I don’t make humous anymore. I tried a number of times but I never managed to get it quite as good as the stuff I buy at my local supermarket. I snazz it up a little with this simplest of tricks.
Ready
- Humous
- Paprika (not the very spicy stuff)
- Extra virgin olive oil
Set
- Plate
- Spoon
Go
- Dish out the humous onto a plate.
- Using the spoon, spread it out across the plate. I use a technique where I press the back of the spoon into the humous and spin the plate. This creates a kind of moat between the edge and the center, if you can picture it!
- Drizzle a reasonable quantity of oil over the humous.
- Sprinkle with paprika.
What you should know
Only pita bread will do for me to dip into my humous. I like to splash a few drops of water on mine and then throw them in a medium oven for 5 minutes or so. This fluffs up the pita nicely (and also helps to separate them if you are making a sandwich).
The oil and paprika trick works well for most dips, by the way.