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

On 1/15/2011 5:40 PM, Ema Nymton wrote:
> 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

Her recipe seems to be the standard Arabic speaking world one for
hummous. It's exactly the same as in the recipe we received from the
Women' s Club, which included Saudi women, and the one in my Arabic
cookbook, written by a Swiss woman married to an Egyptian man.

Reminds me I should make a batch as I just baked some flat bread today.

George

"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

On 01/15/2011 04:31 PM, Sqwertz wrote:
> On Sat, 15 Jan 2011 18:17:20 -0600, George Shirley wrote:
>
>> On 1/15/2011 5:40 PM, Ema Nymton wrote:
>>> 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
>>
>> Her recipe seems to be the standard Arabic speaking world one for
>> hummous. It's exactly the same as in the recipe we received from the
>> Women' s Club, which included Saudi women, and the one in my Arabic
>> cookbook, written by a Swiss woman married to an Egyptian man.
>
> I don't use lemon juice. It tastes much better to me that way.
>
> Instead I use 1/3rd cup of olive oil and 1/3-1/2 cup tahini. Why not
> add more of the better ingredients and make it taste better?

To some of us, the chickpeas and lemon juice are some of the better
ingredients. To each her own.

Serene

--
http://www.momfoodproject.com

Sqwertz > wrote:

>On Sat, 15 Jan 2011 17:06:10 -0800, Serene Vannoy wrote:

>> On 01/15/2011 04:31 PM, Sqwertz wrote:

>>> Instead I use 1/3rd cup of olive oil and 1/3-1/2 cup tahini. Why not
>>> add more of the better ingredients and make it taste better?

>> To some of us, the chickpeas and lemon juice are some of the better
>> ingredients. To each her own.

>Uh, OK. I guess it's a gender thing.

For me there's no reason to put a lot of olive oil in hummus,
since it's normal to put olive oil (and a sprinkle of paprika
or maybe sumac, and a few olives) on top of it when serving it.

And if tahini dominates... that's not right either. Just IMO.


S.

"Steve Pope" > wrote in message
...
> Sqwertz > wrote:
>
>>On Sat, 15 Jan 2011 17:06:10 -0800, Serene Vannoy wrote:
>
>>> On 01/15/2011 04:31 PM, Sqwertz wrote:
>
>>>> Instead I use 1/3rd cup of olive oil and 1/3-1/2 cup tahini. Why not
>>>> add more of the better ingredients and make it taste better?
>
>>> To some of us, the chickpeas and lemon juice are some of the better
>>> ingredients. To each her own.
>
>>Uh, OK. I guess it's a gender thing.
>
> For me there's no reason to put a lot of olive oil in hummus,
> since it's normal to put olive oil (and a sprinkle of paprika
> or maybe sumac, and a few olives) on top of it when serving it.
>
> And if tahini dominates... that's not right either. Just IMO.

My mom made it once and it was inedible. I don't know if she put too much
tahini in it or if it was just bad tasting tahini. But I do think it was
the tahni. It just tasted heavy and wrong. And it is rare for me to have a
hummus I do not like. I have tried some store bought kind that was Greek
Style. I am not really sure what that means. But in looking at the
description, I thought I would like it. But I didn't like it so much.
Wasn't inedible but wasn't a favorite. I do prefer some more than others.
There is some that is locally made here. It is very light and creamy. I
like it the best. But it only keeps for a few days.

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

It's fine to add heat, but if I were you, I'd leave it on the side and
let people mix it in themselves, e.g., you could serve it with a small
pool of hot sauce in the center and people could take as much or as
little as they wanted.

For a delicious treat, try the Middle Eastern dish of fava beans (know
as "ful" or "foul" or similar transliterations) served with hummous,
e.g.,

http://humus101.com/EN/2008/03/01/hu...y-of-delicacy/

When we are in that part of the world, this is our favorite dish, and
it's available at your highway rest stop kind of place as well as at a
real restaurant - and it's all good.

