Thanks to all for the great advice.

* Correction - Hummus - spelling correction.
* Should I use paprika or cumin and is it best mixed in to the Hummus
or sprinkled on top for presentation.
Same with the olive oil, should I just drizzle it on top or mix the
olive oil into the Hummus.
* Someone mentioned "find a quality tahini". How do I know a quality
Tahini from a sub-quality Tahini.
Should any Tahini at a market like whole foods be sufficient?
* Some recipes call for x ounces of chichpeas. Is that volume or
weight. I need to know since I plan to soak and boil dry beans instead
of using canned.

Thanks



On Jul 6, 10:14*pm, wrote:
> 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.