TAKE A DIP

CHEF MCLEOD’S HUM­MUS IS JUST AS MUCH ABOUT WHAT YOU LEAVE OUT AS WHAT YOU PUT IN

Life & Style Weekend - - MAGAZINE | FOOD & WINE - WORDS: ALAS­TAIR MCLEOD STYLING AND PHOTO: MI­RANDA PORTER CE­RAM­ICS: TWOWARMHAN­DS.COM

Hum­mus gets its name from the Ara­bic word for chickpea. So while I ex­pect a bit of push­back with to­day’s recipe, I’m hardly blaz­ing a trail — in the last while I’ve seen white bean, beet­root, pump­kin and avo­cado hum­mus on menus around town. In Aus­tralia, we are un­fet­tered by the culi­nary dogma of the old world. We can call a spade a shovel and sub­sti­tute root for pea with­out calls of culi­nary heresy.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.