Hummus starting from dry chickpeas. Honey hot sauce from actual honey. Rye crackers from scratch.
I’m not happy with the crackers and will have to try another recipe. But every other aspect is a win.
I didn’t calculate the cost per serving but I’d be surprised if it was more than 80¢.
If you buy commercial honey hot sauce and it remains liquid in the fridge you should question its value.
Did you peel the chickpeas?
Never. Five minutes in a Ninja blender and it’s not going to make a difference.
A little baking soda in the soak water will help them cook through enough to not be a concern. That firm center impacts hummus consistency more than the thin shell in my experience.
Absolutely.
Can’t you get dry peeled chickpeas where you live?