wrote:
> 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
>

I think adding paprika or cumin should be per your preference. I don't
use either. I do add olive oil when I blend everything together, but a
drizzle on top for presentation looks nice.

I use this brand of tahini.

http://www.amazon.com/tag/joyva%20tahini

You can find it in most grocery stores.

As for the chickpeas.....soak the whole bag - or more. They freeze well
and you can toss them frozen into soups or stews. They do still need to
cook - so keep that in mind. Depending on the recipe - I'd use about 2
cups of soaked, cooked chickpeas.

-Tracy