Sunday, December 14, 2014

Souped-Up Hummus

Once or twice a week I will make a large batch of hummus to store in the fridge, for use in lunches and snacks on busy days. Eat it on its own with vegetables, smear it into the stalk of romaine leaves and roll it up like a tortilla, use a dollop as a garnish on vegetarian dishes, or water it down into a dressing for salads. I love the traditional chickpea, tahini, lemon, corriander, olive oil, salt and pepper combo, but lately I've been tossing other ingredients in to make things interesting. Add one or two of these to the basic recipe for a twist: cinnamon, sundried tomatoes, roasted red peppers, feta cheese, fresh basil, garahm masala/cumin, cooked beets (to dye it purple), roasted garlic, avocado, thai chili paste, olives, greek yogurt, artichoke hearts, lime (instead of lemon), chipolte peppers and their adobo sauce, hemp seeds, etc.

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