Back home, I started to make my own hummus for many reasons:

-tastier

-more natural

-much cheaper

-could customize to taste

To make hummus this winter in Mexico, I would have had to bring down lemon juice since you can’t get lemons here and also tahini (sesame butter), something I haven’t been able to make on my own successfully. I decided to just do without this winter and have avocados instead for breakfast.

Well, I saw hummus at Soriana the other day and decided that, yes, it was going to be disappointing, but I still had to have it. Lo and behold, Big Ley had the exact same product in its cheese case today, for a whopping 35 pesos, and I brought it home. Waitaminute. 35 pesos is still much less than I pay for commercial hummus back home!

Lunch was super filling, so I skipped supper and was due for a late evening snack. You would think I would have been eager to get at the hummus, but I wasn’t. I can buy a lot of cheese for 35 pesos. What was I thinking?

I opened the container and smelled it. That was my first clue that something unexpected was going to happen. I took a tiny taste and did a double take. Off I ran to Google Translate to get confirmation of what my nose and taste buds already knew: ajonjoli is Spanish for sesame.

The commercial hummus I’ve bought in Canada and the US has always been very strong on the garlic flavour and light on the sesame if it even includes it at all (read the labels, people!).  This Mexican hummus is all about the hummus and the tahini, and gloriously thick.

If I could get this back home, I’d probably stop making my own and just drizzle this one with fresh lemon juice and olive oil, it’s that good!

*put down the spoon, Rae, and back away from the hummus*