Basic Hummus

Page 114

Cuisine: Middle Eastern | Course Type: Appetizers

(1 review)

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Recipe Review

Excellent recipe that produces a silky smooth delicious hummus.

I cooked the dried chickpeas with baking soda as per the instructions, skimming the foam and loose skins from the surface of the water. Not all of the skins came off, but a good number did. The recipe called for a light tahini; I used a brand I like but I don’t think it’s particularly light so added only half the quantity. Less salt, extra lemon juice and a little cumin to taste were the only other adjustments I made.

Really delicious, and since it’s made without olive oil, considerably lighter tasting than most. This will be my go to recipe from now on.

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