Super Smooth Hummus and EASY Pita Recipe
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- Опубликовано: 10 июл 2024
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-- RECIPE --
PITA
▪265g or 1c + 1Tbsp warm water (86F/30C)
▪50g or 1/4c olive oil
▪8g or 2tsp instant yeast
▪15g or 1 1/4Tbsp sugar
▪450g or 3 3/4c bread flour
▪10g oro 2t salt
Add ingredients to stand mixer with dough hook attachment. Mix on low for 2 mins or until dough comes together. Increase speed to high and continue mixing for about 4 minutes, careful not to overdevelop the dough. When the dough looks more smooth and passes the tug test (no tearing when you tug a piece) it’s ready.
Separate dough into 6 even (130ish gram) pieces, shaping and rounding each into a ball as shown in video @1:02. Transfer all shaped dough balls to a lightly oiled sheet tray and wrap tightly. Refrigerate to cold ferment for 4 to 24 hours.
To roll out pitas, lightly flour work surface and dough ball then press with your hand to spread into a 4”/10cm circle. Use a rolling pin roll out until dough is about ⅛”/3mm thick and about 9”/23cm in diameter, making sure to keep work surface and dough well dusted while rolling.
Brush off excess flour, then load dough onto a pizza peel then onto a 425F/220C preheated pizza steel/stone to bake for 3-4 minutes, flipping over halfway through. Roll out the next pita while pita 1 is baking. Place in a towel lined bowl or basket and cover with a towel to keep baked pitas warm while you finish the rest.
--
HUMMUS
▪1lb/450g dry garbanzo beans
▪2Qt/kg water
▪8g or 1 2/3tsp baking soda
▪300g or 1 1/3c tahini
▪20g or 1.5Tbsp salt
▪60g or 1/4c lemon juice
▪4-5g or 1tsp citric acid
▪50g or 1/4c extra virgin olive oil
▪90-125g ice cubes (5-9 cubes)
*if you prefer garlic in your hummus, I rec just a tiny amount. 3g or the smallest clove you can find. For me, it wasn't needed in this recipe.
Add the beans to a tall container, add 2qt water, stir, and allow to soak overnight. They should have nearly doubled in size.
Add soaked beans and water into a pressure cooker along with baking soda. Cook under high pressure for 90 minutes then allow pressure to release for 20 minutes. Beans should be soft but not disintegrated. Drain off as much cooking liquid as possible then transfer beans to a food processor along with tahini, salt, lemon juice, and citric acid. Process for 3 minutes then stream in olive oil while still spinning. Then add in ice cubes one at a time until hummus reaches desired texture/consistency.
Taste for seasoning and add extra lemon juice, salt, and/or olive oil if needed. Spin for a few seconds to combine.
Serve with olive oil, a sprinkle of sumac, and flaky salt.
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CHAPTERS
0:00 Intro & mixing pita dough
1:52 Cooking the beans
3:42 Shaping and baking pita
4:45 Athletic Greens (ad)
5:44 Finishing the pitas
6:38 Finishing and plating the hummus
10:29 Let’s eat this thing
#hummus #pita
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! 
Хобби
Do you guys put garlic in your hummus? I opted to leave it out here. Sometimes I like it, sometimes it overpowers the whole dish. If I do use it, its only 3-5 grams tops. Let me know!
I like some garlic in mine.
I love garlic in hummus. Maybe a mellowed-out roasted garlic would be a good compromise?
I love garlic hummus, but yeah you're right it can sometimes be pretty potent depending on certain factors. Why must you feel the need to eat/taste everything (citric acid) like Nate that used to be on The King of Random 😂
I've always made mine with garlic. Most of the time it's fresh, sometimes I've roasted it to mellow it out. But the Italian in me won't allow me to make a dish without garlic 😂😂
I like some minced and fried garlic on TOP of the hummus, that way I can choose how much goes in each bite
Middle Eats is such an underrated gem of a channel. Great that you mentioned it in your video Brian!
100% I mainly use Obi's or Bri's recepies, they are the best.
BRI! I am Lebanese and my mom is the master of hummus. Gonna send this to her - she loves your videos and she always refers to my meals as “is this a recipe from THAT GUY?” 😂 she will be happy you used dried garbanzo beans, she won’t even look at recipes with canned beans ONLY.
hahah well I hope she approves!
