Hummus a versatile meal

(A bowl of fresh hummus makes a meal anytime)

I could live on hummus. It's a staple in my family's culinary repertoire, something we enjoy for breakfast, a quick lunch or midnight snack.

There are myriad ways to make hummus, but the basic ingredients are beans, garlic, tahini and lemon juice, whirled up in a food processor. Add a selection of herbs and spices, such as coriander, cumin, cayenne and a sprinkling of fresh parsley or cilantro, and hummus becomes even more full-bodied. Hummus is a great picnic or party food paired with slices of fresh vegetables and points of pita bread.



If you have the time to soak dried garbanzo beans overnight and then cook them the next day, the taste will be even better. It's also more economical to use dried beans. But canned chickpeas work famously, so hummus can be made in merely minutes if you keep a stash of them in your cupboard.

(Roasted garlic and fresh lemon are key ingredients for hummus)

One thing I find when making hummus is roasting the garlic gives it a nuttier, more mellow flavor than using raw garlic. To roast a head of garlic, simply slice off a little bit of the top of the bulb, place it in the middle of a piece of aluminum foil, drizzle with a little olive oil, salt and pepper, then fold up the foil and pop it in a 375-degree oven to roast for about 35 minutes. This can also be done on the grill.

I can't wait for the first garden tomato to slice for a hummus toast with tomatoes and fresh basil. That is one of our favorite breakfasts, a perfect way to start the day.

Hummus can be made with many different types of beans, edamame or roasted red peppers.
Go ahead and experiment.
You're bound to find the right mix to make a paste that suits your palate.

This is my ol' standby recipe:

(Slices of homemade bread complement a bowl of fresh hummus)

Hummus

1. 1 25-ounce canned of chickpeas, packed in water
2. 1 bulb of fresh garlic that has been roasted, cooled and squeezed out of its skin
   
3. 3 tablespoons of tahini (sesame paste)
4. Juice of 1 lemon
   
5. ¼ cup freshly chopped parsley (optional)
6. Dash of salt, freshly ground black pepper, cumin and cayenne
7. Water
   

• Drain the chickpeas well and rinse.
• Mix the next five ingredients in the bowl of a food processor and blend together, adding water as needed to thin the mixture.
• Taste and adjust the seasonings.
• You can omit the cumin and cayenne if you want less spice in your hummus.

Serve with pita bread, fresh vegetables or on toast for breakfast!