I can’t imagine who would name a recipe something like, “Chippy Dippy Hummus Salad.” Surely not me but here I am. It’s the silly, but sticking name that came first to mind when I threw this little baby together as a combination appetizer-salad course to go with two big grandma pizzas Dave made for our Florida family on New Year’s Eve using my Pizza Class recipe. I began by whirring together my take on Jacques Pépin’s basic hummus recipe, meanwhile planning on chopping up a big green salad as well. But as I sliced up a few fresh veggies for dipping, I thought, “Why not dollop — or doll up– this dreamy hummus down the center of a big bunch of arugula seasoned within an inch of its life and stand up the perky veggies around the sides?” I grabbed a 3-quart, rectangular Pyrex casserole from my sister Helen’s pantry and began to put it together, only wondering a minute later about sticking the casserole in one of her large baskets for appearances’ sake. And, if I was going to do that, why wouldn’t I include a few tortilla, pita, and Kettle Salt and Pepper chips for good luck? And, if I’d gone THAT far, how about adding an on-the-rocks glass full of onion dip (I had to make that quick like a bunny), as well as one with pico de gallo, which I’d bought premade at the market? I mean, there was all that extra space needing filling. Sure, I could do that. And did it get eaten pronto? Yes, it did!

I’ll tell you a little about the pizzas and, in the meantime, you can think about the hummus salad for dinner now that you’ve just about decided to embark on healthy January. Haven’t you?!

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