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Thread: Re: Today's Hummus

  1. #1
    Reggie Guest

    Default Re: Today's Hummus


    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > Rosemary, cumin and red pepper. Always without lemon juice. I think
    > it was Dimitri that recently said Greek Cuisine: "garlic and lemon
    > juice". Lemon juice doesn't belong in everything. And not in hummus,
    > IMNSHO.
    >
    > Now if I can just find a bag of unbroken pita chips between the three
    > brands I have to choose from at the store, I'll be set. in the
    > meantime I'll just make hummus sandwiches (cucumber, grated carrot
    > and/or daikon, tomato, roasted red peppers, cheeses, etc...)
    >
    > -sw


    why not make your own chips?



  2. #2
    Tommy Joe Guest

    Default Re: Today's Hummus

    On Oct 27, 8:55*pm, Sqwertz <swe...@cluemail.compost> wrote:

    > I don't know - Why Not? *I usually use the "Food Should Taste Good"
    > multigrain chips but I can only find those are certain stores. *I
    > usually avoid anything that says "multigrain", but these are good.



    I never had hummus without lemon. I grew up on the stuff. My
    grandparents were Lebanese. They made it from scratch with a mortar
    and pestle but usually used canned garbonzo beans after rinsing them
    multiple times. I eat meat but also a lot of vegetables, but I cannot
    call myself a vegetarian. Nevertheless, one of the few non-meat meals
    I can eat every day for a week and not even think of meat or fish or
    fowl is a nice plate of hummus, tabouli, small greens olives with the
    pits still in, and a half a round of pita bread that's been toasted.
    I agree, why buy the chips? I like to toast it crisp but not too
    much, just sort of crusty on the outside. I got tired of making the
    tabouli and hummus from scratch, although I can honestly say I have
    never seen a good commercial tabouli, not even anywhere near it. But
    for hummus, I must say Whole Foods Brand is not bad, has very few
    ingredients and is not loaded down with a lot of crap. I'll buy that
    sometimes and make my own tabouli. Pain in the ass though, all that
    chopping.

    TJ

  3. #3
    Ema Nymton Guest

    Default Re: Today's Hummus

    On 10/28/2011 3:08 AM, Tommy Joe wrote:
    > I never had hummus without lemon. I grew up on the stuff. My
    > grandparents were Lebanese. They made it from scratch with a mortar
    > and pestle but usually used canned garbonzo beans after rinsing them
    > multiple times. I eat meat but also a lot of vegetables, but I cannot
    > call myself a vegetarian. Nevertheless, one of the few non-meat meals
    > I can eat every day for a week and not even think of meat or fish or
    > fowl is a nice plate of hummus, tabouli, small greens olives with the
    > pits still in, and a half a round of pita bread that's been toasted.
    > I agree, why buy the chips? I like to toast it crisp but not too
    > much, just sort of crusty on the outside. I got tired of making the
    > tabouli and hummus from scratch, although I can honestly say I have
    > never seen a good commercial tabouli, not even anywhere near it. But
    > for hummus, I must say Whole Foods Brand is not bad, has very few
    > ingredients and is not loaded down with a lot of crap. I'll buy that
    > sometimes and make my own tabouli. Pain in the ass though, all that
    > chopping.
    >
    > TJ


    For reasons I can not explain, I bought a can of hummus and it sat in my
    pantry for about a couple of years. I opened the can, primarily to get
    rid of it. The hummous tasted wonderful, so I ate the whole can. :-)

    Becca

    Becca

  4. #4
    Tommy Joe Guest

    Default Re: Today's Hummus

    On Oct 28, 11:36*am, Ema Nymton <EmaNym...@comcast.net> wrote:

    > For reasons I can not explain, I bought a can of hummus and it sat in my
    > pantry for about a couple of years. *I opened the can, primarily to get
    > rid of it. *The hummous tasted wonderful, so I ate the whole can. :-)



    I never saw hummus in a can. Do you mean a jar? Or do you mean
    tahini, the stuff used to make hummus? That stuff keeps a long time
    without refrigeration. As you may know, traditional hummus is a blend
    of tahini and garbonzo beans along with lemon and garlic and salt and
    maybe a little water. Some say they make it without lemon. But the
    Arabs make a sauce that is used like tartar for fish and other
    things. It's made just like hummus, but without the garbonzos, with
    the lemon and garlic and tahini blended till it's smooth and almost
    white in color and then used as a tartar sauce for fish or other
    foods. It's almost pure fat but packed with energy. Sesame paste.
    Good stuff.

