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.