Hummus
Description | This clever method for making super-smooth hummus came from Samer, a spicerer from Lebanon. Heating the chickpeas makes them soft and easy to blend, adding iced water stops it cooking further, and the lemon at the end helps to whip it to a lovely creamy consistency. It’s the best we’ve ever tried - hope you like it too! |
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Product Rating (2):
I’ve been making hummus for several years. Trying different methods. The hummus in the Mezze legend book is the absolute winner. It is so creamy and rich. It’s so yummy
Another hummous winner! Makes a lovely accompaniment to a working salad lunch. I found it easier to mash together in the pan (after the chickpeas were cooked) and avoid the blender altogether. Doesn't look as nice but same great taste!
Looks like a great lunch, plus thanks for the tip about the pan - one for us to try ourselves!
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Thanks for your brilliant feedback, Josie - this hummus looks so good it has us shouting Hooray!