My granddaughter adores any kind of Hummus and I try to come up with recipes, which include not only different beans but also vegetables. I make traditional Garbanzo Beans with roasted bell peppers; Cannellini Beans with young Artichoke Hearts and many other combinations. In the recipe I share today, Celery Root or Rutabaga can be substitute for Parsnips, and also Green peas for Edamame. I also like to infuse oil with different dried and fresh herbs or seeds, and to add flavor, cook in stock or broth. <br />One photo I took at my daughters, where the hummus was a part of appetizer course of our Rosh Hashanah Diner, the second photo I took today of the some, which I left home. <br />

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