houmous

Until recently, I regarded hummus as an unremarkable dip served at parties with dried out flat bread. It wasn’t until I had an opportunity to visit Tel Aviv a few years ago that I had really good hummus. Indulgently creamy and velvety smooth, with a deep nutty flavour and subtle lemony zing, this was not the bland beige paste that comes in plastic tubs.

It was on that trip that I came to the realization that hummus makes for a fantastic meal, especially when topped with ingredients like egg, fava beans, mushrooms, or onion. For this version, I’ve caramelized the onions. The sweetness and golden onion flavour balances the creamy, nutty hummus, while adding an additional layer of flavour somewhere between the tahini and lemon. continue →

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