ANDERSON, Ind. — Hummus, not humus. Sounds like something in a shovel full of dirt, (humus actually is found in dirt) or something that should be wet and clammy — as on a hot humid August day. What a strange word for something that tastes so good.

There are hundreds, if not thousands of recipes for hummus. Some are as simple as olive oil and pureed chick peas with a pinch of salt. I’ve had some really wonderful hummus at homes of friends or what co-workers bring in to work, or at a local restaurant called The Nile.

This Middle Eastern staple not only tastes good, but its healthy ingredients will help you replace some of the fat in your diet. Like salt or spices transform a plain soup and make it taste better, butter and jams make breads and rolls become something special. But the oils and fats in butter and margarine kill the waistline. The sugars in jams add more empty calories than most would like, too.

Hummus can replace these fat- and sugar-laden condiments without sacrificing taste. In fact, depending on the recipe, it can enhance flavors.

If you’ve never tried hummus, Google a few recipes and start experimenting. They all have their own unique character. If you don’t like the first, try a second or third. You’ll quickly see how simple they are to make and how different recipes make them each an adventure.

Since I like Latino flavoring, I used ingredients found in a lot of Hispanic kitchens and recipes. To prove to you how different things can taste, I urge you to test a spoonful after each ingredient is added. The flavor builds and changes with each addition.

Hummus

1 can of chick peas or garbanzo beans, drained

2 1/2 cups vegetable stock or chicken broth

1 bay leaf

1 teaspoon lime juice

3 cloves garlic minced

1/2 teaspoon cumin

1/8 teaspoon cayenne pepper

1/8 teaspoon fresh ground pepper

1-2 tablespoons chopped cilantro

Salt to taste



Preparation: Boil the broth and add the bay leaf and drained beans. Reduce the heat to low, cover and cook 15-20 minutes. Drain, saving the broth and discarding the bay leaf, and place the beans in a blender. Add the lime juice, garlic cumin, peppers and puree — adding any reserved broth to make it blend.

(Here is where you can do it in steps and see how each makes a different taste. Blend the beans and taste, then add the garlic, then the cumin, then the peppers and put the lime in last.)

Add the cilantro, blend and adjust the salt. It’s excellent served over pita bread or other flat breads.



Avon Waters writes for The Herald Bulletin in Anderson, Ind.