Hi everyone

I like to know how i can cook homus i think this is an arabic food.

any one in this group know how i can do it please help

thanx for eveyone,,,

In article >,
(Salim) wrote:

> Hi everyone
>
> I like to know how i can cook homus i think this is an arabic food.
>
> any one in this group know how i can do it please help
>
> thanx for eveyone,,,

I think it's "hummus". :-)
Try he

http://www.twosheiks.com/hummus.html

It's ok, I like to dip it with buttered toasted pita as it tends to be a
bit bland.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
(Salim) wrote:

> Hi everyone
>
> I like to know how i can cook homus i think this is an arabic food.
>
> any one in this group know how i can do it please help
>
> thanx for eveyone,,,

I think it's "hummus". :-)
Try he

http://www.twosheiks.com/hummus.html

It's ok, I like to dip it with buttered toasted pita as it tends to be a
bit bland.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra answered:

>> I like to know how i can cook homus i think this is an arabic food.
>>
>> any one in this group know how i can do it please help
>>
>> thanx for eveyone,,,
>
> I think it's "hummus". :-)
> Try he
>
> http://www.twosheiks.com/hummus.html


Yes, it is generally spelled "hummus." But the link you provided doesn't
tell how to make it, which is what I think the OP wanted.

Here are a few recipes from foodnetwork.com:

Turbo Hummus
Recipe courtesy Alton Brown
See this recipe on air Friday Sep. 24 at 7:00 PM ET/PT.
Show: Good Eats Episode: Pantry Raid II: Cool Beans

2 to 3 cloves garlic
1 can garbanzo beans (chickpeas), drained and liquid reserved
2 to 3 tablespoons smooth peanut butter
A handful fresh parsley leaves
1 lemon, zested and juiced
Pinch freshly ground black pepper
Pinch kosher salt
1/3 cup extra-virgin olive oil

Chop the garlic finely in a food processor. Add the beans and 1/2 of the
reserved liquid and process finely or to desired consistency. Add the peanut
butter, parsley, lemon zest and juice, black pepper, and salt. Process until
it forms a paste. Drizzle in the olive oil and process until it reaches the
consistency of mayonnaise.

BOB'S NOTES:

1. This is the recipe I usually follow, but in a blatant departure from
tradition, I cut down the garlic to a single clove, then I add some
chile-garlic sauce for heat and a couple steamed carrots for sweetness.

2. I serve hummus with toasted pita triangles or bagel chips. It's also good
with focaccia.


Chickpea Spread with Sesame Seed Paste: Hummus bi Tahina
Recipe courtesy Emeril Lagasse
Show: Emeril Live Episode: Greek Specialties

2 cups canned chickpeas, drained and rinsed
1 lemon, juiced
2 tablespoons tahini paste
1 tablespoon garlic
1/4 cup olive oil, plus more, for drizzling
Salt
Freshly ground black pepper
1 cup kalamata olives, pitted
Fresh pita bread

In a food processor fitted with a metal blade, combine the chickpeas,
lemon juice, tahini paste, and garlic. Process until smooth. With the
machine running, add 1/4 cup olive oil, a little at a time. Season with salt
and pepper.

Spoon the hummus in the center of a large platter. Drizzle the hummus
with olive oil. Arrange the black olives and fresh pita bread around the
hummus.


RISA G'S KICK-BUTT HUMMUS
Recipe courtesy Risa Golding
Show: Food Network Specials Episode: Eat the Heat

8 cloves roasted garlic, about 1/2 head
8 cloves garlic, coarsely chopped
2 (15-ounce) cans chickpeas, drained and rinsed
4 ounces lemon juice
4 ounces tahini
3/4 teaspoon red savina habanero chile powder
3/4 teaspoon smoked chocolate habanero chile powder
Ground cumin
Salt and freshly ground black pepper
Cilantro, finely chopped
Olive oil
Pita bread

Press out roasted garlic. Place both fresh and roasted garlic into a food
processor and process until finely chopped. Add chickpeas, lemon juice,
tahini, habanero powders, cumin, salt and pepper to taste, and a bit of
cilantro if desired. Process until chickpeas reach a smooth texture. With
processor running, add olive oil in a thin stream until hummus reaches the
desired consistency. Taste and add salt to taste.

To serve, remove to a serving bowl and surround with triangles of pita
bread. Drizzle with a bit of olive oil and garnish with chopped cilantro.
Add a shake of habanero powder for color, if you dare!

You may choose to hold the habanero powders out of the processing and divide
the hummus into 2 bowls. Then add half of both of the habanero powders to 1
bowl and serve the other bowl mild.


Bob

"Bob" > wrote in message
...
> Katra answered:
>
> >> I like to know how i can cook homus i think this is an arabic food.
> >>
> >> any one in this group know how i can do it please help
> >>
> >> thanx for eveyone,,,
> >
> > I think it's "hummus". :-)
> > Try he
> >
> > http://www.twosheiks.com/hummus.html
>
>
> Yes, it is generally spelled "hummus." But the link you provided doesn't
> tell how to make it, which is what I think the OP wanted.
>
> Here are a few recipes from foodnetwork.com:
>
> Turbo Hummus
> Recipe courtesy Alton Brown
> See this recipe on air Friday Sep. 24 at 7:00 PM ET/PT.
> Show: Good Eats Episode: Pantry Raid II: Cool Beans
>
> 2 to 3 cloves garlic
> 1 can garbanzo beans (chickpeas), drained and liquid reserved
> 2 to 3 tablespoons smooth peanut butter
> A handful fresh parsley leaves
> 1 lemon, zested and juiced
> Pinch freshly ground black pepper
> Pinch kosher salt
> 1/3 cup extra-virgin olive oil
>
> Chop the garlic finely in a food processor. Add the beans and 1/2 of the
> reserved liquid and process finely or to desired consistency. Add the
peanut
> butter, parsley, lemon zest and juice, black pepper, and salt. Process
until
> it forms a paste. Drizzle in the olive oil and process until it reaches
the
> consistency of mayonnaise.
>
> BOB'S NOTES:
>
> 1. This is the recipe I usually follow, but in a blatant departure from
> tradition, I cut down the garlic to a single clove, then I add some
> chile-garlic sauce for heat and a couple steamed carrots for sweetness.
>
> 2. I serve hummus with toasted pita triangles or bagel chips. It's also
good
> with focaccia.
>
>
..

Peanut butter? I like that idea! The second recipe you posted seems more
the norm, but I'd try this one. Yummy.

kili

"Bob" > wrote in message
...
> Katra answered:
>
> >> I like to know how i can cook homus i think this is an arabic food.
> >>
> >> any one in this group know how i can do it please help
> >>
> >> thanx for eveyone,,,
> >
> > I think it's "hummus". :-)
> > Try he
> >
> > http://www.twosheiks.com/hummus.html
>
>
> Yes, it is generally spelled "hummus." But the link you provided doesn't
> tell how to make it, which is what I think the OP wanted.
>
> Here are a few recipes from foodnetwork.com:
>
> Turbo Hummus
> Recipe courtesy Alton Brown
> See this recipe on air Friday Sep. 24 at 7:00 PM ET/PT.
> Show: Good Eats Episode: Pantry Raid II: Cool Beans
>
> 2 to 3 cloves garlic
> 1 can garbanzo beans (chickpeas), drained and liquid reserved
> 2 to 3 tablespoons smooth peanut butter
> A handful fresh parsley leaves
> 1 lemon, zested and juiced
> Pinch freshly ground black pepper
> Pinch kosher salt
> 1/3 cup extra-virgin olive oil
>
> Chop the garlic finely in a food processor. Add the beans and 1/2 of the
> reserved liquid and process finely or to desired consistency. Add the
peanut
> butter, parsley, lemon zest and juice, black pepper, and salt. Process
until
> it forms a paste. Drizzle in the olive oil and process until it reaches
the
> consistency of mayonnaise.
>
> BOB'S NOTES:
>
> 1. This is the recipe I usually follow, but in a blatant departure from
> tradition, I cut down the garlic to a single clove, then I add some
> chile-garlic sauce for heat and a couple steamed carrots for sweetness.
>
> 2. I serve hummus with toasted pita triangles or bagel chips. It's also
good
> with focaccia.
>
>
..

Peanut butter? I like that idea! The second recipe you posted seems more
the norm, but I'd try this one. Yummy.

kili

kilikini wrote:

>> Turbo Hummus
>> Recipe courtesy Alton Brown
<snip>

> Peanut butter? I like that idea! The second recipe you posted seems more
> the norm, but I'd try this one. Yummy.

Lots of hummus recipes substitute peanut butter for the tahini; AB isn't
original in that respect at all. The rule of thumb in the USA is that
pragmatists use peanut butter and purists use tahini.

Bob

"Bob" > wrote in message
...
> kilikini wrote:
>
> >> Turbo Hummus
> >> Recipe courtesy Alton Brown
> <snip>
>
> > Peanut butter? I like that idea! The second recipe you posted seems
more
> > the norm, but I'd try this one. Yummy.
>
> Lots of hummus recipes substitute peanut butter for the tahini; AB isn't
> original in that respect at all. The rule of thumb in the USA is that
> pragmatists use peanut butter and purists use tahini.
>
> Bob
>
>

Well, I've always done the tahini one. I'll try the other one now. Surely
that's not wrong, right? LOL

kili

"Bob" > wrote in message
...
> kilikini wrote:
>
> >> Turbo Hummus
> >> Recipe courtesy Alton Brown
> <snip>
>
> > Peanut butter? I like that idea! The second recipe you posted seems
more
> > the norm, but I'd try this one. Yummy.
>
> Lots of hummus recipes substitute peanut butter for the tahini; AB isn't
> original in that respect at all. The rule of thumb in the USA is that
> pragmatists use peanut butter and purists use tahini.
>
> Bob
>
>

Well, I've always done the tahini one. I'll try the other one now. Surely
that's not wrong, right? LOL

kili

Hummus

1 can garbanzo beans
Minced garlic
Tahini
Lemon juice
Olive oil
Comino
Kosher salt

Drain beans but keep liquid. Put beans in a food processor and process. It will
be a bit dry then, so add the other ingredients to taste and if, after you add
some olive oil, it is still too dry, add a bit of the drained liquid til you
get the consistency you like. If it is too bland, add more of the seasonings
and be sure to let it chill for an hour or two which also lets the flavors
marry well.

Serve with pita triangles or baby carrots.

This is so easy to do. I never buy the pre-made stuff which is about $4.00 for
a very small amount!

Hummus

1 can garbanzo beans
Minced garlic
Tahini
Lemon juice
Olive oil
Comino
Kosher salt

Drain beans but keep liquid. Put beans in a food processor and process. It will
be a bit dry then, so add the other ingredients to taste and if, after you add
some olive oil, it is still too dry, add a bit of the drained liquid til you
get the consistency you like. If it is too bland, add more of the seasonings
and be sure to let it chill for an hour or two which also lets the flavors
marry well.

