I've seen a few hummus recipes in rfc and have always wanted to
try it. Unfortunately, I'm too chicken to make something myself
if I have no idea what it will taste like (I don't recall ever
eating a chickpea). So today at the stupidmarket, I bought
something called "Athenos Hummus & Pita", and gave it a try.

The first thing I noticed was the smell of cumin. No problem, I
like cumin. Then I tasted the hummus -- it was good, but it seemed
to have a bitter and/or sour after taste that I didn't care for.
Is that normal, or is it perhaps a product of all the various gunk
that one finds in store bought stuff?

Here's a list of the ingredients:

Chickpeas, water, olive oil, tahini (sesame), garlic, lemon juice
concentrate, salt, high fructose corn syrup, contains less than 0.5%
of spice, sorbic acid and sodium benzoate as preservatives, phosphoric
acid, natural flavors.

Comments? Thanks in advance... :-)


--
j*ni p. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

j*ni p. wrote:

> I've seen a few hummus recipes in rfc and have always wanted to
> try it. Unfortunately, I'm too chicken to make something myself
> if I have no idea what it will taste like (I don't recall ever
> eating a chickpea). So today at the stupidmarket, I bought
> something called "Athenos Hummus & Pita", and gave it a try.
>
> The first thing I noticed was the smell of cumin. No problem, I
> like cumin. Then I tasted the hummus -- it was good, but it seemed
> to have a bitter and/or sour after taste that I didn't care for.
> Is that normal, or is it perhaps a product of all the various gunk
> that one finds in store bought stuff?
>
> Here's a list of the ingredients:
>
> Chickpeas, water, olive oil, tahini (sesame), garlic, lemon juice
> concentrate, salt, high fructose corn syrup, contains less than 0.5%
> of spice, sorbic acid and sodium benzoate as preservatives, phosphoric
> acid, natural flavors.
>
> Comments? Thanks in advance... :-)
>
>

Tahini can sometimes be bitter, and who needs all that other gunk?

I make hummus with chickpeas, olive oil, cumin, salt and pepper, fresh
garlic, lots of lemon juice, and parsley. Throw everything but the
parsley into the food processor and give it a whirl. Taste for
seasonings (you may want to add some other kind of hot pepper) and whirl
again. At the last moment, toss in a handful of fresh parsley and
process only until parsley is chopped, not liquified (or you'll have
green hummus -- which is maybe OK for St. Patrick's Day). Easy.
Delicious. Serve with toasted pita points or thinly sliced toasted
baguette.

Hmmmmmm. Now I'm hungry.

Peg

In article >,
(j*ni p.) wrote:

> I've seen a few hummus recipes in rfc and have always wanted to
> try it. Unfortunately, I'm too chicken to make something myself
> if I have no idea what it will taste like (I don't recall ever
> eating a chickpea). So today at the stupidmarket, I bought
> something called "Athenos Hummus & Pita", and gave it a try.
>
> The first thing I noticed was the smell of cumin. No problem, I
> like cumin. Then I tasted the hummus -- it was good, but it seemed
> to have a bitter and/or sour after taste that I didn't care for.
> Is that normal, or is it perhaps a product of all the various gunk
> that one finds in store bought stuff?
>
> Here's a list of the ingredients:
>
> Chickpeas, water, olive oil, tahini (sesame), garlic, lemon juice
> concentrate, salt, high fructose corn syrup, contains less than 0.5%
> of spice, sorbic acid and sodium benzoate as preservatives, phosphoric
> acid, natural flavors.
>
> Comments? Thanks in advance... :-)

Sesame taste. Go for it.

{ Exported from MasterCook Mac }

Hummus To Die For

Recipe By: Rich Tester, 1996 SF Cook-in; via cyber-kitchen.com
Serving Size: 1
Preparation Time: 0:00
Categories: Appetizers/Nibblers

Amount Measure Ingredient Preparation Method
2 tablespoons minced garlic
3 cans garbanzo beans 15-1/2 oz each
1 cup tahini
juice of 3 large lemons
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon cayenne pepper
paprika to taste

Drain two cans of the beans, reserving the liquid. Place the beans in a
food processor along with the undrained can of beans, and the reamining
ingredients except for paprika. Blend until it is a smooth paste.
Adjust the consistency with the reserved liquid.

