A Hankering for Hummus

[When I dip, you dip, we dip.](#) [Take Five]( Musings, ramblings, and candid commentary from an always-hungry New Yorker. [Joey Skladany]( [Managing Editor]( October may welcome the world’s most celebrated basic flavors (cough, pumpkin spice, cough, apples), but there’s one basic summer-centric dish that I’ll continue to eat (and unabashedly so) through the fall season and beyond. And that dish is hummus. Sure, I may drown it in Sriracha and *only* scoop it with a seed-based cracker, but it’s still hummus, and it's still delicious. Share the same sentiment? Read on for more information that you probably never knew existed. You'll be well on your way to being the smartest one in the room...at a chickpea festival, at least. [11 Unusual Hummus Recipes]( There may or may not be one for chocolate chip cookie dough and I may or not have eaten it every day this week. “But it’s healthy!” - me this morning when I stepped on the scale, but then proceeded to cry into my chocolate chip cookie dough hummus. [Read more]( [Where Did Hummus Really Originate?]( You’ve got a lot of countries in or near the Middle East that claim the dip as their own, but this article breaks it down and ultimately crowns one country a winner…much like America’s Next Top Model, except without Tyra Banks and without America or models, so not really like Top Model at all, but I was reaching for the metaphor because woah, let’s talk about how iconic this show was in the early 2000s. Okay, I’ll shut up now. [Read more]( [This May Be the Oldest Hummus Recipe in the World]( And now this just complicates the story of its origin even more. Sorry. [Read more]( [What Is the Difference Between American and Mediterranean Hummus?]( Our country’s got 99 problems, but making good hummus isn’t one. It may not always be “authentic,” but those who say Sabra isn’t delicious are full of lies. LIES, I tell you. [Read more]( [Avocado Hummus Makes Entirely Too Much Sense]( I’m Joey Skladany and I approve this message. I also approve of smashing avocado into pretty much anything that’s edible. [Read more]( [What I'm Making This Weekend: Cauliflower Hummus]( Because I’m trying to be healthy-ish before I begin the process of hibernating for winter. [What I'm Sipping This Weekend: Spiced Tonic Water]( Because I actually despise tonic water, but with spices like cardamom, cinchona bark powder, and Szechuan peppercorns, I’m willing to make an exception. Let's Stay Connected! [View online]( | [Unsubscribe]( [Manage your Subscriptions]( | [Give Us Feedback]( CBS Interactive - [235 2nd St., San Francisco, CA 94105](#) ©2018 Chowhound.com | All Rights Reserved. [Privacy Policy]( | [Terms and Conditions](