Serve with pita triangles or baby carrots.

This is so easy to do. I never buy the pre-made stuff which is about $4.00 for
a very small amount!

I wonder if the OP wanted to know how to cook dried chickpeas. Just
curious.

nancy

"Bob" > wrote in message >...
> Katra answered:
>
> >> I like to know how i can cook homus i think this is an arabic food.
> >>
> >> any one in this group know how i can do it please help
> >>
> >> thanx for eveyone,,,
> >
> > I think it's "hummus". :-)
> > Try he
> >
> > http://www.twosheiks.com/hummus.html
>
>
> Yes, it is generally spelled "hummus."

But not always! There used to be an Arabic Deli in San Francisco
which used to proudly announce in its Yellow Pages ad,

WE SERVE HOMOS




> But the link you provided doesn't
> tell how to make it, which is what I think the OP wanted.
>
> Here are a few recipes from foodnetwork.com:
>
> Turbo Hummus
> Recipe courtesy Alton Brown
> See this recipe on air Friday Sep. 24 at 7:00 PM ET/PT.
> Show: Good Eats Episode: Pantry Raid II: Cool Beans
>
> 2 to 3 cloves garlic
> 1 can garbanzo beans (chickpeas), drained and liquid reserved
> 2 to 3 tablespoons smooth peanut butter
> A handful fresh parsley leaves
> 1 lemon, zested and juiced
> Pinch freshly ground black pepper
> Pinch kosher salt
> 1/3 cup extra-virgin olive oil
>
> Chop the garlic finely in a food processor. Add the beans and 1/2 of the
> reserved liquid and process finely or to desired consistency. Add the peanut
> butter, parsley, lemon zest and juice, black pepper, and salt. Process until
> it forms a paste. Drizzle in the olive oil and process until it reaches the
> consistency of mayonnaise.
>
> BOB'S NOTES:
>
> 1. This is the recipe I usually follow, but in a blatant departure from
> tradition, I cut down the garlic to a single clove, then I add some
> chile-garlic sauce for heat and a couple steamed carrots for sweetness.
>
> 2. I serve hummus with toasted pita triangles or bagel chips. It's also good
> with focaccia.
>
>
> Chickpea Spread with Sesame Seed Paste: Hummus bi Tahina
> Recipe courtesy Emeril Lagasse
> Show: Emeril Live Episode: Greek Specialties
>
> 2 cups canned chickpeas, drained and rinsed
> 1 lemon, juiced
> 2 tablespoons tahini paste
> 1 tablespoon garlic
> 1/4 cup olive oil, plus more, for drizzling
> Salt
> Freshly ground black pepper
> 1 cup kalamata olives, pitted
> Fresh pita bread
>
> In a food processor fitted with a metal blade, combine the chickpeas,
> lemon juice, tahini paste, and garlic. Process until smooth. With the
> machine running, add 1/4 cup olive oil, a little at a time. Season with salt
> and pepper.
>
> Spoon the hummus in the center of a large platter. Drizzle the hummus
> with olive oil. Arrange the black olives and fresh pita bread around the
> hummus.
>
>
> RISA G'S KICK-BUTT HUMMUS
> Recipe courtesy Risa Golding
> Show: Food Network Specials Episode: Eat the Heat
>
> 8 cloves roasted garlic, about 1/2 head
> 8 cloves garlic, coarsely chopped
> 2 (15-ounce) cans chickpeas, drained and rinsed
> 4 ounces lemon juice
> 4 ounces tahini
> 3/4 teaspoon red savina habanero chile powder
> 3/4 teaspoon smoked chocolate habanero chile powder
> Ground cumin
> Salt and freshly ground black pepper
> Cilantro, finely chopped
> Olive oil
> Pita bread
>
> Press out roasted garlic. Place both fresh and roasted garlic into a food
> processor and process until finely chopped. Add chickpeas, lemon juice,
> tahini, habanero powders, cumin, salt and pepper to taste, and a bit of
> cilantro if desired. Process until chickpeas reach a smooth texture. With
> processor running, add olive oil in a thin stream until hummus reaches the
> desired consistency. Taste and add salt to taste.
>
> To serve, remove to a serving bowl and surround with triangles of pita
> bread. Drizzle with a bit of olive oil and garnish with chopped cilantro.
> Add a shake of habanero powder for color, if you dare!
>
> You may choose to hold the habanero powders out of the processing and divide
> the hummus into 2 bowls. Then add half of both of the habanero powders to 1
> bowl and serve the other bowl mild.
>
>
> Bob

"Bob" > wrote in message >...
> Katra answered:
>
> >> I like to know how i can cook homus i think this is an arabic food.
> >>
> >> any one in this group know how i can do it please help
> >>
> >> thanx for eveyone,,,
> >
> > I think it's "hummus". :-)
> > Try he
> >
> > http://www.twosheiks.com/hummus.html
>
>
> Yes, it is generally spelled "hummus."

