| |
|
| |
TBH the previous recipe for hummus is not good. When using canned chickpeas, they need to be boiled for about 20 minutes or they won't blend uniformly and you'll end up with little hard bits in the hummus, and it won't whip up and increase in volume properly. If you take this step you can also skip removing the skins, as the baking soda and boiling time breaks them down enough that they disappear completely while blending. The previous recipe didn't include enough tahini, and didn't give useful guidelines for how much lemon juice and olive oil to use, and also skipped the garlic completely.
|
