The University News

Issue date: 3/10/08 Section: Culture

Media Credit: Laura Katzer Roasted garlic is what makes this hummus recipe sing.

Hummus is one of the easiest and most endlessly variable foods to make. It is a classic dip and spread most people have encountered at least once in their lives. Hummus is a valuable snack and even a light meal when it is eaten with vegetables and crumbled feta cheese.

Despite, or maybe because of, its popularity there is a lot of bad-tasting and bland hummus sold in groceries along with the good stuff. The best way to get the freshest and best tasting hummus is to make it at home. The key to great hummus is a balance of flavors and achieving a smooth, light texture.

Making hummus is so simple because the food processor/blender does all the hard work. Taste is the most important element to consider while making hummus. Remember to occasionally dip a spoon in and check if it tastes right.

Garlic in hummus can be a love or hate addition. To avoid the garlic from overpowering the other flavors use mellow, roasted garlic instead of fresh. It's an extra step to roast the garlic but the soft, sweet flavors it brings are essential.

Tahini is an ingredient in hummus that may be unfamiliar. It is a paste made of ground, roasted sesame seeds. Tahini is responsible for a slightly smoky depth in the hummus.

Pita is the typical accompaniment for hummus. It's nice to make some pita chips to enjoy with the hummus. The chips are just cut-up pita brushed with olive oil, sprinkled with salt and baked slowly in the oven.

Hummus and pita chips are a filling snack. Both the chips and hummus contain no animal products, so they are vegan-friendly snacks as well.

lkatzer@unews.com

Ingredients:

1-2 cloves garlic
a drizzle of olive oil
4 pita breads
1/4 teaspoon salt
2-3 tablespoons olive oil
1 15 oz. can garbanzo beans
1 tablespoon tahini paste
1/2 of a large lemon or 2 tablespoons fresh lemon juice
2 tablespoons water
2 tablespoons olive oil
1/4 teaspoon sea salt
pinch of cayenne pepper
pinch of black pepper

Essential Materials:

Blender or food processor
2 large cookie sheets

Preheat the oven to 300 degrees F.

Put the garlic cloves in a small, oven-safe, ceramic dish with a lid or a packet made out of foil.

Drizzle a tiny amount of olive oil on the garlic cloves. Seal up the foil packet (if using) so it cannot leak.

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