Hummus

Page 46

(3 reviews)

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Recipe Reviews

I liked that she called for canned chickpeas, as I have never made this well from dried garbanzos. It had a great flavor and the lemon was strong, but not overpowering. More liquid was needed (as she had suggested) to make it the proper consistency. I left out the Tabasco. I pureed it finer than she suggested, but still prefer the flavor and silky smoothness of the commercial preparations.

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After making this, you'll never want store-bought hummus again. It is so easy to make and tastes so fresh. I love topping it off with a swirl of olive oil and some toasted pignoli nuts.

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one of the best hummus recipes around.

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