Hummus & Other Spreads
The options are endless. Here is a taste of the kinds of hummus (and other spreads) the #feedfeed community is making.
A Note From Kellie Anderson
From its origins in the Middle East, to vegan feasts in the hippy 1970s, to every
supermarket from Boston to Barcelona, hummus has arrived. Looking like wet
mortar but tasting silky, nutty and almost indescribably delicious, pureed food
has never tasted so good.
But these days we make hummus our own way, adding sweet chilli sauce, sorrel,
olives, roasted pumpkin. Even subbing key ingredients tahini and chickpeas for
the likes of peanut butter (cheaper and more egalitarian) and edamame. On this
feed we will share weird, wonderful, and downright craveable versions of this
beloved dip. Tag your own traditional takes and special tweak(s) and be a part
of the feedfeed community.