I make hummus a lot and love the taste. My recipe is pretty refined now - it could probably go commercial.
There's one problem though: the taste degrades substantially after a night or so, and I'd like to see what I can do to tackle this. Especially the chick pea flavour "flips" to more darker tones, and the effect of the salt appears to be negated, requiring reseasoning (which feels really weird to me, no other dips that I make do this kind of thing). I've tried both dried and canned chick peas and I'm using the fresh salt from a mill to season.
Suggestions greatly appreciated.