May 29th, 2012
NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.
Confession time: I used canned chickpeas. The chef said it was okay and, to be honest, it made the entire process much simpler. This hummus is divine and a cinch to make. Just be patient and don’t skimp on the simmering time. Once the chickpeas are tender, they’ll grind up like butter.