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.

> wrote in message
...
>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.
>
>

Do you mean hummus? Because I think humus is some sort of moss. Or a fungus.

You need chickpeas, canned or boiled from dry or fresh, garlic, vinegar,
roasted red peppers, salt, black pepper, and lemon juice. A food processor
is not necessary but makes the process easier.

"cybercat" > ha scritto nel messaggio
...
>
> > wrote in message
> ...
>>I love humus. However in restaraunts the quality always varies, some
>>great, some nasty.
>
> Do you mean hummus? Because I think humus is some sort of moss. Or a
> fungus.

Humus is rotted vegetation.

> You need chickpeas, canned or boiled from dry or fresh, garlic, vinegar,
> roasted red peppers, salt, black pepper, and lemon juice. A food processor
> is not necessary but makes the process easier.

Mine instead is cooked chick peas (garbanzos, ceci) lemon juice, garlic,
sesame tahini and salt. All is to taste as some like it very strongly
garlicky and some prefer it very beany.

My Italian neighbors make what they call crema di ceci which is eaten the
same way. It is pulverized ceci with only a touch of garlic, mayonnaise and
some of the ceci cooking water. I was surprised that I liked that, too. I
think I just like chick peas.

In article
>,
wrote:

> 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.

Put a second M in it -- "humus" as you have spelled it here refers to
organic matter in soil.

http://en.wikipedia.org/wiki/Humus

Miche

--
Electricians do it in three phases

> wrote in message
...
>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.
>

The trick is simply fresh ingredients of high quality. Use your best EEVO,
fresh garlic and lemon, high quality tahini and fresh cooked chickpeas
mashed in a food processor. It's as simple as that. Sprinkle a little
cumin on it for a garnish.

One of my favorite appetizers is a whole portabella mushroom that I have
cleaned of the stem and gills, filled with a large dollop of hummus and
sprinkled with crumbled feta cheese. Then roasted in the oven and served
with a squeeze of lemon juice. It's fabulous.

Paul

wrote:
> 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.
>
>
I understand if you get the skin off the chick peas it makes for a
smoother hummus.

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) or chicken
stock can be used to get the right texture. For myself, I add a
sprinkling of toasted sesame oil and some chopped cilantro. What is
essential is not to forget the garlic!

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

This is Leila's recipe for hummus-

* Exported from MasterCook *

Hummous-Chickpea Tahini Dip

Recipe By :Leila, Rec.Food.Cooking
Serving Size : 6 Preparation Time :0:30
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces chickpeas
3 tablespoons Tahini
2 lemons -- juiced and strained
3 cloves garlic -- pressed or crushed
salt -- to taste
olive oil
paprika -- for garnish

I usually double this amount, and triple for large parties.
Drain the chickpeas, reserving some of the liquid. You may also reserve
a few whole chickpeas for garnish. Some like to rinse away the taste of
the can with fresh water.

If you are committed to "slow" food, and if the taste of freshly cooked
chickpeas is important to you, soak a cup of dry chickpeas overnight,
drain, then cover generously with water and simmer until tender.
Depending on the age of the legume, this could take two or three hours.
Reserve some of the cooking water.

If you want to be extremely meticulous, rub the outer skins off all the
chickpeas, using your fingers. This lends an incredibly smooth, creamy
texture. Most hummous today is made with the skins still on! I usually
skip this step.

Combine chickpeas, garlic, tahini in a food processor and blend; add
lemon juice gradually. The mixture should become smooth and spreadable,
like a thick cake batter. Proportions of tahini and lemon juice depend
upon taste and feel. Add bean liquid if it seems too "dry" and pasty.

Be sure to blend until all chickpeas are utterly pulverized. Salt
sparingly if using canned - chickpeas may already be salted.

Turn out into a shallow bowl. Serve at room temperature, sprinkle with
paprika, garnish with an olive or a few reserved whole chickpeas, and
drizzle with best quality olive oil. Serve pita bread cut into
triangles, sliced baguettes, or raw vegetables for dipping.

