[ARCHIVED THREAD] - Hummus (Page 1 of 2)
Posted: 12/28/2007 1:45:30 PM EDT
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Like brown crack this stuff is. How on earth can they fight in the middle east when they have something like hummus to bring them together. Perhaps they are fighting over the chickpea? |
That stuff is hard to find here in BFE. I found one store about 70 miles away that stocked the stuff. I bought the biggest jar they had, used it all, went back and they were out of business. I used peanut butter for today's batch. 
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You know...I happen to hate hummus, though all my Phonecian and Arab friends seem to love it.  -Ben |
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Tahini and Hummus is easy to make. Look it up online, My wife makes it, but Tahini is just seseme seeds and oil you roast the seeds for a few minutes in the oven and use the food processor and mix in the oil. Hummus, 2 cans garbonzo beans (boil for 15 min) to get everything warms and creamy Mix in food processor blend up, add water until color changes slightly from light brown to lighter brown. 2 tbsp tahini (homemade) 1/4 cup or so of lemon juice 2-3 cloves garlic little bit of pepper, and salt spread out on 2 plates add paprika (sp) for color and olive oil drizzled. You guys should look up beef and chicken shawarma with cucumber sauce, yum, yum. And for the spelling nazi's Im fighting off pnemonia, 2 spinal taps and 104.5 fever, so bite me.  |
Sure, it's easy to make, but if I have to make it, it moves out of the 'snack food' realm. I like being able to open a can whenever I want. Having said that, this thread has inspired me to google 'cucumber sauce'. I haven't had a good chawarma in over a year. |
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Garbanzo beans are cheap. I get a domestic brand of tahini that is packed in cans and stays good for a year. Garlic, lemon juice, cumin and olive oil round it out. I would say mine costs ~$0.50 a pound to make and is very fresh. Hell, jazz it up and it rocks as a corn chip dip! Add red pepper flakes to the garbanzo beans as they cook for a bit of spice and heat! Still is great on my home made pita with cucumbers and lettuce, some grilled lamb rounds it out. Make some bread dough, divide the dough into 2" balls, roll out and let rise for 30 minutes. Start the grill and get hot, smoke-free coal bed. Plop the rolled-out dough on the clean grill and WATCH IT. The bread "POOFS" up after ~30 seconds! Flip with tongs after it poofs up. Watch CAREFULLY as they cook in under a minute a side. Fucking AWESOME! Weber pita! Bag them when hot, otherwise they are too brittle. |
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I love the stuff. My recipe involves a Foley Food Mill, like this:  The exact proportions are up to you, but you mix together the chick peas, tahini, lemon juice, and a little garlic. Then, you dump it in the food mill and crank away. It feeds everything out mixed and at the perfect consistency. Spread it on a plate and chill. Drizzle lemon juice and olive oil on top. Try baba ghanoush if you like hummus. It's got eggplant in it. |
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Here is my version Chickpea Spread with Sesame Seed Paste: Hummus bi Tahina Ingredients 2 -16oz cans canned chickpeas, drained and rinsed 2 lemon, juiced or 6 tablespoons plastic lemon 4 tablespoons tahini paste ½ to 1 roasted garlic head 1/2 cup olive oil, plus more, for drizzling Salt 1/2 teaspoon cayenne pepper 1/4 teaspoon Puree all the above ingredients and add water, 1 tablespoon at a time if too thick Very easy to make. Make sure you wash and drain those chickpeas good. |
OK, that draws the line, we need an Arfcom Food and Cooking subforum under General. Not just the fact that hummus kicks ass in every way, but there are so many good recipes that go straight to archive server beause they get posted in GD. If us cigar smokers can have one, why not us ammeture chefs as well? |
OOH! The roasted garlic sounds like a fantastic addidtion. Something that nobody has mentioned that I put in mine every time is some of the dark sesame oil. Really pumps up the flavor. Put it in when you are pureeing it all. Another thing to add if you are going the route of cayenne or other heat source, and it sounds wrong but is excellent if you don't over do it, is a little honey. |
 Do you have a time machine or something?
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Subway sandwich shops in Israel have it as an option to put on your sandwich. Sounds kinda bad... but to each his own. I like mine with roasted garlic and rough-chopped olives. Hell, my wife even peels the beans after she cooks them. Just so I can have hummus... now that's love. Oh, and a huge +1 to shawarmas, those fucking rock. I'd pay a kid a few bucks to get some (it's called gus in Iraq) for us while we're on patrol. That or some lafa bread... sweet lord on a stick, that's good food. Sure beats the fuck out of MRE-anything... good PR too. |
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Very tasty and super simple to make. A whole lot cheaper than buying the store bought stuff also. 1 can of chick peas (15 oz.) 1/4 cup tahnini (sesame seed paste found in the helth food section) 4 sections garlic pressed 1/8 cup lemon juice 2 Tbs olive oil 1/3 tsp salt sprinkle a little oregano on top Run it through a food processor DONE! For those who like olives, you can add those too. I dip fresh vegetables like cauliflower, broccoli and carrots in it for lunch or scopp it up on Triscuit crackers. Sometimes I bake pitas rubbed in olive oil and spices and spread it on top. |
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I love Costco's roasted pepper hummus, just the right amount of spicy-ness. Now, the eternal debate? How much is the "right" amount? I put a rather thin spread of it, like 1/8" thick across a piece of toasted rye bread and eat that, but my housemate goes for a full 3/8"-1/2" and consumes all of our wonderful hummus much faster than I would think humanly possible. Kharn |
I frequently use it as a sandwich spread - adds a nice flavor and a bit of moisture to a sub. And after all the comments, I'm definitely going to have to hunt down shawarmas... Bah. Now I'm hungry. |
Any middle-eastern market will have it. Ot just order it from the interweb. Tons of it on Amazon, let alone other places. Or make your own. |
Joyva is a good brand of ready-made tahini that you should be able to find in any good store. Whole Foods, Marketplace and Sun Harvest all carry it, just ask. It isn't expensive at all compared to fresh seeds. But if you like to make it yourself, the above store sell bulk seeds. |