A couple of years ago, after a trip to Israel, I started making my own hummus. I researched and read, and ended up with a recipe adapted from Yotam Ottolenghi's Jerusalem. Since I can't leave well enough alone, I occasionally like to tinker with it. This balsamic version has a nice tang and fruitiness, and I like how unexpected it is. <br /> <br />Important note: you need to think ahead with this hummus, as you'll need to soak the chickpeas overnight before making!

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