Did you know I used to hate hummus? I can’t remember if I’ve mentioned it before. You see, I have, and always have had, a problem with chickpeas. My problem in a nutshell is that everything about them is terrible.
However, my mom discovered earlier this year that Sabra makes a couple of really tasty, totally-not-remotely-terrible-or-chickpea-like varieties of chickpea hummus, and I tried them and I liked them. Make no mistake, I still hate chickpeas, and there are a lot of terrible kinds of hummus out there (for instance, the one they sell right next to the Sabra, because they want to trick me into buying the wrong one, which they will never do again). But I have completely turned around on hummus in general. Completely!
In fact, so severe has been my reversal on the topic of hummus that I’ve now figured out a way to eat delicious hummus—sometimes with chickpeas, sometimes without—at every meal. Even dessert.
There’s maple cinnamon hummus for breakfast, garlic butterbean hummus for lunch, spicy black bean hummus for dinner, and my personal favorite, chocolate peanut butter hummus for dessert. They are all very unlike traditional hummus, but they’re all rooted in mashed-up beans, and they definitely all have a certain hummusiness about them.
Here are the recipes for all four delicious hummus varieties:
Breakfast (left top): Maple cinnamon hummus, to enjoy with toast and tea
Lunch (right): Garlic butterbean hummus, stuffed into little tomatoes
Dinner (left bottom): Jalapeno black bean hummus, in a shrimp taco
Dessert (right bottom): Peanut butter chocolate hummus, served with graham crackers