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Hummus question.

Kelli2006 | Jun 20, 201211:46 AM

Ive tried many times to recreate the smooth hummus that I get at restaurants but so far I have not been able to achieve that goal. I start by soaking dry chickpeas for 2 days, but the result is still slightly gritty, even after purring the mixture for 2-3 minutes in a food processor.

I use a fairly standard recipe of toasted tahini, fresh squeezed lemon juice(plus the zest), kosher salt, XV olive oil, garlic and pine nuts for garnish.

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