I keep the hummus basic but usually squirt a dollop of Sriracha on top before I dig in.
and I don't peel the garbanzos.
I struggle to eat enough legumes and I eat far too many chips so if I combine the two my worst dietary inclinations are made somewhat healthier.
This was my first go-round with black rice so I'm not going to offer any advice. It takes a long time, it's chewy and it's not a handy processed white carb that soaks up gravy. I cooked it in stock, poured off some of the liquid, added a shallot and some mushrooms, a dollop of cream and some Lebanese za'atar, then let it cook down and tenderize a bit more. It was quite lovely.
