The Moosewood Cookbook
Hummus
Page 91
Cuisine: Middle Eastern | Course Type: Sides
(1 review)
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Recipe Reviews
Cooksbakesbooks from Lincoln, NE
This recipe makes a very good hummus, with some green onion in it, some parsley, and quite a bit of lemon juice. It makes a difference to use chick peas cooked from their dried state, and not use canned beans here, if at all possible. Doing that improves the dish a lot, and it's worth the bit of extra trouble it takes to soak and cook the beans. Just be sure to salt the beans as they're cooking, so that they have some flavor right off. I also add some garlic, onion and green herbs to the bean pot, and that raises the flavor up even more.
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