There are some constants in life, and hummus is one of them. It’s a dip that’s not going anywhere soon, thankfully, and is still as popular as ever.
Variations on the classic chickpea appetizer abound, although for years I have enjoyed the original version with tahini, lemon, garlic and salt. Why mess with a good thing? Well, sometimes it pays to experiment, as is the case with today’s Roasted Rutabaga Hummus.
Whipped up in a food processor and served with raw rutabaga ‘chips’, it’s absolutely what you want to be snacking on this February.