Let's be serious, who doesn't like hummus? What makes hummus even more fantastic is the fact that the basic ingredients are often accessible if you are in or near a big city . You can spice things up by adding... really whatever you think will taste good!
Dreena Burton has an entire section on hummus in her cookbook "eat, drink & be vegan". I've been making the Olive and Sun-Dried Tomato Hummus, which has been a huge success!
2 cups - cooked chickbeas (garbanzo beans)
3-31/2 tbsp - freshly squeezed lemon juice
1 tbsp - tahini
2 tbsp - extra virgin olive oil
1 - medium clove garlic, sliced
1/2 tsp - sea salt
freshly ground pepper to taste
3-5 tbsp - water (to thin dip as desired)
1/4 cup - pitted green olives
1/4 cup - pitted kalamata olives
2 tbsp - sun-dried tomatoes (packed in oil), drained, patted dry and sliced.
Notes for those living abroad: BE CREATIVE! Chances are you will only be able to find canned garbanzo beans and olives, fine! You can use regular salt instead of sea salt, you can use garlic powder if you don't have garlic (and you brought garlic powder), you can skip the sun-dried tomatoes or make your own, you can use bottled lemon juice, etc.
Clearly, if you are out in a rural community you might not have access to anything close to these ingredients (and you may not have electricity for a food processor/blender!)... but if you are near a city, hunt around in grocery stores and I bet you'll be surprised what you can find. I was lucky when I was in Freetown, Sierra Leone last summer... most grocery stores are owned and thus stocked by Lebanese so I had access to all of these ingredients albeit canned (and sometimes expired..)...
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