I find that sesame crackers go well with hummus. I also enjoy red and green peppers with hummus on them. Celery and hummus is not bad either. I have put hummus on hard boiled eggs and even on an apple . So experiment and enjoy the awesomeness that hummus is!

Two tablespoons of hummus has 3g of carbs.

Hummus was first created somewhere in the middle east. It spread its way and then it was starting to catch on the greek and kind of Indian cultures, but mostly :Turkey, Iraq, Seria, Sauidi Arabia, and neaby countries had made it. Today you can buy hummus at most any marketplace that sells different foods, but you can especially find it in iriental markets. Also many Turkish and Lebaneze restaurants have it on their menus.

Basic recipe:

1 can garbanzo beans/chickepeas (with liquid)

1/4 cup olive oil

1 tablespoon lemon juice

1 teaspoon cumin

Can also add:

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon salt

ask the zohan

Hummus is dense. -About 15 gm per tablespoon.

Using a food processor is the number one way to get the smoothest hummus. If you are using canned chickpeas, when you drain the liquid, drain it into a bowl. You can add a couple of spoonfuls of the liquid at a time to help smooth the hummus as it blends. Just keep an eye on the consistency to make sure you are not thinning it out too much.

10 US tablespoons = 5 US fluid ounces.

Yes, it may change the taste somewhat, but you can. There is no real reason to do it though. Just keep the hummus refridgerated and use it within about a week of making it.

it's from the middle east in general

Hummus originates in the middle east, which is both a part of Asia and north Africa.

Hummus is originally an Arab dish, but is popular throughout the Arab world and the entire Mediterranean region.

No, hummus is mainy made from ground chickpeas and sesame seeds (tahini). It has seasonings in it like cumin and garlic.

It is probably safe to eat hummus if opened after the Best Sell By date, as this is the date the manufacture suggests to have it off the shelves by. However, if you see fungus on the product, don't eat it - it has already spoiled and trying to scrape away the fungus to get to the hummus that still looks good can make you sick.

Like hummus

Making hummus involves pureeing the beans (Classically, garbanzos/chic peas.) and the tahini together. It is MUCH easier to puree cooked beans than dried beans. Also, ground, dried beans won't cook as easily as whole beans. The resultant product is also much more palatable. Regardless of the fact that your recipe omits this step, you should cook the beans. Make sure you salt the water.

Adding hummus won't do anything- that's the food. Adding humus, organic matter, will. Humus plays a role in the creation of aggregates which work to hold the soil together and therefore prevent erosion. Aggregates also increase the porosity of your soil which is an important part of a soils ability to support life- both plant and animal

1/4 cup is 3 Points

hummus