Ten years ago, people would have looked at you as if you had five heads when you talked about hummus. Now, it is in every grocery store across America. It is a bean paste made from the chickpea aka the garbanzo bean. Hummus is actually the Egyptian word for chickpea. Due to its high protein content, the chickpea is a main food staple in the Mediterranean and Middle East. This recipe is fairly authentic. It is simple to make yet difficult to master. I highly recommend using canned chickpeas over dried ones as it can make quite a mess. The key here is to balance the lemon and the olive oil as explained further in the recipe. Hummus can be used as a sandwich spread, eaten alone, and has many other uses. You can infuse the hummus with garlic, roasted red peppers, olives, ground pistachios, or whatever you really feel like. It is exceptionally versatile, and its limitations are only that up to our imagination.
Taste lightly savory and a little spicy.
Weight is light but can be balanced with lemon juice and olive oil.
Texture of this recipe is creamy.
Good for people with low to severe treatment side effects.
Best categorized as classic Mediterranean.
If you are a purest and you have the time, you can use dried chickpeas that you properly prepared, taking care to remove the skins that float off. I personally don't have time so I shortcut as do most people who make hummus at home. Typically, in American grocery stores, garbanzo beans are found in the Mexican or ethnic food aisle of a major chain. This style of bean-based spread, or tapenade, can be made out of any fatty, bean like fava, cannellini, great northern, lima, butter beans, etc. It's fun to experiment and try different ones. Also, hummus can always be made with fun flavors like olives, roasted red peppers, and so on. I personally love to put hummus as a substitute for mayonnaise on turkey and Swiss cheese sandwiches.