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hummus recipe

I began my cooking career at a vegetarian restaurant in Ithaca, New York. Although you’ve probably heard of the other vegetarian restaurant in town, I worked up the hill at the Cabbagetown Café. While we weren’t as famous, the food was really good.

Farmers would come in lugging crates of dirty root vegetables, crispy radishes, and slender green pea pods, and we’d make what we wanted with them. The food wasn’t especially fancy, but we did do some creative things and almost everything was delicious that we whipped up. This was years before the farm-to-table movement because so widespread, but it was the same concept.

hummus recipe

Because it was a vegetarian restaurant, and with the rather harsh climate in the winter, some of the food had to be hardy to sustain our customers through the tough winters. Hummus was really popular there, as it is in the Middle East, where I had it later in life and discovered just how wonderful this dip can truly be. So nowadays I stockpile tahini when I go places like Lebanon and Israel, and use it frequently. (I even went to a hummus factory!) In the U.S., an excellent brand is Soom.

hummus recipe

I usually use dried chickpeas for my hummus recipe, but for ease, the jarred or canned ones mean that you can make a batch in minutes.

hummus recipe- tahini

Traditionally hummus in the Middle East isn’t flavored. A glug of olive oil in the traditional, but there are lots of other possibilities. I’ve mentioned at the end of the recipe, but whatever strikes your fancy will do. I try to keep hummus around for a quick snack with crackers but it’s also nice as part of an assortment of Middle Eastern and North African appetizers, such as Eggplant Jam, Baba Ganoush, Roasted Peppers, and Cucumber-Feta Salad.

hummus recipe


Adapted from the Cabbagetown Café Cookbook (Crossing Press) by Julie Jordan Hummus makes a great tartine – an open-faced sandwich, although it’s also a great dip. Try to find good-quality tahini for hummus, such as Soom. Check local natural food stores and markets specializing in Middle Eastern ingredients. If cooking your own dried chick peas, it takes about 1 cup (140g) of dried chickpeas to make 2 cups (350g) of cooked ones. Rinse them well and sort them to make sure there is no debris in them. Cook them in plenty of water, replenishing it if necessary, with 2 teaspoons of baking soda, which helps soften them. For very smooth hummus, removing the skins after they are cooked will yield a smoother dip.
  • 3 large cloves of garlic, coarsely chopped
  • 1 teaspoon coarse salt
  • 3/4 cup (180g) tahini, (sesame paste)
  • 2 tablespoons olive oil
  • 1/3 cup (80ml) freshly-squeezed lemon juice
  • 2 cups (350g) drained canned chickpeas, (reserve the liquid)
  • 1/8 teaspoon chile powder
  • 6 tablespoons of chickpea liquid, or more
  • In a blender or food processor, whiz together the garlic, salt, tahini, olive oil, and lemon juice until the garlic is finely-chopped.
  • Add the chick peas, chile powder, and 6 tablespoons of chick pea liquid, and pulse until smooth. Stop the machine a couple of times during blending to scrape down the sides to make sure everything gets well-incorporated.
  • Taste, and add more lemon juice or salt if desired, and more of the chick pea liquid until it reaches a thick, but spreadable consistency. You can make it as smooth, or as coarse, as you want. I like mine mid-way between the two.


Serving: I make a well in the center and drip in some good olive oil and add whatever strikes my mood, from red pepper flakes to za’atar. Chopped toasted nuts are nice, such as hazelnuts, as are seeds or fresh herbs. Serve with toasted pita chips, baguette slices, raw vegetables or whole wheat crackers.
Storage: Hummus will keep in the refrigerator for up to four days. You can also freeze hummus, well-wrapped, for up to two months.


    • kitt

    I didn’t know you could freeze hummus! Though the batches I make never last more than a couple days anyway. Might be handy to have some made ahead, though.

    I put a little cumin and coriander in mine, too. Such an easy and affordable treat to make.

    • craig

    I discovered a good combination one night, when the midnight munchies hit, and sliced an apple to scoop hummus out of the container for immediate consumption. I had myself convinced that I was eating healthy….

    • Milena

    Dear David: It had been a while since I had visited your blog. Don’t know the why of that really except that after reading sentences adorned with the kind of hippy dippiness that enchants, and then of course to learn that you buy ‘homely’ lemons, I’ve been reminded enough of you to realize that I’ve been missing something good indeed. It will be my loss no more. Off to make some of your hummus for my Persian husband. If it turns out good, I’ll credit it to you and the homely lemons of course.

