When I’m bored of staring at the computer screen in the library, I can look up and stare at the beautiful ceiling.

I first came across hummus at the cafetaria. They were having a hummus sandwich special. I didn’t know what hummus was then…it sounded like it’s related to something-soil or something-fungus..so I didn’t get the special sandwich. But after the initial introduction, I kept hearing people say how much they love hummus. Hummus? I don’t think so.

One day when I was at a friend’s place, she served a platter of a variety of hummus, so I finally had some hummus. It was ok, not great, not bad either. But I never gave hummus much thought after that. Never sought it out, never thought of eating it at all.

During the Smokies trip, Becky bought a small container of hummus, and with only a limited choice of food items in the cooler, I started to eat the hummus with baby carrots. And I grew to like it. Not that I really really like it, but I like it enough to try and make my own hummus following this recipe.

So what is hummus?

Hummus is that beige paste-like substance in the small round container. It’s Middle-eastern and slightly Greek. It consists of mashed up chickpeas/garbanzo/kacang kuda, tahini (sesame paste), lemon juice, garlic, olive oil, salt and pepper.