Summuh Time

Hummus. Talk about an amazing culinary invention. And for some reason my palate never tasted it until maybe a year or so ago, which is weird in itself because I'd never been adverse to garbanzo beans. I guess the idea of pureed legumes never appealed to me, nor did the pale suspicious-looking paste itself. But since I tried it, I haven't been able to stop eating it. 

I much prefer the new-age Mediterranean hummuses to the more classic Middle Eastern varieties, but both definitely beat almost every other dip out on the market. Restaurants such as Greek Cuisina and Nicolas have the traditional hummus that is especially tasty in a falafel sandwich or for use as a dip for pita, while Trader Joe's and Blossoming Lotus have kicked up the traditional recipe with delicious additions and substitutions. 

I prefer to stock up on TJ's varieties, some that don't even contain garbanzos but rather white beans, yet still have that certain something to qualify as hummus. Go figure. I got a white bean and basil hummus that was overwhelmingly basily, but was the perfect dip for carrots. The original hummus dip has an extraordinary garlicky flavor, the jalapeno cilantro is an excellent Mexican twist on the original, and the Mediterranean style with pine nuts and olive oil is extremely delicious with the middle eastern flatbread. I could definitely live off of it.

Then there's BL's live cashew hummus, a tasty concoction that contains all raw ingredients and really hits the spot. Have it in the live wrap with tomatoes, cucumbers, sprouts and avocado and you've pretty much gone to health-food heaven.