I was introduced to hummus and several other Middle Eastern dishes by a Jewish friend who had spent some time living in a kibbutz in Israel. If our paths had not crossed, I would be missing out on some of my favorite treats. Hummus is one of them.
A basic hummus recipe follows with instructions. Aside from the basic mixture, you can add a number of different items that effect the flavor and color.
Whether you go with the basic mix or an amended one, you can enjoy hummus as a dip or as a sandwich filling (especially in a fresh pita bread). This mixture also makes a great base for a composed salad where you can show off your garden-fresh vegetables.
This recipe makes an abundance of hummus. Feed it to guests, freeze it, or make a number of flavors at once for a hummus extravaganza. You can also cut the recipe in half. It is all very forgiving. This mixture will keep for about a week in the refrigerator. We just keep digging into it all week long.
Add your favorite flavors to the basic hummus recipe above for a flavor treat. Hummus is very forgiving in terms of texture — you can add any herb or seasoning that suits you. You can add roasted or rehydrated dried vegetables for a flavor treat. Here are some ideas:
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