Its main ingredient is garbanzo beans, also known as chickpeas. Doesn’t sound too appetizing? Just try hummus as a pita chip dip or spread it on crackers and celery sticks, and you could change your mind.
Historians at the Hebrew University of Jerusalem think the humble chickpea’s nutritional benefits are one of the reasons civilization developed in the fertile crescent of Mesopotamia. Chickpeas include tryptophan, which improves performance when under stress, and may have improved brain function those 11,000 years ago.
We’re not claiming that hummus has done any of that, but chickpeas are a source of good carbohydrates, vitamins, and zinc and have a low fat content. Most dieters will find that hummus is a perfect snack and a good addition to a low-calorie eating plan.
And it’s good for children. Spread on celery or crackers, it’s better for kids than store-bought spreads and dips.Â Â Â Â Â Â Â Â Â Sometimes spelled hummis instead of hummus, the Thai version, called bi tahini, includes sesame seed paste and coriander. Some recipes call for many ingredients.
For a tasty addition to a vegetable tray that includes cut-up broccoli and cauliflower, there’s no need to assemble exotic components. Just try this easy recipe. You can alter it to your personal taste by increasing or decreasing the olive oil and the jalapenos. Add more of the reserved liquid for a smoother dip.
Drain a 15-ounce can of garbanzo beans (chickpeas). Save the liquid.
Add 2 ounces of fresh sliced jalapeno peppers, 1/2 teaspoon ground cumin, 2 tablespoons lemon juice, 3 cloves of minced garlic, and a teaspoon of olive oil (can be left out of the recipe).
In a blender or food processor, combine all ingredients with 1 tablespoon of the reserved bean liquid and blend until smooth.
This recipe makes 2 cups.