From Kathleen Purvis’ blog I’ll Bite, at obsbite.blogspot.com:
Have you noticed the hummus trend? The old blend of chickpeas, tahini and olive oil is jumping into new forms, including carrot hummus, cauliflower hummus and beet hummus. Anything you can puree is being called hummus.
This twist isn’t a hummus at all. There’s no tahini or nuts. But it's light and tasty, an easy thing to pack for lunch or put out for a light appetizer. Serve it with pita chips.
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