Originally Posted by
Jaimito Cartero
Well on that dish, there was actually no parsley, so you lost points. And chgoeditor nailed it with baby arugula.
Parsley is not the same as pesto. I am with Gao...those green oily dots are neither arugula or parsley but do look like pesto. Or maybe they are some other fancy herb oil.
Originally Posted by
chgoeditor
I was thinking of you when I made it, including the fact that it would be good with a shot or two!
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.
This is what I said. Find a new recipe for sure....I am trying to imagine what that tasted like with all of that tahini. Plus tahini is so high in fat. I have made a hummus using cannelini beans and liked the flavor better than garbanzo. I added rosemary and garlic.