I've made my last 2
batches of hummus using canned vs. cooked chick peas, and the texture is far more smooth with canned, well hydrated chick peas vs. the ones I cook at home.
Not exact matches
Then I'll roast up lots
of veggies and make a large
batch of hummus («cos
hummus is life) and then they go into lock - tight containers and I
use them all week.
I won't make a
batch of hummus without it — both blended in and sprinkled liberally on top — and I suspect that this homemade version is better than what I'm
used to!
I've been making a
batch of hummus every week
using either
of Deb's recipes on her blog.
They are made in small
batches using authentic ingredients; the result is a chip that has a firm «bite» and won't break at the sight
of that cold
hummus from the fridge.
Spread half
of the
batch of hummus over the top
of the dough
using the back
of a spoon.
Pesto is crazy versatile and I usually have a
batch of some variation in the fridge - I
use it as salad dressing, toss it with roasted veggies, mix it with cooked grains, drizzle on avocado toast, and throw it on top
of my
hummus (a must - try).
They are made in small
batches using authentic ingredients; the result is a chip that has a firm «bite» and won't break at the site
of that cold
hummus from the fridge.
These are made in small
batches using authentic ingredients; the result is a chip that has a firm «bite» and won't break at the site
of that cold
hummus from the fridge.
Make a
batch of our Roasted Butternut Squash
Hummus and then
use some
of the leftovers to stir in to pasta with some greens for a healthy meal under 15 minutes.