Ready for the specific and difficult directions?
I've made this dip so many times over the past few months I don't measure the ingredients any more. However, I thought that Giada's recipe used too much lemon juice, so I use a bit less than half a lemon. I'm also not a huge garlic fan, so that has been reduced too.
I've also begun making my own pita chips. I like the crunch from the texture and I think the hold the dip (or hummus) better. Again super simple- cut pitas into wedges, toss with olive oil and kosher salt then bake at 350-400 for 10-15 minuteish.
Give it a try this weekend! I can't wait to enjoy some pool side.
Have a great weekend!