Just when I thought I couldn’t eat any more hummus…
As a vegetarian who travels fairly often for work I encounter hummus on a regular basis. It seems to be one of the two meat free dining options readily available in airports (along with a caprese mozzarella sandwich). Hummus sandwiches also seem to be the meatless go to for corporate catering and other similar events. I’m talking to you Panera! I know. Hummus is meat free and it is easy… and don’t get me wrong, I am truly grateful to have the option; the lemon, garlic, and cumin flavor profile of traditional hummus is a tasty one. But how much can one person eat before we cry uncle? And when it is commercially made it always seems to be very salty!!
Just when I thought I could never eat hummus again, I found this recipe from the Thug Kitchen: The Official Cookbook. It uses white beans instead of chickpeas and has a flavor profile that includes, rosemary (a personal favorite!) , garlic and balsamic vinegar. I added some (optional) capers to add a briny touch… yum. And because I had recently cooked up a batch of white beans in the crock pot, it was easy to throw together. Before I knew it, I had a renewed fondness for hummus!
Of course hummus makes a great dip for colorful veggies but it is also delicious as a spread on a sandwich. I paired it with roasted portabella mushrooms, roasted red peppers and spinach on a crusty roll for a perfect sandwich. A sandwich that would be a welcome addition to the airport and corporate catering offerings…in case you have the power to make such suggestions!
In any case, give it a try for a nourishing snack, or a tasty addition to your holiday buffet. Hope you like it!