Top | Bi-Rite Market's Eat Good Food
(recipe, Sam Mogannam & Dabney Gough)
Good hummus is hard to find; I find that most lack the acid needed to balance the nutty richness of tahini and olive oil, making it fall flat on your tongue. A little extra lemon juice completely transforms hummus into something much brighter in flavor. That's why the best hummus is homemade — besides, nothing could be simpler or more satisfying. I firmly believe that my mother's hummus is the benchmark for all other hummus out there. She personally taught our chef Eddy how to make it, and he in turn has trained all of our crew to make exceptionally delicious hummus. I keep a blend of ground toasted cumin and coriander in my spice set; it's a great addition to Middle Eastern and Mexican dishes. I usually toast 2 tablespoons each of the whole spices in a sauté pan on low heat until aromatic and lightly toasted, about 2 minutes. Once cooled, I grind in a coffee grinder reserved for spices; a mortar and pestle also works.