Hot Layered Hummus

I can get pretty stubborn about food. Once I think I don’t like an ingredient or a dish, I will avoid it forever if I don’t make myself, from time to time, retry the foods that I’ve had bad experiences with. Call it a very low-risk act of courage. If I can face cilantro or rutabagas, I don’t have to face my fear of heights or anything that has the potential to result in bodily harm. I’ve learned to like, even love, lots of foods, especially vegetables, just by giving them a second chance. (To be honest, I haven’t re-tried the dreaded rutabaga yet; some experiences are just too traumatic to go through again.)

About 9 years ago, I had a hummus pizza in a restaurant in Estes Park, Colorado, that left me convinced that I just didn’t like hummus that was heated above room temperature. (I wrote a few underwhelmed words about it here.) So, though I’ve recently embraced the joys of hot baba ganoush, I’ve stayed away from any recipe that would have me stick my precious chickpea dip into the oven. But when I saw the absolutely gorgeous Turkish Hot Layered Hummus on a blog called Panning the Globe, I just couldn’t get the idea out of my mind. Go there and look at the photos and you’ll see what I mean.

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Post tags: Eat-to-Live, Gluten-free, Higher-fat, Soy-free, Under 200, Vita-Mix