Melba's Jammin' wrote:
> In article >,
> Goomba > wrote:
>
>> I just read a recipe from the March 2010 issue of Better Homes and
>> Gardens for hummus. It starts with a can of *navy beans*. I kid you not.
>> <sigh>
>> How hard is it to grab the Cici/Chick/Garbanzo beans from the shelf next
>> to those navy beans???
>
> Did they call it hummus? Huh! I've seen lots of recipes for "white
> bean dip." Does it have tahini? Yogurt? It ain't real if there's no
> yogurt. <ducks & runs>
>
"Hummus" crusted chicken-Navy beans, lime juice, olive oil...

http://www.bhg.com/recipe/chicken/hu...usted-chicken/

"Ranée at Arabian Knits" > ha scritto nel messaggio>
Are the dried ones yellow, green or red? I've grown them and we
> harvest them at a yellow green color to eat fresh or pickle.

red, from 1/3 to 1/2 inch long.

Ranée at Arabian Knits wrote:

> Though, it was a nasty surprise to a couple people at one of our Paschal
> feasts who thought that it was the hummus and took a big dollop of it on
> their bread. :-0


Easy mistake to make, since "hummus" can mean just about anything ;-)

<ducking and running>

-Bob

In article >,
Goomba > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > Goomba > wrote:
> >
> >> I just read a recipe from the March 2010 issue of Better Homes and
> >> Gardens for hummus. It starts with a can of *navy beans*. I kid you not.
> >> <sigh>
> >> How hard is it to grab the Cici/Chick/Garbanzo beans from the shelf next
> >> to those navy beans???
> >
> > Did they call it hummus? Huh! I've seen lots of recipes for "white
> > bean dip." Does it have tahini? Yogurt? It ain't real if there's no
> > yogurt. <ducks & runs>
> >
> "Hummus" crusted chicken-Navy beans, lime juice, olive oil...
>
> http://www.bhg.com/recipe/chicken/hu...usted-chicken/

I'll be damned! I think I'll write to them and tell them the error of
their ways.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
http://web.me.com/barbschaller, updated May 27, 2011

On Mon, 30 May 2011 15:21:05 -0500 in rec.food.cooking, Janet Wilder
> wrote,
>I have never, ever seen sour cream or yogurt in hummus, either. I have
>seen some rather poor recipes that used (gag) mayonnaise. We purchase
>the store-made kind all the time and I've never seen dairy products in
>any hummus.
>
>AFAIK, hummus is chickpeas, garlic, lemon juice,salt and pepper and
>tahini maybe with some water or olive oil added.

So, is it the egg you are objecting to?

You put lemon and oil in yours. Mayonnaise is very little
different, except that it is pre-emulsified.

> Ranée at Arabian Knits wrote:
>> In article >,
>> zxcvbob > wrote:
>>
>>> Do you remove most of the seeds in the peppers, or leave them all in?
>>> And is the finished sauce smooth or does it have some texture or grit
>>> from coriander and cumin seeds?
>>
>> I leave all the seeds in the peppers, I just remove the
>> stems/caps. I tend to grind up the seeds, peppers, garlic and salt a
>> little first, then add the oil and lemon juice, but even when I just
>> put the whole mess in the blender, it still ends up pretty smooth. I
>> just scrape down the sides frequently.
>>
>> Regards,
>> Ranee @ Arabian Knits
>>
>> "She seeks wool and flax, and works with willing hands." Prov 31:13
>>



I made a batch tonight. I used 20-something dried dundicutt peppers
with half the seeds removed -- they are *very* seedy -- and a couple of
Mexican puya peppers (I'll bet real Mexicans spell it "pulla"), which
are like a New Mexico pepper but a lot smaller and a little hotter.
Also I didn't have a fresh lemon so I used a lime; thought that would be
closer than using bottled lemon juice. (I hope that's not too heretical)
Blended it all in a half-pint canning jar attached to the blender, then
used the jar to store the stuff. That way I didn't lose any except the
little bit stuck to the blades.

Does this need to sit in the fridge overnight for the flavors to meld?

I'll stop by TJ's tomorrow cuz I'll be on that side of town and see if
they have any fresh flatbread. And I may need to make some falafel...

It's been an hour, I'm gonna go warm up a tortilla try this. :-)

-Bob