"Giusi" > wrote in message
...
> "cybercat" > ha scritto nel messaggio
> ...
>>
>> > wrote in message
>> ...
>>>I love humus. However in restaraunts the quality always varies, some
>>>great, some nasty.
>>
>> Do you mean hummus? Because I think humus is some sort of moss. Or a
>> fungus.
>
> Humus is rotted vegetation.
>
>> You need chickpeas, canned or boiled from dry or fresh, garlic, vinegar,
>> roasted red peppers, salt, black pepper, and lemon juice. A food
>> processor is not necessary but makes the process easier.
>
> Mine instead is cooked chick peas (garbanzos, ceci) lemon juice, garlic,
> sesame tahini and salt. All is to taste as some like it very strongly
> garlicky and some prefer it very beany.
>
> My Italian neighbors make what they call crema di ceci which is eaten the
> same way. It is pulverized ceci with only a touch of garlic, mayonnaise
> and some of the ceci cooking water. I was surprised that I liked that,
> too. I think I just like chick peas.

I use chick peas, canned or cooked by me*, good olive oil, sesame tahini,
ground cumin, salt, pepper, and lemon juice. And some warm water. (It's the
Silver Palate recipe. Best I've ever had.)

*The flavor of chick peas is much enhanced by adding a couple of bay leaves
and a couple cloves of garlic when boiling them.

Janet wrote on Mon, 7 Jul 2008 08:55:52 -0400:


> "Giusi" > wrote in message
> ...
>> "cybercat" > ha scritto nel messaggio
>> ...
>>>
>>> > wrote in message
>>> ...
>>>> I love humus. However in restaraunts the quality always
>>>> varies, some great, some nasty.
>>>
>>> Do you mean hummus? Because I think humus is some sort of
>>> moss. Or a fungus.
>>
>> Humus is rotted vegetation.
>>
>>> You need chickpeas, canned or boiled from dry or fresh,
>>> garlic, vinegar, roasted red peppers, salt, black pepper,
>>> and lemon juice. A food processor is not necessary but makes
>>> the process easier.
>>
>> Mine instead is cooked chick peas (garbanzos, ceci) lemon
>> juice, garlic, sesame tahini and salt. All is to taste as
>> some like it very strongly garlicky and some prefer it very
>> beany.
>>
>> My Italian neighbors make what they call crema di ceci which is eaten
>> the same way. It is pulverized ceci with only a
>> touch of garlic, mayonnaise and some of the ceci cooking
>> water. I was surprised that I liked that, too. I think I
>> just like chick peas.

> I use chick peas, canned or cooked by me*, good olive oil,
> sesame tahini, ground cumin, salt, pepper, and lemon juice.
> And some warm water. (It's the Silver Palate recipe. Best I've
> ever had.)

>*The flavor of chick peas is much enhanced by adding a couple
> of bay leaves and a couple cloves of garlic when boiling them.

I don't add the garlic until I process the garbazos and it will probably
open the old argument but I can taste the cilantro that I use but not
bay leaves. What's "ceci" by the way? It's a new term to me.




--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
What's "ceci" by the way? It's a new term to me.
>
the Italian name for garbanzo or chick peas.

wrote:

> I love humus. However in restaraunts the quality always varies, some
> great, some nasty.

Indeed. I have has humus that has been terrific, but more often than not
it has been vile.I once sampled some in a grocery store and it left me
wish a horrible taste in my mouth. That experience left be reluctant to
bother trying to make any.

Paul M. Cook wrote:
>
> One of my favorite appetizers is a whole portabella mushroom that I have
> cleaned of the stem and gills, filled with a large dollop of hummus and
> sprinkled with crumbled feta cheese. Then roasted in the oven and served
> with a squeeze of lemon juice. It's fabulous.
>
> Paul
>
>
That does sound fabulous! Thanks for the idea.

--
Queenie

*** Be the change you wish to see in the world ***

Goomba wrote on Mon, 07 Jul 2008 09:24:38 -0400:

> James Silverton wrote:
> What's "ceci" by the way? It's a new term to me.
>>
> the Italian name for garbanzo or chick peas.

