If only chickpeas didn't make me fart like a bull.
I think if you keep eating them your body gets used to them.
Not so bad now. I eat humus/falafal once a week on average.
If only chickpeas didn't make me fart like a bull.
I think if you keep eating them your body gets used to them.
Not so bad now. I eat humus/falafal once a week on average.
Perhaps if I were a hermit. . .
If only chickpeas didn't make me fart like a bull.
I crop dust in class!
The Padre just has the Madre and RLK to crop dust - and he has to live with them (or they with him...).
Oh - and I use the Trader Joe's tahini.
"Plausible deniability" is problematic with such a small audience.
So it’s just chickpeas and garlic? Or add tahini...how much? Do you drain the chickpeas? Do this in a blender?
https://www.bonappetit.com/recipe/classic-chickpea-hummus
tons of recipes on line. Bon Appetite is always a good place to start. I make it according to the recipe and then figure out what I would change. If I really like it, I'll try a few other sites just to compare ingredients/procedures and see if another site might be better.
So it’s just chickpeas and garlic? Or add tahini...how much? Do you drain the chickpeas? Do this in a blender?
https://www.bonappetit.com/recipe/classic-chickpea-hummus
tons of recipes on line. Bon Appetite is always a good place to start. I make it according to the recipe and then figure out what I would change. If I really like it, I'll try a few other sites just to compare ingredients/procedures and see if another site might be better.
READ THE RECIPE. The link is there with very detailed instructions. Pay attention to the tips - they help to be sure it's at its best.
The recipe I linked is by someone who uses Bon Appetit, in part, as she develops her own twists. I found her version to be the best I've ever had and easy to make my own additions.
Oh, I saw that one!
But posted the more well known source instead.
READ THE RECIPE. The link is there with very detailed instructions. Pay attention to the tips - they help to be sure it's at its best.
Oh I missed the link.
Damn that woman talks a lot in her recipes...
Thank you
Her tips are really good, though. Normally I scroll right down to the recipe when I find a lot of wordiness, but her tips about the cooking with baking soda and letting the fresh garlic sit in the lemon juice for a while really do make a difference.
If only chickpeas didn't make me fart like a bull.