On 1/16/2011 1:44 AM, Julie Bove wrote:
> "Steve > wrote in message
> ...
>> > wrote:
>>
>>> On Sat, 15 Jan 2011 17:06:10 -0800, Serene Vannoy wrote:
>>
>>>> On 01/15/2011 04:31 PM, Sqwertz wrote:
>>
>>>>> Instead I use 1/3rd cup of olive oil and 1/3-1/2 cup tahini. Why not
>>>>> add more of the better ingredients and make it taste better?
>>
>>>> To some of us, the chickpeas and lemon juice are some of the better
>>>> ingredients. To each her own.
>>
>>> Uh, OK. I guess it's a gender thing.
>>
>> For me there's no reason to put a lot of olive oil in hummus,
>> since it's normal to put olive oil (and a sprinkle of paprika
>> or maybe sumac, and a few olives) on top of it when serving it.
>>
>> And if tahini dominates... that's not right either. Just IMO.
>
> My mom made it once and it was inedible. I don't know if she put too much
> tahini in it or if it was just bad tasting tahini. But I do think it was
> the tahni. It just tasted heavy and wrong. And it is rare for me to have a
> hummus I do not like. I have tried some store bought kind that was Greek
> Style. I am not really sure what that means. But in looking at the
> description, I thought I would like it. But I didn't like it so much.
> Wasn't inedible but wasn't a favorite. I do prefer some more than others.
> There is some that is locally made here. It is very light and creamy. I
> like it the best. But it only keeps for a few days.
>
>
Most areas that eat hummous on a regular basis have their favorite mix.
Most upper Med and Middle Eastern food is a variation on Turkish
cuisine, dates from when the Ottoman Empire "owned" a lot of real estate
in the area, actually most of the real estate in the area.

We lived in the Middle East for more than five years and traveled
extensively throughout the upper Mediterranean area and the Middle East.
Each area and country has their own unique takeoff on Turk cuisine, most
good, some bad, some really really bad. The stuff is addictive though,
we have to have a fix at least once a month.