Hummusology

Homemade hummus - I used to make it all the time, and usually added some plain yogurt to lighten it up a little, as tahini is very thick and is heavy in flavour. Personally, I like hummus really lemon-y. I have to be honest, though, looking at the 'Greek' version on this chart I found floating around the ethernet, I would never have thought of using cinnamon in hummus. 

Guacahummus would be a good way to stretch you avocado dollars when they're expensive, as they usually are here in Canada. And I don't know about you, but I'm looking forward to trying beet-based hummus. I've never been that much of a beet fan, but what an interesting idea. And it will be a gorgeous colour, always an important consideration, you know!

Let us all know how you like some of the variations, or post your own, in the comments. 

There are as many ways to use hummus as there are variations. It makes a great spread on sandwiches - flavourful, protein-rich, and it probably won't make the bread soggy if you're making the sandwiches ahead of time. Put a dollop on a salad, with or without dressing. In fact, you can thin it down with oil and vinegar to make a yummy dressing. Hummus packs well for picnics and potlucks, and is an easy make-ahead. It's the classic accompaniment to falafel, and to spread in falafel-stuffed pitas. 

If you've never tried falafel, you should, and they're really easy to make at home. But I would advise you to find a falafel shop in a big city by word-of-salivating-mouth, and discover what you've been missing first. That way, you'll know what you're aiming for at home. Paris has the best falafel this side of the Middle East, but how often do most of us get there? 

Using hummus as a dip? Cucumber sticks or slices are delicious dippers for hummus, as is red bell pepper. Celery works, too. I have a friend who loves hummus on raw mushrooms and broccoli. Do you have Falafel Chips in the stores where you live? They're amazing with hummus. Of course they should be - they were created specifically for it. Tortilla chips will do in a pinch, but pita chips are a better fit if you have them.

When it comes to pita bread, I gotta be honest - the thick, Greek pita with no pocket, available also in multi-grain, is by far the best for dipping. Put a little olive or avocado oil in the skillet and toss the pita in for just a couple of minutes on each side, just until it browns and crisps. Cut in wedges with a pizza cutter, and serve with hummus &/or tzatziki. 

And when all else fails, you can always dip hummus with your finger.