Put in a serving dish, top with paprika and extra cayenne pepper. Cover
tightly and chill before serving.

Serve with pita or other flat bread.
‹‹‹‹‹
Notes: Made about 2/3 recipe in June, 2001. Good stuff! Recipe from
Mimi Hiller's site.
This is the hummus I didn't bring to the Twin Cities Winter Cook-in in
2003 -- I couldn't get a small enough quantity of tahini at the co-op --
so I bought some ready-made hummus from their deli. Whatever.


Per serving: 3650 Calories; 159g Fat (38% calories from fat); 161g
Protein; 433g Carbohydrate; 0mg Cholesterol; 4443mg Sodium
Food Exchanges: 28 Starch/Bread; 4 1/2 Lean Meat; 1 Vegetable; 27 1/2 Fat
_____
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)

In article >,
Peggy > wrote:
>I make hummus with chickpeas, olive oil, cumin, salt and pepper, fresh
>garlic, lots of lemon juice, and parsley. Throw everything but the
>parsley into the food processor and give it a whirl. Taste for

I do the same, but I've noticed that after about a day in the fridge,
the garlic strenght gets to be too overpowering. Have you had this
problem? I ususually only throw in one clove.

~Deepak

--
Deepak Saxena - - http://www.plexity.net

> The first thing I noticed was the smell of cumin. No problem, I
> like cumin. Then I tasted the hummus -- it was good, but it seemed
> to have a bitter and/or sour after taste that I didn't care for.
> Is that normal, or is it perhaps a product of all the various gunk
> that one finds in store bought stuff?

I make two types of hummus, one with fresh garlic (for eating right away)
and one with cooked and/or roasted garlic. The roasted garlic one often has
a slightly more bitter/sour aftertaste than the fresh. Perhaps that's the
cause of it in the stupidmarket brand you tried? I find that roasted garlic
makes a wonderful hummus but the difference between that kind of hummus and
the fresh is enourmous.

-Jay


--
Never mind about should you or shouldn't you: the question is - will you or
wont you?
-ashleigh brilliant

"j*ni p." > wrote in message
...
> I've seen a few hummus recipes in rfc and have always wanted to
> try it. Unfortunately, I'm too chicken to make something myself
> if I have no idea what it will taste like (I don't recall ever
> eating a chickpea). So today at the stupidmarket, I bought
> something called "Athenos Hummus & Pita", and gave it a try.
>
> The first thing I noticed was the smell of cumin. No problem, I
> like cumin. Then I tasted the hummus -- it was good, but it seemed
> to have a bitter and/or sour after taste that I didn't care for.
> Is that normal, or is it perhaps a product of all the various gunk
> that one finds in store bought stuff?
>
> Here's a list of the ingredients:
>
> Chickpeas, water, olive oil, tahini (sesame), garlic, lemon juice
> concentrate, salt, high fructose corn syrup, contains less than 0.5%
> of spice, sorbic acid and sodium benzoate as preservatives, phosphoric
> acid, natural flavors.
>
> Comments? Thanks in advance... :-)


If there are any Mid-Eastern restaurants near you, try to get a hummus
sampling from there. Then you can compare it with the commercial product you
bought. Being freshly made without those industrial food additives should
give a better representation of what good hummus should taste like.

