Who makes their own? I used to make huge batches of the stuff when I was vegan, I practically lived off the stuff! Mine was always much thicker than the supermarket stuff, you could spread it on toast inches thick.
Anyone got any good variations on the original recipe?
just lots of roasted garlic, and finely chopped carmelized onion. plus the regular stuff.
i'd also spell it with two m's, 'cause otherwise i'm thinking 'humus' which is another matter altogether. i'm indifferent about using o's.
Got tired of trying to make it in my blender (it's possible, but a pain).
Lemon juice, raw garlic, tahini...
I saw a recipe that claimed that the dried chickpeas (you know, soak 'em overnight first, etc) work better than the canned ones. The canned chick peas don't have as good of a texture once you grind em up. I dunno, I'm just repeating it.
lumpy is correct regarding dried chickpeas. they work a million times better. also I learned a recipe from an Iranian chef who used half chickpeas and half fava beans. I really like it this way the fava beans add a nuttiness, the only issue is that once you rehydrate the favas you must peel each bean because the akin won't break down so it makes the hummus significantly less smooth.
I never tried roasted garlic. The fava beans idea sounds good too.
we used a blender the first few times, but preferred method now is to cook the hell out of the chickpeas (35-40minutes at pressure in the pressure cooker) and just mash it all by hand. much easier on clean-up.
but yeah, from-dried chickpeas > from-cans.
The meat grinder kitchen aid attachment is supposed to be great for grinding chick peas... An experiment untried.
It's spelled 'hummus' over here (India). I'm a vegetarian, and hummus + pita bread has become a recent favourite at a couple of restaurants I frequent.
Edit: http://en.wikipedia.org/wiki/Hummus
Quote from: eugenicscum on August 19, 2012, 09:41:35 AM
It's spelled 'hummus' over here (India). I'm a vegetarian, and hummus + pita bread has become a recent favourite at a couple of restaurants I frequent.
Edit: http://en.wikipedia.org/wiki/Hummus
I think that most people everywhere spell it like that.
Fresh or roasted garlic, tahini, canned chickpeas, lots of lemon juice, olive oil and a trusty food processor. Sometimes I add a little bit of sugar or honey and a pinch of cumin or Chinese spice just to make it more exotic. I make it all the time. Every now and then I'll make a batch with roasted red peppers or kalmata olives too. And fresh basil. But just the plain ol lemon and garlic is my favorite. And the beauty of the food processor is that you can control the consistency.
If I had to go vegan, I could live on hummus and falafel.
Doesn't it need a little green to brighten it up? I like a shot of parsley.
Parsley is great. When I make a container to put in the fridge I always make a little spoon pool on top, fill it with olive oil and sprinkle with paprika and parsley. Just like the Lebanese do.
I was told long ago that humous/ hummus was Greek. When I went to Athens and asked for it the Greeks didn't have a fucking clue what I was talking about.
Quote from: Dunedin on August 20, 2012, 02:31:16 PM
I was told long ago that humous/ hummus was Greek. When I went to Athens and asked for it the Greeks didn't have a fucking clue what I was talking about.
in Texas, Greek food = Persian food = Iranian food. they call the restaurants Greek restaurants so people will go and not think of the shah.
Yeah it's those middle eastern fucks that eat hummus. Jews love the crap too. I like the one that has black olives in it. I prefer to dip my chips in queso cheese
ooh, I love that kind of cheese!
Quote from: priest on August 20, 2012, 07:17:17 PM
ooh, I love that kind of cheese!
Start your own queso cheese thread then! ;)
been a while since I made hummus, now I want to try the dried chickpea method with roasted tomato, fried onion/ garlic/ habanero.
weed/ pesto hummus could be a cool experiment as well
Quote from: priest on August 21, 2012, 12:39:16 PMweed/ pesto hummus could be a cool experiment as well
Off topic: weed pesto is bomb, yo.
On topic, but gross: hummus with too much tahini makes my ass explode.
made a rockin' batch recently with almond butter instead of tahini and coconut oil instead of olive oil. plus the roasted garlic and caramelized onion. excellent.
yo priest, we should hang out get rippin high, make a huge batch and watch some monday night football. get the good DR, effinbeans and others.
I'm down, can't be at my place tho cuz I ain't got no cable. just hella porns
made my first batches from dried yesterday. one had fried onions, garlic, serranos, tomatoes, and a raw avocado, the hot one had all that fried stuff plus Thais and habaneros, raw garlic and Thais, no avocado. both had cumin, paprika, and a little salt. fucking killer
Yeah! Cali style. Suck it shaft! :D
That's fine with me, I would add lots of extras to try it out.
