In the Middle East, the bulk of hummus that is to be found either in stores or restaurants contanins a lot of tehina and olive oil. Makes for a very creamy product that's different in taste and texture from the lower fat varieties sold in the US. However it also makes it a food that I treat more like an alfredo sauce or sour cream - something I either consume in moderation or for a rare treat. A meal centered around hummus typically involves a bowl of hummus topped with olive oil and then if desired pinenuts, chickpeas, ful, or meat. Served with pita, a few falafel balls, pickles and onions. Even without it being topped with meat, it's a heavy meal.
So my question - how "fatty" (full of tehina/olive oil/other) do you like your hummus? The lower fat Western varieties (and if so, is there something you add to make it creamier that's not a fat), or the more traditional fattier kind?
Initially I really enjoyed the richness of the classic Middle Eastern variety, but I am coming back around to have a growing appreciation for the thicker lower fat varieties.
Updated 1 year ago | 8
Updated 1 year ago | 15
Updated 1 year ago | 56
Updated 6 months ago | 7
Updated 1 year ago | 10