I am constantly playing with variations of hummus. This middle-eastern spread is such an easy and versatile dish, not to mention high in fiber and protein (but you know I will;-). In my recent “Healthy Holiday Appetizers” class at Whole Foods, I shared a hummus recipe using roasted red peppers, for color and a twist in flavor. I have used pumpkin and kale as additives, curry and black beans…all depending on what’s in season. But today I thought we’d start with this foundation adding a little extra lemon for a boost of vitamin C…and zip to every bite.