I realized early on that key to great hummus is to soak and cook the chic peas yourself rather than using canned. This time however, I did two things different, first, I cooked the chic peas a lot longer than the instructions on the package and second, after they were cooked and cooled I left them in the cooking liquid and put them in the fridge overnight. Which seems to be a happy accident since the only reason I did was that I didn't have time to finish making the hummus right then. It's quite yummy. I will be going to church with garlic breath.
How funny! I too have made homemade hummus. However, I have resorted to canned S&W Organic garbanzos since when I used raw chick peas that I soaked and cooked myself they did not soften sufficiently and it was a sad, sad failure.
ReplyDeleteAlso funny because I thought this was a photo of oatmeal.
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