"Peggy" > wrote in message
...
> j*ni p. wrote:
>
> > I've seen a few hummus recipes in rfc and have always wanted to
> > try it. Unfortunately, I'm too chicken to make something myself
> > if I have no idea what it will taste like (I don't recall ever
> > eating a chickpea). So today at the stupidmarket, I bought
> > something called "Athenos Hummus & Pita", and gave it a try.
> >
> > The first thing I noticed was the smell of cumin. No problem, I
> > like cumin. Then I tasted the hummus -- it was good, but it seemed
> > to have a bitter and/or sour after taste that I didn't care for.
> > Is that normal, or is it perhaps a product of all the various gunk
> > that one finds in store bought stuff?
> >
> > Here's a list of the ingredients:
> >
> > Chickpeas, water, olive oil, tahini (sesame), garlic, lemon juice
> > concentrate, salt, high fructose corn syrup, contains less than 0.5%
> > of spice, sorbic acid and sodium benzoate as preservatives, phosphoric
> > acid, natural flavors.
> >
> > Comments? Thanks in advance... :-)
> >
> >
>
> Tahini can sometimes be bitter, and who needs all that other gunk?
>
> I make hummus with chickpeas, olive oil, cumin, salt and pepper, fresh
> garlic, lots of lemon juice, and parsley. Throw everything but the
> parsley into the food processor and give it a whirl. Taste for
> seasonings (you may want to add some other kind of hot pepper) and whirl
> again. At the last moment, toss in a handful of fresh parsley and
> process only until parsley is chopped, not liquified (or you'll have
> green hummus -- which is maybe OK for St. Patrick's Day). Easy.
> Delicious. Serve with toasted pita points or thinly sliced toasted
> baguette.
>
> Hmmmmmm. Now I'm hungry.
>
> Peg
>

I want to try this too, but you can't buy Tahini at either of the stores in
my little town. I noticed you didn't list it when describing yours. Is it
required - as in "without tahini it isn't hummus"? Thanks for the info.

Miss Jean, lots to learn

"j*ni p." > wrote in message
...
> I've seen a few hummus recipes in rfc and have always wanted to
> try it. Unfortunately, I'm too chicken to make something myself
> if I have no idea what it will taste like (I don't recall ever
> eating a chickpea). So today at the stupidmarket, I bought
> something called "Athenos Hummus & Pita", and gave it a try.
>
> The first thing I noticed was the smell of cumin. No problem, I
> like cumin. Then I tasted the hummus -- it was good, but it seemed
> to have a bitter and/or sour after taste that I didn't care for.
> Is that normal, or is it perhaps a product of all the various gunk
> that one finds in store bought stuff?
>

I'm a little surprised. I've always found Athenos hummus to be fluffy,
mild, and a little sweet...I buy it for my kids, because they tend not to
like the authentic versions I bring home. For the grownups, we buy it from
Whole Foods or from the little Middle Eastern shop in our town (Hummus is
one of those things that should be easy to make, but always comes out
terrible for me, no matter whose recipe I try). Usually when we buy hummus,
it's when we're buying a bunch of other mezze-type foods, so what the
heck...why not throw in a tub of hummus.

In fact, I stopped at the Middle Eastern shop today, and was pleasantly
surprised to find out that it had relocated to another spot in the same
strip mall, and is now a very attractive cafe and shop (how did I not notice
this? Oh yeah, had a baby two months ago...that'll do it!). Same
ownership, same good food, but a much nicer experience now. Bought some
nice, firm kalamata olives, some really nice French feta, and some tiny red
lentils.

I plan to try recreating a delicious lentil soup that a Turkish bakery
across town sells...it's a pureed soup...red lentils, onion, carrot, and
mint...the mint is very subtle but really makes the soup.

And now....to bed.

Chris

"j*ni p." a écrit :

> The first thing I noticed was the smell of cumin. No problem, I
> like cumin. Then I tasted the hummus -- it was good, but it seemed
> to have a bitter and/or sour after taste that I didn't care for.
> Is that normal, or is it perhaps a product of all the various gunk
> that one finds in store bought stuff?
>
> Here's a list of the ingredients:
>
> Chickpeas, water, olive oil, tahini (sesame), garlic, lemon juice
> concentrate, salt, high fructose corn syrup, contains less than 0.5%
> of spice, sorbic acid and sodium benzoate as preservatives, phosphoric
> acid, natural flavors.
>
> Comments? Thanks in advance... :-)

That would be the Tahini. No wonder I don't like it. I make the Rumanian
version of hummus, without tahini, just chickpeas, lemon juice, garlic,
salt, pepper, olive oil and a little water.

