In honor of hummus today, I decided to put a different spin on the traditional dip. Don’t worry, there’s still chickpeas in it, except I wok-fried some peanuts and added them to the mix in place of tahini for a peanut buttery taste. Also roasted a head of garlic and threw every roasted clove into the mix along with lemon, cumin, paprika and turmeric. Happy International Hummus Day!