Hahahaha- I always refer to Brian as “my guy” to my family. I make at least one (usually 2-3) of his recipes a week and they are always devoured by my picky kids/wife
Looks great. How long to boil the beans if you don’t have a pressure cooker?
@@mountpennart LOL - I do the same and tell my wife, "hey, I am trying my guy's recipe today" and now she refers to him as "the guy". Bri now lives in our family's kitchen indefinitely as I always go back to his recipes and everyone loves them.
@@BrianLagerstrom she said she doesn't use citric acid in hummus, but it makes sense why you could use it so you don't end up with liquidy hummus. She uses citric acid in her toum recipe though. She also said it looked really good and all the ingredients "is good but depend on taste" LOL. Finally, she said the pita looks delicious and appeared airy/thin, which is what we typically eat. We both find that a lot of pita bread recipes tend to be thick and heavy like a gyros pita, but for us, Lebanese pita is typically thin, light, and airy. Now she is demanding I make the pita so she can try it 😂👍
I cant recommend enough to mix fresh pressed garlic into your lemon juice and let that sit for 10 minutes before adding it to this same mix. Also, everything bagel topping is pure magic on this
Also adding garlic powder and oregano to pita dough while mixing is tremendous!
I do the same when using garlic and onions in guacamole! Mellows it out and slightly pickles the onions and garlic.
I need to try this the next time I make hummus.
I love garlic and lemon juice, but I put them in hummus at different points. Soaking garlic in lemon juice does reduce the potency but I have never understood why anyone would want to do that. I like garlic potent and pungent.
Hey Bri,
I have to be honest...I love that you just jump right into the video. Not wasting time by long tedious intros as other chanels.
Hey Bri! looks good !!
Lebanese guy here. To be honest, there are as many different recipes of hummus as there are lebanese moms in this world... But nothing beats hummus with at least a clove of garlic and cumin !! i definitely taste the lack of these ingredients in restaurants.
Can't wait for your next vid!!
My favorite hummus is from a restaurant back home in Lebanon, and they use a secret ingredient. I later found out that ingredient is Labneh, or Greek yogurt if you can't find it. A couple of tablespoons of that stuff gives your hummus a lighter and creamier texture, and makes the color lighter as well which gives it a more appetizing look, without altering the taste! Been using Labneh in all my hummuses ever since.
In my experience, the two main ingredients that can be adjusted to liking in hummus are lemon and tahini. If you want a zestier hummus, you up the lemon. If you want a creamier and richer hummus, you up the tahini. I personally prefer a higher tahini content to lemon. Tahini also helps to make the hummus less runny, but it will alter the taste. That's why I love using Labneh in the recipe, because you can offset the richness of the tahini with it.
OMG I will be trying that!
Labneh can be made really easily by putting normal yoghurt with a bit of salt in a cheesecloth and a strainer overnight. :)
@@_yvonnerauschtry add to that a little lemon juice.
Hey Brian, great channel, please keep these coming. I overheard my 5 year old daughter telling her older sister that “let’s eat this thing!” is her favourite thing to watch 👍
My five year old needs to watch a Brian video before bed every night.
As an Arab I approve your hummus.
I recommend anyone make fatteh with any left over hummus, here's a recipe if you're interested:
First you boil some chickpeas or get a can, they should be al dente not mushy. Then you toast, fry or just dry some stale bread, pita or any bread works. Last thing you make a sauce by thining out your hummus with some water and add lemon, salt, cumin, pepper and olive oil (flavor it as you like). If you don't have enough hummus add yogurt for substance, the sauce shouldn't be super runny.
For the presentation put the bread in a layer topped with the chickpeas and pour the sauce on top. Don't mix it just let the sauce naturally absorb. Garnish with nuts (pinenuts, almonds) and greens (parsley, mint) and spices (chilli flakes, sumac, cumin, paprika) you can even add ground meat or some vegetables, be creative.
This recipe could be a quick simple meal or a fancy side dish.
Oh man I've been making Hummus for the past year or so and using it for a diet for with veggies for breakfast. Game changer. Homemade hummus is almost an entirely different product compared to mass produced, and it's wildly cheaper and more customizable. I even portion it out and freeze the excess for later!
So true.
Store bought hummus is terrible. It always tastes like vinegar.
This recipe is very timely! Actually wanted to try making hummus and pita… can’t wait!
