How to make supermarket hummus better/bearable

Another “how to” column! I love these, they’re so StumbleUpon. In a way I’m a little embarrassed to be writing such a basic post, but this embarrassment was outweighed by years of frustration over having to eat bland, slightly dry and very unremarkable hummus. I might, sometime in the future, write a post about how to make hummus from scratch but for today I’m just going to tell you how to quickly alleviate years of middle class suffering. I also want to give a big shout out to my dad for this post as he deeply engrained the need to zhoosh (which is apparently how you spell that word) up hummus (while we are doing brackets on spelling – hummus, houmous?) into my soul. Thanks Dad. Also, you probably won’t like this recipe if you are one of those pariahs who buys the red pepper hummus because that is wrong and weird and your taste buds need to go to the mouth doctor. BOOM.

Ingredients (serves four as a snack)

300g hummus
1/4 lemon
1/2 tsp of paprika
1 big garlic clove (2 small ones)
1 big pinch of sea salt
1 pinch of pepper (a few generous grinds)
1 tsp of extra virgin olive oil (I particularly like olive oil made from Arbequina olives) 

Method

  • Take the lid off of the humus tub and crush in the garlic, squeeze in the juice of the lemon, add the paprika, salt, pepper and olive oil.
  • Stir.
  • Transfer to serving bowl.
  • Garnish with a small drizzle of extra virgin olive oil, a squeeze of lemon, a small pinch of salt and pepper and a restrained sprinkle of paprika. Parsley and chickpeas also make for a nice addition on top if you have any lying around.
  • Serve alongside pitta/pita bread (I like the Food Doctor kind, super seedy).
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