There are few things I’m fanatical about.
Hummus happens to be one of them.
It all started when I tried the one at Oren’s Hummus Shop in Palo Alto. It took awhile, though, since the small cafe always has a line out the door, no matter what time of day or night. But it also has tubs of hummus to grab-and-go at a refrigerator case.
After one taste, I was hooked for life. And no other hummus would do.
That’s because Oren’s hummus is the smoothest, creamiest version ever. It’s like the creme brulee of hummus. And I can eat it by the spoonful — non-stop.
The Palo Alto shop, as well as the second one in downtown Mountain View, was opened by start-up investor Oren Dobronsky, who is so finicky about his hummus that he imports the garbanzo beans from Israel.
So, when I spied a recipe for “Hummus with White Miso,” I was intrigued, but dubious. Intrigued, because I wondered what the addition of miso would impart. And dubious, well, because how could it be better than the hummus at Oren’s?