I went with a fairly traditional version of hummus for the bohemian tea party.
Classic Hummus Dip with Pine Nuts and Red Pepper
I am lucky to have kids that are adventurous eaters from the time they were little. Perhaps it was just what they were exposed to and what they are used to having that have given them their advanced palates for trying new things. Hummus happens to be one of those easy classic dips that they have liked from the first time they tried it. We usually have some on hand to dip veggies and pretzel chips into for a healthy snack. Often times with tight schedules I don’ t take the time to make it from scratch, even though it is not really hard to make. It is the cleaning of the blender that usually makes up my mind to buy the various store bought brands available. If you are thinking of throwing your own bohemian tea party or other gathering and are tight on time, there are many good pre made versions out there. But if you prefer to make it yourself so you can add whatever ingredients that you want to put your personal twist on it, go for it! Here is the recipe I used for our party. It made a thick and fairly chunky version, though you can make it smoother to your preference.
Hummus is spelled a few different ways and is an Arabic word meaning “chickpea”. No one knows exactly where it is from, as it is a very ancient recipe. It is thought to be one of the oldest prepared foods in history. Chickpeas or Garbanzo beans were grown in the mediterranean and middle east. It is also known that the ancient Greek philosopher Plato made reference to the nutritional value of hummus. So when preparing this ancient nourishing food you can think about how we are all still connected with the simplest of things to our ancestors. Here is how I made mine…
Ingredients:
2 cans of sodium free garbanzo beans or chickpeas.
1/3 cup of tahini (sesame paste) You can click on our Amazon affiliate link below to purchase tahini if you do not have a store near by that carries it, and we will get a small affiliate commission.
juice of half a lemon or about 6 tbsp.
4 tbsp garlic paste or 4 cloves of garlic
1/2 cup extra virgin olive oil
2 tbsp. of water or liquid from the chickpeas
Olive oil to pour atop the hummus
I also used a dollop of Dalmatia “My Mom’s Red Pepper Spread”. You can also puree some roasted red pepper and blend it into your hummus. That would be yummy.
2 tbsp. toasted pine nuts aka pignolias
I served ours with pita wedges and fresh celery and carrots. Enjoy ancient tradition!
