On Fri, 29 Oct 2010 12:21:10 -0700 (PDT), lainie >
wrote:

> On Oct 29, 1:52*pm, ravenlynne > wrote:
> > I've made 500 meatballs and tomato sauce and am making dough for 200
> > cookies all for a fundraiser.
> >
> I'm on a mission to make the 'perfect' creamy hummus. So first thing
> today, I peeled the skins of the chick peas (never done that in
> previous attempts), and then proceeded with the rest of the recipe.
> It's not bad, but next time I'm going to roast the garlic. Cans were
> two for a dollar at my local Asian store. Lots of chick peas to
> experiment with. Yeah!! e.

I think you'll like roasted garlic, it always adds a nice mellow
flavor to things. I don't make hummus myself because it's too easy to
purchase stuff I like; but I think Steve Pope has talked about using
canned chick peas in the past with good results. Peeling chick peas
sounds like a big, boring chore - like peeling favas were for me.
Keep us posted with your experiments!

--

Never trust a dog to watch your food.