You have read my mind! Soaked a pound of garbanzos last night to make roasted red pepper hummus today. ( there are no coincidences 😂) Thank you for the pro tips, can’t wait to also make the pita!
Watched this....made this....WOW!!!! So fabulous! Make it now! You won't regret it!
Can't wait to try these techniques! Also that pita looks insanely great!
LOVE this recipe! I've been on a mission to find the perfect hummus and this is so close to perfect the search has ended! Thank you. We've been watching our videos for a while now and seen your channel grow. We constantly recommend your videos to friends - because they're informative, straight to the point, clear to follow and produce the results you say they will. All power to you and your lovely wife - and keep the videos coming :-)
The absolute best, hummus I ever had, Was in Ankara Turkey 11 years ago, it was served hot! With pine nuts, roasted garlic on top…fantastic!
My family is Lebanese and I've never made pita in the oven before! Always a cast iron on the stove. That hummus looks A++!!
Hummus is a staple at our house. Awesome on all kinds of sandwiches. Lots of okay hummus out there. This looks top notch.
I absolutely love middle eastern food and I will be adding this to my repertoire for sure
Well on your way to 1mm subs! Love that this channel is getting the recognition it deserves! You rock Bri! Love all the amazing recipes.
He is a fraudster... Don't fall for it...
Been waiting for your take on pita. I've only made it with a quick fermentation and it's great. I bet the cold fermentation will take it to the next level
I 💗 MiddleEats channel! Thank you for giving them a shout out.
Here to say “ hey, what’s up?” because this phrase goes through my had wayyyy too much. Thanks, Brian, for all the technique woven in. You’ve helped change my cooking.
I'm impressed. You did well. You definitely hit some of the finer points of hummus making.
I just LEGIT startled my mom when I screamed, “Ahhhhhh!!!,” about Brian making hummus & pita!! So excited!!!
So, Brian, great channel. The pitas look fantastic. Here is something to try. In the food processor first emulsify the tahini and the lemon juice. I use the juice of two lemons about 100 ml for 250 grams of tahini. Add a bit of ice water as necessary until the mixture is not solid but a bit runny. THEN add the chickpeas (250 grams dry chickpeas that have been cooked as you suggest). Process adding more ice water as needed. This will result in a very light product that is plenty acidic. No citric acid or olive oil needed. Those are not traditional ingredients in the middle east anyway. Olive oil is drizzled on the final product. I like garlic in mine. I crush 12 grams (about two cloves) into the lemon juice and let it sit for 10 min before adding to the tahini. This really mellows the garlic adding a very subtle flavor.
That hummus seriously looks like some kind of divine cake frosting!
I literally made hummus and falafels like an 4 hours ago. I'm impressed by this coinciedence. Next time I will try your recipe ;)
I made this pita and filled it like pita kebab and it came out perfect. Probably the first bread recipe on youtube I've succeeded in just like it should be. Wonderful.
I could literally eat nothing but hummus and pita for my entire life, definitely going to have to try this out sometime!
returned from Lebanon 2 days ago! So this video is right on time. Gonna make this hummus this weekend!!!
curious to see how it stacks up!
Brian…your hummus looks perfect! I am Lebanese and that’s exactly how I make it…I enjoy your videos very much
Im a softie for carbs and HOLY MOLY those pitas look incredible!!!!!
Looks like a delicious recipe. I like to add smoked roasted tomatoes and roasted garlic to mine. Because I like the extra flavor, but hummis is a highly underrated delicacy to add to your snacking time.
Perfect receipe. Thank you very much for all the tips, as usual, very useful including for things like hummus that I have been making for years, it will take it to the upper level :)
Bri. BRI. I’m speechless. I work near a restaurant called simply, Hummus. And they make the best hummus I’ve ever tasted until now. I’ve been trying to figure out their secret - this nailed it!!
You are my favorite chef. Your tutorials are very detailed and excellent 🥰😊❤️
That pita puff-up oven shot was 👌😍
I've been using middle eats recipe a lot of times and got a lot of compliments for that, next time I'm going to try yours
Hey! Greetings from Germany. I discovered you last week and am amazed by your videos! Super good explained and delicious recipes!
I made these pitas in under two hours by substituting 75 grams of water and 75 grams of flour for sourdough discard (keeping everything else the same). After almost two hours on the counter they were well risen and the puffed up perfectly (with the exception of the one I accidentally let fold onto itself on the way in) and they still had a well developed flavour.
