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

Oh, for that matter... Variants I like are chipotle (en adobo),
zataar, and smoky paprika. You could try tiny portions with a bit
of those added to see if you like them.

--
Jean B.