But not always! There used to be an Arabic Deli in San Francisco
which used to proudly announce in its Yellow Pages ad,

WE SERVE HOMOS




> But the link you provided doesn't
> tell how to make it, which is what I think the OP wanted.
>
> Here are a few recipes from foodnetwork.com:
>
> Turbo Hummus
> Recipe courtesy Alton Brown
> See this recipe on air Friday Sep. 24 at 7:00 PM ET/PT.
> Show: Good Eats Episode: Pantry Raid II: Cool Beans
>
> 2 to 3 cloves garlic
> 1 can garbanzo beans (chickpeas), drained and liquid reserved
> 2 to 3 tablespoons smooth peanut butter
> A handful fresh parsley leaves
> 1 lemon, zested and juiced
> Pinch freshly ground black pepper
> Pinch kosher salt
> 1/3 cup extra-virgin olive oil
>
> Chop the garlic finely in a food processor. Add the beans and 1/2 of the
> reserved liquid and process finely or to desired consistency. Add the peanut
> butter, parsley, lemon zest and juice, black pepper, and salt. Process until
> it forms a paste. Drizzle in the olive oil and process until it reaches the
> consistency of mayonnaise.
>
> BOB'S NOTES:
>
> 1. This is the recipe I usually follow, but in a blatant departure from
> tradition, I cut down the garlic to a single clove, then I add some
> chile-garlic sauce for heat and a couple steamed carrots for sweetness.
>
> 2. I serve hummus with toasted pita triangles or bagel chips. It's also good
> with focaccia.
>
>
> Chickpea Spread with Sesame Seed Paste: Hummus bi Tahina
> Recipe courtesy Emeril Lagasse
> Show: Emeril Live Episode: Greek Specialties
>
> 2 cups canned chickpeas, drained and rinsed
> 1 lemon, juiced
> 2 tablespoons tahini paste
> 1 tablespoon garlic
> 1/4 cup olive oil, plus more, for drizzling
> Salt
> Freshly ground black pepper
> 1 cup kalamata olives, pitted
> Fresh pita bread
>
> In a food processor fitted with a metal blade, combine the chickpeas,
> lemon juice, tahini paste, and garlic. Process until smooth. With the
> machine running, add 1/4 cup olive oil, a little at a time. Season with salt
> and pepper.
>
> Spoon the hummus in the center of a large platter. Drizzle the hummus
> with olive oil. Arrange the black olives and fresh pita bread around the
> hummus.
>
>
> RISA G'S KICK-BUTT HUMMUS
> Recipe courtesy Risa Golding
> Show: Food Network Specials Episode: Eat the Heat
>
> 8 cloves roasted garlic, about 1/2 head
> 8 cloves garlic, coarsely chopped
> 2 (15-ounce) cans chickpeas, drained and rinsed
> 4 ounces lemon juice
> 4 ounces tahini
> 3/4 teaspoon red savina habanero chile powder
> 3/4 teaspoon smoked chocolate habanero chile powder
> Ground cumin
> Salt and freshly ground black pepper
> Cilantro, finely chopped
> Olive oil
> Pita bread
>
> Press out roasted garlic. Place both fresh and roasted garlic into a food
> processor and process until finely chopped. Add chickpeas, lemon juice,
> tahini, habanero powders, cumin, salt and pepper to taste, and a bit of
> cilantro if desired. Process until chickpeas reach a smooth texture. With
> processor running, add olive oil in a thin stream until hummus reaches the
> desired consistency. Taste and add salt to taste.
>
> To serve, remove to a serving bowl and surround with triangles of pita
> bread. Drizzle with a bit of olive oil and garnish with chopped cilantro.
> Add a shake of habanero powder for color, if you dare!
>
> You may choose to hold the habanero powders out of the processing and divide
> the hummus into 2 bowls. Then add half of both of the habanero powders to 1
> bowl and serve the other bowl mild.
>
>
> Bob

Salim wrote:
> Hi everyone
>
> I like to know how i can cook homus i think this is an arabic food.
>
> any one in this group know how i can do it please help
>
> thanx for eveyone,,,
You don't cook it. You use garbanzo beans that a already cooked and
mix them in a food processor. Add garlic, olive oil, salt and tahinni.

Salim wrote:
> Hi everyone
>
> I like to know how i can cook homus i think this is an arabic food.
>
> any one in this group know how i can do it please help
>
> thanx for eveyone,,,
You don't cook it. You use garbanzo beans that a already cooked and
mix them in a food processor. Add garlic, olive oil, salt and tahinni.

Bob wrote:

