I admit it. I don’t really
like chickpeas. I like hummus but only freshly made hummus. The Jerusalem cookbook’s
recipe is fabulous; smooth and silky, creamy and luscious and reminds me of nothing
that comes out of a container here. And I love dipping pita into hummus. But
truth be told I never even liked the garbanzo beans on a restaurant’s salad
bar. (Do they still do salad bars?) So
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