I decided a lovely, healthy treat would be in order (and would counter-act the blondies I was bringing as well), so I began the Hummus funnus by infusing extra-virgin olive oil with fresh garlic and fresh rosemary, thyme and Italian flat leaved parsley. In the bowl it all went, with a little sea salt and freshly ground pepper.
I then cut pita bread into wedges, and got my pastry brush busy painting on the infused oil. I left the garlic chunks in the oil, as they would have burned. I was after the garlicky goodness, not big chunks of incinerated and bitter garlic.
Look at the money shot of the herby, olive-oil love going on up in here!
Here they are at the end of the process, plated for maximum color contrast on a lovely black platter.....
What surprised you by being so easy to make? What are you most proud of creating?
The final beauty shot after the hummus ingredients took a dizzy ride in the food processor, and were taste-tested and adjusted as necessary... (and apparently, judging by how many times I