    • Mark Boxshus

    Bonjour! Have been meaning to stop by and introduce myself for some time now……..and I guess the time is right…..LOL. I follow your blog, travels and amusing commentary, but most importantly, enjoy recreating your chocolate masterpieces. Most recently I featured your “Chocolate Idiot Cake”, and had a lot of “frenzied” fanatics on hand who became rabid with desire for more! I had to refer them to you. It’s a pleasure to work “with you” in my kitchen. Stop by sometime for dessert. I’ll even make it!

    • Chelsea

    Hi David! As one of those weirdos who enjoys making tempeh burgers, it sounds like a great book! If you have any preserved lemons kicking around (the salt cured, not sugary ones), try chopping one of those into your next batch of hummus, it’s a really yummy addition.

    • Deb Schiff

    I’m with you, it’s too easy not to make at home. And, other than your recipe above, I don’t think anyone makes better hummus than I do. :D

    • Sue

    Never heard of the Cabbage Town Cafe, but used to visit “the other vegetarian restaurant” in Ithaca often when my daughter was at Cornell.
    Thank you so much for the hummus recipe. How could someone who loves chocolate so much love hummus as much as I do? Never made my own, though, but I have everything I need in the pantry, so tonight’s the night.
    BTW, I made your chocolate ice cream today. OMG!

    You evil person, you! I wuv you.

    • Mariza

    “And since I no longer live in Ithaca or California, I don’t have to worry about things like preservatives or care about the planet anymore. And let me tell you, that’s quite a load off.”

    Do you not have to worry about preservatives because they don’t use them or because Parisians just don’t? Worry, that is.

    • Rachel

    Wow. I ate at the Cabbagetown Cafe in the summer of ’90 when a group of us were visiting Ithaca. The food was great – I still remember the garlic dressing! I wonder if you were cooking there then.

    It was neat to learn that is where you got your start.

    • Brenda

    Dearest David
    Try putting a small amount of toasted sesame oil while pureeing the chick peas, it take the tahini to a new level of flavor. My regards to Paris and you!

    • tom

    I loved, loved, loved the Cabbagetown Cafe when I lived in Ithaca…it was on Eddy Street, if I am not mistaken…it really was a wonderful place. Everything tasted so fresh. I think it was taken over by a red checkered tablecloth local Italian place though, right?

    I wonder about your co-worker’s mother, though…I was in Ithaca during the Three Mile Island fiasco, and I also knew people who were related to people on the nuclear physics faculty at Cornell, also, but they seemed to stay put…Three Mile Island wasn’t really “nearby” Ithaca at all, as you know (it was almost four hours south near Harrisburg, Pennsylvania). It would have made more sense to evacuate cities much closer, like Philadelphia, even New York…besides which the waste “cloud,” if it were to take place, would have blown directly to the east…where on earth did your colleague’s family go to, Alaska?

    Anyhoo, thanks for a wonderful recipe that brings back fond memories.

    • Sharon

    I love that you brought home the homely lemon. :)

    • Sandy

    Have you attempted to freeze hummus for one month? I wonder if it still tastes pretty good. A little bit of ricotta cheese also tastes good with this recipe!

    • April

    Crazy! I went to Cornell and ate at Cabbagetown Café pretty often. It finally closed its doors while I was a student. My husband (then boyfriend) and I had an apartment a few doors down Eddy Street.

    I was just thinking of getting out the beloved Cabbagetown Café cookbook—the bright purple spine is hard to miss on my cookbook shelves. Now I definitely will.

    Thanks for the lovely flashback.

    • David

    Kitt: The original C-Town recipe has scallions and I think celery in it, too. I skipped those, and even parsley, I think, isn’t very traditional. Chives are great as well.

    April: I wish I had my copy! A co-worker had to e-mail me the recipe. I think the cornbread recipe is in the book, too. (The Black Bean Soup recipe is excellent.)

    Tom: They went to Chicago. If I knew about Garrett’s caramel corn, I would’ve gone with them.

    • Michelle in NZ

    Here in New Zealand it is now best to use canned pulses. Not because of the water quality, but because imported pulses (i.e. most of the dried ones available) are now heat treated to meet NZ bio-security regulations. You could simmer them for a week in the softest water imaginable, and still they stay hard and tough.