> Katra answered:
>
>
>>>I like to know how i can cook homus i think this is an arabic food.
>>>
>>>any one in this group know how i can do it please help
>>>
>>>thanx for eveyone,,,
>>
>>I think it's "hummus". :-)
>>Try he
>>
>>http://www.twosheiks.com/hummus.html
>
>
>
> Yes, it is generally spelled "hummus." But the link you provided doesn't
> tell how to make it, which is what I think the OP wanted.
>
> Here are a few recipes from foodnetwork.com:
>
> Turbo Hummus
> Recipe courtesy Alton Brown
> See this recipe on air Friday Sep. 24 at 7:00 PM ET/PT.
> Show: Good Eats Episode: Pantry Raid II: Cool Beans
>
> 2 to 3 cloves garlic
> 1 can garbanzo beans (chickpeas), drained and liquid reserved
> 2 to 3 tablespoons smooth peanut butter
> A handful fresh parsley leaves
> 1 lemon, zested and juiced
> Pinch freshly ground black pepper
> Pinch kosher salt
> 1/3 cup extra-virgin olive oil
>
> Chop the garlic finely in a food processor. Add the beans and 1/2 of the
> reserved liquid and process finely or to desired consistency. Add the peanut
> butter, parsley, lemon zest and juice, black pepper, and salt. Process until
> it forms a paste. Drizzle in the olive oil and process until it reaches the
> consistency of mayonnaise.
>
> BOB'S NOTES:
>
> 1. This is the recipe I usually follow, but in a blatant departure from
> tradition, I cut down the garlic to a single clove, then I add some
> chile-garlic sauce for heat and a couple steamed carrots for sweetness.
>
> 2. I serve hummus with toasted pita triangles or bagel chips. It's also good
> with focaccia.
>
>
> Chickpea Spread with Sesame Seed Paste: Hummus bi Tahina
> Recipe courtesy Emeril Lagasse
> Show: Emeril Live Episode: Greek Specialties
>
> 2 cups canned chickpeas, drained and rinsed
> 1 lemon, juiced
> 2 tablespoons tahini paste
> 1 tablespoon garlic
> 1/4 cup olive oil, plus more, for drizzling
> Salt
> Freshly ground black pepper
> 1 cup kalamata olives, pitted
> Fresh pita bread
>
> In a food processor fitted with a metal blade, combine the chickpeas,
> lemon juice, tahini paste, and garlic. Process until smooth. With the
> machine running, add 1/4 cup olive oil, a little at a time. Season with salt
> and pepper.
>
> Spoon the hummus in the center of a large platter. Drizzle the hummus
> with olive oil. Arrange the black olives and fresh pita bread around the
> hummus.
>
>
> RISA G'S KICK-BUTT HUMMUS
> Recipe courtesy Risa Golding
> Show: Food Network Specials Episode: Eat the Heat
>
> 8 cloves roasted garlic, about 1/2 head
> 8 cloves garlic, coarsely chopped
> 2 (15-ounce) cans chickpeas, drained and rinsed
> 4 ounces lemon juice
> 4 ounces tahini
> 3/4 teaspoon red savina habanero chile powder
> 3/4 teaspoon smoked chocolate habanero chile powder
> Ground cumin
> Salt and freshly ground black pepper
> Cilantro, finely chopped
> Olive oil
> Pita bread
>
> Press out roasted garlic. Place both fresh and roasted garlic into a food
> processor and process until finely chopped. Add chickpeas, lemon juice,
> tahini, habanero powders, cumin, salt and pepper to taste, and a bit of
> cilantro if desired. Process until chickpeas reach a smooth texture. With
> processor running, add olive oil in a thin stream until hummus reaches the
> desired consistency. Taste and add salt to taste.
>
> To serve, remove to a serving bowl and surround with triangles of pita
> bread. Drizzle with a bit of olive oil and garnish with chopped cilantro.
> Add a shake of habanero powder for color, if you dare!
>
> You may choose to hold the habanero powders out of the processing and divide
> the hummus into 2 bowls. Then add half of both of the habanero powders to 1
> bowl and serve the other bowl mild.
>
>
> Bob
>
>
Peanut butter is NEVER added to Hummus.

Bob wrote:

> Katra answered:
>
>
>>>I like to know how i can cook homus i think this is an arabic food.
>>>
>>>any one in this group know how i can do it please help
>>>
>>>thanx for eveyone,,,
>>
>>I think it's "hummus". :-)
>>Try he
>>
>>http://www.twosheiks.com/hummus.html
>
>
>
> Yes, it is generally spelled "hummus." But the link you provided doesn't
> tell how to make it, which is what I think the OP wanted.
>
> Here are a few recipes from foodnetwork.com:
>
> Turbo Hummus
> Recipe courtesy Alton Brown
> See this recipe on air Friday Sep. 24 at 7:00 PM ET/PT.
> Show: Good Eats Episode: Pantry Raid II: Cool Beans
>
> 2 to 3 cloves garlic
> 1 can garbanzo beans (chickpeas), drained and liquid reserved
> 2 to 3 tablespoons smooth peanut butter
> A handful fresh parsley leaves
> 1 lemon, zested and juiced
> Pinch freshly ground black pepper
> Pinch kosher salt
> 1/3 cup extra-virgin olive oil
>
> Chop the garlic finely in a food processor. Add the beans and 1/2 of the
> reserved liquid and process finely or to desired consistency. Add the peanut
> butter, parsley, lemon zest and juice, black pepper, and salt. Process until
> it forms a paste. Drizzle in the olive oil and process until it reaches the
> consistency of mayonnaise.
>
> BOB'S NOTES:
>
> 1. This is the recipe I usually follow, but in a blatant departure from
> tradition, I cut down the garlic to a single clove, then I add some
> chile-garlic sauce for heat and a couple steamed carrots for sweetness.
>
> 2. I serve hummus with toasted pita triangles or bagel chips. It's also good
> with focaccia.
>
>
> Chickpea Spread with Sesame Seed Paste: Hummus bi Tahina
> Recipe courtesy Emeril Lagasse
> Show: Emeril Live Episode: Greek Specialties
>
> 2 cups canned chickpeas, drained and rinsed
> 1 lemon, juiced
> 2 tablespoons tahini paste
> 1 tablespoon garlic
> 1/4 cup olive oil, plus more, for drizzling
> Salt
> Freshly ground black pepper
> 1 cup kalamata olives, pitted
> Fresh pita bread
>
> In a food processor fitted with a metal blade, combine the chickpeas,
> lemon juice, tahini paste, and garlic. Process until smooth. With the
> machine running, add 1/4 cup olive oil, a little at a time. Season with salt
> and pepper.
>
> Spoon the hummus in the center of a large platter. Drizzle the hummus
> with olive oil. Arrange the black olives and fresh pita bread around the
> hummus.
>
>
> RISA G'S KICK-BUTT HUMMUS
> Recipe courtesy Risa Golding
> Show: Food Network Specials Episode: Eat the Heat
>
> 8 cloves roasted garlic, about 1/2 head
> 8 cloves garlic, coarsely chopped
> 2 (15-ounce) cans chickpeas, drained and rinsed
> 4 ounces lemon juice
> 4 ounces tahini
> 3/4 teaspoon red savina habanero chile powder
> 3/4 teaspoon smoked chocolate habanero chile powder
> Ground cumin
> Salt and freshly ground black pepper
> Cilantro, finely chopped
> Olive oil
> Pita bread
>
> Press out roasted garlic. Place both fresh and roasted garlic into a food
> processor and process until finely chopped. Add chickpeas, lemon juice,
> tahini, habanero powders, cumin, salt and pepper to taste, and a bit of
> cilantro if desired. Process until chickpeas reach a smooth texture. With
> processor running, add olive oil in a thin stream until hummus reaches the
> desired consistency. Taste and add salt to taste.
>
> To serve, remove to a serving bowl and surround with triangles of pita
> bread. Drizzle with a bit of olive oil and garnish with chopped cilantro.
> Add a shake of habanero powder for color, if you dare!
>
> You may choose to hold the habanero powders out of the processing and divide
> the hummus into 2 bowls. Then add half of both of the habanero powders to 1
> bowl and serve the other bowl mild.
>
>
> Bob
>
>
Peanut butter is NEVER added to Hummus.

