hummus
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The Best Bean Dips Are Made With Flour
When pursuing the perfect bean dip, you either end up with a claggy, dense, muddy brick, or a light, smooth, silky spread. Let’s avoid the brick. The best way to achieve a fluffy, lump-less bean dip is to use flour — bean flour, that is.
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Eat This Ultra-Creamy Baba Ganoush Dip With Everything
Eggplant doesn’t have a strong foothold in American cuisine, and that needs to change. I’m surprised by how many adults I’ve met who’ve never eaten it, and others who won’t touch the stuff unless it’s covered in marinara and mozzarella. I love eggplant parm as much as the next girl, but there’s so much more…
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To Make the Best Hummus, Peel Your Chickpeas
The best hummus is smooth and creamy, but a lot of homemade hummus comes out much more textured than its restaurant-made counterparts. Unfortunately, the key to truly smooth hummus lies in the removal of the chickpeas’ flimsy little skins. Fortunately, though, peeling them is not hard.
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Refried Hummus Is Your New Favourite Mashup
The hummus above may look like ordinary hummus. It’s beige. It’s creamy. It has a good bit of olive oil on top. But this hummus is special because I made it with refried chickpeas, giving it a nuttier, toastier, slightly more indulgent flavour profile. It is amazing.