11.034 Hummus Breakthrough


8 (Sat) February 2020

Hummus Breakthrough


by me

at home

-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.

The bowl was purchased in Jordan a couple years back, awaiting this moment of triumph.
With tomato-cucumber salad in lemon vinaigrette and grilled yogurt-marinated chicken breasts.

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