8 (Sat) February 2020
-Dasmariñas Village, Makati, Metro Manila, Philippines-
with the Family
On the fourth try (see previously 10.012 Hummus No. 3), I’ve finally achieved a decent hummus. The texture was respectably silky – the breakthrough came in the drizzle of cold water during the food processing, which suddenly and visibly turned the thick paste into a smooth purée – still a bit grainy in the end, perhaps requiring a bit more whiz. The flavors were well-balanced, as far as my admittedly amateur palate could tell, the right amounts of garlic, lemon juice, tahini, olive oil, and salt. I’ll post a recipe next time.
Celery, in its fibrous bitterness, provides excellent counterpoint to the creamy nuttiness of hummus.