The secret to good hummus is to cook your chick peas from scratch. It's that simple. Soak and then pressure cook 'em for 18 minutes or boil until tender. Save the liquid. I use half a can of Joyva tahini and the juice of 3-6 lemons depending on their size and sprinkles of cumin and fresh cored garlic...and chipotle sauce. And lots of kosher salt. Lemon salt garlic are the three kings. Use the chick pea water as needed to moisten.
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