    Now I do recycle the tins – added incentive is recycling is free in Wellington whereas rubbish collections cost us.

    Happy Hummusing

    • April

    Oh dear, no more cookbook? Let me know if you need any recipes pulled (coconut cake? tomato bisque? brunch muffins?). Cornbread is definitely in there. Mmmm!

    I keep expanding my cookbook shelves to hold the ever-growing collection and I can’t let those crazy classics go.


    • Michelle in NZ

    Just to add – the canned pulses are usually imported, therefore cooked in their cans “over there” so “bio” safe.

    I do love the convenience of opening up a can of pulses,especially now we can get ones here without sugar in the ingrediants list.

    Enough raving from me, am so enjoying your food adventures and enjoyment of the seasonal stuff…..Many thanks David for your posts

    • mike quear

    i ate at cabbagetown frequently when a grad. student at cornell (’80-85) in chemical engineering. I appreciated the ‘organic’ approach for food as opposed to the ‘better living thru chemcials’ philosophy in my classes. And the hummus was delicious and the cashew chili too

    • michelle @ TNS

    personally, i want to hear about the cashew chili.

    also, you can freeze hummus? this knowledge might change my life.

    • Jee

    I absolutely love hummus but every time I’ve tried to make it I’ve either ended up with really dense, too-much-chickpea hummus or really garlic-y hummus (I mean I love garlic and all, but I don’t want to be avoided like the plague the rest of the day either…)–nothing like the creamy goodness I used to find in the states. And you’re so right about French hummus..! How can there not be *one* good hummus in all the Arab hypermarchés around here…?!

    Bref, I can’t wait to try your recipe.

    On a side note, I tried a lasagna in Florence with a bit of hummus in it (apparently they use a lot of chickpeas in their regional dishes) and it was deeeelish. I definitely recommend adding some hummus to any ole pasta dish.

    • Sandy


    • Siiri

    Note on Storage: Storage will last 2 hours. because I ate it all. jk

    thanks for the recipe. Nice to see you don’t use very much olive oil, as that can be a deterrant for some who search for a healthy hummus (as in, low in fat, low in calories).

    What about Baba Ghanoush? Do you have a recipe for that? I find it similar to hummus in texture and deliciousness, but lower in calories and with a smokey-ish flavor. Let me know…..

    • anna

    I can’t wait to try this- I am yet to find hummus in new york that compares to what we have in London!

    • Amber

    I grew up in Elmira and spent a lot of time in Ithaca because the restaurants were much better there. I definitely remember that garlic dressing at the Cabbagetown Cafe! (I’m a fan of the house dressing at the other vegetarian restaurant as well.) Thanks for thr stroll down memory lane, and for the hummus inspiration. My hummus is very similar to yours, but without the parsley, and I like paprika sprinkled on top sometimes.

    • David

    Amber: I remember Elmira, and the “other” vegetarian restaurant. Except they weren’t always so nice to customers.

    Last time I ate there, we’d ordered wine with our dinner. After asking for it repeatedly during the meal, they brought it when we were just finishing up. So I told the waiter that we didn’t want it anymore.

    He turned to one of his co-workers, and said in a very loud voice, purposely loud enough for us to hear; “So. Now he doesn’t want it anymore!”

    Don’t remember their dressing, but do remember that dressing-down I got! Ouch..

    • Patricia

    is there a particular brand of canned chickpeas you use in Paris?

    No, I use ones in a jar that I buy at Arab markets. I look for a brand that with the least amount of extraneous ingredients. -dl

    • Dragon

    Hi David. I’ve been lurking here for a while and just wanted to say Hello.

    I love hummus and can’t wait to try this recipe. You haven’t let me down yet!

    • Dragon

    Hi David. I’ve been lurking here for a while and just wanted to say Hello.

    I love hummus and can’t wait to try this recipe. You haven’t let me down yet!

    • Michele

    We love Hummus and make the recipe from Moosewood cookbook. My fiance brought this with him when we moved in together, it’s was sort of a bonus.

    I was once a vegetarian so this was a staple in my house for years. Later I went back to eating meat and I realized that I do love animals a lot, they taste delicious.