Thanks, I know very little Italian but would "ceci" be pronounced
"chechi"? Incidentally, to intrude on the breakfast thread. Hummus with
crisped pita bread is a fine breakfast component, IMHO!
--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

In article
>,
wrote:

> 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.

This is the one in my files. I have a recollection of Mimi saying to
use canned chickpeas, not home-cooked ones.

http://www.cyber-kitchen.com/recipes/Hummus_I.htm
This is what it says:
This is my version of hummus...not totally authentic, but we love it.
HUMMUS
€ 3 large cloves of garlic, minced
€ 2 cans garbanzo beans, drained
€ juice of two small lemons
€ 3to 4 tablespoons yogurt
€ 1 to 2 tablespoons olive oil
€ 1 teaspoon ground cumin
€ 1/2 teaspoon ground coriander
€ 1/2 teaspoon sugar
€ fresh parsley, chopped
Chop garlic with garbanzos in food processor for a few seconds, using
on-off pulses.
Remove about a half cup and reserve.
Add lemon juice, yogurt, olive oil, cumin, coriander and sugar, and
process till smooth, scraping down sides of bowl.
Transfer to a mixing bowl and add the reserved chopped garbanzos,
combining well with spoon.
Taste and correct seasonings.
Transfer to serving bowl and garnish with chopped fresh parsley and a
dollop of olive oil.
Note: I put fresh lemons in the microwave for about 30-45 seconds before
juicing them...I get a lot more juice from them this way.
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator{ Exported from MasterCook Mac }
"Always in a jam. Never in a stew." - Evergene

In article <THock.695$713.602@trnddc03>,
"James Silverton" > wrote:

> bay leaves. What's "ceci" by the way? It's a new term to me.

Italian for 'chickpeas'.
Prego.

--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

In article <7qpck.696$713.61@trnddc03>,
"James Silverton" > wrote:

> Goomba wrote on Mon, 07 Jul 2008 09:24:38 -0400:
>
> > James Silverton wrote:
> > What's "ceci" by the way? It's a new term to me.
> >>
> > the Italian name for garbanzo or chick peas.
>
> Thanks, I know very little Italian but would "ceci" be pronounced
> "chechi"?

I'm thinking that -chi you've got there would sound like 'key' ‹ like in
chianti. And I'm also thinking that's not what you mean. '-)

Incidentally, to intrude on the breakfast thread. Hummus with
> crisped pita bread is a fine breakfast component, IMHO!

From the Epicurious.com food dictionary:
ceci bean
[CHEH-chee]
see* CHICKPEA
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

"James Silverton" > wrote in news:BMnck.802
$4a3.668@trnddc04:

> 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) or
chicken
> stock can be used to get the right texture. For myself, I add a
> sprinkling of toasted sesame oil and some chopped cilantro. What is
> essential is not to forget the garlic!
>

I use the standard stuff, I do use canned chickpeas though and I do add a
sprinkling of crushed red pepper...just enough to give it zip.

I normally don't plan ahead to make humus I just use humus when I get
invited out or I'm having people in; as it is a quick & easy dip. And
usually have more important things on my mind than to cook
chickpeas...like cleaning the house.

--

The house of the burning beet-Alan

On Mon, 7 Jul 2008 09:09:17 +0200, "Giusi" >
wrote:

>I think I just like chick peas.

I don't. We call them garbanzo beans here. I think Hummus is the
only way I can stand them - and it's only because they are covered up
by so much other stuff.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf wrote on Mon, 07 Jul 2008 09:09:08 -0700:

>> I think I just like chick peas.

> I don't. We call them garbanzo beans here. I think Hummus is
> the only way I can stand them - and it's only because they are
> covered up by so much other stuff.


They are sure enough covered up in a number of East Asian recipes.
Punjabi Chatpate Cole is rather good but the canned stuff is pretty
greasy, like a lot of Indian food!
--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

Goomba wrote:
> wrote:
>> 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.
>>
>>
> I understand if you get the skin off the chick peas it makes for a
> smoother hummus.

