One of the very best things about food and cooking is that there are always new and improved ways of doing things. This recipe for hummus is a case in point. Greg learnt this method while helping his brother and sister-in-law and their friend Dodo Talj set up the kitchen at their new eatery, Cafe Zum Zum in North Carlton. During this cooking stint he had the pleasure of working with Bassouma, a Lebanese cook who has worked at some of the best Middle Eastern restaurants around Melbourne. Her hummus is legendary!
This version uses a lot of bicarbonate of soda in the soaking process, which helps break the pulses down. They are then cooked down to a mush and blitzed, skins and all. The result is a superlative, super-smooth dip, rather than the usual, rather gritty version.