New hummus

By Lucia September 12, 2013

IMG_0521

Our hummus was not originally designed to be eaten alone on platters. We developed it with a sandwich in mind. Less cumin, less garlic, creamy enough to spread easily on a sandwich.

This year we decided our hummus needed a revisit. Chris and Ayr had just gotten back from NYC. They went to a hummus bar there, where they had something called rustic hummus. A thicker  hummus, not as smooth, with a little more texture. We came up with a recipe that requires less baking soda and less tahini, and makes a more consistent hummus from batch to batch.

On the platters at the restaurants, we’re dressing it with olive oil, tahini, zaatar, and smoked paprika. What do you think?

 

Like what you read?
Continue the conversation!