Before I headed off to a university myself, college towns
symbolized adulthood and freedom. To my underage eyes, the
students seemed encased in an aura of “cool.” When it was
my turn to move all of my belongings into a tiny two-person
dorm room, the feeling was a mixture of anticipation and
bewilderment, a beginning and an ending.
I spent those first few days clinging to the few people that I
knew from my hometown. A friend who had graduated high
school a couple of years before me, Lisa, showed me around
the campus and the downtown area. She took me to a local
sandwich and coffee shop that was a favorite called Great
Midwestern, or as it was known by the students, Great Mid.
symbolized adulthood and freedom. To my underage eyes, the
students seemed encased in an aura of “cool.” When it was
my turn to move all of my belongings into a tiny two-person
dorm room, the feeling was a mixture of anticipation and
bewilderment, a beginning and an ending.
I spent those first few days clinging to the few people that I
knew from my hometown. A friend who had graduated high
school a couple of years before me, Lisa, showed me around
the campus and the downtown area. She took me to a local
sandwich and coffee shop that was a favorite called Great
Midwestern, or as it was known by the students, Great Mid.
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| Hummus: Don't Fear the Bean Dip by Cadry Nelson |
I don’t remember what I ordered that day, but I know that Lisa had a hummus sandwich loaded with vegetables. I’d never
had hummus before. In fact, outside of Lisa, I didn’t know anyone who’d had hummus before. The only thing I’d ever heard
about hummus was a rumor that it came from the fungus that grows on corn and some people ate it on sandwiches. I
watched with some horror as Lisa bit into it.
“What’s it made of?” I asked cautiously.
“Beans,” Lisa said. “It’s really good. Do you want to try it?”
She seemed to be pretty certain that it wasn’t a byproduct of diseased maize, but I wasn’t completely sold. Still, I tried it. And
it was good… for something that may be corn smut. (I learned not long after that Lisa was right. It was only chickpeas, also
known as garbanzo beans, that make up hummus.)
It’s ironic that years later after doing a rinse and repeat of the experience of moving with only a few belongings to a place
unknown, that I would end up in an area where there are more places selling hummus within walking distance than there
are Starbucks. (And mind you, there are five Starbucks within walking distance of my home.) I live in a part of Los Angeles
where there are loads of Armenian transplants, which means a plethora of restaurants selling tabouli, dolmas (also called
sarma), baba ghanoush (also called mutabal), and that cool and creamy concoction that is hummus.
It seems ironic now, after those initial rocky misunderstandings, that chickpeas in particular and hummus in general are two
of my most loved foods. Hummus is a nutritional powerhouse in terms of iron, vitamin C, folate, protein, and fiber. One of
the best things about hummus is that it is so easy and quick. For your everyday hummus, no exact measurements or
specific recipe is needed. Throw the following into your food processor:
1.One 15 ounce can of rinsed chickpeas
2.A smashed clove of garlic—or two or three, depending on your love of garlic
3.A big spoonful of tahini, which is like peanut butter but made with sesame seeds instead of peanuts
4.The juice of half of a small lemon—or more or less depending on the size of your lemons and your affinity for lemon juice
Four ingredients. Easy peasy. That’s the blank canvas. From there you can tweak it to your own likes, preferences, and
needs. If it’s not creamy enough, add a dash of water. Some people use extra virgin olive oil for creaminess, but I think it’s
unnecessary. In lieu of water, sometimes I’ll throw in an artichoke heart or two from a jar.
* If you’re out of tahini or can’t find it in your area, use peanut butter. If you’re allergic to peanuts or seeds, use vegetable
broth in the place of tahini.
* Make it your own by adding a dash of any or all of the following: cumin, paprika, turmeric, sumac, chili powder, or fresh dill.
* Try different kinds of beans like black, pinto, Cannellini, Great Northern, or kidney beans. Different beans have different
water densities, and so you may not need to add any water at all with different beans.
* For an Italian bent try the above recipe with white beans instead of chickpeas. Then add a leaf or two of fresh basil, a
couple of sun-dried tomatoes, and walnuts.
* For a Mexican angle try the above recipe with pinto beans instead of chickpeas. Add fresh cilantro and/or ¼ to ½
teaspoon of cumin, paprika, or chili powder. Instead of lemon juice, try lime. Add a few dashes of your favorite hot sauce for
good measure.
* Are you an olive lover? Throw in a few of your favorite varieties.
* Want a bit of oil on top? Try flaxseed oil for its omega three benefits.
* Raw garlic too much for you? Try roasting it first or just add a dash of garlic powder or omit it altogether.
Serve hummus with toasted pita bread or crudités. Roll it in lavash or a tortilla with lots of vegetables or spread it on toasted
bagels. Smear it on toast and top it with avocado and a sprinkling of nutritional yeast flakes. Thin it out and use it as a
salad dressing, or spread it on sandwiches for a heart healthy alternative to mayonnaise. The creative options are endless.
