Dec 142014
 

We’ve made and eaten a lot of hummus in our time, but this batch that Sue made was the the best I’ve ever eaten.  Even our nephew Jeremy, the one who has visited Israel three times in the last year said it was on par with the best homemade hummus he’s eaten in the Middle East.  Sue used the recipe from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi and knowing Sue she followed every direction with precision.  It paid off.  The hummus had a dozen different flavors in it — garlic, lemon, chickpea, zatar grown by or Jerusalem Arab friends, high quality Spanish olive oil, fresh black pepper — and was as creamy as whipped butter.

I did my best and baked two dozen sourdough pitas from my Saudi Arabian starter.

Sue's hummous accompanied by pitas made from a Saudi Arabian sourdough.

Sue’s hummous accompanied by pitas made from a Saudi Arabian sourdough.

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