[Aliantha]

Hommus has been really popular here for many years. We do have a very high greek and lebanese population, so it's hardly surprising. It's one of the regulars any time you order a platter of dips as entre etc.

If I buy it, I buy it by the 1kg tub, otherwise I just make it. So easy. Takes more time to clean the food processor than it does to make. Lots of garlic in mine usually, and lots of lemon. Tangy and pungent for our place.