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hummus

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hummus

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scott duncan | | Oct 15, 2002 05:27 PM

The other night I was making hummus and I wondered what I could do to elevate this dish to chowhoundish levels. I normally just take canned chicpeas, rinse and dump them in a blender, add lemon juice, tahini, green onions, olive oil. I blend them to the consistency I am familiar with and garnish with olive oil and paprika and maybe more green onions.

My question is what could I do to make this more authentic or a higher level experience. I am calling on your experience to know what changes will make a difference. Should I use dried chickpeas rather than canned? Is there a particular brand of tahini that will make an improvement? What type of paprika? Olive oil? Are there other ingredients I should be using or some I am using that should be left out? Let me know how I could make the perfect hummus.

scott

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