Did you hear all the uproar about that company blending hummus with guacamole, or peanut butter, or... To make it seem more palatable than a tub of ground garbanzo beans, I guess.
I love hummus, and I'll take it plain. Garlic is implied, also oil and tahini. Lemon, of course. That's plain. Even a shake of hot pepper is OK with me.
Yes, I winced when I read about the peanut butter hummus (but come on, tahini is basically sesame seed butter).
Yet I'll admit I cringe-admired a fellow blogger's exploration into hummus with blendered asparagus. Mostly cringed, but there was a lot of seepage over into the "appreciate" lobe of my brain.
Cranky and I have been using hummus for a dipping sauce with artichokes for a few years now. Lately we have been stirring in yogurt, almost 50-50, to lighten and dairy it up. Yummy.
Then yesterday the seepage lobe of my brain said "minced cucumber!" Wow. A lyrical, summery lilt of a flavor suggestion. But alas, no cucumbers chez us. Wouldn't that have been good?
Cranky tendered a tender idea (I've found he can be scared of talking about food in front of me). Minced tomato (and not too much). We had a beautiful dark red globe, fresh from the market. (Yes, possibly hothouse grown, but so what? Really tasty, and I think I want to get a little greenhouse.) Totally, yes, Cranky.
This was like lumpy silk. Soft, shimmering, bumpy tiny bites here and there. Flavor, texture.
It was really that good or I wouldn't be telling you.