I love King Arthur but this recipe makes me sad. Hummus is chick peas, tahini, olive oil, lemon, garlic and salt. Not other beans. No red peppers. No cumin. You might get a sprinkle of paprika on top. Call any other variation bean dip (and this looks like a pretty good dip!) It's not hummus. You're making my sweet Lebanese grandmother roll over. :( That said, here are some things I've learned: 1. Refrigerate your tahini. 2. If you find a strong taste from your canned chickpeas, soak them in fresh water. Still too strong? Give 'em a bit of a boil on the stove. 3. To get your hummus REALLY smooth, save a bit of the drained liquid from the can and add it towards the end of blending. I don't mean to turn anyone off to trying new things...I'm just a bit of a purist when it comes to Lebanese food. It's good to keep in mind a recipe's roots, Melinda. Thanks for sharing- PJH

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