With all the listeria hysteria last week caused by hummus, I thought I’d share a very basic recipe for making it at home. It really is that simple and it really is that good. Many of the store-bought hummus available in our area have additional things like red peppers (which my kids don’t like) or pine nuts (allergies in the family) or just not flavorful enough, and that’s what’s great about homemade — it’s customizable. I like my hummus garlicky and not too lemony, and that swirl of olive oil at the end plus the sprinkling of paprika makes this dish party-ready as well. This recipe is from a Lebanese co-worker of my hubby’s, who generously shared his recipe with me after I fell in love with it at his party, one of the very first we attended as a newlywed couple years ago. It’s been a favorite since.

If you forgot to soak the chickpeas (which I’ve done often enough), pick through and rinse, then put in large saucepan with water to cover. Bring to a boil over high heat, then lower heat to a simmer and cook about 2 hours or until tender, baking soda optional.

Canned chickpeas (2 15-oz cans), drained, can also be used to make this recipe.

Hummus can be found all over the Middle East, but since I learned about this dish from a Lebanese friend, I especially like to serve it on July 24, St. Charbel Makhlouf’s feast day.