Hummus might just be the "original dip". Versions of it date back to biblical times. Chickpeas, the main ingredient in hummus, were plentiful in Southeast Turkey—thought to be the place of the chickpeas origin. Hummus has made itself into a household name..not so widely known when I first became a chef.
The Chickpea, as it known around the world: Bengal gram (Indian), Chickpea (English), Garbanzo (Latin America), Hommes, Hamaz (Arab world), Nohud, Lablabi (Turkey), Shimbra (Ethiopia)
Whether you are rooting for New York or New England this dip will make the fans happy!
BTW- Tahini, included in my Hummus Recipe is a paste made from sesame seeds and is a good source of zinc and calcium.
makes four servings | Recipe by Chef George Hirsch
Serve as a dip or spread. Either way, it's a great healthy way to snack!
1 15-ounce can chickpeas, drained
3 cloves Caramelized Garlic (get this recipe)
1 Tablespoon tahini paste (optional)
1 teaspoon cumin
1 teaspoon hot sauce
juice of 1/2 a lemon
3 Tablespoons plain lowfat yogurt
Puree chickpeas in a food processor. Add garlic, tahini, cumin, hot sauce, lemon, and yogurt. Mix all ingredients well. Allow to set for 30 minutes prior to serving.
Serve with toasted pita and raw vegetables.