When I first committed to eating more plant-based meals throughout the week, hummus got promoted from a supporting player to a starring role in my kitchen.
If I wasn't eating meat, the protein-packed chickpea base of the dip left me feeling satisfied. It also helped that this shift in dining habits coincided with a move that put me within walking distance of a great little Middle Eastern bakery and grocery. Its entire back wall is filled with coolers and refrigerators packed with small, plastic tubs of grab-and-go favorites: delicate, lactic balls of labneh suspended in fire-red chili oil; incredibly lemony baba ganoush; and so many different variations of hummus.
