I made this several months ago, as part of our “OG Easter”, or, Easter as Jesus might have had it. I made a grilled lamb leg that had been marinated in yogurt, lemon, lemon zest, and mint, lavash bread (from scratch), a tomato salad, yogurt sauce (as my husband calls it, but really tzatziki), and hummus.
We are huge fans of middle eastern food in our house. My husband mostly grew up in Northern VA, just outside of the DC beltway, and we lived there for a few years after we got married, wherr there was the infamous Moby Dick’s House of Kabob, which started small, vut in recent years expanded to a very large enterprise in the DC metro area. Thursday night’s were reserved for “Mobys and a Movie”, where we would get take out from Moby’s”, to this day, our gold standard of Middle Eastern restaurants, and watch a movie at home.
Moby’s hummus is amazing. I have yet to find a place that makes such balanced, flavorful hummus. That is, until, I made David’s recipe. Balanced and flavorful are but a few words I would use to describe it. If beans were paleo (and bread, too) I would probably eat this every day and be a very happy camper. Alas, I am happy to know that, at a minimum, my search for delicious hummus is at an end.