Now that we are all in summer mode I find myself packing many snacks and meals to enjoy outside. One of my absolute favorite snacks to make for any occasion is hummus, an eons-old Middle-Eastern delight.

Hummus is a healthy alternative to other dips. I pack hummus and pita chips for the kids to eat for a quick power snack so that they can get to more water fun. What I love about making hummus is that with the addition of fresh vegetables, nuts and olives it becomes a light meal on those hot evenings.

Enjoy!

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Andrea’s Hummus

2 cups canned garbanzo beans (also called chick peas)- reserve the liquid

Juice of 2 lemons

1/2 cup tahini- available at most grocery stores now

3 tablespoons olive oil

6 cloves of garlic, minced

1/4 teaspoon cumin

1 teaspoon salt - or more to taste

Put everything in a food processor and begin to process. If you find that the beans are too thick add a little of the chickpea liquid or water until you reach your desired consistency. I like my hummus with a little texture, others prefer a smooth hummus.

Taste and adjust the seasoning. Add more salt or lemon to your preference. To serve, drizzle the hummus with the olive oil and sprinkle with a bit more cumin.

Plate up some purchased pita bread (I have an incredible recipe if you want to tackle your own), olives, veggies, and nuts to make a beautiful platter for all to enjoy.

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Andrea Charroin was a trained baker and pastry chef in San Francisco before she, her husband Westley, and their two sons moved to Redding nine years ago. After falling in love with Redding’s downtown, Andrea and Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is still asked about her Marathon Bars, Orange Twists and sourdough bread.

Copyright 2008 Andrea R. Charroin

photo by: Jim Stanfield-about.com

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