Thread: Speaking of hummus............

On Jun 16, 11:19*am, ImStillMags <sitara8...@gmail.com> wrote:
> There's a neat article in todays NYTimes with some interesting ideas
> about variations on the hummus theme with all sorts of interesing
> ingredients. * Makes me want to go home and make some.....
>
> http://www.nytimes.com/2010/06/16/di...nited.html?hpw

I Googled around and came up with this site which has some hummus
variations that sound interesting.

http://mideastfood.about.com/od/midd...ery/Hummus.htm

and this one:

http://www.sheknows.com/articles/794...f-chickpea-dip

and this:

http://www.theveggietable.com/recipe...ariations.html



I guess I just never went beyond my own recipe for hummus and never
really thought about messing around with it.
Now I'm hungry for some....

On 6/16/2010 1:19 PM, ImStillMags wrote:
> There's a neat article in todays NYTimes with some interesting ideas
> about variations on the hummus theme with all sorts of interesing
> ingredients. Makes me want to go home and make some.....
>
> http://www.nytimes.com/2010/06/16/di...nited.html?hpw
>

Some of those I would try, most probably the salsa hummus and the
guacamole hummus, but I am not sure I would like the chocolate or the
peanut butter. lol Who knows, maybe I should give it a try. :-P I do
love hummus.

Becca

On Jun 17, 9:00*am, Becca <bec...@hal-pc.org> wrote:
> On 6/16/2010 1:19 PM, ImStillMags wrote:
>
> > There's a neat article in todays NYTimes with some interesting ideas
> > about variations on the hummus theme with all sorts of interesing
> > ingredients. * Makes me want to go home and make some.....
>
> >http://www.nytimes.com/2010/06/16/di...nited.html?hpw
>
> Some of those I would try, most probably the salsa hummus and the
> guacamole hummus, but I am not sure I would like the chocolate or the
> peanut butter. lol *Who knows, maybe I should give it a try. :-P * I do
> love hummus.
>
> Becca

I think peanut butter would be ok, but you'd have to give up on the
idea
of PB&J. It would be a good filling for celery, and probably would
make
a good dip for other vegetables. Rather reminiscent of Asian sesame
noodles. Many Westernized recipes for Chinese sesame noodles
(I think Sundays at Moosewood is the source for my recipe) have
peanut butter, either as a substitute for or in addition to sesame
paste.

Cindy Hamilton

Cindy wrote on Thu, 17 Jun 2010 06:15:17 -0700 (PDT):

> On Jun 17, 9:00 am, Becca <bec...@hal-pc.org> wrote:
>> On 6/16/2010 1:19 PM, ImStillMags wrote:
>>
> >> There's a neat article in todays NYTimes with some
> >> interesting ideas about variations on the hummus theme with
> >> all sorts of interesing ingredients. Makes me want to go
> >> home and make some.....
>>
> >> http://www.nytimes.com/2010/06/16/di...nited.html?hpw
>>
>> Some of those I would try, most probably the salsa hummus and
>> the guacamole hummus, but I am not sure I would like the
>> chocolate or the peanut butter. lol Who knows, maybe I
>> should give it a try. :-P I do love hummus.
>>
>> Becca

> I think peanut butter would be ok, but you'd have to give up
> on the idea
> of PB&J. It would be a good filling for celery, and probably
> would make
> a good dip for other vegetables. Rather reminiscent of Asian
> sesame noodles. Many Westernized recipes for Chinese sesame
> noodles (I think Sundays at Moosewood is the source for my
> recipe) have peanut butter, either as a substitute for or in
> addition to sesame paste.

Frankly, I am disinclined to even try exotically flavored hummus. I will
admit that I always include cilantro, which I thought was a necessary
ingredient. About the only variation that I use is a Mexican one with
lime juice and only a few drops of sesame oil.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Cindy replied to Becca:

>> Some of those I would try, most probably the salsa hummus and the
>> guacamole hummus, but I am not sure I would like the chocolate or the
>> peanut butter. lol Who knows, maybe I should give it a try. :-P I do love
>> hummus.
>
> I think peanut butter would be ok, but you'd have to give up on the idea
> of PB&J. It would be a good filling for celery, and probably would make a
> good dip for other vegetables. Rather reminiscent of Asian sesame
> noodles. Many Westernized recipes for Chinese sesame noodles (I think
> Sundays at Moosewood is the source for my recipe) have peanut butter,
> either as a substitute for or in addition to sesame paste.