Nathalie in Switzerland

Deepak Saxena wrote:
> In article >,
> Peggy > wrote:
>
>>I make hummus with chickpeas, olive oil, cumin, salt and pepper, fresh
>>garlic, lots of lemon juice, and parsley. Throw everything but the
>>parsley into the food processor and give it a whirl. Taste for
>
>
> I do the same, but I've noticed that after about a day in the fridge,
> the garlic strenght gets to be too overpowering. Have you had this
> problem? I ususually only throw in one clove.
>
> ~Deepak
>

Garlic too overpowering? Never!
Peg

Miss Jean wrote:

> "Peggy" > wrote in message
> ...
>
>>j*ni p. wrote:
>>
>>
>>>I've seen a few hummus recipes in rfc and have always wanted to
>>>try it. Unfortunately, I'm too chicken to make something myself
>>>if I have no idea what it will taste like (I don't recall ever
>>>eating a chickpea). So today at the stupidmarket, I bought
>>>something called "Athenos Hummus & Pita", and gave it a try.
>>>
>>>The first thing I noticed was the smell of cumin. No problem, I
>>>like cumin. Then I tasted the hummus -- it was good, but it seemed
>>>to have a bitter and/or sour after taste that I didn't care for.
>>>Is that normal, or is it perhaps a product of all the various gunk
>>>that one finds in store bought stuff?
>>>
>>>Here's a list of the ingredients:
>>>
>>>Chickpeas, water, olive oil, tahini (sesame), garlic, lemon juice
>>>concentrate, salt, high fructose corn syrup, contains less than 0.5%
>>>of spice, sorbic acid and sodium benzoate as preservatives, phosphoric
>>>acid, natural flavors.
>>>
>>>Comments? Thanks in advance... :-)
>>>
>>>
>>
>>Tahini can sometimes be bitter, and who needs all that other gunk?
>>
>>I make hummus with chickpeas, olive oil, cumin, salt and pepper, fresh
>>garlic, lots of lemon juice, and parsley. Throw everything but the
>>parsley into the food processor and give it a whirl. Taste for
>>seasonings (you may want to add some other kind of hot pepper) and whirl
>>again. At the last moment, toss in a handful of fresh parsley and
>>process only until parsley is chopped, not liquified (or you'll have
>>green hummus -- which is maybe OK for St. Patrick's Day). Easy.
>>Delicious. Serve with toasted pita points or thinly sliced toasted
>>baguette.
>>
>>Hmmmmmm. Now I'm hungry.
>>
>>Peg
>>
>
>
> I want to try this too, but you can't buy Tahini at either of the stores in
> my little town. I noticed you didn't list it when describing yours. Is it
> required - as in "without tahini it isn't hummus"? Thanks for the info.
>
> Miss Jean, lots to learn
>
>
.. . . and when you do find tahini, you have no idea how long it's been
sitting on the shelf becoming bitter. This may not be "genuine" hummus,
but it sure does the trick for me, loaded with garlic, lemon juice, and
fresh parsley — and I haven't had any complaints.

