Israeli style Hummus: Intentionally overcooking the chickpeas then whipping the mixture is key. This hummus is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.
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BA's Best Soft Scrambled Eggs Medium-low heat is the key to the fluffy, creamy, melty texture of these eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set.
Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus. This recipe is from Tusk in Portland, OR.IngredientsMakes about 4 cups¾ cup dried chickpeas
Put Down That Package! The Easy Way to Make Hummus Without a Recipe