In article >,
"kilikini" > wrote:

> Well, I've always done the tahini one. I'll try the other one now. Surely
> that's not wrong, right? LOL

I'm not a big tahini fan... there's a local Middle Eastern food store
that makes its own hummus, and they make it without any tahini. Their
version is by far my favorite (and they also make a great babaghanouj).

--
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In article >,
"kilikini" > wrote:

> Well, I've always done the tahini one. I'll try the other one now. Surely
> that's not wrong, right? LOL

I'm not a big tahini fan... there's a local Middle Eastern food store
that makes its own hummus, and they make it without any tahini. Their
version is by far my favorite (and they also make a great babaghanouj).

--
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please mail OT responses only

Scott wrote:

> In article >,
> "kilikini" > wrote:
>
>
>>Well, I've always done the tahini one. I'll try the other one now. Surely
>>that's not wrong, right? LOL
>
>
> I'm not a big tahini fan... there's a local Middle Eastern food store
> that makes its own hummus, and they make it without any tahini. Their
> version is by far my favorite (and they also make a great babaghanouj).
>


I sometimes make hummus with just ground-up chickpeas, some Chinese
pepper-garlic-oil paste, cumin, a little olive oil, and a pinch of dried
mint.

Best regards,
Bob

On Thu, 09 Sep 2004 19:11:12 GMT, raymond > wrote:
>
>
> On 9 Sep 2004 06:03:07 -0500, "Bob" >
> wrote:
>
>>kilikini wrote:
>>
>>>> Turbo Hummus
>>>> Recipe courtesy Alton Brown
>><snip>
>>
>>> Peanut butter? I like that idea! The second recipe you posted seems more
>>> the norm, but I'd try this one. Yummy.
>>
>>Lots of hummus recipes substitute peanut butter for the tahini; AB isn't
>>original in that respect at all. The rule of thumb in the USA is that
>>pragmatists use peanut butter and purists use tahini.
>>
> I seldom made hummus because tahini to me always tastes bitter and a
> peanut allergy forbids that substitution. So I went to the farmer's
> market once and a fellow there was making butters from all sorts of
> nuts and I had him make me some walnut butter and some pistacio
> butter. The walnut butter makes a great hummus. Rich tasting and not
> bitter at all.
>

Pine-nut paste is *really* good in hummus too.

AC

On Thu, 09 Sep 2004 19:11:12 GMT, raymond > wrote:
>
>
> On 9 Sep 2004 06:03:07 -0500, "Bob" >
> wrote:
>
>>kilikini wrote:
>>
>>>> Turbo Hummus
>>>> Recipe courtesy Alton Brown
>><snip>
>>
>>> Peanut butter? I like that idea! The second recipe you posted seems more
>>> the norm, but I'd try this one. Yummy.
>>
>>Lots of hummus recipes substitute peanut butter for the tahini; AB isn't
>>original in that respect at all. The rule of thumb in the USA is that
>>pragmatists use peanut butter and purists use tahini.
>>
> I seldom made hummus because tahini to me always tastes bitter and a
> peanut allergy forbids that substitution. So I went to the farmer's
> market once and a fellow there was making butters from all sorts of
> nuts and I had him make me some walnut butter and some pistacio
> butter. The walnut butter makes a great hummus. Rich tasting and not
> bitter at all.
>

Pine-nut paste is *really* good in hummus too.

AC

On Thu, 09 Sep 2004 14:08:30 -0500, zxcvbob > wrote:
>
>
> Scott wrote:
>
>> In article >,
>> "kilikini" > wrote:
>>
>>
>>>Well, I've always done the tahini one. I'll try the other one now. Surely
>>>that's not wrong, right? LOL
>>
>>
>> I'm not a big tahini fan... there's a local Middle Eastern food store
>> that makes its own hummus, and they make it without any tahini. Their
>> version is by far my favorite (and they also make a great babaghanouj).
>>
>
>
> I sometimes make hummus with just ground-up chickpeas, some Chinese
> pepper-garlic-oil paste, cumin, a little olive oil, and a pinch of dried
> mint.
>


Man that looks tasty. Gonna try it tonight.

Thanks, Bob.


