Hummus: Healthy, versatile and cheap!

Alameda County Community Food Bank provides food for 49,000 people each week — so we take healthy food seriously.

One way we do this is by putting farm-fresh fruits and vegetables first. With a refrigerator bigger than most houses in the county, we can store seasonal produce for distribution among our 275 member agencies.

Another is through nutrition education and Cooking Matters classes, which empower our agencies and clients to shop for and prepare balanced meals even on tight budgets.

Here's a recipe we've found is great for just about anybody. It uses ingredients you'll often find in a pantry bag (and some clients love this use for an abundance of lemons now in season in their yards). If you don't have tahini on hand, you can still make something that tastes great and is packed with protein. The best part? It's much cheaper than what you get at the store, and you know exactly what goes into it for your family.

Hummus

• 1 can garbanzo beans/chickpeas
• 2 cloves garlic
• 2 teaspoons lemon juice
• 1 teaspoon cumin
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 Tablespoon extra virgin olive oil

Drain half the liquid from the beans. Put the beans and liquids in a food processor or blender. Add the remaining ingredients and puree until smooth. Serve with chopped veggies, whole wheat pita bread or pita chips.

Variations: Hummus is like a blank canvas! Add your favorite flavors for an interesting kick. We like sundried tomatoes, olives, pesto, fresh chives, or even canned pumpkin!

You can also make a hummus-like dip out of just about any bean: edamame hummus is a kid-friendly favorite (it's green!), and the same flavors really compliment black beans, too.

What's YOUR hummus recipe?