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I’ve tried a bunch of the highly-ranked (based on Google) homemade hummus recipes. From boiling the chickpeas in baking soda, to peeling chickpea skin, the results were good. But it was a lot of work, and still nothing seemed to compare to store-bought hummus. That is, until I tried, with small tweaks, Vitamix’s hummus recipe. I added the tweaks to add a bit more flavor and to incorporate freshly cooked chickpeas. Once you start cooking your own chickpeas, it will be hard to go back to canned ones. Top off your plain hummus with za’atar and you’re done.
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