Photo: The Purple Foodie, Flickr
Break out of the same old, same old hummus routine-add eight cloves of garlic. And for an authentic touch of the Middle East, sprinkle the surface of the hummus with powdered sumac, which imparts a tart, lemony flavor. At blog purplefoodie a batch of the chickpea dip accompanies a stack of thin, crisp olive-oil-based crackers that they say has same consistency (and take a lot less time) than traditional lavash (ultrathin and brittle Arabic bread). Find both recipes here. The crackers are adapted from U.K. restaurateur Yotam Ottolenghi and his Ottolenghi cookbook.
See how Gail Simmons makes her hummus (along with some toasted pita chips), at Kitchen Daily.
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