    • Adele

    Must be something in the air! Last week I made hummus for the first time in several years. I love that it can be tailor-made to my own specifications — I’m super sensitive to raw garlic so I *gasp* left it out. Heavy on the lemon juice, with a dash of cumin and cayenne pepper. Just yummy.

    Do you have any tips for making stirring the tahini easier? My can had sat on the shelf, unopened, for so long that it was a thick pool of sesame oil atop a brick of paste.

    • David

    Hi Adele: You need a peanut butter mixer!

    Er, maybe not…

    The best thing to do, if you think a few day in advance, is to turn the jar or can upside down (making sure it won’t leak). That’ll help redistribute the oil.

    • Mari

    I’m interviewing at Wells College tomorrow. I don’t know why I’m taking time off of working on my presentation to read your blog, but there you go. Everything I hear about Ithaca is amazing, I’m not at all surprised to learn that you’re from there.

    If that restaurant is still there (and if I get the job…) I’ll certainly check it out.

    • DebbieN

    The best hummus I ever tasted had a bit of ground coriander seed and/or allspice (in those days I didn’t know either well enough to be sure), a bit of cumin (standard), some cilantro (better than parsley, in my book) and most importantly a hit of toasted ground caraway seed–really, really good. And a little za’atar mix or sumac sprinkled over the olive oil for presentation. The caraway/allspice/etc. seems like it might have been one of the classic Yemenite Jewish dry-spice mixtures (hawaish, I think). Those spices are also great in felafel. The better-known Yemenite condiment, z’khug (pesto made from bunch of cilantro, handful of fresh chiles or dried hot pepper flakes, 3 huge or 10 med cloves of garlic, a little olive oil, with or without caraway and various other spices), is also terrific (in VERY small but breathtaking dabs) with hummus.

    • ambulon

    3/4 cup (180g) tahini? Good lord! I wondered why the picture resembles no hummus I’ve ever known. In all the hummus recipes I’ve made this is the first I’ve seen with such a high tahini ratio. This alone makes it stand out as created in a hippy-dippy kitchen. For those of us trying to shed pounds I recommend trying a different recipe unless you really want to treat yourself.

    As for me I’d rather stick to my “normal” hummus and have my treats involve things like butter, cream and chocolate(that is why I love this blog).

    • Chris

    Great recipe! I made this last night, served with some oil-cured olives, whole wheat crackers, and toasted pita. Thanks David!

    I had one thought though…this is the first time I’ve made hummus, so it’s the first time I’ve purchased tahini. After using it, I have to wonder if you could use natural (or homemade) peanut butter in its place? The taste, texture, and aroma are all extremely similar. I suppose you could also keep it more even closer and use cashew butter, but I thought peanut butter is more convenient since there’s usually a jar sitting around somewhere.

    • Joan

    DebbieN: you are a kindred spirit! I LOVE zhoug, on anything and everything, especially: boiled potatoes sliced and spread on and hard boiled/cooked eggs …must try it wih hummus – thanks for the suggestion!

    • David

    ambulon: In a quick online search of recipes, the hummus as Simply Recipes calls for 2/3 cup tahini, and Paula Wolfert’s recipe at Wednesday Chef also calls for 3/4 cup tahini. I haven’t really looked at other recipes elsewhere, but it’s pretty versatile & I’m sure there’s a zillion variations.

    I’m sure there’s one lurking around otu there with chocolate, but I’m not so interested in finding that one : )

    Chris: You probably could, although I don’t know how well peanut butter and chickpeas would taste.

    Mari: Good luck w/ the interview but you won’t have any luck finding Cabbagetown since it closed years ago. Have fun in Ithaca, though. It’s a great little city!

    • ambulon

    True. What can I say but Y’all are clearly(deliciously, I’m sure) crazy.

    choco hummus…reminds me of another flavor to avoid that I found here in the UK: caramelized onion. Not a taste-sensation. I must remember that not all flavors I love go together.

    • Steve

    Shouldn’t one “whir” ingredients together in a blender? “Whizzing” in a blender brings something else completely to my mind. Maybe that’s just me.

    • David

    Steve: Um…If I ever get invited to your place, I hope you’ll excuse me if I pass on the hummus…or anything else you make in that blender of yours..

    • seta

    Hummus is my ultimate quick fix and comfort food. You should try adding a bit of cumin next time..i think it really brings out the flavors. and try aleppo pepper instead of chili powder…makes a world of difference!

