This came up in a search for "Greek hummus," and was very good. Next time I make it I will half the tahini and without the olives. I felt that the overall dish was too salty, and until I reach my ideal weight, I can do without the extra fat in the olives.
Note on food network commenters: many said Ms. Rachael added EVOO to the hummus on her show, but it is not in her recipe. It doesn't need the oil, but I suppose Ms. Rachael wouldn't be able to make a dish without saying EVOO at least once. For more on food network commenters, see this post on Healthy. Happy. Life.
These I found via JamirR's thread in the Food & Recipe forum on the McDougall discussion board. In both recipes I left out the all of the oil, but if you are skinny you can use some (the recipes call for a lot). I find it odd that two recipes in the NY Times series "Recipes For Health" would be dreanched in olive oil.
For the black-eyed pea recipe, I used orzo pasta, and too much water. It turned out to stew-like in consistancy, but still very good.
In the Lima bean recipe, I used agave nectur instead of honey, and only about half of what the recipe calls for.
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