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Posted to rec.food.cooking
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Secret to making great humus?
In article >,
zxcvbob > wrote:
> Miche wrote:
> > In article <B7vck.822$4a3.120@trnddc04>,
> > "James Silverton" > wrote:
> >
> >> Miche wrote on Tue, 08 Jul 2008 08:30:32 +1200:
> >>
> >>>> wrote on Sun, 6 Jul 2008 22:14:03 -0700
> >>>> (PDT):
> >>>>
> >>>>> I love humus. However in restaraunts the quality always
> >>>>> varies, some great, some nasty.
> >>>>> I would like to make my own great Humus at home? Whats the
> >>>>> secret of making great
> >>>>> Humus? Is it ingredients, freshness or both? Please share
> >>>>> your recipes and techniques.
> >>>> My daughter reminded me of a hummus recipe a friend brought
> >>>> back from Mexico where the lemon juice is replaced by lime
> >>>> juice. This gives a different but interesting taste. The
> >>>> recipe is made in a food processor and involves a tablespoon
> >>>> of olive oil but that is not necessary and some of the liquid
> >>>> from a can of garbanzos ( never use fresh)
> >>> I've seen "never use fresh" a couple of times now. Why not?
> >>> I've made fabulous hummus with cooked-from-fresh chickpeas.
> >> Just because I'm lazy and it's not worth the time and trouble for no
> >> discernible taste difference, IMHO.. I might have been better to have
> >> said "I never use fresh"!
> >
> > I think there is a discernible taste difference, and I'd rather use
> > dried (soaked and cooked) chickpeas rather than canned. And in NZ it's
> > a lot cheaper, too.
>
> You might wanna go to an Indian market and look for bags of "Chana Dal".
> Might also be called "gram dal", but I'm not sure about that one.
> It is split chickpeas when the skins already removed.
Yeah, I think that is gram dal -- gram flour is chickpea flour. A must
if you're making onion bhajis. 
Miche
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