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The Basics: How to Make Hummus

Make sure you read what that 'water' has in it before adding. I think fresh water would be a better choice. just cuz.

Jul 21, 2010
MugsyK in Features

The Basics: How to Make Hummus

I make hummus a lot and never ever take the skins off. A good quality brand of garbanzo beans seems to be creamier than lesser brands. The food processor does the job best but a good blender can be used. just make sure you have the liquid in to get the blades going! An easy peasy twist is to add sundried tomatoes, roasted red peppers, OR a pesto for an impressive looking trio of flavors. When I use the twist ingredient I leave out the tahini and thus make it lower in calories!

Jul 13, 2010
MugsyK in Features

Oven-Roasted Tomatoes

I have stored these for much longer than 3 days and they are still perfect. Kept them in a 50's clear glass covered refrigerator dish. Also can store them in olive oil or vacuum seal, but keep cold either way.

Jul 12, 2010
MugsyK in Recipes