Ok i kept seeing here ,and other sites that people were eating hummus. Not a clue what it was or what to do with it. Anyway i bought some,Now what?? LOL.

hummus is great for dipping your veges in. i use 1/4 cup with some cucumbers and cauliflower it's delicious. I bought the chipolte hummus it's fantastic!!

Hey Deb!

So far I've only used it to stuff my celery sticks with. But it's good to dip lots of raw veggies in. I've heard that some people put a mixture of half lf mayo and half hummus in their tuna salad. You can also use it as a sauce for pizza instead of tomato sauce. Top with usual pizza toppings and lf cheese.

You can spread it on a ww bagel or ww cracker. You can spread it on your meat roll ups to flavor them.

I just found this recipe for hummus flat bread.

A spoonful or two can also be added to Middle Eastern or Greek-style pilafs and stews to add richness.

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Thanks guys, Im will try those:wave:

Its mashed up chick peas with tahini (ground sesame), garlic and olive oil. Its very easy to make. I like to make it myself. Here's a recipe, there is a pic at the link

http://www.mediterrasian.com/delicio...pes_hummus.htm

Quote:

Hummus is a creamy puree of chickpeas and tahini (sesame seed paste) seasoned with lemon juice and garlic, and is a popular spread and dip in Greece and throughout the Middle East. Hummus can be served as part of a meze platter; with bread or vegetable crudités for dipping; as a spread or filling for pita, lavash or Turkish pide bread; or as a tasty, creamy alternative to butter in sandwiches. A spoonful or two can also be added to Middle Eastern or Greek-style pilafs and stews to add richness. 2 cloves garlic—roughly chopped ¼ cup lemon juice ¼ cup water14 oz (400g) canned chickpeas (garbanzo beans)—rinsed and drained ½ cup tahini1 teaspoon sea salt PLACE all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally. Variations: If you like a spicier hummus, add a small red chili (chopped) or a pinch of cayenne pepper, or try a little cumin for a more exotic variation. Tip: Prepare extra quantities of hummus—it can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.

Oh and I like it served with olive oil drizzled on the top and roasted pine nuts. Yum.