I have a confession to make.
I love hummus.
Like seriously love it.
If left to my own devices I have absolutely no problem with polishing off an entire batch in one go. Sometimes I can’t even wait to prepare a vehicle to get the hummus to my mouth. No crackers, tortillas, flat breads, crisp blanched veggies will do. Time is of the essence. Just insert a spoon to sample, and it’s off the the races. I can’t stop. Creamy, rich indulgence.
The recipe here today slightly emphasizes the tahini. Play with it yourself. See if you like more, or less. Experiment with amounts of lemon and umeboshi paste (the secret ingredient that makes this hummus especially irresistible). Add a clove of garlic. Roast the garlic. Without basil. Loads of basil. You see where I’m going. It’s not precise at all. And I fully encourage you to taste as you go.