Oysters, Chocolate, Hummus?
Hummus is easy to fall in love with, and that's actually a good thing. It's high in protein, low in fat, and a great source of fiber. It's easy to make and inexpensive. If you prepare your own chickpeas instead of using canned, you can slash the sodium content and you'll end up with a bowl of hummus that will leave you thinking about it every minute it's out of range of your dipping object of choice. Serve it as a dip or a sandwich spread, and customize it with herbs, chilies, citrus peel, black pepper . . .
Just in case you need a little extra motivation to whip this up, chickpeas have historically been considered a powerful aphrodisiac for men. Don't believe me? I don't blame you. But you can ask the ancient Romans, Greeks, Indians. They all believed it . . . so maybe?
HummusIf you cook your own chickpeas, reserve 1 cup cooking liquid for this recipe. If you use canned, reserve the liquid after draining.
- 2 cups chickpeas (drained canned or freshly cooked)
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1/2 teaspoon kosher salt (more or less to taste)
- 1 large clove fresh garlic, quartered
- Extra-virgin olive oil (optional)
- Combine chickpeas, tahini, lemon juice, salt, and garlic cloves in the cannister of a blender or food processor. Pulse until smooth, adding a couple of tablespoons of liquid at a time as necessary to liquefy. Place in serving bowl and let chill at least 30 minutes before serving.
- If desired, drizzle with olive oil before serving.