With about 95 percent accuracy, I can usually judge whether I will like a recipe from the ingredients list.
This was not one of those recipes.
I have been working my way through my most-used cookbook, Salad for Dinner, for years. And for years, I had skipped over this recipe. The ingredients sounded weird together. Would green olives really work with a dressing that was inflected with turmeric and cinnamon? Did cauliflower and carrots really need a starchy bed of couscous? Speaking of: was that really enough couscous for a couscous salad? And what about the chickpeas–where did they fit into this equation?
Continue reading “Moroccan-spiced roasted cauliflower and carrot salad with chickpeas and couscous”
When I lived in Sydney, there was a Lebanese restaurant on my block that sold the smoothest, creamiest hummus. It was perfect. Yet it bothered me.
I couldn’t figure it out: why was their hummus so much better than mine? How did they get it so perfectly, pillowy smooth? When I added more liquid to mine, it got soggier. When I blended for longer–much longer, even–some graininess remained.
Then Deb said you had to peel the chickpeas. And so I did. I felt silly. (Who wouldn’t, peeling a pound of chickpeas one by one?) But more than that, it didn’t make sense. Surely the Lebanese restaurant down the road didn’t have an army of people peeling chickpeas in some back room–did it? Continue reading “Zahav’s hummus”