DON'T GET RATTLED WHEN STORING CHINA.(AT HOME)(Recipe)

Byline: MARTHA STEWART

Q: What's the safest way to store china plates in a hutch? Should they be kept upright or flat?

-- T. Pugliese, via e-mail

A: When properly stored, china is surprisingly durable. Unlike other valuables in your home, such as furniture and photographs, it is not likely to fall victim to its environment. Humidity, sunlight and average-temperature changes will not harm it.

Improper storage, however, can cause damage, so follow these tips for keeping your dishes in perfect condition.

To start, you need secure shelving. Don't place a china cabinet where it is likely to be bumped, and make sure its shelves are sturdy. Open shelving is fine, though your plates will get dusty and will require washing before use.

A raised lip or a rim at the front of each shelf is a good safeguard; it discourages pieces from ``walking'' off the edges because of bumps, heavy footsteps or even a minor earthquake.

Several shallow shelves are better than a few deep ones. You don't want to have to navigate around piles of dishes and bowls, for example, to reach a platter in the back.

The safest way to store china affords you easy access: Leave a generous amount of space between pieces. Plates and saucers can be stacked, but not sky-high. Moving a tower of plates to get to the ones at the bottom can be a disaster; try to keep only four to six pieces in a stack.

For very valuable plates, consider using soft separators between each pair to prevent scratching and chipping. You can buy these at housewares stores or make your own by cutting out rounds of felt. Avoid stacking bowls, and never stack a large piece on a small one or odd-size pieces together. Anything that has been repaired should be kept on top or not stacked at all.

Racks that support plates vertically are effective space savers; they're usually made of wood, plastic-coated wire or Plexiglas, so they won't chip or scratch the plates. Even so, a plate rack probably shouldn't be used for your best china. Although it is functional, it may put too much pressure on the rims of the plates over time.

Q: Is there a way to make hummus low-fat?

-- W.A., via e-mail

A: Hummus, a traditional Middle Eastern chickpea dip, is a delicious hors d'oeuvre when served with wedges of toasted pita bread and fresh vegetables. It also makes a great sandwich spread.

Chickpeas give hummus its wonderful taste and creamy texture, as well as its nutrition. Part of the protein-rich legume family, chickpeas are high in fiber and complex carbohydrates. They also contain vitamins A and B, as well as calcium.

On their own, chickpeas are relatively low in fat, but hummus recipes typically call for copious amounts of olive oil and sesame paste, both of which increase the fat content substantially.

You can make a low-fat version that tastes just as wonderful. The recipe below -- in which the amount of fat is drastically reduced -- is one of my favorites. Be sure to use high-quality olive oil and tahini for the best flavor.

Roasted-Garlic Hummus Makes 6 servings

3 large garlic cloves, unpeeled

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 (19-ounce) can chickpeas, drained

1/4 cup fresh lemon juice

3 tablespoons sesame tahini

1 teaspoon coarse salt

1/4 teaspoon cayenne pepper

1/4 cup minced fresh chives

Assorted crudites, for serving

Heat oven to 400 degrees.

Place garlic cloves on a small piece of foil; lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, 20 minutes.

Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped.

Add lemon juice, tahini, 3 tablespoons water, salt, cayenne pepper and remaining olive oil; process until the texture is light and fluffy but not entirely smooth, 2 minutes. Stir in chives, and transfer to a serving bowl. Serve with assorted crudites, if desired.

Per serving: 153 calories (41 percent from fat), 5 grams protein, 7 grams fat, 19 grams carbohydrate, 538 milligrams sodium, no cholesterol, 4 grams fiber

Martha Stewart's column appears on Sundays. Send questions to Martha Stewart, The New York Times Syndication Sales Corp., 122 E. 42nd St., New York, NY 10168. Her e-mail address is: mstewart@marthastewart.com.