This and I linked the entire thread because I literally learned more about chickpea hummus, tahini and their uses than I ever expected.
Hummus. Thick like pb, thin to drizzle and just right for everything else like Gregs pizza suggestion. Chickpeas and how to remove the skin quickly from c.peas. How to roast them first. The ice cube trick for whipped and ultra smooth hummus. My bride was starting to worry but once she read the thread she got it. I have since graduated to other flavored hummus from scratch. Beets, carrots, red pepper, edamame, but always come back to chickpea.
Then there’s tahini. Soom organic tahini my friends. What can I say, Im addicted and have worked tahini into baked goods, savory veggies and drizzled on toast to ice cream.
I know I asked alot of questions in 2018 but this thread remains one of my favorites because it led me to a host of uses and better sourced ingredients for 3 of my fav foods.
