It has been said that if you like garlic, you'll love hommus (sometimes hummus). Hommus is a staple in the Armenian household. Frequently, the kitchen table will hold a large bowl of hommus and a platter of pita bread that provides a satisfying meal. Also works well as a dip for fresh vegetables.

Some people don't like hommus with salt or pepper but it adds to the flavor of the dish. You can garnish the dish with a drizzle of olive oil. Keeps for about 2 weeks refrigerated in a covered bowl.

• 2 16-ounce cans garbanzo beans
• 1/2 cup tahini
• Juice of 1 large lemon

• 2 large cloves garlic
• 2 tablespoons olive oil
• 2 tablespoons chopped parsley

1. Drain 1 can of the garbanzo beans.Place in food processor.
2. Add second can of garbanzo beans with the packing juice.
3. Add all remaining ingredients. Process until smooth.

Hommus can be upgraded to a party platter with the addition of a few ingredients. Guests can mix and match the items to make their own personal favorite. The platter in the picture above features feta cheese, gherkins, sliced cucumber, sliced hard boiled eggs, pitted black olives, thin sliced red onions, sliced Romano cheese, diced tomatoes, pepperoncini and lemon slices. All you have to do is let you imagination run a little wild. Partake and enjoy!

Hummus (or hommus if you prefer) can be found in many surprising places. This is a picture of the hummus appetizer platter served to us at Prospector’s Pizza, restaurant located alongside the highway near the entrance to Denali National Park in Central Alaska. (2012)

It was a nice serving of toasted pita bread wedges, a large bowl of hummus and garnishes including pepperoncini, diced tomatoes, Feta cheese crumbles, sliced red onion, Kalamata olives and a lemon wedge. Very tasty.