sf wrote:
> On Tue, 5 Jul 2011 18:47:16 -0700, "Bob Terwilliger"
> > wrote:
>
>> Joan wrote:
>>
>>>> This time I used Alton Brown's hummus recipe:
>>>>
>>>> http://www.youtube.com/watch?v=FXzaL...or-real-recipe...
>>>>
>>>> I used 2 cans of chickpeas, which totaled about 18 oz. Each can said
>>>> 15 oz, but 6 oz is juice. Otherwise, I used ABs measurements, adding
>>>> only a lil' extra garlic. I also used 1/4 C of chickpea juice instead
>>>> of plain water. Came out perfect! Even stays the same texture and
>>>> doesn't become overly thick after refrigerating overnight. AB
>>>> definitely nailed this one.
>>>>
>>>> nb
>>> What does the powdered sumac do for this dish?
>>
>> It gives it a slightly different sour note. Sumac doesn't have a very strong
>> taste, so it won't be all *that* different if you omit it.
>>
> Sour is a good thing in hummus?
>

Mmmm. If one likes sour things, which I do. Mmmm. Sumac. Maybe
I'll pick up some newer sumac and za'atar (prob spelled
incorrectly) in the next couple of days since I will be near some
sources for same.

--
Jean B.