I went home determined to learn how to make magnificently creamy hummus. When I asked, though, he replied, “It’s a secret,” with a sly smile and walked away. That hummus met all of the above characteristics, and I was hoping the owner might enlighten me with his techniques. I encountered the most delicious hummus at Aladdin Cafe, a local Mediterranean restaurant. It’s nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic. It’s beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. The best hummus is lusciously creamy, yet somehow light and fluffy.
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