I love hummus. I love it with roasted red pepper. I like it with garlic. No, I love it with garlic. I eat it with everything. It’s my new miracle whip. Chips, veggies, pretzels, crackers, meat, cheese…I dip everything into hummus. I forgot pine nuts, I love pine nuts with my hummus! Okay so…
I wanted to find out when exactly some schmuck (smart one too) decided that mashing chick peas with some lemon and olive oil would be amazingly good. I headed straight to Wikpedia because they are the best but there is no recorded history. Chickpeas (main hummus ingredient) have been around for only 10,000 years but no lucky Jane or Joe can claim the mashing discovery. No need to repeat what Wikpedia says about chick peas, hummus, Mediterranean diet and the history of the ingredients, you can read that for yourself.
Just a quick little thought about hummus that has jumped into my head while typing this:
Jane, John, Bill or Joe…whoever discovered this mashing great dip and spread we call hummus maybe called it hummus because they were saying, “Oh, hum…what should we call smashed chic peas201520? Hum?”
Okay, seriously back to some more hummus talk. Make your own. I love buying it because sometimes I’m lazy but it’s loaded with sodium and stuff that isn’t so great for you. Just grab your food processor and do what I sometimes do…
- Rinse out a can of organic chickpeas. Rinse very well. Throw into food processor.
- Add a dash of olive oil, dash of lemon and a glove of minced garlic into the food processor.
- I blend until smooth and do a taste test. Sometimes I add more lemon or garlic. It just depends.
Here are some five mouthwatering hummus recipes you might love because after all, it is International Hummus Day!
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