This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was, thankfully, an easy one. I just finished my first round of cookbook edits this week, so last weekend, I was a little consumed with that and didn’t have much time to cook. Add to that the fact I spent the whole day on Sunday teaching French cooking classes (it seemed like a good idea at the time I booked the space – I didn’t know my book editing timetable at that point!), and I actually had NO time to cook. So this was perfect!
I whipped this up pretty quickly (I used canned chickpeas) and enjoyed it as a snack as I planned my week ahead. Was it the best hummus I’ve had? No (I actually found it a little dry – perhaps I didn’t use enough of the reserved liquid but I found I needed a bit of olive oil to make it the texture I prefer). Was it good? Yes. Did it remind me that I should be making this from scratch more often? Yes.
Get the recipe for David Lebovitz’s hummus on p 60 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.
This was so easy to make and with out all the fuss. Sorry but I like the one from Ottolenghi’s cook book Jerusalem better.
Yes, that one is GOOD!
I loved this even though I had to add the juices from the can plus the additional lemon, but I am
definitely going to look up Ottolenghi’s recipe.
Oh that one is a good one!
I’m convinced cooking from scratch is the way to go. Taste is good and the texture can be easily adjusted with the cooking liquid. Congra for getting one step closer to publishing the book!
Yes, that’s the beauty of making your own – you can customise to make sure it’s to your taste!
This was good and I am sorry that yours was dry; but I did use a fair bit of the chickpea water in mine! Good luck with the book!
Yup, I think I didn’t use enough!
I agree on pretty much all counts. I did add at can liquid at least 3 times because I kept feeling it was too dry. It is so easy to make and I really don’t know why I don’t! Hey, and congrats on getting your first round of edits done! That’s an accomplishment and a big step on your path to getting that book on the proverbial shelves (a day I’m looking forward to!).
Thanks so much and I am glad i was not the only one adding extra liquid to the hummus!
I noticed on Twitter that you taught a Sunday class which I hadn’t see you do before. My initial thought was that you’re a glutton for punishment, with all you have to do and taking no week-end time off. Then I worked myself into the Good-for-You mode. Go M. Glad your cookbook is moving along. Any gray hairs coming in yet? Marriage still intact? Fingernails bitten off yet? Sleep at night? I agree with everything you said about the hummus. I also had to add liquid and wished I had added more. Still delicious and very glad I made it.
Actually all the adult classes I teach are on Sundays (that’s when I can get the teaching space!). And yes, I do love all the things I do but sometimes it gets a bit much. Hummus was an excellent recipe for this week!
I haven’t made homemade hummus in years! I’m going to pull my dusty food processor out of the cupboard and whip some up this week. Thanks for the inspiration!
It’s SO easy! I should make it more often too!
You have had a whirlwind year! It must be so nice to be finished that round of the editing process. I enjoyed this hummus, but did add extra liquid and topped it generously with olive oil.
Yes, had to add quite a bit extra liquid to make it not like paste!