ivey58

I know it's not authentic but I have some almond butter in my fridge and I'm tempted to try it instead of tehini in my next Huumus. Anyone ever try it. What do you think? As my contribution to the discussion I'll add the following as a variation for those who like to experiment a little: I often add additional ingredients such as jalapeno, garlic, sun dried tomato etc. For a mellower garlic or jalapeno flavor roast them first. I often use a mix of both roasted and raw for a bit more complexity. I add olive oil to both the mix and float a bit on the top of the hummus,finishing with a sprinkle of kosher salt and a few sprigs of parsley, mint or cilantro. As a time saver I usually use a food processor and add the garlic, jalapeno etc first and let the machine do the work of mincing/chopping. My hummos 'secret' is to drop a couple of ice cubes into mix during the last minute or two of blending. The ice cubes, as they are breaking up, aid in whipping the mix and the water adds volume. This results in a lighter textured hummus. Variation: The variation I've been using the last few years is both roasted and fresh garlic, roasted and fresh jalapeno (and/or) serranro in the mix and, also, toasted cumin seed and black peppercorns, ground, then mixed with fresh ground chili flakes (cayenne) and kosher salt.