Cadry's Kitchen

The Old Capitol: Iowa City, Iowa

Before I headed off to a university myself, college towns symbolized adulthood and freedom.  To my underage eyes, the students seemed encased in an aura of “cool.”  When it was my turn to move all of my belongings into a tiny two-person dorm room, the feeling was a mixture of anticipation and bewilderment, a beginning and an ending.

I spent those first few days clinging to the few people that I knew from my hometown.  A friend who had graduated high school a couple of years before me, Lisa, showed me around the campus and the downtown area.  She took me to a local sandwich and coffee shop that was a favorite called Great Midwestern, or as it was known by the students, Great Mid.

I don’t remember what I ordered that day, but I know that Lisa had a hummus sandwich loaded with vegetables.  I’d never had hummus before.  In fact, outside of Lisa, I didn’t know anyone who’d had hummus before.  The only thing I’d ever heard about hummus was a rumor that it came from the fungus that grows on corn and some people ate it on sandwiches.  I watched with some horror as Lisa bit into it.

“What’s it made of?” I asked cautiously.

“Beans,” Lisa said.  “It’s really good.  Do you want to try it?”

She seemed to be pretty certain that it wasn’t a byproduct of diseased maize, but I wasn’t completely sold.  Still, I tried it.  And it was good… for something that may be corn smut.  (I learned not long after that Lisa was right.  It was only chickpeas, also known as garbanzo beans, that make up hummus.)

Hummus topped with black sesame seeds, sumac, and a drizzle of flaxseed oil

It’s ironic that years later after doing a rinse and repeat of the experience of moving with only a few belongings to a place unknown, that I would end up in an area where there are more places selling hummus within walking distance than there are Starbucks.  (And mind you, there are five Starbucks within walking distance of my home.)  I live in a part of Los Angeles where there are loads of Armenian transplants, which means a plethora of restaurants selling tabouli, dolmas (also called sarma), baba ghanoush (also called mutabal), and that cool and creamy concoction that is hummus.

It seems unexpected now, after those initial rocky misunderstandings, that chickpeas in particular and hummus in general are two of my most loved foods.  Hummus is a nutritional powerhouse in terms of iron, vitamin C, folate, protein, and fiber.  One of the best things about hummus is that it is so easy and quick.  For your everyday hummus, no exact measurements or specific recipe is needed.  Throw the following into your food processor:

1. One 15 ounce can of rinsed chickpeas
2. A smashed clove of garlic—or two or three, depending on your love of garlic
3. A big spoonful of tahini, which is like peanut butter but made with sesame seeds instead of peanuts
4. The juice of half of a small lemon—or more or less depending on the size of your lemons and your affinity for lemon juice

Four ingredients.  Easy peasy.  That’s the blank canvas.  From there you can tweak it to your own likes, preferences, and needs.  If it’s not creamy enough, add a dash of water.  Some people use extra virgin olive oil for creaminess, but I think it’s unnecessary.  In lieu of water, sometimes I’ll throw in an artichoke heart or two from a jar.

• If you’re out of tahini or can’t find it in your area, use peanut butter.  If you’re allergic to peanuts or seeds, use vegetable broth in the place of tahini.
• Make it your own by adding a dash of any or all of the following:  cumin, paprika, turmeric, sumac, chili powder, or fresh dill.
• Try different kinds of beans like black, pinto, Cannellini, Great Northern, or kidney beans.  Different beans have different water densities, and so you may not need to add any water at all with different beans.
• For an Italian bent try the above recipe with white beans instead of chickpeas.  Then add a leaf or two of fresh basil, a couple of sun-dried tomatoes, and walnuts.
• For a Mexican angle try the above recipe with pinto beans instead of chickpeas.  Add fresh cilantro and/or ¼ to ½ teaspoon of cumin, paprika, or chili powder.  Instead of lemon juice, try lime.  Add a few dashes of your favorite hot sauce for good measure.
• Are you an olive lover?  Throw in a few of your favorite varieties.
• Want a bit of oil on top?  Try flaxseed oil for its omega three benefits.
• Raw garlic too much for you?  Try roasting it first or just add a dash of garlic powder or omit it altogether.

Serve hummus with toasted pita bread or crudités.  Roll it in lavash or a tortilla with lots of vegetables or spread it on toasted bagels.  Smear it on toast and top it with avocado and a sprinkling of nutritional yeast flakes.  Thin it out and use it as a salad dressing, or spread it on sandwiches for a heart healthy alternative to mayonnaise.  The creative options are endless.

Still, all these years later, misconceptions about hummus live on.  When I was in Iowa last year on New Year’s Eve, I stopped by a bagel shop that was open.  I ordered a toasted bagel sandwich topped with hummus, tomatoes, sprouts, and cucumbers.  There were two college-aged girls, a blonde and a brunette, behind the counter.  The blonde opened the container of hummus and told the brunette, “We’re almost out of this.”  The brunette assured her, “Don’t worry.  No one ever orders that.”  The blonde looked at me apologetically and said, “I’d kind of like to try hummus, but I’m afraid of it.”