Those of you who know me, understand my passion for hummus. I have searched high and low for the perfect home-made and commercial recipes. My friend at the Mediterranean deli on Commercial Drive takes the prize for the best fresh made hummus available in a store and Fontaine Sante takes the second prize for mass produced commercially made hummus. But how about the hummus you make at home?
I finally came across this recipe right here at food.com which I love. I also came across this awesome blog called , yes, The Hummus blog. It might be possible that there are people out there who love hummus almost as much as I do. Based out of Israel, The Hummus blog, brings the full cultural weight of hummus’ cultural history to the fore and with it you’ll read some wonderful comments on the history and origins of hummus.
But for now, here is the recipe for Lebanese Hummus.
Total Time: 5 mins
- Using a blender, blend the first six ingredients.
- Serve in a large flat bowl.
- Sprinkle paprika over the finished product and serve with bread.
- If needed, add more lemon and salt to increase a tartier tastes.
- For softer texture, add more oil.
Those of you who know me, know the love affair I have with hummus. Particularly the hummus that my mediterranean friends make over on Commercial Drive . Well, I’ve tasted a new hummus that is rivalling the love I have for my Mediterranean friend’s fresh homemade hummus (which trust me is amazing).
The hummus that has recently captured my interest is mass- produced. I know. Gasp. But it’s true. I first tried it when I was in Ontario visiting this summer. I bought it at Loblaw‘s and Planet Organic. I travelled home with four containers knowing full well they would be gone by the end of the week.
I looked high and low in Vancouver and the only place I found it was Planet Organic way over in Coquitlam. I had to drive all the way from North Van to the bowels of Coquitlam to get my Fontaine Sante Traditional hummus. Sacre Coeur. What makes this hummus so special? Who knows because at the end of the day every hummus is pretty much made of the exact same thing so it’s anyone’s guess why they all turn out so differently. But I have tried and have also made a least a hundred different varieties of hummus and this is without question the best.
It strikes a perfect balance of flavours with a certain piquant I’m not sure what but it’s delicious. This hummus dominates. Due to love of local I’ll always buy from my guy on Commercial but if I come across this anywhere I’ll buy it and I’ll buy lots.