Originally Posted by
corky
I forgot about that yummy recipe that CE shared with me...I think I just made the dressing over lentils ...have to try that one again.
That cooler sounds like it needs a little vodka or tequila .
I was thinking of you when I made it, including the fact that it would be good with a shot or two!
Originally Posted by
gaobest
My family made hummus yesterday but it was stiff - some olive oil helped... definitely delicious. What’s the hummus tip for making it softer? It’s definitely always soft and creamier in restaurants and in the Sabra package. Recipe calls for a pound of tahini sauce to go with the two cans (15-Oz) of garbanzo, and those organic jars are like $10 apiece.
A pound of tahini for two cans of garbanzos is outrageous. I may be used a quarter cup. Possibly half a cup, I don't measure, but I did not use a pound. a good food processor is key, as is making sure you have the right amount of liquid. If you really want to get it to smooth out, you need to remove the skins from the garbanzos. It is not worth the trouble. But very smooth hummus has a lot of oil in it.