The secret ingredient…
Ice water. It’s as simple as that. Using about two teaspoons of ice cold water turns a basic hummus recipe into perfection.
When I moved to Greece, I quickly learned that everyone had their own “greatest” hummus recipe. And although each one was delicious in my book, my friends would argue whether to use olive oil or tahini, lemon or paprika, fine sea salt or coarse…a debate that’s been going since Homer wrote the Iliad. One thing everyone could agree on was using ice water.
I ended up merging all of their suggestions into one epic hummus recipe. It became a family favorite, and I can’t wait to share it with you today.
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