In article <BMnck.802$4a3.668@trnddc04>,
"James Silverton" > wrote:

> wrote on Sun, 6 Jul 2008 22:14:03 -0700 (PDT):
>
> > I love humus. However in restaraunts the quality always
> > varies, some great, some nasty.
> > I would like to make my own great Humus at home? Whats the
> > secret of making great
> > Humus? Is it ingredients, freshness or both? Please share your
> > recipes and techniques.
>
> My daughter reminded me of a hummus recipe a friend brought back from
> Mexico where the lemon juice is replaced by lime juice. This gives a
> different but interesting taste. The recipe is made in a food processor
> and involves a tablespoon of olive oil but that is not necessary and
> some of the liquid from a can of garbanzos ( never use fresh)

I've seen "never use fresh" a couple of times now. Why not? I've made
fabulous hummus with cooked-from-fresh chickpeas.

Miche

--
Electricians do it in three phases