What’s the secret to making brilliant hummus, and are there any variations to try?
Jenny, Birmingham, England, UK
“As there are so few ingredients in hummus, everything matters,” says Itamar Srulovich, whose latest venture, Honey & Co Daily, opens this month. “You have some easy wins: juicing the lemon yourself, fresh garlic, and you can buy good tahini now.” Where it “gets a bit murky” is the chickpeas. “It’s hard to find good ones – it took us five years to find our supplier.”
Jarred chickpeas are a good (albeit pricey) option if you’re in a rush. “They’re smooth, salty, and produce amazing hummus,” says Noor Murad, co-author of OTK Extra Good Things. However, if time isn’t an issue, Murad and Srulovich recommend dried, which, of course, require soaking in…