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.
This was so easy! I had stocked up on canned chick peas a year ago and most of them were still in the cupboard. Did not have tahini so substituted with almond butter, and it still came out great. My tip: mince the garlic clove before adding unless you have a way more efficient food processor than I do. Didn't need the additional water but did add a quick sprinkle of cayenne. Super! Now off to make the yufka to go with.
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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