Hummus

This healthy snack is a snap to make, easy on the budget, and kind to the schedule. Not only that, but hummus tastes like a luxury -- something that goes with sophisticated art museum openings and wedding receptions. So indulge your senses and savor a bit of culture. Who knows? Your kids might like it, too.

__________________________________________________________

This basic recipe is from The Pritikin Weightloss Breakthrough by Robert Pritikin.

1 15-oz can of chickpeas

3 tablespoons lemon juice

1 teaspoon minced garlic

2 tablespoons nonfat sour cream

1/4 cup fresh chopped parsley

1 teaspoon low sodium soy sauce

Combine all ingredients in a food processor or blender until smooth.

_____________________________________________________________

I have been making my own hummus for a couple of years. My personal version does not use sour cream or soy sauce. As I experimented, I found that baking the hummus in a glass pan at 325 degrees for 30 minutes enhances and sweetens the flavor.

I sometimes cook an entire pound of dried chickpeas in my crockpot and make hummus from them. I just cook them on high in the crockpot (after soaking them overnight) for eight hours. I rinse them and proceed with the recipe, blending the chickpeas in small batches and then stirring in the lemon juice and spices. Of course, I must add salt to bring out the flavor. The canned chickpeas already have salt, whereas my dried ones do not, unless I add it.

If you want an alternative to garlic, 1/4 teaspoon cumin and oregano create a tasty option. I have also used a tablespoon of salsa or taco sauce.

Hummus is delicious on flat bread, pita bread, tortilla chips, and toast. I have enjoyed it on a slice of cucumber or zucchini and on a celery stick. It makes a tantalizing alternative to mayonnaise in sandwiches. One of my favorites is a sandwich made from grilled vegetables with hummus and lettuce on flat bread.