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.
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Good recipe. I am Lebanese and hummus has been a staple in our home since I can remember. I...