My husband and I honeymooned at the Four Seasons resort in Punta Mita, Mexico. We baby-mooned there before our first child was born. I even took my sister there for a milestone birthday. I love this place. The resort is about 45 minutes from the airport in Puerto Vallarta. You take a winding road to get there. When you arrive at the gate, a guard asks for your name. After checking to make sure the resort is expecting you, the large gate swings open to literally paradise. No lie. The gate closes behind you, essentially shutting out the rest of the world. I’m sure people leave the resort to sightsee and such. But, I’m telling you, there is no reason to because it’s just that relaxing and gorgeous. Why leave paradise?
During our honeymoon at the Four Seasons Punta Mita, we ate several times at its Aramara restaurant. Every time we were seated for a meal, a delicious hummus dip served with root vegetable chips appeared. We couldn’t get enough of that hummus. On our last night at the hotel, we were raving to our waiter about how much we enjoyed the hummus, and a few moments later he returned with the recipe, courtesy of the chef!
I’ve made this recipe so many times that I know it by heart. Nothing beats hummus made from scratch. Seriously. Store-bought hummus tastes great until you taste homemade hummus. Once that happens, it’s hard to go back. I’ve made other hummus recipes, even nontraditional ones using edamame or peas, but I always return to this tried and true recipe. It’s simple. And, it’s so good. I’ve tweaked it a little bit over time, but here is my rendition. It tastes great with all kinds of chips and veggies.