Scott wrote:

> In article >,
> "kilikini" > wrote:
>
>
>>Well, I've always done the tahini one. I'll try the other one now. Surely
>>that's not wrong, right? LOL
>
>
> I'm not a big tahini fan... there's a local Middle Eastern food store
> that makes its own hummus, and they make it without any tahini. Their
> version is by far my favorite (and they also make a great babaghanouj).
>


I sometimes make hummus with just ground-up chickpeas, some Chinese
pepper-garlic-oil paste, cumin, a little olive oil, and a pinch of dried
mint.

Best regards,
Bob