I went down a rabbit hole of Serious Eats food lab entries Friday, one of which (talking about cooking beans in bicarb water to get better softness and cook faster) linked to a recipe for hummus.
Having not made hummus for at least 6 mos (Sabra is okay, even if haters hate it!), I decided to go with that recipe.
It called for a lemon-garlic-tahini sauce that was made by blitzing a head of garlic (skin-on! No, I peeled it, too chicken) in about 160mL of fresh lemon juice, then sieving out the liquid and discarding the solids.
Discard a whole head of garlic solids?! NO WAY.
So I just unimaginatively sautéed the solids a bit in butter with some dried “Italian” herbs and a bit of extra dried basil, then folded into a couple of sticks of butter for a compound.
It tastes pretty good on toast, but I’m wondering, now that it’s too late, what else I could have done with it.
What would you do with it? A scampi also came to mind, but I’m out of shrimp at the moment.
