I have yet to find a store-bought hummus that comes close to being as good as what I can make by myself from scratch.
One of the advantages of being a bachelor is that I can serve myself dinner in ay order I want, and combine dishes the combination of which other people might be taken aback. Tonight I chose for my late dinner a starter of flatbread and hummus, to be followed later bt barbecued babyback ribs and a simple salad of baby lettuces, paired with an Argenmtinian Malbec. All of the ingredients came premade from Trader Joes, since I finish work just before they close and didn't have time or the money to buy everything raw and from scratch -- amazing how little one gets to cook for ones self when one spends all day cooking for others.
The Hummus is Trader Joes "Smooth and Creamy Classic", a straightforward hummis with no funky ingredients (like their eggplant hummus). While it's palatable, I have a few quibbles:
For one thing, when it comes to being smooth and creamy, it's too much of one and not enough of the other. I prefer my hummus with a little chumkiness to it. And creamy? Well, I expect something a bit thicker be associated with the word "creamy". This is about as thick as yogurt -- I like it closer to sour cream in consistency. Finally, they need to cut back just a wee bit on the lemon juice -- I have no need to fear contracting scurvy any time soon.
All in all, as I said, edible, but if you have the knowledge and means to make it from scratch instead, do.
What Difference Does It Make?
5 days ago