"Garbanzos in the mix" by Food Forum

Hummus is a Middle Eastern spread made from cooked, mashed chickpeas (garbanzo beans), blended with tahini, olive oil, lemon juice, salt and garlic. It’s easy to make, and makes a great dip for bread, pita, vegetables and crackers. You can also use it as a spread to spice up a chopped vegetable sandwich wrap, a cheese sandwich, or even a roast beef or turkey club.

Tahini is a paste made from sesame seeds. It comes in a can or a jar, and can be found in health food stores or in the international aisle of your favorite grocery store.

The simplest hummus recipe involves a food processor and a can of chickpeas, a clove of garlic, two or three tablespoons of tahini, one or two tablespoons of lemon juice, a tablespoon of olive oil and salt. Taste, and adjust — more lemon, more salt. Or spice it up the way you like it, with a dash of tabasco, and garnish with toasted sesame seeds.

The University of New Hampshire Cooperative extension offers this tahini-free recipe. Note that one of the variations uses peanut butter; that’s the tahini substitute.

Simple hummus

University of New Hampshire Coopertive Extension
2 Tbsp. lemon juice
1 15-oz. can chickpeas, drained and rinsed
1 clove minced garlic or 1/8 tsp. garlic powder
1 Tbsp. canola oil

Put all ingredients into a blender or food processor, starting with the lemon juice. Blend until smooth.

Variations:
Add one of these ingredients for variety:
2 Tbsp. peanut butter
2 additional Tbsp. lemon juice
2 Tbsp. lime juice
1 additional clove of garlic or
1/8 tsp. garlic powder
1 tsp. of dill or cilantro
1/2 tsp. pepper or chili powder

Have a favorite recipe to share with Food Forum readers? Comment below, or email us at foodforum@dailygazette.net.