There are quite a few recipes for hummus with peanut butter, but it tends to
fade into the background in the typical quantities used. I think I'd be
interested in a chocolate hummus if it were treated like the chocolate in
Mexican mole; I don't think I'd care much for a sweet hummus. For that
matter, just about any pipián recipe has possibilities for adaptation using
hummus instead of ground seeds.

Bob

On 6/16/2010 2:19 PM, ImStillMags wrote:
> There's a neat article in todays NYTimes with some interesting ideas
> about variations on the hummus theme with all sorts of interesing
> ingredients. Makes me want to go home and make some.....
>
> http://www.nytimes.com/2010/06/16/di...nited.html?hpw

I like a nice roasted red pepper hummus. TJ's has a wonderful
chipotle hummus. I've been buying that lately.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]

On 6/16/2010 2:56 PM, ImStillMags wrote:
> On Jun 16, 11:19 am, ImStillMags<sitara8...@gmail.com> wrote:
>> There's a neat article in todays NYTimes with some interesting ideas
>> about variations on the hummus theme with all sorts of interesing
>> ingredients. Makes me want to go home and make some.....
>>
>> http://www.nytimes.com/2010/06/16/di...nited.html?hpw
>
> I Googled around and came up with this site which has some hummus
> variations that sound interesting.
>
> http://mideastfood.about.com/od/midd...ery/Hummus.htm

I've had roasted garlic hummus. Yummy. Also the sun-dried tomato
one sounds lovely. I'll have to see if I can find some. Surely TJ's
must have one. (They have so many, though, that I never seems to be
able to look over everything they have as people are always wanting
me out of their way.)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]

On Jun 17, 9:44*am, Kate Connally <conna...@pitt.nospam.edu> wrote:
> On 6/16/2010 2:56 PM, ImStillMags wrote:
>
> > On Jun 16, 11:19 am, ImStillMags<sitara8...@gmail.com> *wrote:
> >> There's a neat article in todays NYTimes with some interesting ideas
> >> about variations on the hummus theme with all sorts of interesing
> >> ingredients. * Makes me want to go home and make some.....
>
> >>http://www.nytimes.com/2010/06/16/di...nited.html?hpw
>
> > I Googled around and came up with this site which has some hummus
> > variations that sound interesting.
>
> >http://mideastfood.about.com/od/midd.../Mid-East-Food...
>
> I've had roasted garlic hummus. *Yummy. *Also the sun-dried tomato
> one sounds lovely. *I'll have to see if I can find some. *Surely TJ's
> must have one. *(They have so many, though, that I never seems to be
> able to look over everything they have as people are always wanting
> me out of their way.)
>
> Kate
>
> --
> Kate Connally
> If I were as old as I feel, I d be dead already.
> Goldfish: The wholesome snack that smiles back,
> Until you bite their heads off.
> What if the hokey pokey really *is* what it's all about?
> mailto:conna...@pitt.edu

I'm definitely going to poke around in the shops this weekend to see
what's out there.

Kate wrote on Thu, 17 Jun 2010 12:44:08 -0400:

> On 6/16/2010 2:56 PM, ImStillMags wrote:
>> On Jun 16, 11:19 am, ImStillMags<sitara8...@gmail.com> wrote:
>>> There's a neat article in todays NYTimes with some
>>> interesting ideas about variations on the hummus theme with all
>>> sorts of interesing ingredients. Makes me want to go
>>> home and make some.....
>>>
>>> http://www.nytimes.com/2010/06/16/di...nited.html?hpw
>>
>> I Googled around and came up with this site which has some
>> hummus variations that sound interesting.
>>
>> http://mideastfood.about.com/od/midd...ery/Hummus.htm

> I've had roasted garlic hummus. Yummy. Also the sun-dried
> tomato one sounds lovely. I'll have to see if I can find
> some. Surely TJ's must have one. (They have so many, though,
> that I never seems to be able to look over everything they
> have as people are always wanting me out of their way.)

