I’m such a fan of hummus that, when I make it, I use to make enough amount to have it for 3 whole weeks and I store it in the freezer. And let e tell you something, dear friends: it’s my best idea ever because it keeps the texture and taste and you can have it anytime you want.

But, the other day, I discovered I haven’t got any left because I’ve been working really hard so I have been quite disconnected from my kitchen. I wanted to make ore but there weren’t chickpeas left either. Then, I found a can of red beans and thought: why not? And now I don’t want to eat any other hummus so my freezer is full of red hummus for, at least, three weeks.