Hummus.

Who invented hummus?

Many cultures claim it's their recipe, sadly enough; the answer is that we just don't know, exactly.

Hummus has been around for too long, in too many forms, and the origin is lost in antiquity. First, however, let's clear up some vocabulary: hummus is actually the Arabic word for chickpea, called garbanzo in Spanish & Channa in India.

Hummus is used throughout the Arab world.  There's no way of knowing where it started, presumably somewhere in the Middle East.

That's not quite as facetious as it sounds, since hummus is popular around the Mediterranean and as far away as India.

Ingredients:

·      500 gms of chickpeas, Soaked overnight & pressure cooked till tender.

·      1/4 cup liquid from the cooked chickpeas.

·      3-5 tablespoons lemon juice (depending on taste)

·      1 teaspoon Cumin powder.

·      2 cloves garlic, crushed

·      1/2 teaspoon salt

·      2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside some whole chickpeas as well as the liquid from pressure cooker.

Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley and some whole cooked chickpeas (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Variations

For a spicier hummus, add a dash of red chilly powder.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.