This hummus is more labor intensive than some recipes for the popular spread, but the result is super smooth, like the stuff you get at a Middle Eastern restaurant.
By Jess Lacey
Jess Lacey is an Irish food blogger and soon to be lawyer. She has found a home in London, Dublin, Leiden, Melbourne and Aarhus. After a brief foray into the world of Michelin starred cooking, she decided to keep cooking and food as relationships based purely on passion rather than income. She travels frequently, and justifies this by writing about it. More of her musings and recipes are available on her blog, Canal Cook.