The Recipe with Kenji and Deb Hummus
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Mar 31, 2025 Dive into the world of hummus, where homemade beats store-bought every time. Experience the joy of serving warm, creamy dips and the importance of presentation. Discover the hosts' take on trendy flavors and the rich history of this beloved dish. Learn about the critical role of tahini and techniques for achieving that perfect smooth texture. Engage in light-hearted debates about culinary creativity and unconventional hummus uses. It's a fun and flavorful exploration of a snack staple!
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Kenji's Hummus Revelation
- Kenji's first amazing hummus experience was at Cafe Munir in Seattle.
- It featured warm, fluffy hummus with fresh chickpeas and good olive oil.
Homemade vs. Store-Bought
- Make hummus from scratch if you want exceptionally smooth, restaurant-quality hummus.
- Otherwise, store-bought is acceptable.
Skinless Chickpeas for Smooth Hummus
- For smoother hummus, remove chickpea skins.
- Deb recommends peeling them by hand for the smoothest result (it takes ~9 minutes).
