Maxine wrote:

> Cumin is one of the secret ingredients. I'd go with another clove or two
> of garlic. Basic hummus is a pretty mild paste. Salt for that much of a
> mix would be around 1 teaspoon. Just enough to keep it from being blah.
<snip>
> I'll admit, none has ever tasted as good as the hummus we had in a small
> cafe in Rafidia. The chickpeas tasted almost toasted.

I agree with the recommendation for cumin. Also, why *not* toast the
chickpeas to get that toasty flavor?

The best hummus I ever had contained some roasted carrot which had been
added for a bit of extra sweetness and body.

Bob