This is quick and easy to make: perfect for a weeknight.
From a nineteenth-century, classic, Italian cookbook, it doesn’t get any more authentic than this.
You can make these at a moment’s notice and are great to bring to a party. But watch out: they’re addictive.
The long list of ingredients on bread products in a store is frightening. That’s one reason to make your own. Taste is another.
The light batter is reminiscent of tempura: another example of the similarities between Asian and Italian cuisine.
Why would anyone make their own hummus when it’s readily available at most supermarkets? Because the homemade is that much better. Trust me.