Any remedies for too much lemon in a dish? In this case, it was Houmous/Hummus - the recipe called for way more lemon than was necessary (having never made it before, the ratio's didn't seem incorrect at the time), and the result was an EXTREMELY acidic, and horrifically and overly lemon-flavoured dip.
I made a second batch without lemon in the hopes of mixing it with the first, but that one now has a VERY burny-garlic flavour, even with quite a bit of the overly-lemony hummus in. I fear that any further attempts at making additional hummus to dilute the previous batches will result in our household drowning in hummus. Any other suggestions would be greatly appreciated. Thanks
PS...I blame this entirely on the strength of flavour of Danish produce. Nowhere else in the world (US, South Africa, UK) have I experienced onions that can burn your eyes while cutting them like Danish onions do, and they also have an extremely strong flavour. As of today, I add lemons and garlic to my list of volatile Danish produce. Future visitors and expatriates to Denmark, beware!!
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