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Hummus, a bean dish for all seasons
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Olive oil, chick peas, garlic, vinegar = hummus.
Hummus is a staple for many vegetarians. You don't have to be a vegetarian to enjoy this quick to fix food.
Made from chick peas (Garbanzo beans), this dip or spread is high in protein. Popular in the Middle East, it’s often shaped into a ring or bowl and topped with olive oil and pine nuts. It’s an excellent accompaniment for falafel (deep fried balls made of chickpeas, onion, parsley, and spices (cumin, especially) but is more often used as a dip for crackers, chips or fresh vegetables.
The Egyptians may have been the first to make hummus. Some sources say they made it with vinegar rather than the lemon juice that modern recipes suggest. Here at Leatherwood, we make it the Egyptian way, often using our garlic vinegar to further punch up the garlic flavor. Other herbal vinegars could be used to add their unique flavors.
Hummus at its most basic is a combination of chick peas, garlic, olive oil, vinegar, salt and pepper. It can easily be jazzed up with the addition of herbs, peppers, sundried tomatoes, olives, nuts and vegetables. Certain dried or fresh fruits are possibilities, too. A good nutty shredded cheese would be a delicious addition.
Hummus is easy to make and takes only a few minutes. No cooking necessary.
Hummus
One 15oz. can chick peas (Garbanzo beans)
¼ cup olive oil
4-5 cloves of garlic
2 Tablespoons Leatherwood wine-vinegar- garlic or lovage/chive
½ teaspoon salt
Dash of pepper
Drain most of the liquid from the can of chick peas. Put in a blender or food processor along with the other ingredients. Puree, adding enough olive oil to get a smooth paste. That’s it! You’re done! Serve or refrigerate for future use.
Coming up: a new food using both hummus and salsa verde!
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