cybercat wrote on Fri, 6 Nov 2009 14:40:30 -0500:


> "James Silverton" > wrote in
> message ...
>> blake wrote on Fri, 6 Nov 2009 13:59:36 -0500:
>>
>>> maybe i should pound up a batch myself. haven't done so in
>>> many a moon.
>>
>> The only problem with my home-made hummus is that I eat it
>> much too quickly. I really can't resist slightly grainy
>> hummus as made in a processor.
>>

> need to try this. Chick peas are so good for you, too. On so many
> levels. And garlic? Careful James you might live forever. The kind of
> hummus I like is the kind with roasted red peppers--baba ghanoug, I
> think? Or does it have eggplant? Anyway, the containers I used to buy
> always seemed too small.


When I gave my recipe earlier, I forgot to mention garlic but I don't
use egg plant or red peppers. Not that Baba Ghanoug is bad, it's just a
different dip made from egg plant grliled to smokiness. Bainghan Bharta
(Indian), Greek Melitanosalata and Italian Caponata are good versions
too.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Fri, 6 Nov 2009 14:40:30 -0500, "cybercat" >
wrote:

>The kind of hummus I like
>is the kind with roasted red peppers--baba ghanoug, I think? Or does it have
>eggplant? Anyway, the containers I used to buy always seemed too small.

Baba Ghanoush is roasted eggplant. It's delicious, but I don't call
it hummus.

--
I love cooking with wine.
Sometimes I even put it in the food.

cybercat wrote:

>
> "Ravenlynne" > wrote :
>
> > Playing D&D makes me want to nosh,
> > and I can't nosh on what I want to nosh on.
> >
>
> What do you want to nosh on?

Slices of sharp cheddar resting on slices of kielbasa. Mozzarella di
bufala...crab cakes...stuffed artichokes..you know, all the stuff with
the calories.

--

cybercat wrote:
> "James Silverton" > wrote in message
> ...
>> blake wrote on Fri, 6 Nov 2009 13:59:36 -0500:
>>
>>> maybe i should pound up a batch myself. haven't done so in
>>> many a moon.
>> The only problem with my home-made hummus is that I eat it much too
>> quickly. I really can't resist slightly grainy hummus as made in a
>> processor.
>>
> I need to try this. Chick peas are so good for you, too. On so many levels.
> And garlic? Careful James you might live forever. The kind of hummus I like
> is the kind with roasted red peppers--baba ghanoug, I think? Or does it have
> eggplant? Anyway, the containers I used to buy always seemed too small.
>
>


My next hummus will be based on canned chickpeas and canned chipotles
in adobo. I have both in the pantry already. I'm sure it'll need
some other flavors too but not sure what -- maybe garlic and mint.

Bob

zxcvbob wrote on Wed, 04 Nov 2009 19:29:20 -0600:

> Alan Edwards wrote:
>> I use a cheap Chief mini-processor as I don't see the point
>> in getting the bigger processor out. The mini holds quite
>> enough. I don't think a wand blender would chop it up enough,
>> though I have never tried or considered trying.
>>
>> I always soak the chickpeas overnight and then cook them as I
>> am not satisfied with the taste of the canned variety.
>>
>> ...Alan

> Do you skin them? (probably a silly question.)

> I have canned chickpeas already, and a bag of dried ones. When those
> are all eventually used up I'm gonna buy some
> Channa Dal from the Eastern market. It's dried split
> chickpeas with the skins removed -- should be perfect for
> making hummus.

Aren't Channa Dal just chickpeas anyway? There are various sizes of
Indian Channa and I think Kabuli Channa are the biggest. It doesn't seem
to matter which you use for hummus and I've never noticed much
difference in using dried or canned ones.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> zxcvbob wrote on Wed, 04 Nov 2009 19:29:20 -0600:
>
>> Alan Edwards wrote:
>>> I use a cheap Chief mini-processor as I don't see the point
>>> in getting the bigger processor out. The mini holds quite
>>> enough. I don't think a wand blender would chop it up enough,
>>> though I have never tried or considered trying.
>>>
>>> I always soak the chickpeas overnight and then cook them as I
>>> am not satisfied with the taste of the canned variety.
>>>
>>> ...Alan
>
>> Do you skin them? (probably a silly question.)
>
>> I have canned chickpeas already, and a bag of dried ones. When those
>> are all eventually used up I'm gonna buy some
>> Channa Dal from the Eastern market. It's dried split
>> chickpeas with the skins removed -- should be perfect for
>> making hummus.
>
> Aren't Channa Dal just chickpeas anyway? There are various sizes of
> Indian Channa and I think Kabuli Channa are the biggest. It doesn't seem
> to matter which you use for hummus and I've never noticed much
> difference in using dried or canned ones.
>


I thought everything they called "dal" was split and had the skins
removed. I have a bag of moong dal (mung beans) and they look split
and peeled...

I may have extrapolated too far from one data point :-) Or maybe not,
but I'm not sure anymore. I'll have to examine them next time I'm at
an Indian or Pak market.

