In our family, my mother-in-law’s hummus was pretty universally acknowledged as The Best. Holiday, party or celebration? She was there with the hummus, no questions asked. And long before it became the ubiquitous staple that it is today, she made hummus that converted skeptics and enticed reluctant teenagers to commit to car rides and hours of enforced family time. It was that good.
Reproducing her hummus recipe
Agnes was a 4’11”, 90 lb force of nature. A first generation Syrian-American, she took great pride in both her heritage and her authentic Middle Eastern cooking. Sadly, she died a few years ago from complications of Alzheimer’s disease and when we cleaned out her home I was lucky enough to inherit her recipes. She was the type of cook who used a spoonful of this and a handful of that, so when I found her attempts to write out this recipe that she had made so often, it was greatly appreciated. It took a few false starts before I realized that that “1 cup” didn’t literally mean one cup, but instead “1 (5 oz) Dixie cup”… the type that she always kept on the counter for the grandchildren. But of course!
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