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Serene Vannoy

wrote:
> Thanks to all for the great advice.
>
> * Correction - Hummus - spelling correction.
> * Should I use paprika or cumin and is it best mixed in to the Hummus
> or sprinkled on top for presentation.
> Same with the olive oil, should I just drizzle it on top or mix the
> olive oil into the Hummus.

I never (okay, almost never) put olive oil in the hummus -- I almost
always drizzle it on top and then sprinkle on paprika.

> * Someone mentioned "find a quality tahini". How do I know a quality
> Tahini from a sub-quality Tahini.

Eh. The fresher the better, but most tahini will be fine. Refrigerated
from a health-food store is likely to taste freshest, bottled is
next-best, canned has a tinned taste (naturally).

> Should any Tahini at a market like whole foods be sufficient?

Yep.

> * Some recipes call for x ounces of chichpeas. Is that volume or
> weight. I need to know since I plan to soak and boil dry beans instead
> of using canned.

They often call for 15 ounces, which is a can, which is just short of 2
cups of your own cooked beans (between 1 1/2 and 2 cups, but 2 cups
seems to work fine for me in those recipes).

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef