Although I've made hummus with canned garbanzo beans a bunch of times, recently, I decided to experiment with a dried variety. The resulting hummus was delicious and incredibly rich with a perfect texture. Using the dried beans seemed to make it fuller and more luxurious than other any other hummus. You do, however, need to let the beans soak overnight, so don't wait until the last minute to make the puree. Served with crisp pita chips, this hummus was a scrumptious start to a Mediterranean meal. To look at the recipe, read more
For the past seven years, FoodNetwork.com has been one of my favorite recipe resources. As long as I can remember, the site has been a welcoming green color with golden accents. Imagine my surprise when I logged on two days ago and discovered a totally new Food Network! The green has been replaced with red, and there's a lot more going on: polls, videos, behind-the-scenes tours, top 10 lists, etc. I love the new In Season Now section, but haven't warmed up to the layout. Have you had a chance to check it out? What do you think?