-S-

On 1/15/2011 7:06 PM, Serene Vannoy wrote:
> On 01/15/2011 04:31 PM, Sqwertz wrote:
>> On Sat, 15 Jan 2011 18:17:20 -0600, George Shirley wrote:
>>
>>> On 1/15/2011 5:40 PM, Ema Nymton wrote:
>>>> 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
>>>
>>> Her recipe seems to be the standard Arabic speaking world one for
>>> hummous. It's exactly the same as in the recipe we received from the
>>> Women' s Club, which included Saudi women, and the one in my Arabic
>>> cookbook, written by a Swiss woman married to an Egyptian man.
>>
>> I don't use lemon juice. It tastes much better to me that way.
>>
>> Instead I use 1/3rd cup of olive oil and 1/3-1/2 cup tahini. Why not
>> add more of the better ingredients and make it taste better?
>
> To some of us, the chickpeas and lemon juice are some of the better
> ingredients. To each her own.
>
> Serene
>
Amen, it is Sunday after all.

On 1/16/2011 1:44 AM, Julie Bove wrote:
> "Steve > wrote in message
> ...
>> > wrote:
>>
>>> On Sat, 15 Jan 2011 17:06:10 -0800, Serene Vannoy wrote:
>>
>>>> On 01/15/2011 04:31 PM, Sqwertz wrote:
>>
>>>>> Instead I use 1/3rd cup of olive oil and 1/3-1/2 cup tahini. Why not
>>>>> add more of the better ingredients and make it taste better?
>>
>>>> To some of us, the chickpeas and lemon juice are some of the better
>>>> ingredients. To each her own.
>>
>>> Uh, OK. I guess it's a gender thing.
>>
>> For me there's no reason to put a lot of olive oil in hummus,
>> since it's normal to put olive oil (and a sprinkle of paprika
>> or maybe sumac, and a few olives) on top of it when serving it.
>>
>> And if tahini dominates... that's not right either. Just IMO.
>
> My mom made it once and it was inedible. I don't know if she put too much
> tahini in it or if it was just bad tasting tahini. But I do think it was
> the tahni. It just tasted heavy and wrong. And it is rare for me to have a
> hummus I do not like. I have tried some store bought kind that was Greek
> Style. I am not really sure what that means. But in looking at the
> description, I thought I would like it. But I didn't like it so much.
> Wasn't inedible but wasn't a favorite. I do prefer some more than others.
> There is some that is locally made here. It is very light and creamy. I
> like it the best. But it only keeps for a few days.
>
>
Most areas that eat hummous on a regular basis have their favorite mix.
Most upper Med and Middle Eastern food is a variation on Turkish
cuisine, dates from when the Ottoman Empire "owned" a lot of real estate
in the area, actually most of the real estate in the area.

We lived in the Middle East for more than five years and traveled
extensively throughout the upper Mediterranean area and the Middle East.
Each area and country has their own unique takeoff on Turk cuisine, most
good, some bad, some really really bad. The stuff is addictive though,
we have to have a fix at least once a month.

On Sat, 15 Jan 2011 18:17:20 -0600, George Shirley wrote:

> On 1/15/2011 5:40 PM, Ema Nymton wrote:
>> 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
>
> Her recipe seems to be the standard Arabic speaking world one for
> hummous. It's exactly the same as in the recipe we received from the
> Women' s Club, which included Saudi women, and the one in my Arabic
> cookbook, written by a Swiss woman married to an Egyptian man.
>
> Reminds me I should make a batch as I just baked some flat bread today.
>
> George

so, for y'all that make your own hummus - how long does the stuff keep in
the refrigerator?

your pal,
blake

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.

--

Carrot cake counts as a serving of vegetables.

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.

Speaking of tahini... anyone noticed that the price has jumped
considerably? A few months ago I could get a pint jar from the local
organic food store for about $7. Bought a jar last week, it was $10.
A similar jump at the local Kroger.
--
Best -- Terry

On 1/16/2011 1:33 PM, Terry wrote:
> On Sun, 16 Jan 2011 10:44:41 -0800, > 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.
>
> Speaking of tahini... anyone noticed that the price has jumped
> considerably? A few months ago I could get a pint jar from the local
> organic food store for about $7. Bought a jar last week, it was $10.
> A similar jump at the local Kroger.
> --
> Best -- Terry

I noticed the same thing at our local Kroger, luckily I have two jars in
the pantry, never opened. Stuff lasts longer than radioactivity.

