The Hummus Diaries
Each of the SIX times I was in Belize in 2025, I looked forward to...Lebanese food?! Yup. In an August 2024 WhatsApp message, the Rev. Micah Wildauer, planning a birthday outing for his wife Robin that would include a pair of volunteers on the ground at the time , touted Cedar Grill's as the "best hummus ever." I was dubious. In dinky Belmopan, Belize? Really? I honestly can't cite an instance of having had better, though. In fact, ever since, I've been on a quest to replicate it. I was convinced they start with dried, not canned chickpeas. Puh-lease. It also has a distinct smokiness that I thought might come from cumin. I opted for fresh seeds I ground myself, not jarred; Josh gave the idea to toast them in a dry skillet before doing so. Pro tip: Turn the burner down once your chickpeas begin to boil. I don't have much experience with dried beans of any kind... Other innovations, courtesy of Googling authentic Lebanese hummus recipes: NO olive oil, and a...