It's true, and I've done it (pic at
http://pics.livejournal.com/serenejo...ic/00034rp9/g5 ), but I'd say
it's probably not worth the time unless you just like doing such things.

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

Dave Smith > wrote:

>Indeed. I have has humus that has been terrific, but more often than not
>it has been vile.I once sampled some in a grocery store and it left me
>wish a horrible taste in my mouth. That experience left be reluctant to
>bother trying to make any.

My experience is I like hummus that is firm and stiff, and
dislike it if it is creamy or watery. So for these
purposes, it is good to look for a thick form of tahini
(it should be at least peanut-butter thick), to not go
overboard on the lemon juice, and to not overcook the garbanzos
to the point of mushiness.

I went to Saul's in Berkeley the other day and the hummus
was so thin it would not even stay on top of a piece of pita
bread. Disappointing. The babaganoush was equally disappointing,
and green somehow (parsley?).

Steve

"James Silverton" > wrote in message
news:7qpck.696$713.61@trnddc03...
> Goomba wrote on Mon, 07 Jul 2008 09:24:38 -0400:
>
>> James Silverton wrote:
>> What's "ceci" by the way? It's a new term to me.
>>>
>> the Italian name for garbanzo or chick peas.
>
> Thanks, I know very little Italian but would "ceci" be pronounced
> "chechi"? Incidentally, to intrude on the breakfast thread. Hummus with
> crisped pita bread is a fine breakfast component, IMHO!
> --
>
> James Silverton
> Potomac, Maryland

A fun piece of trivia: Cicero got his famous nickname because of a ceci-like
thingie on his face.

On Jul 6, 10:14*pm, wrote:
> 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.

Made a couple batches this weekend, with the following recipe:

22 oz Chickpeas, drained (reserve liquid) and rinsed
4 cloves garlic
6 T Tahini
1 T Olive Oil
1/4 C Lemon Juice
1/2 tsp salt
1/2 tsp cumin
1/2 tsp chile (cayenne, paprika, new mexico, depending on your heat
preference)
1/2 tsp ground black pepper
1" jalapeno (1" slice, seeded and cut into quarters)
1 T dried parsley

Put everything but chick peas in the food processor and run until
mostly smooth. Add chickpeas and process, adding reserved canning
liquid, as needed to reach desired consistency.

"Dave Smith" > wrote in message
...
> wrote:
>
>> I love humus. However in restaraunts the quality always varies, some
>> great, some nasty.
>
> Indeed. I have has humus that has been terrific, but more often than not
> it has been vile.I once sampled some in a grocery store and it left me
> wish a horrible taste in my mouth. That experience left be reluctant to
> bother trying to make any.

It's great homemade. Try this (the Silver Palate version with simplified
directions):

4 cups chickpeas (about 2-3 cans, drained and well rinsed, or cook your own)
1/2 cup sesami tahini
1/3 cup warm water
1/3 cup best-quality olive oil
juice of 2 or 3 lemons
4 to 6 cloves of garlic, peeled
1 1/2 tsp salt
2 tsp ground cumin
freshly ground black pepper to taste

Combine ingredients in a food processor and process until creamy. If you
want, you can hold off on part of the lemon juice, and add the rest to
taste. Correct seasoning and process more if necessary (for example, if you
add more garlic, but the above should be enough).

Personally, I don't like messing it up with paprika or parsley, but YMMV.

"Steve Pope" > wrote in message
...
> Dave Smith > wrote:
>
>>Indeed. I have has humus that has been terrific, but more often than not
>>it has been vile.I once sampled some in a grocery store and it left me
>>wish a horrible taste in my mouth. That experience left be reluctant to
>>bother trying to make any.
>
> My experience is I like hummus that is firm and stiff, and
> dislike it if it is creamy or watery. So for these
> purposes, it is good to look for a thick form of tahini
> (it should be at least peanut-butter thick), to not go
> overboard on the lemon juice, and to not overcook the garbanzos
> to the point of mushiness.
>
> I went to Saul's in Berkeley the other day and the hummus
> was so thin it would not even stay on top of a piece of pita
> bread. Disappointing. The babaganoush was equally disappointing,
> and green somehow (parsley?).
>
> Steve

That probably means that they thinned it with water, not that they cooked
the chickpeas too much. Mostly they add water because it is the cheapest way
to thin it out.