"Peggy" > wrote in message
...
> Miss Jean wrote:
>
> > "Peggy" > wrote in message
> > ...
> >
> >>j*ni p. wrote:
> >>
> >>
> >>>I've seen a few hummus recipes in rfc and have always wanted to
> >>>try it. Unfortunately, I'm too chicken to make something myself
> >>>if I have no idea what it will taste like (I don't recall ever
> >>>eating a chickpea). So today at the stupidmarket, I bought
> >>>something called "Athenos Hummus & Pita", and gave it a try.
> >>>
> >>>The first thing I noticed was the smell of cumin. No problem, I
> >>>like cumin. Then I tasted the hummus -- it was good, but it seemed
> >>>to have a bitter and/or sour after taste that I didn't care for.
> >>>Is that normal, or is it perhaps a product of all the various gunk
> >>>that one finds in store bought stuff?
> >>>
> >>>Here's a list of the ingredients:
> >>>
> >>>Chickpeas, water, olive oil, tahini (sesame), garlic, lemon juice
> >>>concentrate, salt, high fructose corn syrup, contains less than 0.5%
> >>>of spice, sorbic acid and sodium benzoate as preservatives, phosphoric
> >>>acid, natural flavors.
> >>>
> >>>Comments? Thanks in advance... :-)
> >>>
> >>>
> >>
> >>Tahini can sometimes be bitter, and who needs all that other gunk?
> >>
> >>I make hummus with chickpeas, olive oil, cumin, salt and pepper, fresh
> >>garlic, lots of lemon juice, and parsley. Throw everything but the
> >>parsley into the food processor and give it a whirl. Taste for
> >>seasonings (you may want to add some other kind of hot pepper) and whirl
> >>again. At the last moment, toss in a handful of fresh parsley and
> >>process only until parsley is chopped, not liquified (or you'll have
> >>green hummus -- which is maybe OK for St. Patrick's Day). Easy.
> >>Delicious. Serve with toasted pita points or thinly sliced toasted
> >>baguette.
> >>
> >>Hmmmmmm. Now I'm hungry.
> >>
> >>Peg
> >>
> >
> >
> > I want to try this too, but you can't buy Tahini at either of the stores
in
> > my little town. I noticed you didn't list it when describing yours. Is
it
> > required - as in "without tahini it isn't hummus"? Thanks for the info.
> >
> > Miss Jean, lots to learn
> >
> >
> . . . and when you do find tahini, you have no idea how long it's been
> sitting on the shelf becoming bitter. This may not be "genuine" hummus,
> but it sure does the trick for me, loaded with garlic, lemon juice, and
> fresh parsley — and I haven't had any complaints.
>

Thank you. I've saved your instructions, and am going to make some of this
on my next "Try a New Food" day with my niece and nephews. Thanks again.

Miss Jean, 7M+

j*ni p. wrote:

>
> The first thing I noticed was the smell of cumin. No problem, I
> like cumin. Then I tasted the hummus -- it was good, but it seemed
> to have a bitter and/or sour after taste that I didn't care for.
> Is that normal, or is it perhaps a product of all the various gunk
> that one finds in store bought stuff?

As was already posted, it can sometimes be bitter. It depends on the
recipe and what you, personally, are tasting. Everyone's tastebuds are
different.

There are thousands of recipes for hummus. It's like the middle eastern
version of meatloaf, everybody and their grandma has a recipe. Try
several until you find one you like, the ingredients are usually cheap
enough. A can of tahini will make several batches.

Most of the variations I find are in the amount of tahini, the amount of
lemon (if any), and the amount of garlic. And how the garlic tastes
depends on the garlic you buy. Too much or too strong can make it bitter
also.

Some places add garnishes which can affect how you taste it, from olive
oil (fairly mild) to black olives, paprika, cayenne, or ground sumac.

Hummus is extremely subjective and personal in taste. Again, try several
recipes to find one that suits you.



Dawn

"Dawn" > wrote in message
...
> j*ni p. wrote:
>
> >
> > The first thing I noticed was the smell of cumin. No problem, I
> > like cumin. Then I tasted the hummus -- it was good, but it seemed
> > to have a bitter and/or sour after taste that I didn't care for.
> > Is that normal, or is it perhaps a product of all the various gunk
> > that one finds in store bought stuff?
>
> As was already posted, it can sometimes be bitter. It depends on the
> recipe and what you, personally, are tasting. Everyone's tastebuds are
> different.
>
> There are thousands of recipes for hummus. It's like the middle eastern
> version of meatloaf, everybody and their grandma has a recipe. Try
> several until you find one you like, the ingredients are usually cheap
> enough. A can of tahini will make several batches.

Sometimes I make a southwestern hummus with pinto beans instead of
garbanzos, cilantro instead of parsley, lime instead of lemon, and with a
little chipotle powder. It's to die for.

My next hummus experiment will be with black beans!

