Loading ...What most people get wrong about making hummus
Growing up downstate in Michigan, where so many people have Middle Eastern roots, a girl can eat a lot of good hummus. The best of those for me has always been in suburban Detroit’s authentic Lebanese restaurants, where I first came to know a style of classic “hummus bi tahini” that is thick and rich, ultra-smooth and luscious while still remarkably light.
The hummus most of us know and love, whether homemade or store-bought, is typically grainy, lackluster and disappointing by comparison. Of course, there is a lot to love about hummus of any sort, grainy or no, and we’re eating plenty of it. Hummus is poised to reach Greek yogurt-esque popularity, crowding refrigerated grocery store shelves with its own explosively vast array of flavors and brands.
Source: www.washingtonpost.com