"We try some of the best - and worst - versions on the market"
"Is Yotam Ottolenghi to blame for the ascendancy of hummus from a niche product found only in health food stores to a supermarket staple? The chickpea-based vegan dip is now ubiquitous, and no 'picky bits' dinner is complete without a blob of the beige stuff."
"Classic hummus is made with extra-virgin olive oil, but all of the hummus/houmous - the spelling is not consistent - we tested used cheaper rapeseed oil."
Yotam Ottolenghi's influence is linked to hummus's rise from a niche health-food product to a supermarket staple. The chickpea-based vegan dip is now widely available and commonly served at social gatherings. Classic hummus is traditionally made with extra-virgin olive oil. Most commercially available hummus sampled used rapeseed oil instead, reflecting a cost-driven substitution. The product's name appears in multiple spellings, including hummus and houmous. Variations in oil and preparation affect flavor and authenticity. Market ubiquity has made hummus a pantry staple in many households.
Read at Independent
Unable to calculate read time
Collection
[
|
...
]