Hummus
Mar 9, 2009 | 12:20 pm
#18
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Join Date: Nov 1999
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Cooks Illustrated/America's Test Kitchen had a hummus recipe a few months ago (looked it up: May - June '08 issue). The trick to smoothness is to make an emulsion like mayonnaise. When you're doing the food processor bit, chop up the solid ingredients first, then add the non-oil liquids (lemon juice, chickpea broth, etc.) and finally, in a slow stream, the opils (olive oil, tahini).
Topping hummus with sumac is also good.
Topping hummus with sumac is also good.
Mar 9, 2009 | 1:50 pm
#20
Join Date: Aug 2000
Location: Seattle, WA
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Posts: 7,611
To the original poster, I find it strange that you went to a Persian restaurant and had hummous. Hummous is not an Persian appetizer. If you were to go to Iran or even to an Iranian person's home for dinner, typically hummous would not be served.
Having said that, I make it at home ---usually skimping on the tahini and the garlic, and adding lots of lemon juice. I find all these new hummous flavors to be really odd, but as long as you think of them as hummous in the abstract sense, they are okay.
Having said that, I make it at home ---usually skimping on the tahini and the garlic, and adding lots of lemon juice. I find all these new hummous flavors to be really odd, but as long as you think of them as hummous in the abstract sense, they are okay.