard, M.D.
