Hummus: a hearty dip that's good for you

When I was a kid, while my friends had potato chips and a onion soup laden sour cream, we had hummus as a dip with veggies at parties. Hummus is an Arab dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is a popular food throughout the Middle East.
Food historians (did you know there was such a thing?) say hummus was first prepared in the 12th century by Saladin. Because of the lack of Arab recipe books published between the 14th and 20th centuries, no recipes documenting this food's early ingredients have been found.
Some people use vinegar instead of lemon juice and add walnuts or hazelnuts. I’ve not tried those variations, but I’ve added a various vegetables from sundried tomatoes to olives to spinach and have found very little that doesn’t complement the chickpeas and tahini well.
Hummus is high in iron, Vitamin C, and lots of Folate and Vitamin B6. The chickpeas make it a good source of protein and dietary fiber. Hummus is useful in vegetarian diets and like other combinations of grains, it’s a complete protein when served with a whole grain bread.

The best thing about this smooth recipe that is just bursting with flavor is that it can be a dip or the basis of a sandwich piled high with roasted vegetables with no changes.

Basic Hummus

1 can chickpeas (also called garbanzo beans)
2 tablespoons roasted garlic
2 teaspoons parsley
2 tablespoons olive oil
2 tablespoons lemon juice
· In a food processor, combine all the ingredients and process until smooth and creamy. If it’s too thick, add some water a teaspoon at a time, until it’s the desired consistency.
· That’s it.