Perhaps, I should mention that I always include garlic in hummus and
roasted is a good alternative.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Jun 17, 9:22*am, "James Silverton" <not.jim.silver...@verizon.net>
wrote:
> *Cindy *wrote *on Thu, 17 Jun 2010 06:15:17 -0700 (PDT):
>
>
>
>
>
> > On Jun 17, 9:00 am, Becca <bec...@hal-pc.org> wrote:
> >> On 6/16/2010 1:19 PM, ImStillMags wrote:
>
> > >> There's a neat article in todays NYTimes with some
> > >> interesting ideas about variations on the hummus theme with
> > >> all sorts of interesing ingredients. * Makes me want to go
> > >> home and make some.....
>
> > >>http://www.nytimes.com/2010/06/16/di...nited.html?hpw
>
> >> Some of those I would try, most probably the salsa hummus and
> >> the guacamole hummus, but I am not sure I would like the
> >> chocolate or the peanut butter. lol *Who knows, maybe I
> >> should give it a try. :-P * I do love hummus.
>
> >> Becca
> > I think peanut butter would be ok, but you'd have to give up
> > on the idea
> > of PB&J. * It would be a good filling for celery, and probably
> > would make
> > a good dip for other vegetables. *Rather reminiscent of Asian
> > sesame noodles. *Many Westernized recipes for Chinese sesame
> > noodles (I think Sundays at Moosewood is the source for my
> > recipe) have peanut butter, either as a substitute for or in
> > addition to sesame paste.
>
> Frankly, I am disinclined to even try exotically flavored hummus. I will
> admit that I always include cilantro, which I thought was a necessary
> ingredient. About the only variation that I use is a Mexican one with
> lime juice and only a few drops of sesame oil.

I've never made my own, but I usually get "extra garlic" hummus.
Depending on the brand, I sometimes add lemon juice, or a touch
of olive oil.

There's a restaurant here (not a Middle Eastern one) that serves
hummus with a bit of chermoula (there's your cilantro); that's
pretty tasty. Their hummus is also a little chunky--I have been
thinking of making my own to see if I can achieve a slight
chunkiness.

Cindy Hamilton

On Jun 16, 2:19*pm, ImStillMags <sitara8...@gmail.com> wrote:
> There's a neat article in todays NYTimes with some interesting ideas
> about variations on the hummus theme with all sorts of interesing
> ingredients. * Makes me want to go home and make some.....
>
> http://www.nytimes.com/2010/06/16/di...nited.html?hpw

To any of you who make their own hummus......do the canned garbanza
beans make decent hummus? or must I strt from scratch? and how long
would I cook the canned garbanza beans to use for hummus. Any personal
tried and true recipes would be welcomed. Thanks.
BTW my daughter brought me a pint container of hummus from TJ's, I
nearly dropped my teeth when she said it was 10 $ for the container.
Yes it was delicious, except nearly choking everytime I thought about
the price!!!!!
Nan in DE

The message <hvdj46$8pf$[email protected]>
from Kate Connally <[email protected]> contains these words:


> I like a nice roasted red pepper hummus.

So do I; and its popular at shared meals.
I make another hummus variant using (canned) butterbeans instead of
the chickpeas.

Janet.

Nan wrote:
> On Jun 16, 2:19 pm, ImStillMags <sitara8...@gmail.com> wrote:
>> There's a neat article in todays NYTimes with some interesting ideas
>> about variations on the hummus theme with all sorts of interesing
>> ingredients. Makes me want to go home and make some.....
>>
>> http://www.nytimes.com/2010/06/16/di...nited.html?hpw
>
> To any of you who make their own hummus......do the canned garbanza
> beans make decent hummus? or must I strt from scratch? and how long
> would I cook the canned garbanza beans to use for hummus. Any personal
> tried and true recipes would be welcomed. Thanks.
> BTW my daughter brought me a pint container of hummus from TJ's, I
> nearly dropped my teeth when she said it was 10 $ for the container.
> Yes it was delicious, except nearly choking everytime I thought about
> the price!!!!!
> Nan in DE

I generally use the canned. My cousin in Israel just gave me a hint. He
said to drain the canned beans and cook them for an additional 10
minutes in water, then puree them. I use garlic, lemon juice salt and
tahini in mine. I don't think you can make real hummus without tahini.