Still, all these years later, misconceptions about hummus live on. When I was in Iowa last year on New Year’s Eve, I
stopped by a bagel shop that was open. I ordered a toasted bagel sandwich topped with hummus, tomatoes, sprouts, and
cucumbers. There were two college-aged girls, a blonde and a brunette, behind the counter. The blonde opened the
container of hummus and told the brunette, “We’re almost out of this.” The brunette assured her, “Don’t worry. No one ever
orders that.” The blonde looked at me apologetically and said, “I’d kind of like to try hummus, but I’m afraid of it.”
Excerpt from Cadry's Kitchen at cadryskitchen.com
The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion. by Colleen Patrick-Goudreau
The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets, by Colleen Patrick Goudreau
nutritional yeast flakes
had hummus before. In fact, outside of Lisa, I didn’t know anyone who’d had hummus before. The only thing I’d ever heard
about hummus was a rumor that it came from the fungus that grows on corn and some people ate it on sandwiches. I
watched with some horror as Lisa bit into it.
“What’s it made of?” I asked cautiously.
“Beans,” Lisa said. “It’s really good. Do you want to try it?”
She seemed to be pretty certain that it wasn’t a byproduct of diseased maize, but I wasn’t completely sold. Still, I tried it. And
it was good… for something that may be corn smut. (I learned not long after that Lisa was right. It was only chickpeas, also
known as garbanzo beans, that make up hummus.)
It’s ironic that years later after doing a rinse and repeat of the experience of moving with only a few belongings to a place
unknown, that I would end up in an area where there are more places selling hummus within walking distance than there
are Starbucks. (And mind you, there are five Starbucks within walking distance of my home.) I live in a part of Los Angeles
where there are loads of Armenian transplants, which means a plethora of restaurants selling tabouli, dolmas (also called
sarma), baba ghanoush (also called mutabal), and that cool and creamy concoction that is hummus.
It seems ironic now, after those initial rocky misunderstandings, that chickpeas in particular and hummus in general are two
of my most loved foods. Hummus is a nutritional powerhouse in terms of iron, vitamin C, folate, protein, and fiber. One of
the best things about hummus is that it is so easy and quick. For your everyday hummus, no exact measurements or
specific recipe is needed. Throw the following into your food processor:
1.One 15 ounce can of rinsed chickpeas
2.A smashed clove of garlic—or two or three, depending on your love of garlic
3.A big spoonful of tahini, which is like peanut butter but made with sesame seeds instead of peanuts
4.The juice of half of a small lemon—or more or less depending on the size of your lemons and your affinity for lemon juice
Four ingredients. Easy peasy. That’s the blank canvas. From there you can tweak it to your own likes, preferences, and
needs. If it’s not creamy enough, add a dash of water. Some people use extra virgin olive oil for creaminess, but I think it’s
unnecessary. In lieu of water, sometimes I’ll throw in an artichoke heart or two from a jar.
* If you’re out of tahini or can’t find it in your area, use peanut butter. If you’re allergic to peanuts or seeds, use vegetable
broth in the place of tahini.
* Make it your own by adding a dash of any or all of the following: cumin, paprika, turmeric, sumac, chili powder, or fresh dill.
* Try different kinds of beans like black, pinto, Cannellini, Great Northern, or kidney beans. Different beans have different
water densities, and so you may not need to add any water at all with different beans.
* For an Italian bent try the above recipe with white beans instead of chickpeas. Then add a leaf or two of fresh basil, a
couple of sun-dried tomatoes, and walnuts.
* For a Mexican angle try the above recipe with pinto beans instead of chickpeas. Add fresh cilantro and/or ¼ to ½
teaspoon of cumin, paprika, or chili powder. Instead of lemon juice, try lime. Add a few dashes of your favorite hot sauce for
good measure.
* Are you an olive lover? Throw in a few of your favorite varieties.
* Want a bit of oil on top? Try flaxseed oil for its omega three benefits.
* Raw garlic too much for you? Try roasting it first or just add a dash of garlic powder or omit it altogether.
Serve hummus with toasted pita bread or crudités. Roll it in lavash or a tortilla with lots of vegetables or spread it on toasted
bagels. Smear it on toast and top it with avocado and a sprinkling of nutritional yeast flakes. Thin it out and use it as a
salad dressing, or spread it on sandwiches for a heart healthy alternative to mayonnaise. The creative options are endless.
Still, all these years later, misconceptions about hummus live on. When I was in Iowa last year on New Year’s Eve, I
stopped by a bagel shop that was open. I ordered a toasted bagel sandwich topped with hummus, tomatoes, sprouts, and
cucumbers. There were two college-aged girls, a blonde and a brunette, behind the counter. The blonde opened the
container of hummus and told the brunette, “We’re almost out of this.” The brunette assured her, “Don’t worry. No one ever
orders that.” The blonde looked at me apologetically and said, “I’d kind of like to try hummus, but I’m afraid of it.”
Excerpt from Cadry's Kitchen at cadryskitchen.com
The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion. by Colleen Patrick-Goudreau
The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets, by Colleen Patrick Goudreau
nutritional yeast flakes
