Champion of Chickpeas
Over the past ten years, hummus went from the food your friend raved about after vacationing in Israel to a ubiquitous component of appetizer menus and vegetarian sandwiches. And why not? Hummus is made of chickpeas, which are a good source of plant-based protein, iron, and fiber. Plus, it’s a flavorful, healthy swap for more fattening dips and spreads.
I was getting a little bored of hummus until I attended the launch of Tribe Origins, Tribe’s new line of hummus that’s all natural, super fresh, and follows a traditional recipe. The hummus is creamier and lighter than any hummus I’ve had before—almost like savory mousse—and delicately spiced. The flavored Origins hummus varieties (Zesty Spice & Garlic, Spicy Red Pepper, and Tomato & Veggie) come with a garland of tasty and colorful pistou, but I like the Classic best, because the flavor of the tahini is more pronounced. For me, it ranks along side avocados and butter: Foods so rich and smooth on their own, they’re all it takes to transform a piece of bread into a satisfying snack.
One KIWI editor uses hummus as a thick salad dressing, and another KIWI intern likes it with pretzels. Tribe recommends using it instead of mayonnaise in recipes like artichoke dip and deviled eggs. How do you eat hummus?
-Kat, KIWI Intern
The Tribe Origins line will be rolling out in supermarkets and convenience stores nationwide in the beginning of August.
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