Melissa Clark’s Delicious Hummus
Marty Martindale

The word, “hummus” is Arabic for chickpea also marking its area of origin. It dates back 7,000 years to Egypt, spreading rapidly to Greece and Syria and throughout the Middle East. As countries outside the Middle East discover hummus, local flavorings are apt to appear in it.

Basic hummus is an ancient mixture of mashed chickpeas, aka garbanzo beans, tahini paste, garlic, lemon juice and olive oil. The dominance of its ingredients varies from country to country, culture to culture. It is served as a dip for bread, crackers and vegetables. As a condiment, it works well in sandwiches and as an accompaniment to meats. Because Hummus is made from legumes, it is a healthy alternative and it can be very filling.

Here’s Melissa’s Hummus Recipe:

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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