Such a simple thing, hummus. Fun to say, fun to type, too: hummushummushummus
Every time I have hummus I have a minor-league epiphany:
Oh! This is great! I love hummus! I should have this more often!
Then I forget about it for another 6 months, only to have the insight all over again when it crosses my path.
I found this recipe and thought it offered everything I could hope for: a great basic recipe with lovely, creative adornments and embellishments, and it’s all packable for a tasty lunch.
Brought to you by Jacqueline Pham at Pham Fatale, the basic recipe is made from easily accessible ingredients: chickpeas, cumin, garlic (though she suggested pickled shallots, which sound great), lemon juice & zest, and toasted sesame seeds (though I suspect premade tahini would substitute reasonably well).
The magic begins when she whips heavy cream, adds toasted sesame oil, and folds it into the hummus just before serving. Zowie.
Thanks to Jacqueline’s fine teaching and presentation skills, you can learn how to roast the red bell peppers that pair so nicely with hummus, discover what “verrines” are, consider alternatives to the standard issue pita for the hummus-delivery-system, and know what to do if you’re out of sesame seeds. Check it out.