Hummus

This is an excellent recipe for a Middle Eastern classic, despite having the non-standard tablespoon of soy sauce, which gives it a dark undertone that I really like. It uses less tahini than some recipes, but provides a great balance between the sesame, lemon, and salty flavours. I sometimes make it without the sesame seeds, and it is still excellent.

I usually sprinkle it with a bit of sumac. I eat it regularly as a sandwich spread, as well as serving it as an appetizer with pita bread.

[Duplicate of review on another edition]