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

> Speaking of tahini... anyone noticed that the price has jumped
> considerably? A few months ago I could get a pint jar from the local
> organic food store for about $7. Bought a jar last week, it was $10.
> A similar jump at the local Kroger.

Thinking about tahini.... it's just sesame seeds and olive oil, right?
I can find raw sesame seeds easily at the Mexican stores, has anyone
ever tried grinding them in a food processor? I could do that and not
waste my time looking for tahini.

--

Carrot cake counts as a serving of vegetables.

On Sun, 16 Jan 2011 13:04:56 -0800, Christine Dabney
> wrote:

> On Sun, 16 Jan 2011 11:50:30 -0800, sf > wrote:
>
> >Thinking about tahini.... it's just sesame seeds and olive oil, right?
> >I can find raw sesame seeds easily at the Mexican stores, has anyone
> >ever tried grinding them in a food processor? I could do that and not
> >waste my time looking for tahini.
>
> A quick followup to my last post: I lied. The experiment wasn't
> done..but it seems rather daunting at the least. Some commenters
> said what they have done....
> Me, I think I will continue buying mine.
>
> If you try it, let us know how it turns out.
>
To be honest, the article scared me. My goal is to make hummus at
home; but it sounds like I'd better have some store bought tahini
waiting in the wings if want to try making tahini at home too.


--

Carrot cake counts as a serving of vegetables.

In article >,
sf > wrote:

> On Sun, 16 Jan 2011 13:04:56 -0800, Christine Dabney
> > wrote:
>
> > On Sun, 16 Jan 2011 11:50:30 -0800, sf > wrote:
> >
> > >Thinking about tahini.... it's just sesame seeds and olive oil, right?
> > >I can find raw sesame seeds easily at the Mexican stores, has anyone
> > >ever tried grinding them in a food processor? I could do that and not
> > >waste my time looking for tahini.
> >
> > A quick followup to my last post: I lied. The experiment wasn't
> > done..but it seems rather daunting at the least. Some commenters
> > said what they have done....
> > Me, I think I will continue buying mine.
> >
> > If you try it, let us know how it turns out.
> >
> To be honest, the article scared me. My goal is to make hummus at
> home; but it sounds like I'd better have some store bought tahini
> waiting in the wings if want to try making tahini at home too.

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

--
Electricians do it in three phases

On Mon, 17 Jan 2011 11:39:45 +1300, Miche > wrote:

> I toasted a bunch of sesame seeds and then ground them up in a food
> processor. It's not rocket science.

Thanks for speaking for the other side!

--

Carrot cake counts as a serving of vegetables.

On Mon, 17 Jan 2011 11:39:45 +1300, 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.

I forgot to ask - Did you toast them first?

--

Carrot cake counts as a serving of vegetables.

On 1/16/2011 5:39 PM, Miche wrote:
> In >,
> > wrote:
>
>> On Sun, 16 Jan 2011 13:04:56 -0800, Christine Dabney
>> > wrote:
>>
>>> On Sun, 16 Jan 2011 11:50:30 -0800, > wrote:
>>>
>>>> Thinking about tahini.... it's just sesame seeds and olive oil, right?
>>>> I can find raw sesame seeds easily at the Mexican stores, has anyone
>>>> ever tried grinding them in a food processor? I could do that and not
>>>> waste my time looking for tahini.
>>>
>>> A quick followup to my last post: I lied. The experiment wasn't
>>> done..but it seems rather daunting at the least. Some commenters
>>> said what they have done....
>>> Me, I think I will continue buying mine.
>>>
>>> If you try it, let us know how it turns out.
>>>
>> To be honest, the article scared me. My goal is to make hummus at
>> home; but it sounds like I'd better have some store bought tahini
>> waiting in the wings if want to try making tahini at home too.
>
> 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
>
Yeah. I've done it too. It doesn't come out as smooth as store bought,
but it works just fine.

