Hummus: yum-yum or ho-hum?
With hummus turning up at every potluck, what sets the great ones apart from the rest? The secret is in the two main ingredients, the chick peas and the tahini. First of all, don’t buy canned chick peas – they’re undercooked and won’t ever give you the smooth, creamy texture of a really terrific hummus. Buy dried chick peas – available in bulk in many stores — and soak them overnight in cold water with a pinch of baking soda. The baking soda helps to soften the dried beans for faster cooking. Drain and rinse before placing in a pot of fresh water; do not add salt. Bring to a boil and cook until the chick peas are very soft, and then allow to cool. Number two: look for a high quality tahini; you’ll find it in a Middle Eastern store, a higher end market, or even on-line. The tahini should be smooth and creamy looking, not a hard lump of congealed paste with the oil floating on top. Two excellent brands to consider are Tarazi (www.tarazifoods.com) and Soom (www.soomfoods.com). Now that you have the two most important ingredients, let your imagination do the rest!