My love affair with hummus began in college when I was invited to a party at my Armenian friend’s house. I loved meeting his family and tasting all the delicious handmade dishes prepared so lovingly by his grandmother. But I kept returning to the plate of hummus that was replenished several times on my behalf. It was the creamiest dip I’d ever tasted and I couldn’t stop scooping it up with warm, doughy pita.
Oh hummus how I love you, let me count the ways! Hummus is a staple in my fridge. Whether it’s white bean, lima bean, edamame, almond pulp (raw hummus) or traditional, there is almost always a tasty dip available to dollop on salads or snack on with carrots.
I’ve been making hummus for years and while the ingredients remain the same, I’ve yet to lock down exact measurements. I take a fluid approach allowing my intuition to guide me. A little more lemon, another roasted garlic clove, a sprinkle of cayenne, a dash of salt – blend, taste and adjust.
When my good friend Melanie Boyer, a talented yoga and Pilates instructor moved to Punta Mita (Puerta Vallarta), I was lucky enough to be invited to stay with her. I had an amazing time and learned a lot about living in Mexico. I tasted my first Michelada (without Clamato juice), a refreshing glass of icy cold beer poured over a generous layer of fresh lime in a salt-rimmed glass. I also had THE BEST creamy guacamole I’d ever tasted.