Hummus, to my mind, is like applesauce: store-bought versions are no substitute for the real deal. Fortunately, the two have many other similarities. Both are incredibly easy to make. Both only require a few, easily obtainable ingredients. And particularly when made at home, both are not just good eating but good to eat.

Although few people get excited about applesauce these days, hummus remains hugely popular. Anecdotally, I know this because I get more requests for made-from-scratch hummus than any other creation at Twice as Tasty catered events. Neil Irwin of the New York Times supports this view by ranking hummus among “foods that have generally had staying power.” When you combine it with homegrown veg or Sourdough Pita Chips and flavor it with roasted garlic, hummus is guaranteed to fly off the table.
Learn to roast garlic and make Roasted-Garlic Hummus

Sourdough Starter

Long before I started baking my own bread, I craved sourdough. But I had a lot of misconceptions about the process. So for years, I baked yeast breads. I learned along the way that a dough hook on a standup mixer might prevent sore arms but at the cost of dense, inconsistent loaves. I also discovered yeast can be quite unforgiving to overproofing: leave the house during the rise time, and you’re sure to come home to a collapsed, flat mess. But I imagined that sourdough would require daily care—and consumption.

Then I was gifted a starter and took a shot at becoming a sourdough baker. I’d also been reading about no-knead breads and was intrigued by the idea of making loaves by hand without sore fingers. A bit of research, a bit of practice, and my delusions about sourdough evaporated like the liquid in a baking loaf. Learn how to find and care for sourdough starter