"I lived in the Middle East for 15 years and learned to make hummus from the best. Sometimes I add a little Lebaneh (thick yoghurt from Arabic or Indian store) to give it a smoother texture and a little more zing. Remember when you add lemon, taste it.It usually takes a bit more than you think. Remember, the real hummus must be perfectly smooth,"

"My grandmother used this recipe all her life. I still make it but I double the dry ingredients, including the baking powder....plus I add vanilla. I have used all kinds of fruit for this and it is best served with vanilla ice cream. Ut us really only good served warm."

"It was too dry, I add a cup of crushed pineapples to mine and it is so moist."