Love Affair with Hummus Cookbook!
Nine pages — A wealth of thought and information about Hummus! Rachel Lane’s “A Love Affair with Hummus” shares ‘classic and delicious hummus recipes.
Classic and Delicious Go Well Together
Classic hummus is a common spread or dip that people around the world enjoy as a healthful food source and a treat. Those two elements are not always common virtues.
Hummus is an acquired taste for some of us — I’m the only one at my house who cares for it at all. Yet, we do like Garbanzo Beans (chickpeas) in other dishes. I think the texture may be something newbies aren’t expecting. Hummus brings a slight grainy-ness to the party when we usually have smooth or smooth/chunky dips or spreads in our mind.
In the smaller midwestern community where I shop, finding hummus in the market was a challenge. The one source I did find had larger containers that were too much for one person to get through. I walked away thinking there has to be another way. I found Rachel Lane’s book when I went online to learn how to make hummus for myself.
Could Be Complicated
The recipes that this hummus cookbook offers are on a classic hummus platform with varied additions for different tastes.
The ingredient that threw me for a greater midwestern loop was ‘TAHINI’. Sure, just run right out in the country and pick up some tahini. This sesame seed paste is out of my reach today. I love sesame seeds, but have considered them useful to sprinkle on rising bread loaves. They are tiny. I can’t wrap my head around how many I would have to pulse to get enough tahini for a batch of hummus.
In fairness to Ms Lane, she does offer a ‘tahini-less’ version of hummus. Sesame oil provides the ‘open sesame’ quality for that recipe.
Added to the tahini challenge we find that dried garbanzo beans are contrary and take quite a while to prepare. Preparation includes many hours of soaking, cooking and skinning before we get to the blender to make the base for hummus!
Though I claim to be a mad scientist cook, I just can’t get myself excited about the mess for the necessary small batch.
Tiny Servings To the Rescue
I went to Amazon, plain and simple, and found some smaller serving containers that I could order. I haven’t tried this brand myself, but the Classic part and the ‘country’ name intrigued me. If I were to go out and try tiny containers, Lilly’s Hand Made Small Batch Hummus would be my first choice among a wide and interesting field.
Dried and True
The dried versions interest me even more because I could bypass tiny containers and experiment with MINISCULE! Casbah Authentic Grains Hummus Dip packages looks appealing, complete with serving suggest.s .
Confessions of a Hummus Eater
Midwestern DRIED resource! I found mine at a delightful local health food source, Jean’s Natural Foods ( Jean’s Healthway in my mind)
In the heart of the Ozarks, I found, along the mystical shelves of bulk spices, a large jar of Hummus Mix. I can measure out the amount I want; enough for this week or this winter!
Jean carries a spicy hummus mix. I’m not sure what the spices are, but the hummus is a little ‘warm’. Nothing else needs to be added to please me. More flavorful than I would expect from mashed garbanzos and oils or seeds. Now, I truly can enjoy a miniscule mixture without waste. I don’t have to bully the rest of my family to help me eat this hummus before it spoils!
I keep my ‘dip’ choices to a minimum because they usually lead to CHIP CONSUMPTION which I truly try to keep at a minimum.
Back to the BOOK!
In The Love Affair with Hummus book, the author manages to cram an amazing amount of information about the health benefits of garbanzos and other ingredients. She lays out the process for mashing the beans, tahini and other goodies in great detail for the first few of her recipes. Then, she avoids busting the word count on the book, telling the readers that by now they know the drill.
How to prepare chickpeas from their dried form is valuable information. Because Ms Lane tells it straight, this is not a walk in the park. Hummus creators might want to factor the time and certainty of success offered by CANNED beans again the purity of cooking from dried beans. Not to mention getting rid of a shell that comes with the bean and doesn’t seem inclined to let go easily.
While garbanzo beans (chickpeas) can be difficult to cook, they bring valuable fiber and legume minerals and nutrients to our diet. Author Lane spends time describing the benefits of the beans along with those of the suggested extra ingredients.
Ways to serve hummus are important reminders. As a dip for veggies or a spread for crackers or flat bread. How about spicing up that sandwich with something different? Hummus is definitely its own product, but isn’t competitive and will go well with other mixtures. One final suggestion involves filling for deviled eggs. The author isn’t specific, so I’m not sure if she used hummus to fill the whites of the eggs or mixed hummus with traditional yolk mixtures.
Only NINE PAGES
Whether you pick up your hummus as the super market or make your own, I recommend this little book that sings the praises of this unusual, but popular spread. There is something about hummus that speaks out of ‘natural’. I like to make my own spreads when I can. Being able to ‘half-way’ create my own hummus as I desire it indulges me. I hope to cut down on the risks that can come from commercial processing. I was happy to learn other ways to store hummus besides the dried version. How to store and take care of the little bit that I mix up for myself.
To quote Rachel Lane, “The uses of hummus are limited only by your imagination.”