    • shandel

    reading about your early years in a vegie restaurant has prompted me to ask – even though this is a long way away from chick peas – I am looking for a recipe for a Brazilian peasant cake. It is made from fresh sweet corn, sugar, flour, eggs and pecorini cheese and milk. Unfortunately I had a PC crash and my recipe files couldn’t be recovered.
    This is one delicious cake, but alas, no recipe – have you ever heard of this?

    • Jules

    Oh, I put peanut butter in hummus all the time – it’s awesome!

    • Joy

    I live in Rochester, NY, home of Wegman’s Grocery stores. Julie Jordan now works out of Wegman’s flagship store in Pittsford, NY and i’m able to enjoy her cashew chili and Wings of Life salad everyday in the prepare food section of the store. I’m looking forward to trying the hummus! Thanks for the chocolate idiot cake and for the Perfect Scoop. I gained ten pounds last summer eating fantastic ice cream!!!!

    • Miklos

    While studying at Cornell (early 80s), I used to go quite often to CabbageTown – it was certainly much better than the “other”, overrated, vegetarian place. I particularly remember its corn bread, so delicious! As to the hummus, well, I don’t recall (but as I came from Israel, this would not have been a dish to impress me).

    When I left for Paris, I bought Julie Jordan’s Wings of Life, which I still have and use on occasions. Curiously, I found it less useful than the one put out by the “other” restaurant, in particular for the said corn bread (p. 96): however I did it, it never came close to the very tasty one they actually served. One of the recipes I did like was the Curried Lentil Soup (p. 143), esp. efficient in the winters of Ithaca.

    • AHarste

    I was a vegetarian for five years during the early 90s and the Cabbagetown Cafe cookbook was the first vegetarian cookbook I bought. I still have it. It’s a great cookbook.

    • Ohiogirl

    David –

    What a delight to hear that you worked at cabbagetown! While I never made it there, the bread pudding recipe from her second cookbook is my go to fav.

    In Los Angeles I am spoiled with our ethnic markets – you can get hummus mix in a can, the size of a soup can for under $1. It has ground chickpeas, salt and tahini – that’s it. You add citrus, oil, salt and pepper, herbs to taste. It’s what my armenian neighbors use and now I swear by it as well.

    • David

    Randy: Garlic is the first ingredient! : )

    • Ara

    I LOVED the Cabbagetown Cafe! The cashew chili was the best, I got Julie’s cookbook and have been making it ever since leaving Ithaca. The Cafe was very much on hippie time, but the food was always worth the wait.

    • selena

    Hi David,

    I’ve had this bookmarked for awhile, and got the chance to whip it up today. Very tasty! You’ll forgive that I added just a little more oil. Yummus!

    • Paula

    Cabbagetown rocked the planet. I do miss those delicious bowls of cashew raisin chili, served with generous hunks of amazing cornbread. Wow. Unparalleled comfort food … a most welcome treat on many a freezing Ithaca night in 1975.

    • sweet Loreto

    Wow! This recipe is excellent. I’ve been making my own hummus for nearly 12 years just never figured out the exact proportions. I usual just add little by little. But 7 out of 10 times I end up with too smooth hummus. You’re recipe sounds great. I have some garbanzo beans cooking since I found a great way to minimize the cooking time and can’t find a low sodium can. (You probably know about this. Boil the garbanzo or beans for 3 or 4 minutes. Let soak over night and then cook. It works even better than just soaking)
    My 1 year old loves hummus chili pepper and all.
    Thanks for the recipe!

    • Amelia

    I came for the Baba Ganoush recipe and stayed on for the Hummus, but after reading about the creamy garlic dressing…There was a creamy garlic dressing that was based on French aïoli…I’m obsessed with making it. Could you share the recipe for the garlic dressing? Thanks for a great blog!!!

    Unfortunately I don’t have it. It was a thin, runny aïoli, which you could approximate. But if you can find a copy of The Cabbagetown Café Cookbook, it’s in there. (It’s also in A Taste of Julie Jordan, too. -david

    • jan

    The dressing is called “Rugged Garlic”–there’s a cute story about how it got its name in the cookbook. (I have an original, signed by Julie Jordan herself–so proud!)
    Our local (upstate NY) mega supermarket chain Wegmans bottles it along with 4 other Cabbagetown dressings, all of which are to die for. You can find them in the produce section. The bread at Cabbagetown was always wonderful, and I still make my version of the Wings of LIfe salad, a truly eclectic and wonderful meal in a bowl.
    They say old hippes never die….

