On Feb 21, 3:22 pm, Andy > wrote:
> Felice said...
>
>
>
> > Here's my first attempt. It seemed basic, and I guess it is, so it
> > turned tasty but a bit in the bland side.
>
> > 2 cups chickpeas (dried and cooked until soft)
> > 1/2 cup well-stirred Al Wahdi tahini, from Lebanon
> > 1/4 cup extra-virgin olive oil
> > 2 good-sized garlic cloves
> > juice of 1 lemon
> > a bunch of salt and some white pepper
>
> > I added quite a but of olive oil to keep it moving in the processor (it
> > wouldn't budge in the blender, and was THAT a nasty job scraping it out
> > and transferring it). I've seen a number of other suggestions -- lemon
> > zest, chili powder, cumin, paprika -- but decided to go basic the first
> > time around. Middle Eastern is not my forte.
>
> > So can anyone help me jazz it up a bit?
>
> > Felice
>
> Felice,
>
> Why not conduct an informal taste test?
>
> A few crackers with your hummus, with something different on each...
>
> French fried onions (or minced onion?)
> Crushed red pepper flakes
> A dash of this or that herb or spice
> Mayo
> Creamy horseradish
> Etc., etc.
>
> Then you could decide which one (if any) suits your taste. No need to trial
> whole batches of hummus over and over. You could end up with several
> likeable versions this way, faster.
>
> Or not,
>
> Best,
>
> Andy

Mayo?

I'll try most anything, so, maybe. But . . .