Posted September 16, 2012on:
Hummus! This is something that I always wanted to make after trying it at Artichoke Cafe. Most of the recipes for hummus are quite standard so you can just google for it.
Boil ‘em to make ‘em soft
Soft enough to be blended
Tahini, or sesame paste, is a major part of hummus, imparting a nutty flavour to the hummus.
Keep grinding until it’s all a smooth consistency, a bit like a grainy peanut butter.
Adding some lemon juice, black pepper, sumac and other seasonings.
Making it a bit more presentable with a mini-well for extra-virgin olive oil.
I toasted some pine nuts with minced lamb as toppings.
And the final hummus! Goes well mainly as a dip for Lebanese bread.