The Fuzzy Chef & Friends

I just got a request for this again on the bulletin board, so I thought I'd post it to make it easy to find. This is a non-traditional hummus, but very tasty and popular. I created the recipe by improving one I got out of The 30-Minute Vegetarian Gourmet in 1991, and have refined it over the 80 or so times I've made it over the last 17 years. In fact, this version is slightly different from the one I posted on CooksIllustrated 3 years ago.

This recipe makes about a quart of hummus. It keeps in the fridge for 7-10 days and freezes reasonably well, though, so there's no reason not to make a bunch and save some for later.

Since some people are still getting warm weather out there, I thought I'd post one of my favorite Middle Eastern salads. I call this Tabouleh Plus Plus because I like to turn Tabouleh from a starter into the main course of a cold lunch by adding lots of "stuff". Stuff, of course, being variable according to what's in season at the grocer's.

This picture is tabouleh with multicolored tomatoes, black lentils, red onion, Syrian sheep's milk cheese, and mint.