When I drew up a list of Pros and Cons way back when we were trying to decide to leave the city for the suburbs, the entry on the Con side, after "commute" but before "leave alllll my friends" was, naturally, hummus. As you likely know by now, we were moving from Brooklyn Heights, a neighborhood bordered on the southern side by Atlantic Avenue, now built up a bit with Barneys and Trader Joe's, but then, chiefly the home to dozens of magical Middle Eastern markets. We were so spoiled by those markets, digging huge metal scoopers into canvas sacks of cheap-as-dirt turmeric, paprika, and cumin at the Lebanese place; loading up on spiced lamb pies and pistachio halvah at Damascus Bakery; and walking into virtually any of the mom-and-pop shops to buy still-warm pita with a sixteen-ounce container of the most ethereal hummus imaginable. The stuff was as much a staple in our fridge as milk was in those days -- we'd bust it out for a dinner or cocktail party starter, but mostly we just liked to stand in front of the refrigerator scooping it right from the container with vegetables or pita. Light, creamy, lemony but not
The Hummus Hack
The Hummus Hack
The Hummus Hack
When I drew up a list of Pros and Cons way back when we were trying to decide to leave the city for the suburbs, the entry on the Con side, after "commute" but before "leave alllll my friends" was, naturally, hummus. As you likely know by now, we were moving from Brooklyn Heights, a neighborhood bordered on the southern side by Atlantic Avenue, now built up a bit with Barneys and Trader Joe's, but then, chiefly the home to dozens of magical Middle Eastern markets. We were so spoiled by those markets, digging huge metal scoopers into canvas sacks of cheap-as-dirt turmeric, paprika, and cumin at the Lebanese place; loading up on spiced lamb pies and pistachio halvah at Damascus Bakery; and walking into virtually any of the mom-and-pop shops to buy still-warm pita with a sixteen-ounce container of the most ethereal hummus imaginable. The stuff was as much a staple in our fridge as milk was in those days -- we'd bust it out for a dinner or cocktail party starter, but mostly we just liked to stand in front of the refrigerator scooping it right from the container with vegetables or pita. Light, creamy, lemony but not