Making hummus as my only contribution to tomorrow's feast. Already made the tahini, and am soaking beans now. Should I make hummus tonight to let flavors meld, or make it right before we leave tomorrow? Is fresher better? TIA
Hosting guests couldn't be simpler when you've got this recipe for Smoky Black-Eyed Pea Hummus in your belt. This creamy Southern dip is topped with olive oil, fresh lemon zest, and paprika for a vibrant, flavorful appetizer.