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August 24, 2005

Comments

Karen

Aha! I knew it, it's the mighty mortar and pestle which does the job.

I asked a Lebanese friend what implement was traditionally used to puree the chickpeas, before food processors were used. His reply was that he was traditional but not THAT traditional. Hehe! I was planning on using the coarse-woven bamboo trays we use to strain mung beans or the mortar and pestle next time I make hummous. Glad to see I am on the right track. :-)

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Culinary School Pasadena and Los Angeles

Culinary School Pasadena and Los Angeles

Los Angeles Culinary Arts School

School of Culinary Arts in California