Hummus

In this heat, I do not feel like cooking. Or eating much. But a dinner of Greek salad with pita and homemade hummus is zesty enough to tempt the appetite, and there's no need to heat up the kitchen.

Hummus is great on pita, or as a dip with vegetables, or layered in a sandwich. Dilute it with olive oil or yogurt for a thick salad dressing that's also good spooned over cooked vegetables or rice.

Not only does it taste good, but it's good for you. Chickpeas contain a special type of fiber that is extremely beneficial to the cells that line the colon. They also contain antioxidants, minerals, protein and other nutrients. Whole books have been written on the health benefits of garlic, but suffice to say that it is anti-inflammatory, good for those blood numbers your doctor worries about, and helps protect against cancer.

I cook dry chickpeas the day before, drain them and refrigerate them overnight. You can use canned beans if you prefer.

I like my hummus garlicky. Use fewer cloves if that's not your thing. Also, make the hummus exactly the way you like it by adding extra lemon juice or salt or olive oil before serving.

Leftover hummus will last a week in the fridge, if you hide it.

Hummus
2/3 cup dry chickpeas, cooked (or 1 can, drained)
1/4 cup tahini
6 cloves garlic
1/3 cup olive oil
1/4 cup lemon juice
1 tsp salt

Put all the ingredients in the food processor. Process until smooth - it will take a couple of minutes, be patient and let it take the time it needs to get smooth.

Makes about 1 1/2 cups.