Hummus three ways
I think my favorite snack of all time is Hummus. Sometimes, at Mediterranean eateries, I order the sampler platter for dinner because I know they make it good. There’s always extra hummus and garlic sauce in my Shawarma, and almost always a tub of homemade hummus in my fridge. Hummus is not only delicious, it comes with the protein-packed goodness of chickpeas, anti-inflammatory properties of raw garlic and free of any excessive sodium, sugar or unnecessary fats.
Anj taught me how to make my basic hummus less basic (Pfft! Did I get that slang right kids?).
Well, guac-hummus was one of her inventions, even if it existed before, and then there was no stopping me with adding veggies into my hummus. I am usually not a big fan of beetroots but the surprising combination of cumin and beetroots with a garlicky hummus was very appetizing. So without further ado, I give you my tried-and-tested hummus recipe.