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