Very nice way to spice up corn. I've served it when we've had lots of guests over and it always disappears. I think you can cut down on the butter and not miss anything. When I double the receipe, I use 1/2 cup + 2 tablespoons (instead of a full cup of butter) and that works quite fine. I probably use about 5-6 tablespoons butter instead of the entire 1/2 cup when making it as written.

Reviewed On: Oct. 25, 2009

I've made this basic recipe before - actually found it in a kids' receipes book I have. The addition of the spicy mustard from this recipe gives it a little more kick. While this is a very good sandwich filler, I have to agree with the reviewers who said it really doesn't taste like tuna. It's a very nice chickpea spread - great for vegetarians (which my husband is) - I use vegan mayo, generally a grapeseed oil variety - when I make it.

Reviewed On: Apr. 5, 2009

I made this once before for a potluck I attended and it went over very well. The hostess asked for the recipe and she served it at a dinner she had subsequently, also to rave reviews. I made it for lunch today and I guess it really hit the spot with my husband as he said, "The food was delicious!" It's really a great recipe - very easy and we enjoy the taste. You can chop up your veggies while the pasta is boiling. I make it according to the directions except that I use a zesty Italian dressing instead of just regular and I've added additional veggies - corn, broccoli.

Reviewed On: Apr. 5, 2009