In article . net>,
Miss Jean > wrote:
>"Peggy" > wrote in message
...
>>
>> Tahini can sometimes be bitter, and who needs all that other gunk?
>>
>> I make hummus with chickpeas, olive oil, cumin, salt and pepper, fresh
>> garlic, lots of lemon juice, and parsley. Throw everything but the
>> parsley into the food processor and give it a whirl. Taste for
>> seasonings (you may want to add some other kind of hot pepper) and whirl
>> again. At the last moment, toss in a handful of fresh parsley and
>> process only until parsley is chopped, not liquified (or you'll have
>> green hummus -- which is maybe OK for St. Patrick's Day). Easy.
>> Delicious. Serve with toasted pita points or thinly sliced toasted
>> baguette.
>>
>> Hmmmmmm. Now I'm hungry.
>
>I want to try this too, but you can't buy Tahini at either of the stores in
>my little town. I noticed you didn't list it when describing yours. Is it
>required - as in "without tahini it isn't hummus"? Thanks for the info.


Tahini is just a sesame seed butter, and what I've done before is just
thrown roasted sesame seeds into the F.P. to get the flavor.

~Deepak
--
Deepak Saxena - - http://www.plexity.net

> I want to try this too, but you can't buy Tahini at either of the stores in
> my little town. I noticed you didn't list it when describing yours. Is it
> required - as in "without tahini it isn't hummus"? Thanks for the info.
>
> Miss Jean, lots to learn

You don't have to buy tahini. Its sesame seed paste - you can make
your own if you can buy sesame seeds in your town.

http://homecooking.about.com/library...e/blcon110.htm

"C. James Strutz" > wrote in message >...
> Sometimes I make a southwestern hummus with pinto beans instead of
> garbanzos, cilantro instead of parsley, lime instead of lemon, and with a
> little chipotle powder. It's to die for.
>
> My next hummus experiment will be with black beans!

Hummus is Arabic for garbanzos.

-bwg
Lonely rivers flow to the sea, to the sea
To the open arms of the sea

Hi,
Hummus is very easy to make and when you do make it, you really have to
include the tahini sauce. Having been to the Middle East several times in my
life, I've eaten some wonderfully authentic and delicious hummus, falafel,
and other regional treats. Also, being the son of an Israeli, I've had the
privelege of growing up with these foods and the knowledge of preparing
them. I'd like to share with you my family's traditional and authentic
hummus recipe:

1 can of chick peas (Progresso can be found in every market) with the liquid
reserved *important*
1/2 cup of tahini sauce - can be found in larger supermarkets, look near the
peanut butter
juice of 1 or 2 lemons to your taste
1 or 2 cloves of chopped garlic - again to your taste
good quality olive oil to drizzle over finished hummus
black pepper
some flat leaf parsley, chopped, for sprinkling over the hummus

ok, those are the ingredients.
Now, in a food processor, blend the chickpeas with about half the reserved
liquid.
Add the tahini, lemon juice, chopped garlic, and fresh black pepper.
Blend for a few moments again till it becomes smooth.
Add as much of the reserved chick pea liquid till the consistency is to your
liking - I recomend that it be less paste like, and more thin so that it
slowly drips from a spoon, rather than clings like paste.

After you have the consistency to your liking, put the hummus in a serving
bowl or large dish and lightly drizzle some olive oil and parsley over the
surface.

Serve with pita, olives, cold beer and some nice cheese! Enjoy.

"Barry Grau" > wrote in message
om...
> "C. James Strutz" > wrote in message
>...
> > Sometimes I make a southwestern hummus with pinto beans instead of
> > garbanzos, cilantro instead of parsley, lime instead of lemon, and with
a
> > little chipotle powder. It's to die for.
> >
> > My next hummus experiment will be with black beans!
>
> Hummus is Arabic for garbanzos.

Great, what's Arabic for black beans?

On Fri, 07 Nov 2003 00:04:47 GMT, "C. James Strutz"
> wrote:

>
>"Barry Grau" > wrote

>> "C. James Strutz" > wrote i

>> > Sometimes I make a southwestern hummus with pinto beans instead of
>> > garbanzos, cilantro instead of parsley, lime instead of lemon, and with
>a
>> > little chipotle powder. It's to die for.
>> >
>> > My next hummus experiment will be with black beans!
>>
>> Hummus is Arabic for garbanzos.
>
>Great, what's Arabic for black beans?

