Hummus

Page 93

Cuisine: Middle Eastern | Course Type: Spreads

(2 reviews)

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Recipe Review

It's amazing how easy it is to make this - and it tastes better than the usual store-bought hummus.

I would suggest using a food processor, as I nearly gave my blender a heart attack. It can be quite thick and gluey.

I cooked dried chick peas using the quick-soak method (page 411) - boiling for 3 minutes then soaking for 2 hours, then I put the chick peas in a slow cooker (with more water) for about 4 hours.

(2) useful  

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