Goomba wrote:
> This is Leila's recipe for hummus-
>
> * Exported from MasterCook *
>
> Hummous-Chickpea Tahini Dip
>
> Recipe By :Leila, Rec.Food.Cooking
> Serving Size : 6 Preparation Time :0:30
> Categories : Appetizers
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 15 ounces chickpeas
> 3 tablespoons Tahini
> 2 lemons -- juiced and strained
> 3 cloves garlic -- pressed or crushed
> salt -- to taste
> olive oil
> paprika -- for garnish

This is approximately what I do, though I usually use one lemon, and I
often add some roasted red peppers.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

Dave Smith wrote:
> wrote:
>
>> I love humus. However in restaraunts the quality always varies, some
>> great, some nasty.
>
> Indeed. I have has humus that has been terrific, but more often than not
> it has been vile.I once sampled some in a grocery store and it left me
> wish a horrible taste in my mouth. That experience left be reluctant to
> bother trying to make any.
>
>

Grocery store hummus often has citric acid or other preservatives in it
that make it inedible to me, so I always make my own. I usually cook
the chickpeas from scratch, but not always. We really like my hummus
around here. That's what I had for breakfast.

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

> wrote:

>On Mon, 7 Jul 2008 09:09:17 +0200, "Giusi" >


>>I think I just like chick peas.

>I don't. We call them garbanzo beans here. I think Hummus is the
>only way I can stand them - and it's only because they are covered up
>by so much other stuff.

I love garbanzo beans, and was happy to learn they are the
lowest purine-content of any bean. (Not by a huge margin,
but still.)

Steve

Janet > wrote:

>"Steve Pope" > wrote in message

>> My experience is I like hummus that is firm and stiff, and
>> dislike it if it is creamy or watery. So for these
>> purposes, it is good to look for a thick form of tahini
>> (it should be at least peanut-butter thick), to not go
>> overboard on the lemon juice, and to not overcook the garbanzos
>> to the point of mushiness.

>> I went to Saul's in Berkeley the other day and the hummus
>> was so thin it would not even stay on top of a piece of pita
>> bread. Disappointing. The babaganoush was equally disappointing,
>> and green somehow (parsley?).

>That probably means that they thinned it with water, not that they cooked
>the chickpeas too much. Mostly they add water because it is the cheapest way
>to thin it out.

Whoa. *Deliberately* adding extra water to hummus? I'm sure
you're right, but this boggles me.

I mean, this stuff literally would not set on top of a piece
of pita from the time it takes to bring it from the plate
to your mouth. It was way way too thin.

Steve

>> wrote:
>>> 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.
>>>
>>>


I make hummus with a blender and it comes out fantastically smooth and
creamy - using the standard ingredients:

one can garbanzos - I don't bother removing the skin- drained but save
the liquid.
a clove or two of garlic
a drizzle olive oil
a tablespoon or so tahini - to taste
lemon juice - maybe half a lemon
roasted red peppers - from a jar - maybe half a pepper?
salt and pepper to taste.

It isn't easy with the blender - I usually put the liquid ingredients in
first -the lemon juice, olive oil, tahini - with a bit of the canning
liquid, and the garlic and peppers. I slowly add the garbanzos through
the lid until they all mix in - adding some of the saved canned juices
as needed.
It takes time, but it's worth it.

I tried using the food processor but it comes out not quite as nicely.
Cooks Illustrated has a technique for creamy food processor hummus - but
it didn't work for me. It made hummus, but it was kind of lumpy - more
like store bought and not creamy enough.

Tracy

On Jul 7, 1:14 am, wrote:
> 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.

