I am trying to replicate something along the lines of Sabras hummous extra/the hummous you get in Lebanese restaurants. As opposed to the thicker stuff in supermarkets.
I suspect the answer is more oil! Or is the secret in soaking your own chickpeas?
Does anyone have a recipe? Every time I make it it is just not quite right
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Food/recipes
Best hummous recipe
6 replies
lastqueenofscotland · 29/04/2020 17:38
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