American Hummus – the saga continues ­– the MidLaw Diet

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A single company is said to have captured 60% of the prepared-hummus market in the United States. Last year, that company petitioned the Food and Drug Administration to establish and enforce federal hummus standards. More recently, the same company recalled 30,000 cases of its product. (Contaminated hummus was found through the company’s own quality control processes. The recall was voluntary. Kudos for that.)

Perhaps those events – and surely the burgeoning popularity of the homely bean dip – have enticed new providers to bring competing hummi to the marketplace. This includes both what look like major players and also highly regarded craft houses.

Let MidLaw be clear: you may patronize commercial purveyors if you wish. Buy your commercial-brand hummus if you must. But there is no need. You can make it yourself in no time. And yours will be better.

The MidLaw Diet calls you to roll your own. Hummus and pesto. These and the other simple practices of the Diet will ground and connect you to the organic fundaments and rhythms of the MidLaw life: sturdy and versatile legumes, the goodness of fresh herbs, the steady hum of the food processor.

Succumbing to processed, commercial preparations of thousand-year-old foods, on the other hand, is uniquely an American failing that separates you from nature. It proceeds from the same core defect, MidLaw believes, that has led to the rise of reality television, bottled water and cheese whiz.

Nota bene: Mayonnaise, as opposed to hummus, pesto or cheese whiz, is a much different and more highly sophisticated discussion – for another time – requiring an appreciation of the vibrant cuisines of Catalonia and Valencia while at the same time acknowledging the creamy commercial achievements of Duke’s and Hellman’s. This may entail holding two opposed views in mind at the same time and yet retaining the ability to function. But that is the test of a first-rate, MidLaw intelligence.

Come to the MidLaw way.

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