Brian Mailman wrote:

> George Shirley wrote:
>
>> zxcvbob wrote:
>
>
>>> They are an OK addition (in small quantities) to vegetable soup. I
>>> used them to make hummus once and it was edible.
>
>
>> Heathern! You supposed to use chick peas to make hummos,
>
>
> Yabbut.... first something's exotic, then it's standard, then it becomes
> boring and people start in with the variations. Look at "pesto" for an
> example, or "caesar"-type salads/dressings. These days, just about any
> paste made with a pulse (dried legume) is "hummos," and even the
> chickpea-based ones have all kind things added.
>
>> little lemon juice, little juice from the can of chick peas, put some
>> extra virgin olive oil around the bowl,
>
>
> +garlic, plus sesame butter/techina/tehini
>
> pinch cayenne or hot paprika optional.
>
> B/
I thought everyone knew that tahina (sesame paste) was required, all the
Arabs I ever met knew it and I lived amongst them for several years.
<VBG> I keep a jar of tahina in the pantry, doesn't ever go bad due to
the sesame oil floating on top. Store I frequent quit carrying flat
bread so I had to go back to making my own again.

George