-Tracy

On 1/16/2011 3:57 PM, Christine Dabney wrote:
> On Sun, 16 Jan 2011 13:33:01 -0600, >
> wrote:
>
>> Speaking of tahini... anyone noticed that the price has jumped
>> considerably? A few months ago I could get a pint jar from the local
>> organic food store for about $7. Bought a jar last week, it was $10.
>> A similar jump at the local Kroger.
> No wonder you paid so much for it.
> Get it at a mid-eastern market: it will be a fraction of that. I
> think I paid less than $3 for my jar.
>
> Christine

I was at my local produce market, which also sells things like tahini
and they wanted over 8 bucks for a small jar. I found it at the grocery
store for half that.

Interestingly, amazon is selling the same container I purchased for
$15.00!!!!

http://www.amazon.com/Joyva-Tahini-1.../dp/B000HQL51U

Tracy

On Sun, 16 Jan 2011 12:57:31 -0800, Christine Dabney
> wrote:

>On Sun, 16 Jan 2011 13:33:01 -0600, Terry >
>wrote:
>
>>Speaking of tahini... anyone noticed that the price has jumped
>>considerably? A few months ago I could get a pint jar from the local
>>organic food store for about $7. Bought a jar last week, it was $10.
>>A similar jump at the local Kroger.
>No wonder you paid so much for it.
>Get it at a mid-eastern market: it will be a fraction of that. I
>think I paid less than $3 for my jar.
>
Wish I could. This is Parts Unknown, KY. About 10,000 people in
town. Four grocery stores (if you count WalMart which I don't).
Nearest decent-sized city is two hours away... :-(
--
Best -- Terry

"sf" > wrote in message
...
> On Mon, 17 Jan 2011 11:39:45 +1300, 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.
>
> I forgot to ask - Did you toast them first?

She said she toasted them and then ground them.

On 01/15/2011 06:15 PM, Sqwertz wrote:
> On Sat, 15 Jan 2011 17:06:10 -0800, Serene Vannoy wrote:
>
>> On 01/15/2011 04:31 PM, Sqwertz wrote:
>>
>>> Instead I use 1/3rd cup of olive oil and 1/3-1/2 cup tahini. Why not
>>> add more of the better ingredients and make it taste better?
>>
>> To some of us, the chickpeas and lemon juice are some of the better
>> ingredients. To each her own.
>
> Uh, OK. I guess it's a gender thing.

That's among the weirdest things I've ever seen you say, and the bar's
high on that one. :-)

Serene

--
http://www.momfoodproject.com

blake murphy wrote:
> On Sat, 15 Jan 2011 18:17:20 -0600, George Shirley wrote:
>
>> On 1/15/2011 5:40 PM, Ema Nymton wrote:
>>> 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
>> Her recipe seems to be the standard Arabic speaking world one for
>> hummous. It's exactly the same as in the recipe we received from the
>> Women' s Club, which included Saudi women, and the one in my Arabic
>> cookbook, written by a Swiss woman married to an Egyptian man.
>>
>> Reminds me I should make a batch as I just baked some flat bread today.
>>
>> George
>
> so, for y'all that make your own hummus - how long does the stuff keep in
> the refrigerator?
>
> your pal,
> blake


A couple of hours. ;-)

-Bob

On Sun, 16 Jan 2011 19:36:34 -0500, Tracy >
wrote:

> On 1/16/2011 5:39 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
> >
> Yeah. I've done it too. It doesn't come out as smooth as store bought,
> but it works just fine.
>
Not smooth isn't a problem for me; I prefer some texture. Thanks!

--

Carrot cake counts as a serving of vegetables.

