Embedded Files
The first time that we made hummus here at school I looked to the Foods of the World series put out by Time-Life books (in the 70's) as a resource. This is an amazing series of books that gives very real insight into different world cuisines. Each of these books are written by experts in each cuisine, true pilars of food writing.
The first time that we made hummus here at school I looked to the Foods of the World series put out by Time-Life books (in the 70's) as a resource. This is an amazing series of books that gives very real insight into different world cuisines. Each of these books are written by experts in each cuisine, true pilars of food writing.
In the past when I have made hummus at home I have always found that the Tahini flavor tends to dominate. When I was doing a little research reading through the text on Middle Eastern cooking, I found that there is a sauce made from Tahini called a Tarator that is included in the hummus as a way to tame it a bit.
In the past when I have made hummus at home I have always found that the Tahini flavor tends to dominate. When I was doing a little research reading through the text on Middle Eastern cooking, I found that there is a sauce made from Tahini called a Tarator that is included in the hummus as a way to tame it a bit.
As we blended the ingredients for the hummus, we noticed that it was a little on the thin side. Perhaps this is because it is used more often as an accompanying sauce than just a dip as we are used to in America. The last time we put it together we lessened the amount of water to better meet the expectations of our amazing customers.
As we blended the ingredients for the hummus, we noticed that it was a little on the thin side. Perhaps this is because it is used more often as an accompanying sauce than just a dip as we are used to in America. The last time we put it together we lessened the amount of water to better meet the expectations of our amazing customers.
Page updated
Report abuse