Why Hummus Makes Us Hum

Hummus is downright delightful. I’ve had hummus made several ways, and I’ve never met a hummus I didn’t love. At Aladdin’s Eatery (a Mediterranean restaurant in Columbus, OH, which also has four different Baklava flavors and more kinds of dessert than you can shake a kabob at), the Hummus is so smooth and creamy, it’s like a savory yogurt. Cafesano in Reston, VA, has a red pepper hummus that is to die for. Tino’s Greek Cafe in Austin, TX, has a hummus that’s plain, simple, garlicky, and utterly heavenly (especially with their Dolmathes).

But perhaps the most intriguing hummus I’ve ever had was made by a friend of mine during pumpkin season. Once fall is in full swing, I intend to praise the glories of pumpkins. In everything. But for now, I’ll focus on hummus. Pumpkin hummus has a smoother and heavier texture than the chickpea hummus-es I’ve had in past, making it especially good as a dip for tortilla chips or a spread to use on sandwiches. Pumpkin has a rather mild flavor, which doesn’t interfere with the “hummus-y” flavor, but it’s less nutty and slightly sweeter than chickpeas.

Here’s how to make it yourself! Enjoy!

Tags: chicpeas, Greek, hummus, Mediterranean, nutty