I discovered this one serendipitously, like all good discoveries seem to be. I was planning on making my perfect hummus recipe today for a munchy appetizer for our guests. Alas, I did not have nearly enough lemon juice to make that happen in any tasty way, so I began searching the internet for a recipe for chick pea dip with no lemon.
Again with the alas, because there were none to be found. A digression, if I may: I’m so going to invent that recipe, just you wait. But today, nope. I settled on a recipe that used just a little bit of lemon, chick pea and cilantro dip.
As I was making this, a funny thing happened. Not as funny to Keith, since he was the one who ran out to get some, but it turns out that I didn’t have enough lemon juice for this recipe either. Finding out when the recipe is 90% done is not advantageous in any way, I might add.
It definitely needed more lemon, and since Keith was pretty horrified at the taste of the dip, he graciously volunteered to save the appetizer. Now here’s the discovery: I needed way more lemon juice than the recipe called for — at least double — to make the dip taste good.
When I served it, it was good, delicious even. But not without heaping amounts of lemon. Why? Because chick peas and lemon are a perfect pair. Not convinced? There are literally thousands of recipes out there to back me up. Here’s a sampling:
Clacked by Debbie McDuffee
on Sep 01, 2009 @ 12:00 EST5EDT