AC

On Thu, 09 Sep 2004 14:08:30 -0500, zxcvbob > wrote:
>
>
> Scott wrote:
>
>> In article >,
>> "kilikini" > wrote:
>>
>>
>>>Well, I've always done the tahini one. I'll try the other one now. Surely
>>>that's not wrong, right? LOL
>>
>>
>> I'm not a big tahini fan... there's a local Middle Eastern food store
>> that makes its own hummus, and they make it without any tahini. Their
>> version is by far my favorite (and they also make a great babaghanouj).
>>
>
>
> I sometimes make hummus with just ground-up chickpeas, some Chinese
> pepper-garlic-oil paste, cumin, a little olive oil, and a pinch of dried
> mint.
>


Man that looks tasty. Gonna try it tonight.

Thanks, Bob.


AC

In article >,
raymond > wrote:

> On 9 Sep 2004 06:03:07 -0500, "Bob" >
> wrote:
>
> >kilikini wrote:
> >
> >>> Turbo Hummus
> >>> Recipe courtesy Alton Brown
> ><snip>
> >
> >> Peanut butter? I like that idea! The second recipe you posted seems more
> >> the norm, but I'd try this one. Yummy.
> >
> >Lots of hummus recipes substitute peanut butter for the tahini; AB isn't
> >original in that respect at all. The rule of thumb in the USA is that
> >pragmatists use peanut butter and purists use tahini.
> >
> I seldom made hummus because tahini to me always tastes bitter and a
> peanut allergy forbids that substitution. So I went to the farmer's
> market once and a fellow there was making butters from all sorts of
> nuts and I had him make me some walnut butter and some pistacio
> butter. The walnut butter makes a great hummus. Rich tasting and not
> bitter at all.
>

Cashew butter... ;-)
Sun Harvest usually carries it!

Yum!

K.

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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
raymond > wrote:

> On 9 Sep 2004 06:03:07 -0500, "Bob" >
> wrote:
>
> >kilikini wrote:
> >
> >>> Turbo Hummus
> >>> Recipe courtesy Alton Brown
> ><snip>
> >
> >> Peanut butter? I like that idea! The second recipe you posted seems more
> >> the norm, but I'd try this one. Yummy.
> >
> >Lots of hummus recipes substitute peanut butter for the tahini; AB isn't
> >original in that respect at all. The rule of thumb in the USA is that
> >pragmatists use peanut butter and purists use tahini.
> >
> I seldom made hummus because tahini to me always tastes bitter and a
> peanut allergy forbids that substitution. So I went to the farmer's
> market once and a fellow there was making butters from all sorts of
> nuts and I had him make me some walnut butter and some pistacio
> butter. The walnut butter makes a great hummus. Rich tasting and not
> bitter at all.
>

Cashew butter... ;-)
Sun Harvest usually carries it!

Yum!

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article .net>,
Alan Connor > wrote:

> On Thu, 09 Sep 2004 19:11:12 GMT, raymond > wrote:
> >
> >
> > On 9 Sep 2004 06:03:07 -0500, "Bob" >
> > wrote:
> >
> >>kilikini wrote:
> >>
> >>>> Turbo Hummus
> >>>> Recipe courtesy Alton Brown
> >><snip>
> >>
> >>> Peanut butter? I like that idea! The second recipe you posted seems more
> >>> the norm, but I'd try this one. Yummy.
> >>
> >>Lots of hummus recipes substitute peanut butter for the tahini; AB isn't
> >>original in that respect at all. The rule of thumb in the USA is that
> >>pragmatists use peanut butter and purists use tahini.
> >>
> > I seldom made hummus because tahini to me always tastes bitter and a
> > peanut allergy forbids that substitution. So I went to the farmer's
> > market once and a fellow there was making butters from all sorts of
> > nuts and I had him make me some walnut butter and some pistacio
> > butter. The walnut butter makes a great hummus. Rich tasting and not
> > bitter at all.
> >
>
> Pine-nut paste is *really* good in hummus too.
>
> AC
>
>

Hummmm... Italian Hummus? Add pine nuts, basil, garlic and olive oil!

Oops! Pesto! <lol>

Wonder how a hummus pesto would be?

K. (committing sacralige here.....)

--
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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article .net>,
Alan Connor > wrote:

> On Thu, 09 Sep 2004 19:11:12 GMT, raymond > wrote:
> >
> >
> > On 9 Sep 2004 06:03:07 -0500, "Bob" >
> > wrote:
> >
> >>kilikini wrote:
> >>
> >>>> Turbo Hummus
> >>>> Recipe courtesy Alton Brown
> >><snip>
> >>
> >>> Peanut butter? I like that idea! The second recipe you posted seems more
> >>> the norm, but I'd try this one. Yummy.
> >>
> >>Lots of hummus recipes substitute peanut butter for the tahini; AB isn't
> >>original in that respect at all. The rule of thumb in the USA is that
> >>pragmatists use peanut butter and purists use tahini.
> >>
> > I seldom made hummus because tahini to me always tastes bitter and a
> > peanut allergy forbids that substitution. So I went to the farmer's
> > market once and a fellow there was making butters from all sorts of
> > nuts and I had him make me some walnut butter and some pistacio
> > butter. The walnut butter makes a great hummus. Rich tasting and not
> > bitter at all.
> >
>
> Pine-nut paste is *really* good in hummus too.
>
> AC
>
>

Hummmm... Italian Hummus? Add pine nuts, basil, garlic and olive oil!

Oops! Pesto! <lol>

Wonder how a hummus pesto would be?

K. (committing sacralige here.....)

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

On Thu, 09 Sep 2004 04:21:03 -0500, Katra
> wrote:

>It's ok, I like to dip it with buttered toasted pita as it tends to be a
>bit bland.

buttered and toasted a pita isn't a pita anymore...

