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.
In what I can only call "a crisis of faith", I have made the trend known as "dessert hummus" and found it to be very pleasing. When it was first (gently) suggested I explore dessert hummus by my (sweet and understanding) editor, I demanded a phone call, so alarmed by the concept was I.
From a hummus soup with the texture of miso to hummus-stuffed falafel and a hummus potato salad, Brothers Green Eats offers up five different ways to incorporate hummus into amazing dishes you may never have thought of -- assuming any hummus is left in your fridge after opening it.
A tub of store-bought hummus, along with some pita and veggies, makes a great, no-fuss snack -- but the stuff can be a little lacklustre. Try stirring in a dollop of Greek yoghurt to take your tub to a smooth, extra creamy place.
Super smooth, almost fluffy hummus is something that I've never been able to achieve at home. Sure, I've made good hummus, but not that creamy, light-as-air stuff you seem to be able to acquire at Middle Eastern restaurants. It turns out there is a secret ingredient: bicarbonate of soda.
