17 (Thu) January 2019
Hummus No. 3
-One Serendra, BGC, Taguig, Manila, Philippines-
with the Family
Since my prior endeavor (see 9.365 Hummus No. 2), I’ve improved on the texture – the trick that I learned from an Omani parliamentarian while I was in Lebanon is to add a pinch of baking soda to the boiling water, which helps break down the chickpeas for a smoother finish. Still lots of work needed on flavor and plating, slightly improved with a dash of za’atar acquired in Lebanon (see generally 9.337 Sundubu Jjigae).