Ceolan

I like hummus, but in my opinion Moroccan hummus and hasa al hummus is the best. Instead of grinding up the chickpeas/garbanzos ('hummus' in Arabic), they are simmered at low heat for 3 hours. Good if done in western style metal cookware, better in stoneware, best if done in an authentic tagine (clay)! 1 medium onion,…

I have to admit, this has less fat *and* carbohydrates than my own recipe, though as a purist I have to nitpick and say this is *not* alfredo but rather just a savoury cheese sauce. On the other hand, I took the liberty of putting your recipe into a nutritional calculator and the sodium content is astoundingly high…

Navy vet in Fort Worth.