With a few modifications, this recipe is perfect! I use one can of garbanzo beans, and reserve the liquid. As one of the "most helpful" raters suggested, I shell all of the peas before blending -- this seems to make a HUGE difference in consistency. I can't NOT shell them now that I've tried it this way. I use 2 tablespoons of key lime juice, about 2 teaspoons of cumin, 1/2 teaspoon garlic powder, 1 tablespoon of tahini, 1 tablespoon of olive oil, and then blend until smooth (adding reserved bean liquid as needed). This version is a kid- and picky husband-pleaser. I make at least one batch a week to go with veggies, chips, crackers, etc. It gets better with time, too. It's almost imperative that you leave it in the fridge overnight before eating it to let the flavors meld. Mmm!
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