Servings: six to eight.
This makes a wonderful dip for vegetables and, of course, pita bread. If you cook your own chickpeas, make sure they’re very tender.
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This is my go to recipe for hummus. It's great with canned chickpeas but even better with homemade. I find homemade a little easier to digest. If I forget to save the cooking water I thin it with a little unflavored yogurt.
This makes wonderful Hummus--don't be skimpy with the olive oil.
This is an excellent recipe. I always make the hummus from scratch and it turns out great. I like to increase the garlic added at times depending on my mood.
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