On Sun, 16 Jan 2011 19:40:12 -0500, Tracy >
wrote:

> On 1/16/2011 3:57 PM, Christine Dabney wrote:
> > On Sun, 16 Jan 2011 13:33:01 -0600, >
> > wrote:
> >
> >> Speaking of tahini... anyone noticed that the price has jumped
> >> considerably? A few months ago I could get a pint jar from the local
> >> organic food store for about $7. Bought a jar last week, it was $10.
> >> A similar jump at the local Kroger.
> > No wonder you paid so much for it.
> > Get it at a mid-eastern market: it will be a fraction of that. I
> > think I paid less than $3 for my jar.
> >
> > Christine
>
> I was at my local produce market, which also sells things like tahini
> and they wanted over 8 bucks for a small jar. I found it at the grocery
> store for half that.
>
> Interestingly, amazon is selling the same container I purchased for
> $15.00!!!!
>
> http://www.amazon.com/Joyva-Tahini-1.../dp/B000HQL51U
>
Finding a "middle eastern" market isn't easy here (I can think of only
one, which is across town and it's "Mediterranean", not middle
eastern). Cross a bridge and the story changes - but it costs a $5
bridge toll, plus gas and wear & tear on the car - so... you pay, one
way or the other.

--

Carrot cake counts as a serving of vegetables.

Tracy wrote:
> On 1/16/2011 5:39 PM, Miche wrote:
>> In >,
>> > wrote:
>>
>>> On Sun, 16 Jan 2011 13:04:56 -0800, Christine Dabney
>>> > wrote:
>>>
>>>> On Sun, 16 Jan 2011 11:50:30 -0800, > wrote:
>>>>
>>>>> Thinking about tahini.... it's just sesame seeds and olive oil, right?
>>>>> I can find raw sesame seeds easily at the Mexican stores, has anyone
>>>>> ever tried grinding them in a food processor? I could do that and not
>>>>> waste my time looking for tahini.
>>>>
>>>> A quick followup to my last post: I lied. The experiment wasn't
>>>> done..but it seems rather daunting at the least. Some commenters
>>>> said what they have done....
>>>> Me, I think I will continue buying mine.
>>>>
>>>> If you try it, let us know how it turns out.
>>>>
>>> To be honest, the article scared me. My goal is to make hummus at
>>> home; but it sounds like I'd better have some store bought tahini
>>> waiting in the wings if want to try making tahini at home too.
>>
>> 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
>>
> Yeah. I've done it too. It doesn't come out as smooth as store bought,
> but it works just fine.
>
> -Tracy


If you're going to add olive oil to the hummus anyway, why not grind
just enough sesame seeds in the food processor to make a batch, add
the oil and grind some more, *then* add the chickpeas and other
ingredients and finish it up?

-Bob

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.

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.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sun, 16 Jan 2011 19:20:58 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 17 Jan 2011 11:39:45 +1300, 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.
> >
> > I forgot to ask - Did you toast them first?
>
> She said she toasted them and then ground them.
>
Oh, yeah... she sure did and I copied it too.
<feeling stoopid now> :/

--

Carrot cake counts as a serving of vegetables.

On Sun, 16 Jan 2011 20:08:37 -0600, Terry >
wrote:

> On Sun, 16 Jan 2011 12:57:31 -0800, Christine Dabney
> > wrote:
>
> >On Sun, 16 Jan 2011 13:33:01 -0600, Terry >
> >wrote:
> >
> >>Speaking of tahini... anyone noticed that the price has jumped
> >>considerably? A few months ago I could get a pint jar from the local
> >>organic food store for about $7. Bought a jar last week, it was $10.
> >>A similar jump at the local Kroger.
> >No wonder you paid so much for it.
> >Get it at a mid-eastern market: it will be a fraction of that. I
> >think I paid less than $3 for my jar.
> >
> Wish I could. This is Parts Unknown, KY. About 10,000 people in
> town. Four grocery stores (if you count WalMart which I don't).
> Nearest decent-sized city is two hours away... :-(

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.

--

Carrot cake counts as a serving of vegetables.

On Sun, 16 Jan 2011 21:44:50 -0600, zxcvbob >
wrote:

> A couple of hours. ;-)

I think he meant if you didn't take it out to eat. I'm wondering too
although I think mine would last as long as yours. What do you use
for dippers?

--

Carrot cake counts as a serving of vegetables.

