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I made hummus
- Thread starter badmts
- Start date
On Mar 28, 8:52?pm, sf wrote:
If you did everything the same except boiled up dried garbanzos you
might be saying, "Great," instead of, "Good."
I don't like it, but I've made it for my wife and I know not to use
canned if I want her to eat it. Gosh, it's been over 10 years since I
made her any. Hmmmmm...??
--Bryan
If you did everything the same except boiled up dried garbanzos you
might be saying, "Great," instead of, "Good."
I don't like it, but I've made it for my wife and I know not to use
canned if I want her to eat it. Gosh, it's been over 10 years since I
made her any. Hmmmmm...??
--Bryan
Xx_Lonely_xX
New member
On Tue, 29 Mar 2011 10:06:02 -0400, Tracy wrote:
One reason why I used the canned version was because I remembered a
thread about hummus in the past year where the conclusion was that
canned garbanzos made a smoother hummus and you didn't have to "skin"
them. AFAIC, what little texture there was didn't bother me. It
could have been thinned a bit more, but as it was I was totally
unprepared for how much water I added. I thought I'd just use a
tablespoon or two but it was at least 1/2 a cup - maybe more.
--
Today's mighty oak is just yesterday's nut that held its ground.
One reason why I used the canned version was because I remembered a
thread about hummus in the past year where the conclusion was that
canned garbanzos made a smoother hummus and you didn't have to "skin"
them. AFAIC, what little texture there was didn't bother me. It
could have been thinned a bit more, but as it was I was totally
unprepared for how much water I added. I thought I'd just use a
tablespoon or two but it was at least 1/2 a cup - maybe more.
--
Today's mighty oak is just yesterday's nut that held its ground.
dropdeadRAWR!
New member
On Tue, 29 Mar 2011 08:20:41 -0700 (PDT), Jason Tinling
wrote:
This thread is the first time I've read about using the liquid from
the can. Next time I'll know to save it, thanks to all!
--
Today's mighty oak is just yesterday's nut that held its ground.
wrote:
This thread is the first time I've read about using the liquid from
the can. Next time I'll know to save it, thanks to all!
--
Today's mighty oak is just yesterday's nut that held its ground.
newdivide!
New member
On Tue, 29 Mar 2011 11:50:02 -0700, Ran?e at Arabian Knits
wrote:
Is your recipe on the web site or have you posted it here? I would
love to see how you make it.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
wrote:
Is your recipe on the web site or have you posted it here? I would
love to see how you make it.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
On Tue, 29 Mar 2011 13:50:43 -0700 (PDT), Bryan
wrote:
I'm not very excited about husking garbanzos, so I'll exhaust other
methods first, thanks. This was the bottom rung on my learning curve
ladder. I think I'll try Janet's suggestion of boiling canned
garbanzos for a couple of minutes first and I'm also going to put some
olive oil *in* the hummus instead of just drizzling it over.
--
Today's mighty oak is just yesterday's nut that held its ground.
wrote:
I'm not very excited about husking garbanzos, so I'll exhaust other
methods first, thanks. This was the bottom rung on my learning curve
ladder. I think I'll try Janet's suggestion of boiling canned
garbanzos for a couple of minutes first and I'm also going to put some
olive oil *in* the hummus instead of just drizzling it over.
--
Today's mighty oak is just yesterday's nut that held its ground.
Juggalette
New member
On 3/29/2011 11:45 AM, sf wrote:
No, I have never tried using peanut butter instead of tahini.
Something to try one day!
As for roasted peppers, I usually have a jar or two around, from
Trader Joe's. It's one of those items I always grab even though I
probably already have some at home.
Tracy
No, I have never tried using peanut butter instead of tahini.
Something to try one day!
As for roasted peppers, I usually have a jar or two around, from
Trader Joe's. It's one of those items I always grab even though I
probably already have some at home.
Tracy
†Justice â€
New member
Serene Vannoy wrote:
I stir it together with pita chips (or sometimes, shredded wheat),
kefir, ajvar or other hot sauce, and olive oil.
This is when I want a substantially-feeling snack made out of it.
I do the normal appetizer things with it as well.
Steve
I stir it together with pita chips (or sometimes, shredded wheat),
kefir, ajvar or other hot sauce, and olive oil.
This is when I want a substantially-feeling snack made out of it.
I do the normal appetizer things with it as well.
Steve
ARUN ARAVIND
New member
Tracy wrote:
I've been making chickpea dip lately using canned chipotles (it is too
far off the track for me to call it "hummus") I want to try using
slightly-undercooked lentils next time instead of chickpeas.
-Bob
I've been making chickpea dip lately using canned chipotles (it is too
far off the track for me to call it "hummus") I want to try using
slightly-undercooked lentils next time instead of chickpeas.