Thank you!!! I’ve always wanted to make my own, but I needed an efficient way to get the skins off!!
I just made this recipe today and it turned out great . Thank you !!
This is a TOP tier hummus. Thank you so very much. ⭐⭐⭐⭐⭐
I’m so excited to try this … I’ve been trying to get super creamy hummus for years… I watched some NYC restaurant video about removing the chickpea shells but this seems way easier
The soda destroys the skin. Best of luck with it
Yass garlic, and a few sliced olives on top. Can't wait to try your method of pita baking, as always, thx!
That hummus looks magnificent.
Looks great I picked up some tips here-although I would add some garlic! Pita bead looks 🔥 too! I wish I had more room in my fridge so I could make it lol!
Ok..just made some muhamarra, it’s just fantastic! Whole Foods has gorgeous organic red bells on sale too..got some organic walnuts and toasted them up too, toasted some ancient leftover frozen focaccia for the crumbs, and got some organic pomegranate molasses from Amazon..if you’ve never had it, it’s awesome..the New York Times recipe is good, but for a triple batch (just 3 peppers roasted) I only used the olive oil for one recipe or 6 tablespoons as when you process it, the walnuts turn oily too. I subbed red onion for my expired green onion, cumin, lemon juice, red pepper flake, wow..terrific complement to a mezze spread!
Spectacular!! Thanks Brian!!
Opted out of the garlic on this one with no regrets. Loving this recipe, as are my kids (16 mo old included). This will undoubtedly become a staple at our house and keep the bland store bought gunk out of our fridge. I even resisted the urge to try the citric acid on it's own!
my fave snacks with lots of grilled veggies thanks for the refreshing reminder Bri ...actually i could eat this with just red peppers than
Love everything you do bro. Thanks for the content. I've blown minds with those cinnamon buns you made.
the citric acid is interesting. i have a bag that I've only used to descale my coffee water kettle. i love when you unhesitatingly down a spoonful of something and 💯 to Lauren for going for the citric acid
Ha, LOVED the reaction to sampling citric acid!
Bravo Brian. I started using citric acid in my hummus before I saw it in any recipe because I kept wanting a tart bite, but when I added more lemon, it turned too "lemoney". It really makes a difference. Small differences between you and me: I usually only go 1 hr on stovetop (no pressure) for my rehydrated bean cook and I have a well-cooked bean. 90 minutes in pressure seems like just way too much. I really like a touch of cumin in my humus. Also, I save some of the drained bean juice to get the right consistency at the end, rather than just plain ice. I also like to save about 1/8th cup of cooked beans for garnish. But overall, great recipe.
Yeah I usually do unsoaked chick peas for about 40 minutes in the pressure cooker and tried 90 with soaking ... it was not a success. I think I'll go back to my tried and true method for the beans, and peel and try the recipe.
I used an old-school stove top pressure cooker and checked the garbanzos after about 10 minutes of cooking and they were almost overdone. I’ve never used an insta-pot so I’m not sure how they work but they certainly take longer than my stove top unit
@@jnbyrne
My jaw was on the floor when he said that he cooked it for _NINETY-FREAKIN’ MINUTES_ in the Instant Pot, with a 20 minute natural release to boot, and that was after soaking them overnight! The IP is _SUPPOSED_ to massively cut down the cooking time for beans versus using the stovetop! I’ve yet to use mine for cooking beans, but I want to, for that time-saving reason.
Is your pressure cooker an Instant pot too? If so, you use high (or low?) pressure for your 40 minute cooking time (I gotta say - if you soaked them overnight, even 40 minutes seems unnecessarily long in a pressure cooker?)?
And what type of release do you do? If it’s a natural release like Brian did, do you wait 20 minutes for that full release as well? Thanks in advance if you respond! :)
@@anti-ethniccleansing465 I have used the times and ratios on Amy + Jacky pressure cook site with good results. I like the idea of this recipe, I would just default back to method for the beans that got me to what I like. (And yes, an instant pot 6 qt).
I would have to see a video about the "hows" and "whys" of folding various dough.
BTW... The citric acid tasting with your sweetheart was priceless. You might consider having her doing taste tests in some of your videos.
Those Pitas look da bomb Bri! Definitely giving these bad boys a try!
