It could not have happened at a better time. I was rushing to the subway, eager to get home and eat a late lunch, when all of a sudden I noticed an eclectic group of people gathered on the sidewalk patiently waiting in line.
As the nosey New Yorker that I am, I figured it had to be something. It’s a well-known fact that New Yorker’s have become somewhat immune to most daily peculiarities that happen on our sidewalks. For a New Yorker to not only stop what they are doing, but also patiently wait on line, it had to be something pretty good.
Yippee! Free food!!!
As mentioned in my past post “When Free Can Be Fattening,” I am always a sucker for a freebie. However in this case, this freebie was not only NOT fattening but relatively healthy and low carb. One tablespoon has only 3 carbs.
My plan was to just take the hummus and leave the chips. However by the time I reached the head of the line, these women clearly were weary of giving away their goodies and insisted that I take several packages of BOTH the hummus and the pita chips.
“But I really don’t want that many,” I weakly protested.
“Don’t worry” the young woman enthused. “Once you try it, you’ll want more.”
As I lumbered down the subway with my hands full of humus and pita chips, I reasoned that I would give the chips to my kids and eat my hummus with celery and carrot sticks.
According to our friends at Wikipedia, Hummus can also be spelled hamos, hommos, hommus, homos, houmous, hummos or humus. It is a very popular middle eastern dip made primarily from chickpeas. Chickpeas, or Garbanzo beans in Spanish, or Cece beans in Italy have been used in cooking for thousands of years. In fact, according to The Food Encyclopedia, garbanzo beans are one of the world’s oldest cultivated foods dating as far back as the Neolithic period in what is now Sicily. During the Roman Empire, chickpeas were shipped in jars from Sicily to the rest of Italy. The middle eastern region is thought to have created Hummus hundreds of years before that by combining chickpeas with lemon juice or vinegar, tahini (sesame seed butter), garlic and olive oil.
Although the history of hummus is lengthy, this ancient dip did not become popular in the United States until the end of the 20th century. Its popularity has steadily increased over the years with a 2010 market research report indicating a 35% growth in hummus consumption over the past 21 months. Sales are reportedly reaching nearly $300 million.
It’s no wonder that Americans are getting “hungry for hummus.” Chickpeas, the main ingredient are rich in protein, fiber, folic acid, zinc and magnesium. Tahini, which is sesame seed butter has about 3 grams of protein per tablespoon along with fiber and mono saturated (the healthy kind) fats.
Try the recipe below and let me know if you are “hungry for hummus”
Roasted Garlic Hummus
- 1/2 head of roasted garlic (see note below)
- 1 can of drained chick peas
- 2 tablespoons of lemon juice
- 2 tablespoons of tahini
- salt and pepper to taste
- 1 tablespoon of olive oil
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