No, this doesn't inherently involve any truly Alaskan ingredients, unless you happen to grow your own garlic. But it's a healthy and tasty addition to a travel cooler for a quick healthy snack item... and I found the information at the link fairly impressive, considerig that garbanzo beans are just another dried legume... Or so I'd previously thought...
A friend who'd had a heart-attack a number of years ago attended arelated dietary health course in Canada's Yukon Territory as a result of his medical experience. There he learned how to prolong his life without medication, should he generally adhere to some cautions in his eating habits. (One of the features of quasi-socialized medicine in Canada is that, for some maladies, they seem to believe that it's economically responsible to teach self-care in such a way as to reduce the risks of future recurrence. Makes sense to me.).
This friend has customarily brought home-made hummus (and tasty stuff it is) to our annual ice fishing get-togethers. At this year's fishing fest, my oldest son put the proverbial hurt on this fellow's hummus, and I further developed my own tastes for it as well. As a result, I inquired as to the recipe, and his family was kind enough to send it via e-mail, following our return home. He'd already told me that he often adds extra garlic cloves, so bear that in mind.
Historically I've liked hummus in various presentations, as well as garbanzos in a salad. But followig this morning's reading, that interest is peaked even moreso.
Anyway, as I was going through researching various methods of preparation for the dried garbanzo beans that I procured yesterday, I found this site on the internet. In it is some eye-widening information re. the health features of garbanzo beans, including lowering bad cholesterol, stabilizing blood sugar, and, in a lengthy study of dietary habits around the world, apparently lowering risk ofheart attack by as much as 82!!!
Holy legumes, Batman!!
Here's one of the more impressive and informative sites I found this morning;
My friend's recipe for hummus is;
2 cups cooked garbanzo beans
1/3-cup lemon or lime juice
1/4-cup sesame butter (tahini butter) (Caution! Spendy stuff!)
2 cloves garlic (He uses as many as 8)
1/4-cup water or broth from the cooking of the garbanzos (or broth from the can, if using pre-cooked, canned garbanzos...)
1 tsp. salt
1/2-tsp onion powder (they also sometimes add a bit of cumin, freshparsley, or even a bit of fresh chopped mint)
Process all ingredients in a blender until smooth and creamy.
**Add a little bit of extra broth or water to the hummus if the mixture appears to be too thick for your desire/use.
It should render about 2 cups of tasty, healthy hummus, which can be used as a dip or spread.
They tell me that they've gone through several blenders using that method, due to the consistency of the mix being tough on such machinery. They've had the greatest amount of success in the longevity of their machinery by using a particular smaller food-processor with razor-like wings in it (probably similar to the one that I have to fit atop my Osterizer blender).
I also intend to try one of those similarly-configured 'kitchen wands' this time around.