On Sun, 16 Jan 2011 13:33:01 -0600, Terry wrote:

> On Sun, 16 Jan 2011 10:44:41 -0800, sf > wrote:
>
>>On Sun, 16 Jan 2011 13:15:37 -0500, blake murphy
> wrote:
>>
>>> so, for y'all that make your own hummus - how long does the stuff keep in
>>> the refrigerator?
>>
>>I like this "open one can" business too... but I need to find tahini.
>
> Hummus would undoubtedly last for a few weeks in the fridge, were it
> not for the fact that it doesn't stay around that long in our house.
> With lemon---and I agree with the faction that likes lemon in their
> hummus---it's acidic enough to minimize growth of nasties.

thanks, terry.

your pal,
blake

On 1/17/2011 1:32 AM, sf wrote:
> On Sun, 16 Jan 2011 22:50:14 -0600, Janet Wilder
> > wrote:
>
>> When I visited family in Israel this past Spring, one of my cousins told
>> me to boil the drained canned chick peas in fresh water for 10 minutes.
>> I did try it and the taste was a lot fresher.
>
> So, did you try it and did it work??? Inquiring minds... especially
> since I'm actually going to try this. I usually buy from Trader Joe's
> but after getting one from Safeway, I understand what all the
> negativity is all about.

See the last sentence above.
>>
>> I make my hummous with lemon juice, garlic, tahini and a little olive
>> oil with some salt and pepper. We keep the skins on the beans for fiber.
>
> <scribbling furiously>
>
> Clarifying: You use canned garbanzos and don't make your own tahini?
>

Most of the time I use dried beans that I have soaked overnight, but
sometimes I do use canned garbanzo beans. I do not make my own tahini. I
buy it in jar in the international foods section of my grocery store.
In my travels when I couldn't get tahini, I did use Chinese sesame paste
and with a little thinning with pure sesame oil, it worked fine.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sun, 16 Jan 2011 23:33:15 -0600, Sqwertz wrote:

> On Sun, 16 Jan 2011 13:15:37 -0500, blake murphy wrote:
>
>> so, for y'all that make your own hummus - how long does the stuff keep in
>> the refrigerator?
>
> Beans are touchy. Starches are breeding grounds for microscopic
> goodies. You really shouldn't keep them for more than 7 days at most,
> depending on the bean. But since I use oil and a more but butter than
> normal, this acts as a preservative for another few days worth. 12
> days tops.
>
> -sw

o.k., thanks.

your pal,
blake

On Jan 17, 5:39*am, Janet > wrote:
>
> * As meantioned recently, a nice variant is made with yellow butterbeans
> instead of chickpeas <stares off into distance>
>
> * *Janet

Black beans for the garbanzos, lime juice for the lemon, some jalapeno
and a healthy dose of cilantro (along with the standard spices)

On Mon, 17 Jan 2011 06:12:00 -0800 (PST), Cindy Hamilton
> wrote:

> On Jan 16, 11:53*pm, sf > wrote:
>
> > Just living in KY gives you ten bonus points, Terry! *OK, you can't
> > find a Mediterranean store easily, but OMG.... you have what the rest
> > of us only see in paintings.
>
> Trees?
>
Horse farms hither and yon, beautiful countryside, The Appalachian
Mountains, GREEN summers...


--

Carrot cake counts as a serving of vegetables.

On 1/17/2011 1:22 PM, Jason Tinling wrote:
> On Jan 17, 5:39 am, > wrote:
>>
>> As meantioned recently, a nice variant is made with yellow butterbeans
>> instead of chickpeas<stares off into distance>
>>
>> Janet
>
> Black beans for the garbanzos, lime juice for the lemon, some jalapeno
> and a healthy dose of cilantro (along with the standard spices)

That's not related to hummous. That's a Tex-Mex bean dip.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 1/15/2011 6:52 PM, Peaches wrote:
> "Ema Nymton" > wrote in message
> ...
>> Here lately I have been missing Leila, so I made hummus this
>> afternoon. I should spell it hummous, like she did.
>>
>> http://bedouina.typepad.com/doves_ey...s_chickpe.html
>>
>> Becca
>
>
>
> Thanks Becca, I just snagged it. Would it be ok if I added hot sauce
> or cayenne do you think?
>
> Peaches

Hot sauce or cayenne would taste pretty good, IMO. I've had tahini with
roasted red peppers and I liked that, but I've never tried hot sauce.
Maybe I will do that next time.

Becca

On 1/16/2011 4:39 PM, Miche wrote:
> I made tahini at home. It wasn't a big hassle.
>
> I toasted a bunch of sesame seeds and then ground them up in a food
> processor. It's not rocket science.
>
> Miche

The Asian market near me, sells toasted sesame seeds in fairly large
containers. I bought them to make crackers, but I have plenty left
over, so I might give this a try.

Becca

On Mon, 17 Jan 2011 19:14:44 -0600, Ema Nymton >
wrote:

> On 1/16/2011 4:39 PM, Miche wrote:
> > I made tahini at home. It wasn't a big hassle.
> >
> > I toasted a bunch of sesame seeds and then ground them up in a food
> > processor. It's not rocket science.
> >
> > Miche
>
> The Asian market near me, sells toasted sesame seeds in fairly large
> containers. I bought them to make crackers, but I have plenty left
> over, so I might give this a try.
>
You're a step ahead of me... please report back!

--

Carrot cake counts as a serving of vegetables.

On Jan 17, 2:41*pm, sf > wrote:
> On Mon, 17 Jan 2011 06:12:00 -0800 (PST), Cindy Hamilton
>
> > wrote:
> > On Jan 16, 11:53*pm, sf > wrote:
>
> > > Just living in KY gives you ten bonus points, Terry! *OK, you can't
> > > find a Mediterranean store easily, but OMG.... you have what the rest
> > > of us only see in paintings.
>
> > Trees?
>
> Horse farms hither and yon, beautiful countryside, The Appalachian
> Mountains, GREEN summers...

Oh. I see green summers all the time. Horse farms, yeah, I bet
I could find one. Probably not as picturesque as Bluegrass country.

Dollars to doughnuts most Kentuckians see the same suburbs and
strip malls as the rest of us, on a day-in, day-out basis.

Cindy Hamilton