THE BEST, THE VERY BEST HUMMUS

If you ask me to make a list of things I could eat on a daily basis, hummus will show up as #1. Simple as that.

Bewitching Kitchen

We eat hummus all the time. Almost always store-bought, because we actually like the two brands available in our neck of the woods: Sabra and Athenos. Sometimes I refresh it with a little lemon juice, olive oil, some cumin or paprika, but sometimes we just dig in, straight from the container. I have quite a few hummus-like recipes in the blog, departures from the classic, using avocado, edamame, even pumpkin. Oddly enough, I never posted the classic, chickpea-tahini entity. Until now, that is. The recipe I tried this past weekend was a revelation, and I am still kicking myself for taking such a long time to try it, when bloggers and cookbook authors have been raving about it for ages. This is the way hummus is prepared in the Middle East. The prominent flavor is exactly what is intended to be: chickpeas and tahini. No distractions. The texture…

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One thought on “THE BEST, THE VERY BEST HUMMUS

  1. Oh, I so very much relate to that love of hummus – very few days pass when I do not indulge and so enjoy ! And, yes, in Australia we also are blessed with so many firms producing a mind-blowing number of different kinds . . . that besides every independent deli owner and market stall possessor having their own kind or three 🙂 ! Have just looked at your classic recipe and, yes, it is about time I made the real McCoy from scratch again . . .. . whilst hoping summer is well and interesting up north in Kansas . . .

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