Into a small food processor, I toss:

1 can drained chickpeas or butter beans
about 2 T. sesame tahini
a generous pinch or two of dried parlsey
a couple of cloves of garlic or garlic powder if really in a rush
process and scrape down sides, drizzling in lemon or lime juice til
reaching desired consistency.

I can't believe ppl pay those outrageous prices for storebought hummus
when you can whip up a batch quickly and on the cheap.

I make a black bean dip in similar fashion with beans, ketchup, some
spices etc.

In article >,
Dave Smith > wrote:

> wrote:
>
> > I love humus. However in restaraunts the quality always varies, some
> > great, some nasty.
>
> Indeed. I have has humus that has been terrific, but more often than not
> it has been vile.I once sampled some in a grocery store and it left me
> wish a horrible taste in my mouth. That experience left be reluctant to
> bother trying to make any.

You'll probably find the home-made ones to be much better than the
store-bought ones.

Miche

--
Electricians do it in three phases

In article <BMnck.802$4a3.668@trnddc04>,
"James Silverton" > wrote:

> 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.

Miche

--
Electricians do it in three phases

Serene wrote on Mon, 07 Jul 2008 11:03:02 -0700:

> Grocery store hummus often has citric acid or other
> preservatives in it that make it inedible to me, so I always
> make my own. I usually cook the chickpeas from scratch, but
> not always.

That's a funny thing! Both lemon and lime juice contain citric acid and
both are good in hummus.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

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"!

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

Miche > wrote:

> "James Silverton" > wrote:

>> 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.

Do you mean cooked-from-fresh or cooked-from-dried?

Fresh garbanzos right out of the pod are green and I associate
them with Mexican rather than Mediterranean cuisine. They could
be used to make a dip, maybe a very good dip, but it would not
resemble hummus.

Steve

In article >,
Tracy > wrote:

> >> wrote:
> >>> 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.
> >>>
> >>>
>
>
> I make hummus with a blender and it comes out fantastically smooth and
> creamy - using the standard ingredients:
>
> one can garbanzos - I don't bother removing the skin- drained but save
> the liquid.
> a clove or two of garlic
> a drizzle olive oil
> a tablespoon or so tahini - to taste
> lemon juice - maybe half a lemon
> roasted red peppers - from a jar - maybe half a pepper?
> salt and pepper to taste.
>
> It isn't easy with the blender - I usually put the liquid ingredients in
> first -the lemon juice, olive oil, tahini - with a bit of the canning
> liquid, and the garlic and peppers. I slowly add the garbanzos through
> the lid until they all mix in - adding some of the saved canned juices
> as needed.
> It takes time, but it's worth it.
>
> I tried using the food processor but it comes out not quite as nicely.
> Cooks Illustrated has a technique for creamy food processor hummus - but
> it didn't work for me. It made hummus, but it was kind of lumpy - more
> like store bought and not creamy enough.

If you have access to a food mill, try that. Better results than a food
processor, and probably quicker too.

Miche

--
Electricians do it in three phases

On Sun, 6 Jul 2008 22:14:03 -0700 (PDT), wrote:

>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.
>


All this talk of hummus as gotten me in the mood to make some. I just
put some garbanzos on to soak, I have tahini in the refrigerator and
all of the other ingredients on hand. I like hummus with pita bread
with tzaziki and slices of tomato. Found some pita in the freezer and
I just made some yogurt than I can use for tazaiki. Lunch tomorrow is
going to be great.

"The Cook" > wrote in message
...
> On Sun, 6 Jul 2008 22:14:03 -0700 (PDT), wrote:
>
>>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.
>>
>
>
> All this talk of hummus as gotten me in the mood to make some. I just
> put some garbanzos on to soak, I have tahini in the refrigerator and
> all of the other ingredients on hand. I like hummus with pita bread
> with tzaziki and slices of tomato. Found some pita in the freezer and
> I just made some yogurt than I can use for tazaiki. Lunch tomorrow is
> going to be great.

I bet. I love hummus.