Hummus

Hummus is an Arab dip or spread made from cooked, mashed chickpeas blended with tahini (sesame paste), olive oil, lemon juice, salt, and garlic. It has a mild taste, so sun-dried tomatoes, paprika, and olive oil are commonly added for flavor. It is a popular food throughout the Middle East, and is one of the oldest known prepared foods. In Hebrew and Arabic “hummus” simply means chickpea. Chickpeas, which are the main ingredient, have been used for over 10,000 years. It is rumored that a warrior from the second crusade created hummus. Its actual origins, however, are unknown. Despite this, it is known that hummus has been a staple of the Mediterranean diet for thousands of years. Hummus recipes vary between villages and cultures, as well as households. In Lebanon and Jordan, it is a staple of morning meals. Likewise, there are actual hummus restaurants throughout the Middle East, as well as books and essays dedicated to comparing recipes and means of preparation. Fresh hummus spoils quickly, so additives are added to imported brands. Despite wide, easy access to different varieties of hummus, home preparation is relatively inexpensive, as well as easy to make. Hummus is high in iron, folate, and vitamins C and B6. When eaten with bread it serves as a full protein. It is usually served as an appetizer or dip, and scooped with a flatbread such as pita. It is sometimes served in accompaniment to falafel, grilled chicken, fish, or eggplant.
BASIC HUMMUS DIP
(Serves 8-10)
1 pound, 2 ounces small dry chickpeas
1 tablespoon plus 1/2 teaspoon baking soda
1 cup raw top quality tahini
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, crushed
Salt to taste

Soak the chickpeas overnight in a large bowl of cold water with 1 tablespoon of the baking soda.

Drain and rinse the chickpeas and put them in a large pan. Add water until it reaches 1 inch above the chickpeas. Add the remaining 1/2 teaspoon of baking soda and bring to a boil. Cook, covered, over low heat until the chickpeas are very soft — 2 to 4 hours. Cool slightly, drain and save some of the cooking liquid.
Put the chickpeas in a food processor, add 2/3 cup of the tahini and process until almost smooth. If the paste is too thick, add a few tablespoons of the cooking liquid. Season with lemon, garlic and salt; taste and adjust the seasoning.
For a richer, creamier version, add the remaining tahini and process until the hummus is completely smooth and fluffy.