Right after Superbowl 2008 (yay, Giants!), I read an article that claimed chips and dip were being replaced by chummos as the snack food of the year. Americans, growing more aware of healthier eating as well as developing a growing openness to international foods, have sparked a chummos renaissance. It is a fiber-rich snack, but be careful — some store-bought versions are very high in fat and preservatives. This homemade version serves up all the good stuff, while keeping the fats to a minimum. Be sure to make extra chummos; it makes a great lunchbox snack with baby carrots or pretzels.
The benefits of beans, such as chickpeas, can’t be emphasized enough. Add that to the iron and blood-glucose-lowering effect of cumin and you’ve got a recipe for good health! Dip with ease at this tasty favorite for all ages. Although chummos is found in many supermarkets today, it’s a dish that’s so easy to make at home.
Place the chickpeas, tahini, lemon juice, garlic, cumin, salt, and pepper into the bowl of a food processor fitted with a metal blade.
Pulse until smooth and creamy. With the machine running, pour in the oil. If the consistency is too thick, drizzle in water, a little at a time, to thin as desired.
Spread a thin layer of chummos on the toasted bread slices.
Top with three to four slices of cucumber. Top with some of the lettuce; drizzle with a little more chummos.
Top with two slices of tomato and some sprouts. Press down to compact.
Cut the crusts from the toast. Cut each slice of bread to form four small squares.
Reprinted from Kosher By Design Lightens Up by Susie Fishbein with permission from the copyright holder ArtScroll/Mesorah Publications, Ltd.