How to make smooth Chumus?
I found many Chumus recipes online. The general gist is to cook the
chickpeas for a few hours (or let them sit in water for a day, then cook
them), grind them, add water/oil/Tehina/lemon juice, and salt/pepper.
The result comes out more or less chunky (not that there are pieces, but
it feels thick). I've seen "professionally made" Chummus (like Sabra) come
out rich and smooth.
How do they do it?
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