-Bob
"Steve Pope" wrote in message
news:[email protected]...
My daughter likes hummus cups. Cut thick chunks of cucumber (peel on) and
then use a small spoon or melon baller to scoop out the inside, leaving a
thin shell so a cup shape. Fill with hummus.
news:[email protected]...
My daughter likes hummus cups. Cut thick chunks of cucumber (peel on) and
then use a small spoon or melon baller to scoop out the inside, leaving a
thin shell so a cup shape. Fill with hummus.
sf wrote:
I've tried that, and I didn't like it. It works better to just leave
the tahini out completely and add a little extra olive oil or bean
juice.
I've wondered about using whole sesame seeds; toast them in a skillet
and put them in the food processor first. Wizz to a coarse powder (I
don't think FP will take them all the way to a butter) and make the
hummus over the top of them.
-Bob
I've tried that, and I didn't like it. It works better to just leave
the tahini out completely and add a little extra olive oil or bean
juice.
I've wondered about using whole sesame seeds; toast them in a skillet
and put them in the food processor first. Wizz to a coarse powder (I
don't think FP will take them all the way to a butter) and make the
hummus over the top of them.
-Bob
Paramorelover018
New member
On 3/29/2011 11:45 AM, sf wrote:
Peanuts and peanut oil are out for me and so is sesame oil in quantity.
I use a couple of drops of roasted sesame oil to make hummus from one
can of garbanzos. Using lime juice instead of lemon and also adding
cilantro, roasted garlic and cumin, I find the result to be very good.
--
James Silverton, Potomac
I'm "not"
[email protected]
Peanuts and peanut oil are out for me and so is sesame oil in quantity.
I use a couple of drops of roasted sesame oil to make hummus from one
can of garbanzos. Using lime juice instead of lemon and also adding
cilantro, roasted garlic and cumin, I find the result to be very good.
--
James Silverton, Potomac
I'm "not"
[email protected]
dragon chica
New member
On Tue, 29 Mar 2011 20:18:19 -0700, Ran?e at Arabian Knits wrote:
All the ones I buy at the Greek grocer say "Ingredients: Sesame
Seeds".
-sw
All the ones I buy at the Greek grocer say "Ingredients: Sesame
Seeds".
-sw
rhonda_gail
New member
In article ,
Landon wrote:
I'm jealous! We moved a year and a half ago and lost about 1000
square feet of house. I used to have a HUGE kitchen that fit everything
in it, with a small pantry in it. Now, I have a TINY kitchen, with no
pantry. We bought about three acres of land, with the possibility of
buying more land, because we figured it was easier to expand the house
than the property lines, but it's a challenge.
We went from a ~ 2800 house to a ~1700 house. We go a little stir
crazy in the (horrific, long, freezing, miserable) winters. That is
another new thing for us. Winter. We thought we had it where we used
to live. It turns out we had fall with a couple weeks of colder, maybe
winter, weather. Our coldest evenings there were around 17-20 degrees,
and that was considered freakishly cold. We had a -19 day here before
Thanksgiving.
If you moved here, your first remodel job would be the gigantic
garage into a guest house with garage. It's a huge three door thing
right now, which really could fit six or more vehicles, depending on
size. We have a mini van, passenger van and small Toyota truck. All
three can fit in two of the door spaces, at most.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
Landon wrote:
I'm jealous! We moved a year and a half ago and lost about 1000
square feet of house. I used to have a HUGE kitchen that fit everything
in it, with a small pantry in it. Now, I have a TINY kitchen, with no
pantry. We bought about three acres of land, with the possibility of
buying more land, because we figured it was easier to expand the house
than the property lines, but it's a challenge.
We went from a ~ 2800 house to a ~1700 house. We go a little stir
crazy in the (horrific, long, freezing, miserable) winters. That is
another new thing for us. Winter. We thought we had it where we used
to live. It turns out we had fall with a couple weeks of colder, maybe
winter, weather. Our coldest evenings there were around 17-20 degrees,
and that was considered freakishly cold. We had a -19 day here before
Thanksgiving.
If you moved here, your first remodel job would be the gigantic
garage into a guest house with garage. It's a huge three door thing
right now, which really could fit six or more vehicles, depending on
size. We have a mini van, passenger van and small Toyota truck. All
three can fit in two of the door spaces, at most.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
empty_zombie_faced
New member
In article ,
Landon wrote:
Seriously.
That's almost what we do. Rich has to go to work, we have some
weekly activities that we do, ballet, gymnastics, a co-op, etc, but if I
don't have to leave, I don't. Not the house even. We'd get the fire
started and sit bundled up with the heat on and do our work indoors.
