We've never encountered a recipe that so perfectly embodies our mood this time of year. Fall head-first for this clean little recipe from 30 Minute Vegetarian by Ylva Bergqvist...
If you’ve never tried warm hummus, it’s time you did. By warming up the pulses, the hummus gains a perfectly rounded, strong garlic flavor. Make a double batch while you’re at it in the kitchen. It keeps for up to a week in the fridge and is good in mezze, sandwiches and salads. If you don’t have a microwave, warm up the chickpeas in a saucepan. Also, it’s fine to use frozen pomegranate seeds—a gift to all stressed chefs.
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