    TJ

  5. #5
    Ema Nymton Guest

    Default Re: Today's Hummus

    On 10/28/2011 6:00 PM, Tommy Joe wrote:
    > On Oct 28, 11:36 am, Ema Nymton<EmaNym...@comcast.net> wrote:
    >
    >> For reasons I can not explain, I bought a can of hummus and it sat in my
    >> pantry for about a couple of years. I opened the can, primarily to get
    >> rid of it. The hummous tasted wonderful, so I ate the whole can. :-)

    >
    > I never saw hummus in a can. Do you mean a jar? Or do you mean
    > tahini, the stuff used to make hummus? That stuff keeps a long time
    > without refrigeration. As you may know, traditional hummus is a blend
    > of tahini and garbonzo beans along with lemon and garlic and salt and
    > maybe a little water. Some say they make it without lemon. But the
    > Arabs make a sauce that is used like tartar for fish and other
    > things. It's made just like hummus, but without the garbonzos, with
    > the lemon and garlic and tahini blended till it's smooth and almost
    > white in color and then used as a tartar sauce for fish or other
    > foods. It's almost pure fat but packed with energy. Sesame paste.
    > Good stuff.
    >
    > TJ


    It was canned hummus. I have bought Sabra, most recently, which is
    refrigerated.

    http://w.ivenue.com/holonfoods/ecomm...-in-a-can.html

    When I make it, I use lemon juice, because I like it just a little tart.

    Becca

  6. #6
    Tommy Joe Guest

    Default Re: Today's Hummus

    On Oct 29, 10:12*am, Ema Nymton <EmaNym...@comcast.net> wrote:
    > On 10/28/2011 6:00 PM, Tommy Joe wrote:
    >
    >
    >
    > > On Oct 28, 11:36 am, Ema Nymton<EmaNym...@comcast.net> *wrote:

    >
    > >> For reasons I can not explain, I bought a can of hummus and it sat in my
    > >> pantry for about a couple of years. *I opened the can, primarily to get
    > >> rid of it. *The hummous tasted wonderful, so I ate the whole can. :-)

    >
    > > * * *I never saw hummus in a can. *Do you mean a jar? *Or do you mean
    > > tahini, the stuff used to make hummus? *That stuff keeps a long time
    > > without refrigeration. *As you may know, traditional hummus is a blend
    > > of tahini and garbonzo beans along with lemon and garlic and salt and
    > > maybe a little water. *Some say they make it without lemon. *But the
    > > Arabs make a sauce that is used like tartar for fish and other
    > > things. *It's made just like hummus, but without the garbonzos, with
    > > the lemon and garlic and tahini blended till it's smooth and almost
    > > white in color and then used as a tartar sauce for fish or other
    > > foods. *It's almost pure fat but packed with energy. *Sesame paste.
    > > Good stuff.

    >
    > > TJ

    >
    > It was canned hummus. *I have bought Sabra, most recently, which is
    > refrigerated.
    >
    > http://w.ivenue.com/holonfoods/ecomm...and-more/yehud...
    >
    > When I make it, I use lemon juice, because I like it just a little tart.
    >
    > Becca



    I never had it without lemon. I also like a lot of garlic. I
    used to make my own using a mortar and pestle. Too much work. Now
    when I get it, it's from whole foods, their brand - not bad at all.
    Oh I love the lemon alright, use it on many things, garlic too. I saw
    in here that some people can't stand hummus with lemon, but I've never
    had it any other way, so I can't weigh in on that one with any degree
    of honesty.

    TJ

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