If the only hummus you’ve ever had came from a cold tub procured at a supermarket, yeah...you haven’t really had hummus. Homemade hummus, served warm, is an experience unto itself, and 1000% a better snack than a dusty protein bar. Deb and Kenji also tell us how they really feel about flavored hummus. Recipes Mentioned:<ul>
<li>Ethereally Smooth Hummus (<a href="https://smittenkitchen.com/2013/01/ethereally-smooth-hummus/">Smitten Kitchen</a>)</li>
<li>The Food Lab’s Science of Great Hummus (<a href="https://www.seriouseats.com/israeli-style-extra-smooth-hummus-recipe">Serious Eats</a>)</li>
<li>Hummus Heaped with Tomatoes and Cucumbers (<a href="https://smittenkitchen.com/2017/07/hummus-heaped-with-tomatoes-and-cucumbers/">Smitten Kitchen</a>)</li>
</ul>

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