For years, I have made hummus pretty much the same way, although I normally don’t measure most of the ingredients, so it turns out a little differently each time. A couple of weeks ago, I made a batch of hummus with the usual line-up of ingredients, then I tasted it to see what I might need to add more of. It was missing oomph. I tweaked it, but it still lacked oomph. So I got the brilliant idea of adding a little Ume plum vinegar. First I put some hummus on a spoon and poured a little Ume plum vinegar into the spoon and mashed it together with my finger. I tasted it and it was FANTASTIC! It had OOMPH! So I added some vinegar to the batch and people gobbled it up. I gobbled it up. It had that hard-to-identify SOMETHING that made you want to eat more. So yesterday I made another batch, and this time measured everything so I could share it with you. This recipe makes enough for a small bowl of hummus that you can put out for hors d’oeuvres with raw vegetables and pita chips, crackers or bread for people to dip. Hummus is also great as a spread on sandwiches with raw veggies such as lettuce, tomato, peppers and cucumbers!