I usually garnish it with fresh chopped parsley, but I like the thought
of using cilantro.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Jun 17, 11:18*am, Nan <nann...@yahoo.com> wrote:
> On Jun 16, 2:19*pm, ImStillMags <sitara8...@gmail.com> wrote:
>
> > There's a neat article in todays NYTimes with some interesting ideas
> > about variations on the hummus theme with all sorts of interesing
> > ingredients. * Makes me want to go home and make some.....
>
> >http://www.nytimes.com/2010/06/16/di...nited.html?hpw
>
> To any of you who make their own hummus......do the canned garbanza
> beans make decent hummus? or must I strt from scratch? and how long
> would I cook the canned garbanza beans to use for hummus. Any personal
> tried and true recipes would be welcomed. Thanks.
> BTW my daughter brought me a pint container of hummus from TJ's, I
> nearly dropped my teeth when she said it was 10 $ for the container.
> Yes it was delicious, except nearly choking everytime I thought about
> the price!!!!!
> Nan in DE

You can make good hummus using the canned garbanzo beans just fine.
Especially if you are going to use any 'extra' ingredients.

Here's my favorite hummus recipe, it's very easy to make.

http://www.hizzoners.com/index.php?o...eads&Itemid=63

Nan wrote:
>
> To any of you who make their own hummus......do the canned garbanza
> beans make decent hummus? or must I strt from scratch? and how long
> would I cook the canned garbanza beans to use for hummus. Any personal
> tried and true recipes would be welcomed. Thanks.
> Nan in DE

Canned work just fine. Just drain and rinse to remove unneeded salt.

Just by coincidence, I cooked some dried garbanzos yesterday before I
started reading this thread. I treated them like dried beans -- soak,
change the water, simmer for an hour, drain, rinse. They turned out a
little on the soft side for soup (I like them tender but firm), but
should be perfect for hummus. I really like garbanzos in vegetable soup.

Nan wrote on Thu, 17 Jun 2010 11:18:40 -0700 (PDT):

> On Jun 16, 2:19 pm, ImStillMags <sitara8...@gmail.com> wrote:
>> There's a neat article in todays NYTimes with some
>> interesting ideas about variations on the hummus theme with
>> all sorts of interesing ingredients. Makes me want to go
>> home and make some.....
>>
>> http://www.nytimes.com/2010/06/16/di...nited.html?hpw

>To any of you who make their own hummus......do the canned garbanza
>beans make decent hummus?

Canned garbanzos are all I have ever used!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 17 Jun 2010 11:18:40 -0700 (PDT), Nan wrote:

> To any of you who make their own hummus......do the canned garbanza
> beans make decent hummus? or must I strt from scratch? and how long
> would I cook the canned garbanza beans to use for hummus. Any personal
> tried and true recipes would be welcomed. Thanks.

Everybody uses canned garbanzos(*). No cooking required. It's
its pretty cheap to make at home. About $1.50/pound.

-sw

On Thu, 17 Jun 2010 12:44:08 -0400, Kate Connally
<[email protected]> wrote:

>I've had roasted garlic hummus. Yummy. Also the sun-dried tomato
>one sounds lovely. I'll have to see if I can find some. Surely TJ's
>must have one. (They have so many, though, that I never seems to be
>able to look over everything they have as people are always wanting
>me out of their way.)
>
>Kate

It's not exactly roasted garlic but... I've made hummus by first
sauteing a goodly portion of minced garlic in olive oil, then allowing
to cool and adding the oil and the garlic to the food processor with
the chickpeas, lemon juice, salt, and tahini.
--
Best -- Terry

The message
<[email protected]>
from Nan <[email protected]> contains these words:

> On Jun 16, 2:19*pm, ImStillMags <sitara8...@gmail.com> wrote:
> > There's a neat article in todays NYTimes with some interesting ideas
> > about variations on the hummus theme with all sorts of interesing
> > ingredients. * Makes me want to go home and make some.....
> >
> > http://www.nytimes.com/2010/06/16/di...nited.html?hpw

> To any of you who make their own hummus......do the canned garbanza
> beans make decent hummus?

yes,

Janewt

or must I strt from scratch? and how long
> would I cook the canned garbanza beans to use for hummus.

Zero; they've been cooked in the canning process. Just drain, rinse,
and use. Tahini comes in a jar, ready to use. If you use a food
processor you can make
delicious cheap hummus in half a minute. It's very good for you too.

Janet