I make hummus every week (more often if I have guests). It’s my go-to hors d’oeuvre to serve alongside crudite and pita, the perfect snack to tide me over until dinner, or great as lunch. So I admit to getting into a bit of a rut with the chickpea & garlic spread. I have my fave recipe, which I’ve refined over the years, and which I believe is truly stellar. Yet I can’t help fiddling.

That’s why I really liked Shauna James Ahern’s post on the blog “Gluten-Free Girl and the Chef” about Pumpkin Seed Spread, where the toasted spiced pumpkin seeds sub for the traditional tahini, adding a new dimension to an old favorite.

I’ve already tried this version, to rave reviews.