My wife prefers my homemade chummus to store-bought, so I’ve started making it each week before Shabbos. It’s very simple — just a large can of chick peas, a few tablespoons of tahini, some lemon juice, some olive oil, salt and some water (so it’s not too thick), blended in a food mixer. I usually taste it and then add more lemon juice or water or salt or even tahini depending on how it tastes, before mixing it and trying it again. The baby likes it too, as long as it’s not too lemony.
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