Wichitans are enamored with Middle Eastern fare, and hummus certainly receives its fair share of attention. Many of the city's Lebanese-influenced restaurants serve hummus; some appetizers arrive at the table very creamy, while others are more stiff in consistency. Some are more nutty in flavor, while others incorporate more of the zing of lemon juice. All are gobbled up well before the next course arrives, and for good reason.

Hummus — made with chickpeas, tahini, lemon juice and olive oil — is a simple dish to prepare and fulfills more than one culinary role. Most notably an appetizer, hummus is typically served with pita bread or pita chips, but such vegetables as carrots, cucumbers, celery and snap peas are delicious accompaniments. Hummus also doubles as a spread for sandwiches and pairs well with grilled chicken and fish, as well as the traditional Lebanese falafel and gyro wraps.

The nutritional value of hummus makes it a popular dish. Chickpeas, the main ingredient in hummus, are an inexpensive source of high dietary fiber and protein, as well as calcium, folate and zinc. They are also low in fat and reportedly help lower cholesterol.

An interesting note — especially since hummus has such a strong Lebanese connection — is that the name chickpea (also called garbanzo bean and Indian pea) perhaps derived from Armenia, where evidence of the legume's first cultivation has been found. The Armenian word  for siser may have been the inspiration for the Latin word cicer (think Rome's Cicero), which yielded the French and English chichi and, ultimately, chickpea.

Regardless of where it came from, hummus is entrenched in Wichita's cuisine and shows no signs of disappearing — except from the plate. Local foodie Adriene Rathbun, who teaches cooking classes out of her home, shares a simple yet phenomenal recipe for what many consider the tastiest hummus in town.

Yummy Hummus

Ingredients:
1 can (15 ounces) chickpeas, reserving the liquid
2 to 4 cloves garlic
1 teaspoon salt
1/2 cup tahini
1/2 cup fresh lemon juice

Garnish:
Olive oil
1/4 cup pine nuts, toasted
Smoked paprika

1. Microwave the chickpeas with liquid on high for five minutes. Pour off the liquid and reserve.
2. Mince the garlic in a food processor.
3. Add the salt and beans and pulse 10 times.
4. Add the tahini, lemon juice and reserved liquid and process until the mixture is the consistency of a creamy paste.
5. Spoon the hummus onto a serving plate and drizzle with a thin film of olive oil.
6. Garnish with the pine nuts and paprika.
7. Serve the hummus with pita bread and/or pita chips.

The smoked paprika makes this a standout version of the dish. For those with a garlic fetish, four cloves work their stinking-rose magic. Pre-minced garlic can be substituted for fresh garlic, and if squeezing fresh lemons sounds too time-consuming, bottled lemon juice fits the bill, as well. Parsley and a few whole chickpeas also make yummy garnishes.

It's a good idea to have a copy or two of this hummus recipe on hand as a giveaway; you'll no doubt have many requests.