Made this twice now, from two different recipes; the basic ingredients are always the same, it's just a question of ratios. I like the Moosewood Cookbook version, but it needed a bit of olive oil to smooth things out. Just keep running that food processor until you have serious puree. Hummus is NOM in my mouth.
Notes: personal preference is to go light on the tahini and heavy on the lemon juice and garlic. Also cumin is a definite yes, and cayenne depending on the spice level of the rest of the meal. Fresh parsley is definitely worth it, and scallions are really nice. When done right, this just tastes creamy and light and good and perfect for a snack or combining with other deliciousness.
TO FIND: "Moosewood Cookbook", by Mollie Katzen, pg. 100
To try: roasted garlic version, roasted red pepper version!
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