    • PQBaggs

    I grew up near Ithaca and lived there for a number of years as an adult. I am delighted to see Cabbagetown referenced. It was a great restaurant–I too though it was even better than Moosewood. And I love their cookbook (I guess it is vintage now). A friend who lived in Collegetown told a story to Cabbagetown’s back door and asking if she could buy a tomato (the grocery store in Collegetown had closed at this point and as she was carless it was a trek to the nearest grocery). The kitchen staff were wonderful and gave her a tomato and along with other veggies to fortify her salad. Your post brings back nice memories.

    • Pamela

    I am so glad I found you! The first time I was in Paris it was clear to me I had lived there in another life as I knew instinctively where everything was. Paris is my favorite city in the world(and I have been to many of them)
    Hummus is such a nurturing food. It is a constant in my diet. I have made your recipe and it is great. I recently found a place in, of course, California that makes an organic black tahini. It is amazing! Of course I had to make hummus. Used organic black beans(canned) roasted garlic (a lot!) and some of the usual: olive oil a few grinds of flax, grey salt, flat leaf parsley and a splash of meyer lemon. Oh my! Then as a little variation I did some with freshly roasted red pepper (very fine mince) added to the basic recipe. A few peices of homemade naan and it is a feast. I hope you will try it.
    Now that I have found you I will be making many of your delectable creations. FYI The place I found the black tahini is They have some very unusual and fantastic offerings. Best regular tahini I have ever eaten. I guess you can tell I am a fan.
    Later, Pamela

    • Dina Dunkelman

    from my experience, living in hummus-land (no joke, I’m originally from Jerusalem, Israel, now in Tel Aviv) it is better to find a bag of frozen pre-cooked chickpeas, and cook them for an extra 20-30 minutes until they are very soft. then make the hummus spread. reserve the cooking liquid. Add a nice pinch of cumin, it really makes all the difference. consume fresh while still warm, reserve a small handful of chickpeas whole per portion to top the spread with… and do the same with the parsley.
    serve with pitas, a side of spicy olives, spicy pickled cucumbers (brine not vinegar!! and not sweet!), and about a quarter of a raw onion per person. Hummus goes with onion.

    • Laurie Conner

    Dear David-I came across your site, while hoping to find a copy of the cashew nut chili recipe. My cookbook was damaged and have not taken the time to find a copy–though I desperately need to! I too have wonderful memories of the restaurant and their amazing food. I went to Ithaca College in the late 70’s. The Cabbagetown Restaurant was a weekly stop. I usually ordered the salad with rugged garlic dressing, cashew nut chili and cornbread! What great food and great memories. HAPPY NEW YEAR, Laurie

    • RG

    It was good to find this as I was doing a search on Cabbagetown Cafe. In the 70’s, when I was a student, I ate there every time I could. The food was delicious and the best in Ithaca. Remember in the beginning, when salads were all served in wooden bowls?
    I have long ago left the East Coast, but eating lunch often at Cabbagetown was one of my best memories of my time there.

    • asli

    Never use the chick peas with their skin; you will get much much better result if you peel the skin!

    • עורך דין פלילי

    I second what Dina says, but here’s a little tip for ya – soak the dry chickpeas overnight and replace the water twice; Then cook w/ baking soda (sodium bicarbonate) and one bay leaf, and no matter how calcified the water are – it’ll cook perfectly.

    • Madhavi Rajeev AK

    Dear David, Tried the Hummus recipe – it was hit. Thanks for the recipe. :)

    • selena

    I just made this again – it is so good! I’m bringing it to a friend’s house tonight so have to mightily resist the urge to eat it all now. Oh my.

    • claus kanstrup

    I will make this TODAY…. ^_^ thx looks great.

    wish i could have visited the cafe

    • Wayne

    I’m with Dina and always add a healthy dose of ground toasted cumin seeds. I also enjoy the decadence of a lot of olive oil, often drizzling more on the top once it’s in a bowl then spinkling a few chopped calamata olives over the dip. Finally, I always use a bit of good quality tamari (soy sauce) in place of some of the salt, it’s my secret ingredient! [Lee Kum Kee and San-J tamaris are a couple of my favs.]


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