Hummus among us

With the new year (2017) comes the resolution to diminish oneself – at least to remove some of the mass of self accumulated across years of ingestion. To that regard it is necessary to change the eating habit, and with it comes new foods; or variants upon old favorites.

Hummus is a preparation of the chickpea. Now the web abounds with all sorts of traditional recipes… uh huh.

I start with chickpeas. I get ’em mail-order from Camellia Brands (great place to get beans; only source I know for crowder peas) and then cook them in the crock-pot. Just rinse, put the pound of beans into the cooker along with a dash of salt and eight cups of water, set for high heat and let it go five or six hours.

The recipe is for a cup of hummus – my blender only handles a cup and a half and it gets really messy to clean if you fill it completely… but with a pound of beans you’ve got six or seven cups.

1 cup chickpeas (garbanzo beans), cooked
1 oz lemon juice (fresh-squeezed, bit less if concentrate)
1 oz olive oil (cheap stuff works fine)
1/8 cup sesame seeds
1/8 teaspoon ginger (optional, but nice ‘kick’)

Put half the beans/peas in the blender, add the sesame seeds and oil, put the rest in, add the lemon juice to the top, blend until it gets creamy. Yield is one cup.