It was ice.
“Doesn’t that water the hummus down?” we teachers asked.
“No,” he said. “It lightens it.”
I went home and threw a few ice cubes into my own batch of hummus.
He was right. The ice aerated the spread. It cut down on the amount of olive oil I usually use. Best, the hummus stayed light and delicious the next day — not watery like I had feared.
I tried the trick last night while making an herb pesto. Again, the ice lightened and aerated the sauce. It bound the disparate ingredients into a lovely emulsified whole. And it kept the amount of olive oil I usually use in check.
Ice! It’s an ingredient I always have on hand. And one I’ll reach for more and more.