How to Make Hummus at Home


The content creator is in Canada so her prices aren't going to match our prices.
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3 comments:

  1. JohnJanuary 23, 2024 at 11:53 AM

    Smitten Kitchen has it nailed. Use canned for ease and ease of peeling them which is THE step that makes homemade and restaurant superior to packaged. I would bet this "content creator" (shill) missed this critical step.

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    1. Ms. B.January 23, 2024 at 1:30 PM

      Oh my goodness, John, Smitten Kitchen had not popped up in my recommended on IG but her food pictures are wonderful! I've subscribed to her IG page. Thanks for the recommendation!

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    2. JohnJanuary 23, 2024 at 7:38 PM

      It's an endless sea these days out in recipe land. Know that recipes aren't copyrightable and she lifts or heavily utilizes others' recipes. Most of what I have made are pretty good uniformly. I also love: Mark Bittman, TwoSleevers, BudgetBytes, PinchOfYum, RasaMalaysia, pipinghotcurry, SeriousEats, TheWoksofLife, Fuschia Dunlop, Marcella Hazen, Ina Garten, TheSpruceEats, Food52, PressureCookRecipes, MinistryofCurry ..

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