On 01/16/2011 10:15 AM, blake murphy wrote:
> On Sat, 15 Jan 2011 18:17:20 -0600, George Shirley wrote:
>
>> On 1/15/2011 5:40 PM, Ema Nymton wrote:
>>> 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
>>
>> Her recipe seems to be the standard Arabic speaking world one for
>> hummous. It's exactly the same as in the recipe we received from the
>> Women' s Club, which included Saudi women, and the one in my Arabic
>> cookbook, written by a Swiss woman married to an Egyptian man.
>>
>> Reminds me I should make a batch as I just baked some flat bread today.
>>
>> George
>
> so, for y'all that make your own hummus - how long does the stuff keep in
> the refrigerator?

A few days. Not that it usually lasts that long around here.

Serene
--
http://www.momfoodproject.com

sf wrote:
> On Sun, 16 Jan 2011 21:44:50 -0600, zxcvbob >
> wrote:
>
>> A couple of hours. ;-)
>
> I think he meant if you didn't take it out to eat. I'm wondering too
> although I think mine would last as long as yours. What do you use
> for dippers?
>


Pita bread, pretzel sticks, tortilla chips, fingers...

-Bob

In article >,
zxcvbob > wrote:

> sf wrote:
> > On Sun, 16 Jan 2011 21:44:50 -0600, zxcvbob >
> > wrote:
> >
> >> A couple of hours. ;-)
> >
> > I think he meant if you didn't take it out to eat. I'm wondering too
> > although I think mine would last as long as yours. What do you use
> > for dippers?
> >
>
>
> Pita bread, pretzel sticks, tortilla chips, fingers...

I like fresh vegies for dippers myself. I think carrots and cucumbers
are my favorite, although red pepper is good.

--
Dan Abel
Petaluma, California USA

"Dan Abel" > wrote in message
...
> In article >,
> zxcvbob > wrote:
>
>> sf wrote:
>> > On Sun, 16 Jan 2011 21:44:50 -0600, zxcvbob >
>> > wrote:
>> >
>> >> A couple of hours. ;-)
>> >
>> > I think he meant if you didn't take it out to eat. I'm wondering too
>> > although I think mine would last as long as yours. What do you use
>> > for dippers?
>> >
>>
>>
>> Pita bread, pretzel sticks, tortilla chips, fingers...
>
> I like fresh vegies for dippers myself. I think carrots and cucumbers
> are my favorite, although red pepper is good.

I like the veggies too. Sometimes thick potato chips. Daughter likes apple
slices.

On Sun, 16 Jan 2011 19:35:49 -0800, Serene Vannoy
> wrote:

> On 01/15/2011 06:15 PM, Sqwertz wrote:
> > On Sat, 15 Jan 2011 17:06:10 -0800, Serene Vannoy wrote:
> >
> >> On 01/15/2011 04:31 PM, Sqwertz wrote:
> >>
> >>> Instead I use 1/3rd cup of olive oil and 1/3-1/2 cup tahini. Why not
> >>> add more of the better ingredients and make it taste better?
> >>
> >> To some of us, the chickpeas and lemon juice are some of the better
> >> ingredients. To each her own.
> >
> > Uh, OK. I guess it's a gender thing.
>
> That's among the weirdest things I've ever seen you say, and the bar's
> high on that one. :-)
>
Many of us would say the same thing with no smiley after that
statement.


--

Carrot cake counts as a serving of vegetables.

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.
>
> 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?

--

Carrot cake counts as a serving of vegetables.

On Sun, 16 Jan 2011 23:29:43 -0600, zxcvbob >
wrote:

> sf wrote:
> > On Sun, 16 Jan 2011 21:44:50 -0600, zxcvbob >
> > wrote:
> >
> >> A couple of hours. ;-)
> >
> > I think he meant if you didn't take it out to eat. I'm wondering too
> > although I think mine would last as long as yours. What do you use
> > for dippers?
> >
>
>
> Pita bread, pretzel sticks, tortilla chips, fingers...
>
Okay! I can do that. Thanks.


--

Carrot cake counts as a serving of vegetables.

On Sun, 16 Jan 2011 22:43:58 -0800, "Julie Bove"
> wrote:

> Daughter likes apple slices.

APPLES??? That's a new slant! I was just thinking about turning my
remaining Pink Ladies into applesauce to make a cake, but maybe
they'll be dippers instead.... hmmm.


--

Carrot cake counts as a serving of vegetables.

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?

Cindy Hamilton