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?
