Yo, my vegan bichezz, you know what's awesome? Friggin' hummus. When hummus is good, it can be so damn good! But when it's bad, it's, like, depressing. How many times have you been all "Hey, cool, look, this bar/restaurant has hummus on the menu!" and you order it and and it's pretty much the worst hummus you ever ate, and you really wish you'd just gone with the chips and salsa, which were cheaper anyway? And it probably came with cold pita or pita chips instead of veggies and warm pita? Sad times, o my brothers.
Whatever. Hummus is an old vegan staple for a reason: you can make it yourself however you like it, and the way you like it will be delicious. Except for me, though, because every time I made it myself, I didn't like it very much and I wasn't sure what I wanted to add or change to make it better. I didn't know enough about flavors to be able to even think about it correctly for such a long time -- to imagine the right flavor. I've been cooking from books for years, but my desire to veer off the recipes or not use them at all is a new-found impulse -- one I hope to cultivate -- but not one that is yet ready to invent its own hummus.
Finally, though, I've made first contact with a base recipe that tasted good even though I made it! Amber Shea Crawley of Almost Vegan, to the rescue, because the regular, ol' Classic Chickpea Hummus in Practically Raw is pretty much the only one I've prepared myself that made me want to eat lots more of it. And then I used one of her variations to make the base into the Sundried Tomato-Pesto Hummus, using some of the pesto I made this summer and put into my freezer instead of the pesto recipe in the book. Then I eated it.