That's the nicest thing you've ever said to us West coasters.
Nom! As a veggie who does a lot of cooking I'm surprised to realise iv never made it!
If I was gonna tho I'd use raw garlic (I like the spicy kick it gives raw in dips) and add beans (as James said) it'd add nuttiness/creaminess/earthiness depending which, broad beans would be my first choice, also I like the idea of adding walnuts, or sun dried tomatoes, this will all happen soon!
yes! I just remembered I've used cashews before and it was good. walnuts and pine nuts would work too
Pine nuts on top drizzled with strong flavored olive oil and some cayenne. Italian salsa verde on top. Basil pesto with sun dried tomatoes. Preserved lemons with sesame oil and parsley. Roasted red peppers. Millions of combos.
That was beautiful rager.... ~.~ ;)
Finally made my first Hummous!! Why was it dry tho?
I used:
Tin of Chickpeas (drained)
Tablespoon of tahini
Few glugs of olive oil (seemed like a lot)
Teaspoon of chilli paste
Loads of paprika
Clove of garlic
Juice of half a lemon
It was so damn dry the blender couldn't even move so I added a few glugs of sesame oil but I felt aware of there being a massive amount of oil going into it, is that normal?
It was still slightly dry but really good, what's the deal, more lemon? More oil?
Use some of the juice from the can of chickpeas.
Baba ghanouj is a good thing to make it at the same time you make hummus since a lot of the supporting ingredients are the same
more tahini, jem.
She said she added more sesame oil but that would really affect the flavor. if you still want it a bit soupier but not over sesame-ey do the chickpea juice trick.
tahini is just bland sesame seed peanut butter, I don't see how that would un-dry it. curious as to how sesame oil would make it taste.
sesame oil: it's not just for ramen anymore!
I'll try some chickpea juice tonight, thanks guys, and more tahini khoomz just because it's awesome, the stuff I have is very dry tho, and more garlic, I'd run out last time only had one clove!
was talking mostly for next time - though good tahini should really be fairly wet, and that's why i recommended it - sesame's got one of the highest oil contents of all seeds - around 50%. should be way soupier than peanut butter, priest, if it's worth using.
is the sesame oil the toasted stuff, or no? real easy to overdo the toasted stuff, should be safer with the 'regular' to remoisten hummus. tiny bit of water might not hurt either. * not all sesame oils are equal *
Thanks guys that did the trick! Upped the garlic and tahini loads too so it was much better, khoomz it was regular sesame oil, I hadn't thought of buying toasted actually that sounds awesome!
Can't wait to make more, have to wait until payday, I am literally too broke to buy chickpeas haha!
I bought a bag of dried chickpeas - One of these weekends I'll a try hummus and run it through the meat grinder attachment on the KitchenAid vs from a can in the food processor.
Oh man I gotta try that coconut oil thing. Been using it for everything lately instead of canola or olive oil when cooking.
MJS, if you've got a bag of chickpeas, I recommend making roasted chickpeas as well as hummus. Roasted chickpeas are dead easy to make and are a delicious snack (healthy too).
http://www.taste.com.au/recipes/21677/crunchy+baked+chickpeas
Cool idea nic :)
We make those often and put over salads.
JenDoom, you should try them. I love roasted chickpeas but have found they work best when you used the dried chickpeas (after cooking them of course). The tinned ones are too mushy and don't crisp up in the oven as well as the dried ones. I usually just spray them with some olive oil, dust them with whatever spice I'm in the mood for (chilli powder, or smokey paprika or sumac) and throw them in the oven for 45 minutes or so. Delish!
I like the idea of using them on salads too. Good idea, Rager.
Yeah I made oven baked chickpeas before, this time of year we are eating pumpkin seeds galore. Still searching for the elusive pepitas pumpkin that produces the green shell-less seeds. Bought one I thought was the right species but no.
You can't get pepitas (the green ones) in the US? I'm surprised. They are really easy to find here.
shaft - look for 'kakai' or 'lady godiva's pumpkin'
and be warned, for most of the 'pepita' pumpkins, the flesh isn't really worth eating.
Yeah kakai
I'm trying one if those next
We can get all the weird pumpkins and squash one could hope for, they are native. The Hispanic population assures pepitas are sold everywhere.