Bob

"Ranee at Arabian Knits" > wrote in message
...
> In article >,
> sf > wrote:
>
>> Baba Ghanoush is roasted eggplant. It's delicious, but I don't call
>> it hummus.
>
> And it means spoiled/pampered papa. Which is what we call my
> husband. :-) And no, it isn't hummus. Because it isn't garbanzo
> beans. They are both eaten as dips. Much like onion dip and spinach
> dip are dips, but aren't the same thing. And how honey mustard sauce
> and deviled egg filling aren't the same, even though they both use
> mustard in them.

Thank you! You too sf. My scholarly reason for calling it hummus is that it
was sold in the same kind of containers and same company hummus was in this
particular store.

Ranee at Arabian Knits wrote:
> sf > wrote:
>
>> Baba Ghanoush is roasted eggplant. It's delicious, but I don't call
>> it hummus.
>
> And it means spoiled/pampered papa.

Ah thanks! There's a place near me that sells "mama ghanoush" that's
made from zucchini instead of eggplant. They also carry hummus, baba
ghanoush, tabouli and so on so the only item on their menu that jumped
out at me as unusual was the "mama ghanoush". Now I get the origin of
the name. It's a better pun than I originally thought.

zxcvbob wrote on Fri, 06 Nov 2009 14:44:19 -0600:

> James Silverton wrote:
>> zxcvbob wrote on Wed, 04 Nov 2009 19:29:20 -0600:
>>
>>> Alan Edwards wrote:
>>>> I use a cheap Chief mini-processor as I don't see the point
>>>> in getting the bigger processor out. The mini holds quite
>>>> enough. I don't think a wand blender would chop it up
>>>> enough, though I have never tried or considered trying.
>>>>
>>>> I always soak the chickpeas overnight and then cook them as
>>>> I am not satisfied with the taste of the canned variety.
>>>>
>>>> ...Alan
>>
>>> Do you skin them? (probably a silly question.)
>>
>>> I have canned chickpeas already, and a bag of dried ones.
>>> When those are all eventually used up I'm gonna buy
>>> some Channa Dal from the Eastern market. It's dried
>>> split chickpeas with the skins removed -- should be perfect for
>>> making hummus.
>>
>> Aren't Channa Dal just chickpeas anyway? There are various
>> sizes of Indian Channa and I think Kabuli Channa are the
>> biggest. It doesn't seem to matter which you use for hummus
>> and I've never noticed much difference in using dried or
>> canned ones.
>>
> I thought everything they called "dal" was split and had the
> skins removed. I have a bag of moong dal (mung beans) and
> they look split and peeled...

> I may have extrapolated too far from one data point :-) Or
> maybe not, but I'm not sure anymore. I'll have to examine
> them next time I'm at an Indian or Pak market.

I just looked in my cupboard at my container of moong dal and they are
perfectly round grey-green spheres. On the other hand, the channa and
mansoor dahl are split like lentils and the label on the channa dal also
says "split chick peas". Sorry, I just noticed that I've been
inconsistent in spelling "dal" but I've actually got jars with both
spellings.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 05 Nov 2009 07:51:27 -0800, sf > wrote:

>On Thu, 05 Nov 2009 04:50:54 -0600, Terry >
>wrote:
>
>>the FP bowl/blade go into the dishwasher after. No worries.
>
>The bowl will fog, craze and eventually crack if you make that a
>regular practice. Also, I always use my metal blade and I never put
>it in the dishwasher. I treat it like I treat my knives.

The bowl has fogged a bit, but the fogging is the lower 2/3 where the
food is/was. Above that point it's quite clear. The fogging is
apparently the result of food scraping the bowl. And you may be right
about the bowl cracking----but this FP is about four years old and the
bowl is still just fine.

As to the blade, I would agree completely if it was a high-quality
piece of cutlery. But the blade appears to have been stamped out of a
thin piece of stainless. (Same with the shredding blades.)

On that subject---does anyone own a food processor that appears to
have a high-quality cutting blade? I'm not sure I've ever seen one.

Best -- Terry

On Wed, 4 Nov 2009 14:05:16 -0500, blake murphy
> wrote:

>a couple of pals on another list (not strictly food-related) made some
>hummus for the first time, and were saying it was good, but that the
>machines (a blender and a full-size food processor) they used were a pain
>in the neck.
>
>i suggested a mini-processor and later thought of a wand blender.
>
>i'm quite sure there are a few old hands at making hummus here. what do
>you use, and do you have any tips?
>
>your pal,
>blake

I have not personally tried this yet... but an friend told me that you
place a handful of soaked beans in a zip top freezer bag and use your
rolling pin, repeat the process intil all of them have been slightly
mashed then into the blender or food processor.

I have used my tiny processor without problem (I do frequently sharpen
the blades with a ceramic "steel" which may contribute).
Actual email is 'wblalok .at. xmission .dot. com' to reply