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Hummus can be found in most every grocery store now in the deli section. There are many varieties. If you haven't tried this wonderful spread that is a traditional Middle Eastern food, pick some up today. It is a very healthful alternative to most other spreads and dips. To make it at home, follow the basic recipe that follows and then make your own variations.

2 - 15 oz. cans of drained garbanzo beans (chickpeas)
1/4 cup lemon juice (fresh is best, but bottled will work okay)
2 - 3 cloves of fresh garlic
3 Tbsp. Tahini (ground sesame seeds - found in all health food stores or in the health food section of your grocery store)
1 Tbsp. extra-virgin olive oil
dash of salt

Directions:

Put all ingredients in your food processor or blender. Process until smooth, scraping down sides if necessary.

Many variations can be made on the basic recipe. After the garbanzos are smooth, use a wooden spoon to mix in chopped chives, chopped sweet or roasted red peppers, or chopped spinach. Be creative.

I use hummus as a spread on all of my sandwiches, on bagels in place of cream cheese, on baked potatoes instead of butter or margarine, as a dip with vegetables, and even instead of mayo when making tuna salad. The possibilities are endless. Sometimes I even just eat it with a spoon! :-)

In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and Recipes". I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book. I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me. If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe. If it is a recipe you created, or a family favorite, please indicate that, also.