New York - For Eastern European Jews, Arbes or Chickpeas was the basic staple at a Sholom Zachor, the traditional reception for a male newborn on the Friday night preceding the bris (circumcision) ceremony. Many an expectant family would keep several cans in stock in case the Arbes were needed on Friday night and there was enough time before the Shabbos to buy the arbes. Chickpeas are, of course, the basic ingredient for hummus, a popular food that has become well accepted throughout Americana. Food sources say that chickpeas have graduated from these basic uses to become an interesting gourmet food. They are now turned into spreads, snack food, and even as an ingredient in pasta and dessert dishes. Nor is hummus just hummus anymore. A visit to the Fancy Food Show will impress just how many flavors of hummus are on the market. Or consider Dessert Hummus that combines chickpeas, water, coconut milk, organic turbinado sugar, tahini, coconut sugar, pure vanilla extract, ground cinnamon, and sea salt for a dippable and spreadable snack that is both sweet and savory.