I made hummus

On 3/29/2011 9:29 AM, The Cook wrote:

I've made hummus with beans other than garbanzos when I didn't want to
have a trip to the supermarket. The results are not bad but the texture
is more fluid with other types of beans and those who like very smooth
hummus might be more enthusiastic than me. I am going to have to
remember to keep a can of chick-peas/garbanzos in the cupboard. One can
of beans makes enough dip for 2-4 people.

--


James Silverton, Potomac

I'm "not"
[email protected]
 
On Tue, 29 Mar 2011 07:34:14 -0400, Jim Elbrecht
wrote:


I use the hummus with pita bread, tzatziki, and sliced tomato. Makes
a nice "sandwich."
--
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 3/28/2011 10:06 PM, sf wrote:

I don't add cumin either, but I sometimes roast the garlic.
You can also add roasted pepper or black olives.

Tracy
 
On 3/28/2011 9:27 PM, sf wrote:
This is pretty much how I make it.
It makes a HUGE difference if you remove the skins from the
garbanzos. Pain in the you know what though.

Tracy
 
sf wrote:

It's a paste of ground legumes. Think about how other such pastes are
used - peanut butter, frijoles refrijoles, mushy peas. Since I like
peanut sauce on food I would probably like chick pea sauce thinned to a
similar consistancy.


Celery sticks work great as a grain-free dipping instrument. So do
Frito Scoops. The two balance - healthy and junky. ;^)
 
On Tue, 29 Mar 2011 08:52:47 -0400, James Silverton
wrote:



I keep a bag of dried garbanzos on hand. If I were in a real hurry I
would probably pressure cook them, otherwise just cook on top of the
stove. Roasting the cumin seeds before grinding is good too. Extra
benefit -- makes the kitchen smell great. My recipe calls for olive
oil.

Can't wait for summer and fresh garlic, cucumbers and tomatoes.
--
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)
 
I just read it freezes nicely. The first time I made it, I made too
much
also. But it stayed well in the fridge, and actually increased in
flavor.
I used Caneloni beans once, and that was just as good.
Nanzi
 
On 3/29/2011 3:28 PM, Ran?e at Arabian Knits wrote:

I've skinned almonds once. I don't think I want to do it again
either. It wasn't too bad, but it is certainly worth the money to
pay for already skinned.

I think I had to blanch the almonds first. The skins came off, but
it was VERY time consuming. Chick peas/garbanzos are easy in comparison.

Tracy
 
On Mar 28, 6:27?pm, sf wrote:

Looks good, SF. Like several others, I like a bit of cumin in mine as
well. A small bit of jalapeno or pinch of cayenne boosts the flavor
as well. Likewise retaining the canning liquid for thinning the
hummus.
 
On Tue, 29 Mar 2011 10:08:47 -0400, Tracy wrote:


No problem, Tracy. I had some of those fancy orange/red/yellow
mini-peppers you buy fresh at the grocery store that I could have
added, but I didn't feel like roasting them. It was the very first
time I'd made hummus, so I was rather proud of myself for just getting
it done.

Have you ever made the "no tahini" kind? Apparently you use peanut
butter instead of tahini and it looks like you'd use about half as
much peanut butter as you would tahini, so your hummus doesn't scream
"peanut".

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 29 Mar 2011 07:51:22 -0700 (PDT), Nan
wrote:


Thanks for the tip, I'll do that when I get tired of eating the
leftovers... I may consume it before that though.


Yes! The garlic flavor has developed very nicely. Now I know it's
one of those things you can make a day or two in advance.


Aha! That also means I could use navy beans then, because they are my
standard substitution for cannellini beans.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 29 Mar 2011 12:37:18 -0700, Ranee at Arabian Knits
wrote:

Honestly, I was surprised when I saw it... but there are so many on
the net, somebody must do it (a lot of somebodies).

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 29 Mar 2011 07:34:14 -0400, Jim Elbrecht
wrote:


I don't know of any way to use hummus other than a dip. I had some
really tasty (gluten free) multi-seed crackers that I put out as
dippers. Maybe Tracy or someone else who makes/serves it a lot has
more thoughts on the subject. I've never heard of it as an
ingredient. Not saying it doesn't happen, but I haven't heard of it.

I'd do that too. Sounds very tasty, but it's definitely not hummus.
Call it "black bean dip" and bask in the glory.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 29 Mar 2011 16:05:59 -0400, Tracy wrote:


I bought some dried favas a couple of weeks ago. I bought the kind
that has been pre-skinned because I *never* want to skin favas again.
:)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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