By Margot Thomas
EVERY DAY of the year has at least one special designation and, until Wednesday, I thought Friday May 13 was reserved for the birthday of Newsroom’s publisher. But when I opened my email, I discovered that it’s already spoken for, and is on the calendar as International Hummus Day.
My KitchenAid informant suggested that I share with readers and the boss, a hummus (chickpea) paste that is “healthy, different and divine”.
So instead of a divine offering from the pastry chef at Las Hadas, where they also make one of the best chef’s salad in town, our tiny crew will feast on Hummus combining chickpeas, tahini, olive oil, salt, garlic and lemon juice. It is very low in fat and contains high iron, folic acid, vitamin B6 and vitamin C. Since it is made from chickpeas, it has a lot of protein and dietary fiber in addition to zinc, calcium and other minerals.
Hummus is one of the oldest foods in the world - and with healthy food trends growing every day, hummus has become more popular in Latin America .
It can be enhanced with local flavors by adding a few ingredients like avocado, beans, cilantro, tomatoes, jalapenos and more.
Eating hummus, is also good for you. A study in the New England Journal of Medicine, revealed nearly 30% of heart attacks, strokes and deaths from heart disease can be prevented in people at high risk with a Mediterranean diet change including hummus. Here’s the recipe
½ cup tahini
1 tablespoon extra virgin olive oil
Coming up: At last a real Japanese restaurant. Watch out for my revue next week.