The farm chores are done as quickly as possible and we don't let the
animals out when it is that cold. I'm not a fan of winter. Now that
I've had all four seasons, I say that others can have them, I want to go
back to spring, summer, fall.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
Landon wrote:
Seriously.
That's almost what we do. Rich has to go to work, we have some
weekly activities that we do, ballet, gymnastics, a co-op, etc, but if I
don't have to leave, I don't. Not the house even. We'd get the fire
started and sit bundled up with the heat on and do our work indoors.
The farm chores are done as quickly as possible and we don't let the
animals out when it is that cold. I'm not a fan of winter. Now that
I've had all four seasons, I say that others can have them, I want to go
back to spring, summer, fall.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
Ran?e wrote:
You might like this recipe, from Elizabeth Schneider's excellent book
_Vegetables from Amaranth to Zucchini_:
Any-Many Summer Squash "Guacamole"
3 pounds tender squashes of any size or shape
About 1/2 head fairly large garlic cloves
1 large onion (preferably mild/sweet)
1 teaspoon kosher salt
2 tablespoons corn oil
1/2 cup tightly packed basil or mint leaves
1/2 cup tightly packed parsley leaves
About 2 tablespoons lemon juice
1/4 to 1/2 cup heavy cream (preferably not ultra-pasteurized)
Salt and pepper
1. Turn oven to 375?F. Scrub squashes with vegetable brush. Halve large
squash lengthwise, then cut so they are about the same size as the smallest
squash. Spread cut side down in a single layer in an oiled roasting pan.
2. Separate but do not peel garlic and distribute among squash. Quarter and
peel onion and add to the pan. Sprinkle with salt, then drizzle over oil.
3. Bake until squashes are very soft, 1 to 1 1/2 hours. Using a brush, baste
several times with the cooking juices. Remove from oven.
4. When garlic is cool enough to handle, remove skins. Place basil and
parsley in a food processor. Add the warm vegetables and garlic and whiz to
a smooth pur?e, scraping down the sides as needed. With motor running, add 2
tablespoons lemon juice, then slowly drizzle in cream, stopping to taste and
ajust the amount for flavor and thickness. Add salt, pepper, and more lemon
juice as needed. Chill to serve.
Makes about 1 quart.
I like the stuff just fine, but a quart is way more than I want...but given
the size of your family, maybe it's the correct amount for you!
My favorite version of baba ganoush comes from the book _Some Like It
Hotter: The Official Cookbook of the Galvanized Gullet_: Their recipe leaves
the eggplant in chunks, incorporates some of the charred eggplant skin, and
is quite spicy, all of which are undoubtedly frowned upon by purists.
Bob
You might like this recipe, from Elizabeth Schneider's excellent book
_Vegetables from Amaranth to Zucchini_:
Any-Many Summer Squash "Guacamole"
3 pounds tender squashes of any size or shape
About 1/2 head fairly large garlic cloves
1 large onion (preferably mild/sweet)
1 teaspoon kosher salt
2 tablespoons corn oil
1/2 cup tightly packed basil or mint leaves
1/2 cup tightly packed parsley leaves
About 2 tablespoons lemon juice
1/4 to 1/2 cup heavy cream (preferably not ultra-pasteurized)
Salt and pepper
1. Turn oven to 375?F. Scrub squashes with vegetable brush. Halve large
squash lengthwise, then cut so they are about the same size as the smallest
squash. Spread cut side down in a single layer in an oiled roasting pan.
2. Separate but do not peel garlic and distribute among squash. Quarter and
peel onion and add to the pan. Sprinkle with salt, then drizzle over oil.
3. Bake until squashes are very soft, 1 to 1 1/2 hours. Using a brush, baste
several times with the cooking juices. Remove from oven.
4. When garlic is cool enough to handle, remove skins. Place basil and
parsley in a food processor. Add the warm vegetables and garlic and whiz to
a smooth pur?e, scraping down the sides as needed. With motor running, add 2
tablespoons lemon juice, then slowly drizzle in cream, stopping to taste and
ajust the amount for flavor and thickness. Add salt, pepper, and more lemon
juice as needed. Chill to serve.
Makes about 1 quart.
I like the stuff just fine, but a quart is way more than I want...but given
the size of your family, maybe it's the correct amount for you!
My favorite version of baba ganoush comes from the book _Some Like It
Hotter: The Official Cookbook of the Galvanized Gullet_: Their recipe leaves
the eggplant in chunks, incorporates some of the charred eggplant skin, and
is quite spicy, all of which are undoubtedly frowned upon by purists.
Bob
fourzerosix
New member
Ran?e wrote:
Might try adding some baking soda to the boiling water, and making sure that
the almonds sit in it until they begin to look "puckery".
Bob
Might try adding some baking soda to the boiling water, and making sure that
the almonds sit in it until they begin to look "puckery".
Bob