Good recipe. I am Lebanese and hummus has been a staple in our home since I can remember. I would suggest boiling the chick peas in their liquid for about 20 min. This makes them puree easier and eliminates taking the skin off (as one reader suggested). Use almost all the liquid to blend the chick peas.That will eliminate adding water. The Tahini is the one ingredient that makes hummus, hummus. I also use more lemon (we also like the tanginess). Traditional hummus is plain, only in recent years have people added sun dried tomatoes, or basil, or red pepper etc.

Reviewed On: Sep. 28, 2009

I have been making these for a long time. I cut the small red bliss potatoes in half and scoop out the center with the small size melon baller while the potato is still raw. Place the potatoes in a steamer basket and steam them in a pot of water til cooked through. Let cool and fill with your cheese mixture and bake when read to serve....the skins do not break if you scoop the potato raw. Also, I use Asiago cheese...good luck.

Reviewed On: May 29, 2009