I've made this recipe several times, and here are a few things I've noted when I make it. One, there is not enough garlic. I always double it. Then again, I REALLY like garlic. Second, there's not enough red pepper either. I also increase the red pepper a little more. I usually buy the 11-12 oz jar and use at least half. The downfall of this is that using the garbanzo beans as they are does not leave a smooth hummus like store bought. I've often substituted white beans for a can of the chickpeas when I make a double batch. It doesn't affect the taste much and makes it a little smoother. You could shuck all the skins off the garbanzo beans, but that's a lot of effort. I also sometimes add crumbled feta, which makes it even better. I usually serve this with carrots, celery and drizzle olive oil and garlic over cut pitas to toast my own pita chips. Yum!
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I've made this recipe several times, and here are a few things I've noted when I make it. ...