If I don't have tahini is there anything similar to use to make hummus?
I don't own a food processor and because I don't have much storage in my apartment, I'm not entirely interested in purchasing one right now. Is it possible to
I accidentally bought roasted, salted chickpeas (I've never heard of this - why would anyone want that?) instead of normal, dried chickpeas. To be clear, these
A few weeks ago I had hummus at the famous Abu-Hassan/Ali-Caravan place in Jaffa, Tel Aviv. When you order hummus there you also get a small bowl of lemony chil
I make hummus about once a week, and make it essentially the same way each time. This week, my hummus tasted as it usually does immediately after I made it. How
I followed The Pec Shef's hummus recipe and I am getting a strong horseradish after-taste in my hummus. I only used 6 cans of chickpeas instead of 8, and a 9.25
Hating having to peel each individual garbanzo bean/chick pea by hand to make hummus, I read online that a food mill will press out the "meat"
I make hummus a lot and love the taste. My recipe is pretty refined now - it could probably go commercial. There's one problem though: the taste degrades subst
We are trying to come up with a hummus product which will have a shelf life of at least one month. We will cook the chickpeas first then add all the other ingre
Is hummus a condiment? What makes a condiment a condiment? What makes something not a condiment? What makes something a condiment vs a sauce/seasoning/spread/in
If using garbanzo beans to make hummus, should you peel them beforehand?
How is authentic Israeli restaurant-style falafel and hummus made? Is there any secret? Thanks in advance!
When hummus has stood outside for some time, a harder layer on top forms. Can this be avoided?
Many masticating juicers are sold with the claim that they can also make nut butters. Seeing that chickpeas are easier to crush than roasted nuts, I wondered if
The question was prompted by running out of suitable sized plastic boxes for some home-made hummus, so I used a couple of old jam jars. This was for freezing,
I made hummus from dried chickpea and I removed the skin manually after boiling it. It was a tedious process. Thats when I thought of Channa Dal or split chick
I would like to prepare my own instant hummus (dried, only add water) for backpacking. A commercial product is available, but I would prefer to start from scrat
I’m reading a recipe for hummus online: throw in chickpeas, tahini, garlic, lemon, cilantro, salt and jalapeño. Process to a paste. The. Add water
I want to use hummus in a catering product, but I noticed it changes colors when left out for too long. The problem is that it needs to look appealing for a few