I’ve been making hummus off an on since 1998, with many techniques and recipes. For awhile I got lazy and started buying store bought – I became particularly fond of 40 spice hummus by Tribe, and then they stopped carrying it, which prompted me to start making my own again, and to try to replicate the recipe. I used to use canned chickpeas, but have decided that starting with dried chickpeas is worth the effort to produce really smooth hummus. Another trick is to add a little baking soda while cooking the chickpeas – that seems to make them break down and end up really smooth. This recipe only has about 25 spices if you count the individual spices in the garam masala, but it’s close enough in my book.
Spinach artichoke dip is very tasty, but not that healthy, with lots of sour cream and mayonnaise. This recipe is a healthier version. I originally based it off this recipe from the yummy life. I like it with even more spinach and artichokes than they use, but I add a bit of mayonnaise, to make it slightly creamier. This recipe makes a big batch, great for a party. I also recommend trying to find a large container of artichoke hearts. I can get a 4 lb. container at my local store for about $15.