Literal LOL! I made and served hummus to a non-foodie friend and when
she asked what it was, I wound up for a long essay on
chickpeas/garbanzos, tahini, the problems in the middle east, etc.,
and stopped just in time. "Bean dip," I said. "GREAT bean dip," she
replied. Smiles all 'round.

My favourite Hummus is as follows .... I would like to try your
Southwestern Hummus - Do you have a recipe for it?

Thanks Charles

Homus - Cyprus Special

2 Cups Chick Peas (cooked) 1 Cup uncooked

1 TBSP Tahini

2 Whole shreaded or pressed garlic

1/2 Cup Olive Oil (Greek)

1/4 Cup Lemon Juice

1/4 tsp. Salt

1/4 tsp. Pepper (Ground)

Mix all the ingredients together in a food processor. Serve with
warmed pita bread.





On Thu, 6 Nov 2003 14:17:56 -0500, "C. James Strutz"
> wrote:

>
>"Dawn" > wrote in message
...
>> j*ni p. wrote:
>>
>> >
>> > The first thing I noticed was the smell of cumin. No problem, I
>> > like cumin. Then I tasted the hummus -- it was good, but it seemed
>> > to have a bitter and/or sour after taste that I didn't care for.
>> > Is that normal, or is it perhaps a product of all the various gunk
>> > that one finds in store bought stuff?
>>
>> As was already posted, it can sometimes be bitter. It depends on the
>> recipe and what you, personally, are tasting. Everyone's tastebuds are
>> different.
>>
>> There are thousands of recipes for hummus. It's like the middle eastern
>> version of meatloaf, everybody and their grandma has a recipe. Try
>> several until you find one you like, the ingredients are usually cheap
>> enough. A can of tahini will make several batches.
>
>Sometimes I make a southwestern hummus with pinto beans instead of
>garbanzos, cilantro instead of parsley, lime instead of lemon, and with a
>little chipotle powder. It's to die for.
>
>My next hummus experiment will be with black beans!
>

"Charles Burns" > wrote in message
...
> My favourite Hummus is as follows .... I would like to try your
> Southwestern Hummus - Do you have a recipe for it?

I'm sorry I don't have quantities for you as I usually don't measure things.
But it contains: pinto beans, tahini, lime juice, olive oil, cilantro,
garlic, salt, pepper, and hot sauce. It will probably turn out fine if you
more or less follow the quantities of your recipe below.

>
> Thanks Charles
>
> Homus - Cyprus Special
>
> 2 Cups Chick Peas (cooked) 1 Cup uncooked
>
> 1 TBSP Tahini
>
> 2 Whole shreaded or pressed garlic
>
> 1/2 Cup Olive Oil (Greek)
>
> 1/4 Cup Lemon Juice
>
> 1/4 tsp. Salt
>
> 1/4 tsp. Pepper (Ground)
>
> Mix all the ingredients together in a food processor. Serve with
> warmed pita bread.
>
>
>
>
>
> On Thu, 6 Nov 2003 14:17:56 -0500, "C. James Strutz"
> > wrote:
>
> >
> >"Dawn" > wrote in message
> ...
> >> j*ni p. wrote:
> >>
> >> >
> >> > The first thing I noticed was the smell of cumin. No problem, I
> >> > like cumin. Then I tasted the hummus -- it was good, but it seemed
> >> > to have a bitter and/or sour after taste that I didn't care for.
> >> > Is that normal, or is it perhaps a product of all the various gunk
> >> > that one finds in store bought stuff?
> >>
> >> As was already posted, it can sometimes be bitter. It depends on the
> >> recipe and what you, personally, are tasting. Everyone's tastebuds are
> >> different.
> >>
> >> There are thousands of recipes for hummus. It's like the middle eastern
> >> version of meatloaf, everybody and their grandma has a recipe. Try
> >> several until you find one you like, the ingredients are usually cheap
> >> enough. A can of tahini will make several batches.
> >
> >Sometimes I make a southwestern hummus with pinto beans instead of
> >garbanzos, cilantro instead of parsley, lime instead of lemon, and with a
> >little chipotle powder. It's to die for.
> >
> >My next hummus experiment will be with black beans!
> >
>

