Remember the days when only the cool kids ate hummus? Some unsuspecting victim would bring the mysterious mixture to a neighborhood gathering or New Year’s Eve party, and was immediately jumped on by the Rest of Us. We collectively gave Mrs. Cool a what’s that? as we slid our veggies cautiously through the suspicious spread.
“Chicks?” we gasped under our breath, trying to mask our horror. “This is make with chicks?!” The hummus-laden carrot stick would linger in front of our open mouths for a minute too long. Mrs. Cool assured us calmly that this appetizer was made with neither chicks nor peas, and in fact was a rather simple bean spread.
It was a few years before we gave up our sideways glances at hummus and give it a home in our fridge. We realized hummus wasn’t out to replace our beloved Generic Creamy Vegetable Dip. It turned out hummus was far superior because it could be used on nearly every vegetable, cracker, and sandwich, not just on a carrot stick. Hummus was here to stay.
And I couldn’t have been happier about it.
Humble Hummus Recipe
adapted from The New Moosewood Cookbook
3 medium cloves of garlic, peeled
A large handful of parsley
3 cups cooked chickpeas (or 2 15 oz. cans, drained and rinsed)
6 tablespoons tahini
6 tablespoons lemon juice
1 teaspoon salt, or to taste
Cayenne and cumin, to taste
Mince the garlic, parsley and scallions in a food processor. Add the chickpeas, tahini, and lemon juice, purée until smooth. Season to taste.