Perfect Hummus

Most people think throwing a can of chickpeas into the food processor or blender along with the other ingredients yields hummus “just like mom used to make” (if you’re from the Middle East!)  But not so…here’s a tip (or two) : Dried peas that you cook yourself yield smoother hummus than canned.  Yes, a bit more work (like 5 minutes) but worth it.  AND the REAL tip of the week… did you know that you need to peel them after you cook them (an easy task but time consuming) in order to get that silky smooth texture?  NO WORRIES!  Go to your Middle Eastern or Mediterranean market and buy dried chickpeas called  Chana Dal – they already have the skins removed!  To order hummus from our menu, go to Happy cooking, Lula