Hummus Is A-Comin' In

Just as this past winter was the Winter of Soup, with great success, we have officially declared this the Summer of Hummus (which lends itself to all sorts of delightful wordplay). (I'd toyed with the idea of a Summer of Salad, but let's face it: I just am not that into salad. And hummus is infinitely easier, at least once a batch is made, and higher in protein.)

Hummus is one of those things (much like tofu and Indian food) that I'd given a brief, cursory chance early on in my vegetarianism and since disdained, until I was reintroduced to them by Matt at a later age (and with a considerably broader palate). We first made hummus a few weeks ago, and I've been hooked ever since; given that it's nothing but sesame seeds, chickpeas, and seasoning, it's pretty much the perfect food, both in terms of healthy and cheap--especially paired with Matt's chapati flatbread, which is nothing but whole-wheat flour and water, dry-roasted to perfection. 

The first batches we made were a pretty basic rosemary-garlic hummus. Yesterday Matt made a killer cilantro-lime hummus. And here are the variations we've come up with so far that we're planning to try in the coming months:

Spinach and artichoke

Curry

Tomatillo

Vidalia onion

Roasted garlic

Lemon pepper

Mushroom

Asparagus

Roasted corn

Pico de gallo

Garden blend (with chunks of carrots, peppers, etc)

Chili powder

Black bean

Guacamole

We can't wait!