I rinse my dried beans for dust and any bad ones that float to the top. I was taught to always discard the soaking water of dried beans as it contains a lot of the bean’s phytic acid that we don’t need to consume. I always use whole garlic cloves in the cooking water to help soften the skin of any dried bean and hasten the cooking. (Also I never add salt early in the cooking process as it delays the skin softening). For hummus I use a pinch of cumin and only use the citric acid if I don’t have fresh lemon juice. I will sometimes use fresh lime juice as i did when living in the Caribbean and lemons were not readily available. Nice flavor. Also may put in a tiny sliver of habanero pepper, again Caribbean influence. I learned the ice cube method years ago- the hummus magically becomes silken.
I kinda miss the hand versions of doughs for the breads but I'm guessing it's basically the same procedure as the other videos! Really cool tips and tricks in this one, particularly the baking soda. Never heard of that one! Maybe in the future I'd love to see your version of naan for the home cook
Wow! I didn’t know I liked hummus! I made this for my wife but I can’t stop tasting it. So nutty and luxurious and absolutely nothing like any of the garbage I’ve had from a store. Thanks Bri! #trynewthings
I love full fat Greek yogurt and olive oil together in pita, makes it velvety smooth!
Hey Bri, another great video as always, your videos have taken my cooking enjoyment to another level, and also hit my bank balance buying new kitchen goodies 🤣 can you cook the garbanzo's without the pressure cooker? Guessing it would be possible but just increase the duration? Keep up the good work 💯
That’s my boy! This is definitely a Dearborn Mi. Recipe ❤
Middle Eats is THE go-to.
I will have to give a couple of your modifications a try. I like that texture to, for fresh hummus, but find going a little thinner helps keep it from overly thickening in the fridge.
Also, never made my own Pitas before. I will need to do that.
Hi Brian I'm Lebanese,I use lots of your recipes, love hommos and always make it at home one thing different from yours I use fresh garlic and the pita is amazing and garnish it with paprika,yummy I'm hungry now :)
Looks great! I need to make this soon. Sumac and oil is a pro move. I never had it like that until I was in Iraq. I enjoy Middle Eats channel quite a bit
Oh my soul, this looks so good I want to dive in head first and just swim in it! Yum! Am definitely gonna give this a try. Thank you 😊
Za’atar mixed with olive oil is delicious over hummus, especially homemade!
Humusu çok severim ... Çok lezzetli görünüyor 👏🏻👏🏻👏🏻
Damn Bri 😪, why'd you have to come for me like that with those cloud like Pita's! Making me rethink my whole life.
Thanks for sharing the gospel of overcooked chickpeas 🤙
the other Lebanese dip to try is..the roasted red pepper and toasted walnut dip..it’s amazing..
Muhamarra..I couldn’t think of the name..
Fricken perffffffect thank you!
Lots of interesting stuff in there I've never done before. The one major difference is that I don't use water to thin out the hummus - I use the aqua faba (the bean water). It acts a lot like egg whites, and when I make hummus with it, I much prefer the texture it gives.
You use aqua faba instead of ice? I just might try this recipe then, because I don’t have access to ice! Thanks for posting your comment. :)
Yum can’t wait to make this!!
Use chana dal instead of regular chickpeas. They're split, so they'll cook faster, and the best part is: They are already peeled.
Thanks Bri. Gonna make hummus this way, soon...
Wow did you go from 250k subs to 850k in less than a year? I remember just congratulating you yesterday for 250k. Congrats again man you deserve it
I love making hummus at home. This is the first recipe I have seen that didn't include a clove or two of garlic, which is interesting. I would be interested in seeing the amount of canned beans to replace the dried in the recipe, since planning ahead enough to use dried isn't in my wheelhouse. Looking forward to trying your recipe!
You can do a quick soak where you bring the beans to a boil and then turn off the heat. Let sit for one hour. Drain the beans and add fresh water, salt and baking soda. Bring to a boil then simmer for about 30 minutes, until beans are soft.
@@sandyr1789
What I’m utterly shocked about is that it took 90 minutes plus 20 mins natural release for him to cook his chickpeas in an instant pot, and that was even after soaking them overnight! I thought cooking beans in an instant pot was supposed to _MASSIVELY_ cut down their cooking time! I’m so confused.
Any idea if you can cut down the cooking time even more combining your quick soak method and an instant pot?
