Hummus. The word itself gets my mouth watering, and brings a smile to my face. The chickpea and tahini based spread of Middle Eastern origin found its way into my diet at an early age, probably around the time I threw a hissy fit at age 12 and refused to eat meat for all of my adolescent years, much to my family’s great annoyance. A cheap, healthy, filling snack full of much needed protein, I think I’ve lived on hummus alone at times. Enter the university years at Concordia, and hummus became very much a right of passage at many pot luck dinners and vegan soup kitchens. I’m half convinced one needs to be fully proficient in hummus making in order to complete their degree at Concordia University. Continue reading →