"C. James Strutz" > wrote in message
...
>
> "Charles Burns" > wrote in message
> ...
> > My favourite Hummus is as follows .... I would like to try your
> > Southwestern Hummus - Do you have a recipe for it?
>
> I'm sorry I don't have quantities for you as I usually don't measure
things.
> But it contains: pinto beans, tahini, lime juice, olive oil, cilantro,
> garlic, salt, pepper, and hot sauce. It will probably turn out fine if you
> more or less follow the quantities of your recipe below.
>
> >
> > Thanks Charles
> >
> > Homus - Cyprus Special
> >
> > 2 Cups Chick Peas (cooked) 1 Cup uncooked
> >
> > 1 TBSP Tahini
> >
> > 2 Whole shreaded or pressed garlic
> >
> > 1/2 Cup Olive Oil (Greek)
> >
> > 1/4 Cup Lemon Juice
> >
> > 1/4 tsp. Salt
> >
> > 1/4 tsp. Pepper (Ground)
> >
> > Mix all the ingredients together in a food processor. Serve with
> > warmed pita bread.
> >
> >
> >
> >
> >
> > On Thu, 6 Nov 2003 14:17:56 -0500, "C. James Strutz"
> > > wrote:
> >
> > >
> > >"Dawn" > wrote in message
> > ...
> > >> j*ni p. wrote:
> > >>
> > >> >
> > >> > The first thing I noticed was the smell of cumin. No problem, I
> > >> > like cumin. Then I tasted the hummus -- it was good, but it seemed
> > >> > to have a bitter and/or sour after taste that I didn't care for.
> > >> > Is that normal, or is it perhaps a product of all the various gunk
> > >> > that one finds in store bought stuff?
> > >>
> > >> As was already posted, it can sometimes be bitter. It depends on the
> > >> recipe and what you, personally, are tasting. Everyone's tastebuds
are
> > >> different.
> > >>
> > >> There are thousands of recipes for hummus. It's like the middle
eastern
> > >> version of meatloaf, everybody and their grandma has a recipe. Try
> > >> several until you find one you like, the ingredients are usually
cheap
> > >> enough. A can of tahini will make several batches.
> > >
> > >Sometimes I make a southwestern hummus with pinto beans instead of
> > >garbanzos, cilantro instead of parsley, lime instead of lemon, and with
a
> > >little chipotle powder. It's to die for.
> > >
> > >My next hummus experiment will be with black beans!
> > >
> >
>
>

I've been making this one a lot lately:

Low-Fat Hummus



1 can (15 oz, 425 g) chick peas (garbanzos, ceci),

rinsed and drained

1/4 cup (60 ml) fresh lemon juice

1/4 cup (60 ml) tahini*

2 - 3 cloves garlic, finely chopped

1 tsp (5 ml) olive oil

1/2 tsp (2 ml) ground cumin

1/2 tsp (2 ml) ground coriander

Salt and freshly ground pepper to taste

Cayenne pepper to taste (optional)

Chopped cilantro (coriander leaves) or parsley for garnish



* Tahini, a sesame seed paste, is available in finer supermarkets,

health food stores, and Middle Eastern and Asian specialty shops.



Combine all ingredients in an electric food processor or blender and

process until smooth, adding a few drops of water if necessary.

Garnish with chopped cilantro or parsley and serve with pita bread or

crackers for dipping. Serves 4 to 6.







It's really satisfying to me, and as others have mentioned, altering the
seasonings will give it the personality you want. I don't miss the large
amounts of oil other recipes call for either; also I make the garbanzos from
dried and just weigh 425 g. (I find one fresh lemon yields the 1/4 cup)



I've also been using it as a spread on pita bread with some leftover (cold)
roast chicken and diced lettuce, onion, cukes and tomatoes. It's dandy.