Thanks for your comments. I do know what you mean about adding a lot of extra stuff to hummus. Sometimes it is a bit much. Do you use olive oil in hummus? Usually I don’t and I’m not sure that I liked the ultra creamy texture. To me it was too much like mayonnaise, which personally I find revolting. (No accounting for taste)

By the way, I’m going to make your eggplant, bulgar tomato dish from yesterday’s post this afternoon. I’m excited!

Thanks mucho! for sticking to the original hummos as it is made in Lebanon! I get horrified by all the let’s say, creative versions of so-called hummos, I don’t know why, it is a free country after all and I am not the hummos police!
Looks like a great meal, right up my culinary alley!