Nutritious and Delicious: Hummus

Chickpeas are an excellent ingredient for two reasons: they are nutritious and delicious! Now, since they fill our quota for being featured on this column, we decided to share with you another Stusiak family recipe for hummus! Try it out at your next gathering or, better yet, bring it to a Superbowl party this weekend!
Chickpeas, aside from being perfectly round and just the right texture, are high in protein and dietary fibre. You know what that means: lots of muscle power and all around smooth digestion!  You can buy canned or dried chickpeas.  Cans are easier, but dried chickpeas are much cheaper and you can control how long you cook them for the perfect consistency of hummus.
The basic ingredients:  olive oil, cumin, garlic, tahini, lemon and, in the summer, fresh parsley from the garden.
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1/4 cup (50 mL) lemon juice
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) tahini
2 cloves garlic, chopped
1/2 tsp (2 mL) ground cumin
salt and pepper to taste (optional)
It’s pretty easy to make.  Put everything into the food processor and pulse until it is smooth.  If you need to add a bit of cold water for a thinner consistency, go ahead. Now taste the hummus.  Do you need more lemon? more spice? more tahini? You know what you like and here’s the chance to make it perfect.
Cheryl Andrichuk is a UBC Alumna, who graduated with a degree in English all the way back in 1981. She currently resides in Coquitlam with her husband, another UBC Alumn. She is currently working and writing her recipe blog, Start With an Onion.

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