Before openingZahavrestaurant in Philadelphia, chef Michael Solomonov visited hummus parlors all overIsrael试图找到最好的食谱。他说：“鹰嘴豆泥是最难做到的。”“它必须是丰富，奶油和温和的。”为了使他的鹰嘴豆泥豪华光滑，他用小苏打将鹰嘴豆浸泡过夜，以使其软化。虽然美国人现在将鹰嘴豆泥带给鹰嘴豆泥，从泥红辣椒到新鲜的草药，但所罗门诺夫说，在以色列可以找到的最奇特的装饰中，是整个鹰嘴豆，辣椒粉和柠檬味的塔希尼，用于hummus masabacha.更多的Party Dips
我只是做了这个，这是一个很棒的食谱！我注意到有人说他们不知道为什么小苏打。我的岳母总是对她的干豆这样做。她说那把树皮拿出来了！她像往常一样正确！我在这里是一样的。
Pretty good except waay too much garlic. It overwhelmed the hummus.
我住在以色列大约40 years ago and have been trying and failing to recreate the gorgeous creamy texture of hummus and also tahini sauce. I actually FOLLOWED your recipe and instructions and thank you, thank you, thank you. Absolutely perfect
First time I made my tahini and recipe worked as written. But sieving the tahini to get rid of the sesame seed husks took lots of time, so I used store bought the next two times. The lemon caused the tahini to seize and turn into a broken paste. Also, I agree that cooking for about 20 min after overnight soak is better. That way, you can scrub the garbanzos between your hands to remove the husks (smoother dip) without having the beans dissolve. The business of soaking in baking soda - I don't get that. A basic soak water is supposed to cause the husks to come loose, but they don't until they are subjected to the heat of cooking. Hence scrubbing them between your hands. Despite these issues, this dip is eaten until it is all gone. Good compliment to a heavily spiced cracker.
我尝试过的最好的鹰嘴豆泥食谱。超级真实！
