FoodBanter.com - View Single Post - Hummus

(Curly Sue) wrote:

>On Thu, 24 Mar 2005 14:17:37 GMT,
>(AlleyGator) wrote:
>
>>I guess being sick has made me crave something I haven't had for
>>awhile. To tell you the truth, I don't know where we got this, and
>>maybe it's not even Hummus, but it's pretty good. We like it with
>>large black and green olives, sweet (vidalia or Wall Walla) onion
>>leaves, whole-wheat pita bread ripped up. My wif'es favorite is cuke
>>slices - none for me, thanks. Sometimes some carrots or celery. The
>>tahini is available at a local health food store, and seems to have
>>dropped considerably in price over the last few years.
>>2 15-1/2 oz cans garbanzo beans, drain ONE can
>>1/4 cup olive oil
>>1 Tablespoon white wine vinegar
>>1/4 cup peeled and coarsly chopped yellow onion
>>2 cloves garlic, rough chop
>>Cayenne pepper to taste (we like a lot)
>>1/4 cup tahini
>>salt to taste (easy on the salt - after it mixes, a little goes a long
>>way)
>>Sometimes I add a grind of black pepper
>>Throw it all in a food processor, pulse at first, then let 'er rip.
>>It takes longer than you think to get it smooth - I like it a little
>>more chunky myself. Good stuff.
>
>I've been using a lot of ceci lately; I buy the dried ones, cook them
>and eat them as a snack at work, plain.
>
>Every so often, like last week, I made hummus. I made too much, I'll
>be eating it for a couple of weeks! I limit myself to a few tbsp per
>day due to the calories!
>
>My version is similar to yours except no onions and I use lemon juice
>instead of vinegar. I also add some water to thin it out.
>
>I can never get it really smooth, if it was chocolate it'd be sold as
>having "nibs." I assumed that has something to do with using dried,
>although I cook them long enough to be really soft.
>
>Sue(tm)
>Lead me not into temptation... I can find it myself!

Hummus freezes just fine. I cooked beans and made some a month or so
ago. Decided I should not eat all of it right away, so stuck some in
the freezer. Was fine when thawed.

The recipe I use sounds just like yours. I love it on pita with
tzatziki and slices of tomato.

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)