Monday, September 9, 2013

Yummus Hummus

Smooth, creamy, high in nutrition and very versatile Hummus has grown popularity in America but has been popular for many years around the world. Hummus translates to “chickpeas” in Arabic, the earliest form of a hummus recipe was found in a cookbook in the 13th century in Cairo.

Anna and I absolutely love Hummus and it can be used in a lot of ways, we love to have it either already made in the refrigerator or have all the ingredients ready at a cravings notice. Usually we have it with grilled pita bread as a snack and/or dip cucumbers. But when we want to have Mediterranean we know exactly what to make. First we of course make hummus, next we make chicken kabobs with, cherry tomatoes, onion, peppers, and mushrooms. We then grill some pita bread, smear some hummus on the pita then slide the kabob ingredients into the bread. The combination of grilled meats and vegetables with smooth creamy hummus is a perfect compliment. Another great side dish if you don’t prefer the pita is couscous or wild rice. My hummus recipe is simple yet full of flavor, instead of buying pre-made hummus I suggest making your own it can be made in less then five minutes. Some of the ingredients can be adjusted to your specific taste for example lemon, tahini, and salt and pepper, but this recipe is our favorite.   



One 8 oz can chickpeas
1 ½ tablespoon tahini
2 Garlic cloves crushed
Juice of one lemon
1-cup olive oil, (as needed)
¼ cup of water
Salt and pepper to taste

In a food processor, add garlic, chickpeas, tahini, water, and lemon and blend until it starts to blend together smoothly, then while the food processor is on, drizzle olive oil slowly, until a smooth and creamy consistently. Taste, add about 2 teaspoons salt and pepper, mix again taste and adjust as you wish with salt and pepper.

Credits: WikiPedia

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