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.
Donna Sky, owner of the Love & Hummus Co., knows that hummus, if not handled properly, can become the world's ugliest appetizer. In this CHOW Tip she shares a quick idea for how to present hummus to guests in a pretty package.