On Thu, 09 Sep 2004 04:21:03 -0500, Katra
> wrote:

>It's ok, I like to dip it with buttered toasted pita as it tends to be a
>bit bland.

buttered and toasted a pita isn't a pita anymore...

On Thu, 09 Sep 2004 11:13:16 -0700, Beirader >
wrote:

>You don't cook it. You use garbanzo beans that a already cooked and
>mix them in a food processor. Add garlic, olive oil, salt and tahinni.

where I live I cannot find tahini so I first ground sesame seeds in
the processor then add all the ingredients...

On Thu, 09 Sep 2004 11:13:16 -0700, Beirader >
wrote:

>You don't cook it. You use garbanzo beans that a already cooked and
>mix them in a food processor. Add garlic, olive oil, salt and tahinni.

where I live I cannot find tahini so I first ground sesame seeds in
the processor then add all the ingredients...

On Fri, 10 Sep 2004 17:30:39 GMT, Jiminy > wrote:
>
>
> On Thu, 09 Sep 2004 11:13:16 -0700, Beirader >
> wrote:
>
>>You don't cook it. You use garbanzo beans that a already cooked and
>>mix them in a food processor. Add garlic, olive oil, salt and tahinni.
>
> where I live I cannot find tahini so I first ground sesame seeds in
> the processor then add all the ingredients...
>

To be real tahini, the seeds need to be roasted almost to the point of
burning first. Singed, so-to-speak. Mildly carmelized.

<quote>

What is tahini? Where can it be purchased? Is it
something I can make at home?

Thank you!

Mary

Answer:

Tahini (pronounced tah-HEE-nee) is mostly used in the
Middle East. It is basically made from ground sesame
seeds. Due to its nutty flavour, it is considered
ideal for dishes such as hummus.
Although tahini has a fair amount of essential fatty
acids and is high in calcium, it is also up there
with regards of calories. Per 100 grams of tahini,
you can expect upwards of 600 calories.
indoor. It is very easy to make tahini at home. All you will
need are some sesame seeds and olive oil. Coat a flat
baking tray with olive oil and sprinkle the seeds.
Makers. Bake in a 350 degree oven for 10 minutes. Sesame
seeds burn quickly so keep an eye on them and flip
them often during the 10 minutes.
Once lightly browned, remove from oven and place them
in a blender to create your tahini paste. You can add
tahini to your favourite hummus, use it in a salad,
spread over crackers just to name a few ideas.
Thank you for writing!

25 July 2003

</quote>

http://vegweb.com/articles/anai-1059139077.shtml

AC

On Fri, 10 Sep 2004 17:30:39 GMT, Jiminy > wrote:
>
>
> On Thu, 09 Sep 2004 11:13:16 -0700, Beirader >
> wrote:
>
>>You don't cook it. You use garbanzo beans that a already cooked and
>>mix them in a food processor. Add garlic, olive oil, salt and tahinni.
>
> where I live I cannot find tahini so I first ground sesame seeds in
> the processor then add all the ingredients...
>

To be real tahini, the seeds need to be roasted almost to the point of
burning first. Singed, so-to-speak. Mildly carmelized.

<quote>

What is tahini? Where can it be purchased? Is it
something I can make at home?

Thank you!

Mary

Answer:

Tahini (pronounced tah-HEE-nee) is mostly used in the
Middle East. It is basically made from ground sesame
seeds. Due to its nutty flavour, it is considered
ideal for dishes such as hummus.
Although tahini has a fair amount of essential fatty
acids and is high in calcium, it is also up there
with regards of calories. Per 100 grams of tahini,
you can expect upwards of 600 calories.
indoor. It is very easy to make tahini at home. All you will
need are some sesame seeds and olive oil. Coat a flat
baking tray with olive oil and sprinkle the seeds.
Makers. Bake in a 350 degree oven for 10 minutes. Sesame
seeds burn quickly so keep an eye on them and flip
them often during the 10 minutes.
Once lightly browned, remove from oven and place them
in a blender to create your tahini paste. You can add
tahini to your favourite hummus, use it in a salad,
spread over crackers just to name a few ideas.
Thank you for writing!

25 July 2003

</quote>

http://vegweb.com/articles/anai-1059139077.shtml

AC

Beirader wrote:

> Peanut butter is NEVER added to Hummus.

Peanut butter can be used as a replacement for the tahini to vary the taste
of the finished product. It's not traditional, but that's beside the point
of making good eats.

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* @author Darryl L. Pierce >
* @see The Infobahn Offramp <http://mcpierce.mypage.org>
* @quote "Lobby, lobby, lobby, lobby, lobby, lobby..." - Adrian Monk
*/

On Thu, 16 Sep 2004 13:19:38 -0400, Darryl L. Pierce
> wrote:


> Beirader wrote:
>
>> Peanut butter is NEVER added to Hummus.
>
> Peanut butter can be used as a replacement for the tahini to
> vary the taste of the finished product. It's not traditional,
> but that's beside the point of making good eats.
>

Sunflower paste ('butter') is really good too, especially if you
parch it first.

AC

On Thu, 16 Sep 2004 13:19:38 -0400, Darryl L. Pierce
> wrote:


> Beirader wrote:
>
>> Peanut butter is NEVER added to Hummus.
>
> Peanut butter can be used as a replacement for the tahini to
> vary the taste of the finished product. It's not traditional,
> but that's beside the point of making good eats.
>

Sunflower paste ('butter') is really good too, especially if you
parch it first.

AC