Part of what I enjoy about French Fridays with Dorie is making something completely new and unfamiliar to me, like last week’s Endive, Apples, and Grapes. It’s fun exploring new flavors, trying new ingredients, and learning new techniques.
But there’s also something enjoyable about a trying a recipe that’s a new version of an old favorite. And that’s what this week’s offering was for me.
I love hummus, and I never go to a Middle Eastern restaurant without trying the house version. And I’ve made lots of hummus over the years. One of my favorite recipes is from the Moosewood Cookbook, but I’m always game to try a new one.
This was a good, solid hummus. Not remarkable in any way. But quite tasty. And it was especially good served on flatbread that I made with this recipe from King Arthur Flour.
I don’t know if I’ll make Dorie’s version of hummus again, but I’ll definitely make the KAF flatbread to use as a base for hummus and other dips and spreads.