Add Some Color to Your Hummus With This Summer Salad Recipe
Add Some Color to Your Hummus With This Summer Salad Recipe
Recipe and photos by Launie Kettler
When it comes to hummus, we like it bright and shining with whatever the season offers. That means in the winter, we like to top it with pomegranates for a pop of color on those gray winter days.
But, in the summer? Hoo boy. We like to load, load, load it up with all of the delights we grab from the farmers market or a local farmstand, and then we assemble it on a big plate and let people go to town on it with naan, crackers, or sliced veggies. However, even though we’re using canned chickpeas for convenience, we do have two extra steps to make your hummus – well – dare we say it? Fluffy.
First, we boil the chickpeas with baking soda to make them even softer. Next, when we throw the chickpeas in the food processor with all of our hummus ingredients, we let them process for a decent chunk of time.
Again, the operative outcome we’re looking for here is “fluffy.” Or, if one wanted to be a little less whimsical, we could call it “aerated.”
But, that just doesn’t seem quite as fun somehow. Because, when you serve this to your friends in the back yard with a bevy of bevvies, you want them all to exclaim, “Damn. That’s some fluffy hummus!”
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.
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