Why is this my favourite ever BL video?! Can't wait to make this. One question: is the slow cooker essential? I know you provide an alternative method using tinned chickpeas but is there another way to cook soaked dried beans on a stovetop?
Great recipe and idea with pita-combo video!
Trick I learned from my Mediterranean neighbors: Try blending the Tahini and lemon juice alone prior to adding all other ingredients - for extra smooth and airy, creamy texture.
Also, a drop of cumin goes a long way...
Brian, any chance you could do a vid on home-made ketchup and other condiments? Love the vids man. You've helped my cooking game immensely.
Agreed, Middle Eats is a great channel...!
nice process, thank you!
Thanks!
“Pita bread that literally anyone can make” - immediately pulls out a stand mixer
my man, long time viewer, first time commenter. i am SO GLAD you dropped a pita recipe. ive been waiting for this day for so long.
welcome to the comments, Freddy. Hope it hits for you.
RE your question about garlic in my hummus...absolutely! But, I slice it up and cook it slightly in the olive oil to get rid of the raw hotness before adding it to the processor. :)
I'm stoked you made a hummus video. We love hummus. I've tried making it before with canned beans. It came out ok. At least as edible as grocery store hummus. One thing I might throw on are some sliced, pitted kalamatas. Any chance you'll do baba ghanoush or kofta kabab video?
I make hummus every week. Sometimes it’s a snack, sometimes it’s a meal. My hummus has NEVER been as smooth as yours. I can’t wait to try your baking soda tip. The most aggravating part of making hummus is removing the skins. I can never get all of them, no matter how hard I try! Thank you so much for this video!
Try to find the Ziyad brand of dried chickpeas. They are already dehulled and need only 30 minutes of pressure cooking.
@@rebeccas8746
Hmmm, are you 100% positive about that? How do you know? I’ve looked them up online (btw, it’s amazing how expensive they are at some places!!!). Ziyad’s label on both the dried version and the canned version of chickpeas doesn’t say anything about the beans being de-hulled. The only possibility is that the _ONE_ word that’s written in Arabic instead of English on the label is the word “de-hulled??” Do you know?
P.S. I don’t think these are organic chickpeas, because it doesn’t say organic anywhere either. 😢 I wonder if it’s possible to get organic de-hulled chickpeas somewhere.
Hey Brian. Great video, and one of my favourite food combos. I can't wait to try this!
Apologies if I missed it, but what's the thinking behind adding the citric acid crystals if you're going to be adding water (ice) later anyway? Why not just use a bit more lemon juice and a bit less ice instead? Thanks!
hi, im not brian but I'm pretty sure the idea behind the ice cubes is to aerate the hummus as it gets blended
Hi Brian, great video but a few tips (I'm from Israel)
Recommended to use cumin, half a tea spoon for 500g of Hummus...so is "Hawaij for soup" (not the regular Hawaij).
You can put less cumin if its too strong for you.
Last thing its highly recommended to use the liquid of the Hummus after its cooking instead of other liquids...one cup of the liquid and less oil and water.
World class!!
Yes, I always add roasted garlic, plus sumac and cumin. I don't understand the addition of citric acid since there is lemon juice in the hummus. My favorite additions into the blender are a cup of well-packed baby spinach, or 1/2 cup baby spinach and 1/2 cup fresh basil.
Yes cumin
I was always taught 3-2-1. To a can of chickpeas add 3 tbsp tahini, 2 lemon juice, 1 olive oil, then up to a 1/4c of water to get the right thickness. Yes to garlic, a couple cloves. I think I did cumin and salt to season. It's been a bit
I wish you posted this like a month ago. I was wanting to make Hummus and found a recipe that made it taste like cumin. And I even added roasted red peppers!
Hubermanlab gang! Another banger Brian, I love it.
It always cracks me up when you taste random ingredients like the baking soda. Lorne was a good sport. When I was a teenage vegetarian in the 80’s you couldn’t buy hummus in stores yet, and the tahini at the coop always tasted rancid to me. I made so much hummus starting with sesame seeds. Bad hummus made with a lot of garlic and canned chickpeas is sort of nostalgic to me, lol. This looks great. I like the ice cube trick.
Whenever i am not feeling like cooking, i just grab hummus, veg and pitta bread from the store. I tell you, it is AMAZINGLY delicious