Hummus 101
While growing up in northern Illinois, my family had Greek friends who lived near Chicago and would often babysit me. Staying in their home was literally like a scene out of My Big Fat Greek Wedding. To this day, food plays a very important cultural role among Greek families, and is therefore constantly in the forefront. I vividly remember a pitcher of olive oil that sat on the kitchen table for everyone to drizzle the contents onto whatever was served that day. They even used it for suntan oil, which I would not really recommend for cost and "aroma" reasons.
Among the many skills I learned from our Mediterranean friends, was how to use olive oil to fashion a simple, quick and healthy hummus. I've always had a fondness for various forms of the dip, and my husband couldn't get enough of the stuff when deployed to the Middle East. Serve it with some pita bread, pita chip or veggies, and your family will love it as well. While the store-bought brands are ok, there is nothing cheaper and better for you than making it yourself!
1 16 oz. can garbanzo beans (chick peas) - partially drained
1/4 C tahini (seasame paste found in international aisle)
1 clove garlic, crushed
Juice from 1/2 a lemon
1 T olive oil
Chopped parsley
Blend first five ingredients in a food processor until smooth. Top with chopped parsley.
**You can make other varieties of hummus by adding items such as roasted red peppers or more garlic. Play around with this one, and come up with your favorite combination!
"Like, you never just have a minute alone, just to think, 'Cause we're always together, just eating, eating, eating! The only other people we know are Greeks, 'cause Greeks marry Greeks to breed more Greeks, to be loud breeding Greek eaters."
Toula - My Big Fat Greek Wedding
