Buffalo Rising Online

Apr 3rd 2008, 10:38am By Kelsey Burch

Hummus: Gooey spread eaten by granola crunching folks or delicious food staple that’s been cited as one of the reasons for the rise of civilization?

The answer is: All of the above--and everyone should be eating it! Besides being chock full of vitamins and minerals, hummus is a great source of protein (for both vegetarians and meat-eaters alike) and when eaten with high quality bread, it provides most of the essential amino acids needed in our diet. And it just happens to taste heavenly, particularly when homemade.

Hummus, the Arabic word for chickpeas, is generally made with the same few ingredients such as chickpeas, lemon juice, tahini (a paste made from roasted sesame seeds), garlic, salt, pepper, and olive oil and parsley to garnish. The variety and quality of hummus lies in the many different ways these ingredients can be combined. Depending on your preference, hummus can be smooth and creamy or thick and pasty. The predominant flavor can be that of lemon, garlic, nuts, oil or spices. And that’s not even taking into consideration the many popular spin-offs available, including variations made with ingredients like roasted red pepper, scallion, feta, and caramelized onion.

Chickpeas, the backbone of hummus, are one of the earliest cultivated vegetables. Thousands of years ago the Egyptian and Greek cultures began turning them into the paste we know as hummus. This nutritional value and simple set of ingredients has helped hummus endure the ages and rise to its current level of popularity. Hummus--an item once considered exotic--can now be found in the average American grocery store. Here in Buffalo it is carried by places as disparate as Wilson Farms and the Village Beer Merchant.

For an admittedly lazy cook like myself, prepared hummus is perfect for snacking on at work or while relaxing at home. Or, you can head out to a Buffalo restaurant and let their kitchen do the work. I recommend Kostas on Hertel Avenue for a thick pasty hummus; the kind that sticks to the spoon when you hold it upside down. It’s mild in flavor but very refreshing with a texture that reminds me of creamy peanut butter.

Spectacular hummus can also be found at two other Greek hot spots; Towne Restaurant on Allen Street and Mythos on Elmwood Avenue. I’m engaged in an internal battle over whose hummus is the best between these two well-loved establishments. I constantly change my mind depending on my preference that day. Both come garnished with kalamata olives and olive oil and are served with plenty of pita bread to dip.

I recently tried another restaurant in search of Buffalo's best hummus and came across Aladdin Market & Café on Hertel Avenue. Their version was delicious, and also decidedly different than the Greek versions, though it was also served with an olive. Served in a generous portion, it was creamy and fresh with a little more of a kick to it than the hummus I'm used to. If you like Aladdin's Middle Eastern hummus then I would also suggest that you also stop by the Falafel Bar and test out any of their five hummus dishes, particularly the Jerusalem-style hummus featuring warm, seasoned chickpeas and cumin.

I need to dig out my Magic Bullet (yes I bought something from an infomercial) and get back to making homemade hummus. I look forward to hearing your hummus feedback and any recipes you swear by. Or, if you have a favorite hummus meal you’ve come across in Buffalo (like the portobello mushroom, gouda and hummus wrap at Brodo-yum!), please let me know. Here’s a recipe to get you started.

Hummus


2 1/2 cups of canned chickpeas, drained and rinsed · 1/3 cup of freshly squeezed lemon juice · 1/4 cup of tahini · 2 cloves of garlic, crushed ·1-2 tablespoons of olive oil ·1/2 tsp ground cumin · 1/2 tsp cayenne pepper · pinch of freshly ground black pepper ·1 tsp salt ·1/3 cup of water · parsley and olive oil to garnish

Put 1/2 the lemon juice and all ingredients into the food processor (or blender) except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the consistency of sour cream, but granular, about 10-15 seconds.

Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.

Pour into a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)

Drizzle of olive oil over the top and add a garnish of parsley before serving. Serve with pita wedges or slices of whole grain breads.

Note: Be sure to rinse the canned chickpeas thoroughly in order to clear away the taste of any ingredients used in the canning process. Also, if you don’t like tahini you can leave it out.