Great hummus recipe! Insteas of using canned beans, I used 1/2 a pound of dried beans. Just soak them in 3.75 cups of water overnight in the fridge, rinse, and simmer for 1.5 hours with 3.75 cups of water. I used the juice from the beans to thin out the hummus to my liking. I processed mine in a food processor instead of a blender - I think that's easier.

Reviewed On: Oct. 4, 2009

I made this recipe last week. It was really good. We had it on top of angel hair pasta. The only thing I didn't like was that it took me about 1.5 hours to go through all the steps. It felt like a lot of food. I used 3 medium-small egg plants, and I think there are probably 8 servings.

Reviewed On: Aug. 17, 2009

I thought this recipe was pretty good. The asparagus baked nicely, and the sauce was fine. I didn't find it outstanding though. I felt like the taste of the sauce was overwhelmed by the natural flavor of the asparagus, and didn't add much to it. I probably could have been just as happy with plain roasted asparagus.

Reviewed On: Apr. 16, 2009