GD has some sort of an allergy to garbanzo beans, gets hives. She's
so sensitive that she gets a skin rash just by coming into contact
with them... so I'm thinking about trying to make hummus with a
different bean - probably the small white kind. For me, hummus is all
about the tahini and garlic anyway. It's one of the few places I
tolerate garbanzos - otherwise, I don't particularly like them.

So, I'm wondering if anyone has a chickpea free hummus recipe they
particularly like? If not, I found one on the internet that I'll try.
Thanks!


--

Good Food.
Good Friends.
Good Memories.

On Monday, February 17, 2014 11:51:58 AM UTC-6, sf wrote:
> GD has some sort of an allergy to garbanzo beans, gets hives. She's
>
> so sensitive that she gets a skin rash just by coming into contact
>
> with them... so I'm thinking about trying to make hummus with a
>
> different bean - probably the small white kind. For me, hummus is all
>
> about the tahini and garlic anyway. It's one of the few places I
>
> tolerate garbanzos - otherwise, I don't particularly like them.
>
>
>
> So, I'm wondering if anyone has a chickpea free hummus recipe they
>
> particularly like? If not, I found one on the internet that I'll try.
>
> Thanks!
>
I know this isn't what you asked, but just wanted to share that my wife,
a total hummus freak, really likes the ALDI Little Salad Bar brand.
She's eating it right now with ALDI knockoff Wheat Thins.

--B

"sf" > wrote in message
...
>
> GD has some sort of an allergy to garbanzo beans, gets hives. She's
> so sensitive that she gets a skin rash just by coming into contact
> with them... so I'm thinking about trying to make hummus with a
> different bean - probably the small white kind. For me, hummus is all
> about the tahini and garlic anyway. It's one of the few places I
> tolerate garbanzos - otherwise, I don't particularly like them.
>
> So, I'm wondering if anyone has a chickpea free hummus recipe they
> particularly like? If not, I found one on the internet that I'll try.
> Thanks!
>

I have had something similar but made with white beans. give it a whirl.

In article >,
says...
>
> GD has some sort of an allergy to garbanzo beans, gets hives. She's
> so sensitive that she gets a skin rash just by coming into contact
> with them... so I'm thinking about trying to make hummus with a
> different bean - probably the small white kind. For me, hummus is all
> about the tahini and garlic anyway. It's one of the few places I
> tolerate garbanzos - otherwise, I don't particularly like them.
>
> So, I'm wondering if anyone has a chickpea free hummus recipe they
> particularly like? If not, I found one on the internet that I'll try.
> Thanks!

I sometimes make it with canned butter beans, (lima beans to you)
instead of the chickpeas and it's good.

Janet UK.

"sf" > wrote in message
...
>
> GD has some sort of an allergy to garbanzo beans, gets hives. She's
> so sensitive that she gets a skin rash just by coming into contact
> with them... so I'm thinking about trying to make hummus with a
> different bean - probably the small white kind. For me, hummus is all
> about the tahini and garlic anyway. It's one of the few places I
> tolerate garbanzos - otherwise, I don't particularly like them.
>
> So, I'm wondering if anyone has a chickpea free hummus recipe they
> particularly like? If not, I found one on the internet that I'll try.
> Thanks!

I did try this and I liked it, dh didn't though.


4 cups peeled & chopped raw zucchini

3/4 cup tahini (sesame paste)

1/2 cup fresh lemon juice

1/4 cup olive oil

4 cloves of garlic, peeled

2 teaspoons kosher salt (or to taste)

1 TBS ground cumin


Combine all ingredients in a blender and puree until thick and smooth.
Taste and adjust seasonings to your preference. Pour into a shallow bowl
and garnish with parsley, paprika and a drizzle of olive oil if desired.
Enjoy! Approximately 2.5 g net carbs per 2 Tablespoon serving

On Mon, 17 Feb 2014 11:02:16 -0800, "Cheri" >
wrote:

> I did try this and I liked it, dh didn't though.
>
>
> 4 cups peeled & chopped raw zucchini
>
> 3/4 cup tahini (sesame paste)

Thanks! I was looking at something similar thinking if she liked it,
that would be a great way to get her to eat more vegetables. I also
saw a recipe calling for roasted cauliflower that appealed to me....
I'm one of those crazy people who likes substituting cauliflower for
rice and couscous by choice, not by diet fad or diabetes - so it
actually appealed as a garbanzo bean substitute too. If the kid
doesn't like it, I'm sure the adults will eat it anyway.


--

Good Food.
Good Friends.
Good Memories.

On Mon, 17 Feb 2014 09:51:58 -0800, sf > wrote:

>
>GD has some sort of an allergy to garbanzo beans, gets hives. She's
>so sensitive that she gets a skin rash just by coming into contact
>with them... so I'm thinking about trying to make hummus with a
>different bean - probably the small white kind. For me, hummus is all
>about the tahini and garlic anyway. It's one of the few places I
>tolerate garbanzos - otherwise, I don't particularly like them.
>
>So, I'm wondering if anyone has a chickpea free hummus recipe they
>particularly like? If not, I found one on the internet that I'll try.
>Thanks!

Maybe this?
http://www.foodnetwork.com/recipes/s...ad-recipe.html

http://www.foodnetwork.com/recipes/m...ad-recipe.html

http://www.foodnetwork.com/search/se... harset_=utf-8

I started to give you a link to all but then decided the main link
would work. Second link above uses garbanzo and white beans. Skip
the garbanzo
Janet US

On Tuesday, February 18, 2014 3:51:58 AM UTC+10, sf wrote:
>
> So, I'm wondering if anyone has a chickpea free hummus recipe they
> particularly like? If not, I found one on the internet that I'll try.

Broad beans work. Just replace the chickpeas with broad beans (fava beans). It's the old Egyptian version, and still done in North Africa.

http://moroccanfood.about.com/od/sal...ara_Recipe.htm
http://www.nigella.com/recipes/view/...n-hummous-2033

On Mon, 17 Feb 2014 10:05:28 -0800 (PST), Bryan-TGWWW
> wrote:

>On Monday, February 17, 2014 11:51:58 AM UTC-6, sf wrote:
>> GD has some sort of an allergy to garbanzo beans, gets hives. She's
>>
>> so sensitive that she gets a skin rash just by coming into contact
>>
>> with them... so I'm thinking about trying to make hummus with a
>>
>> different bean - probably the small white kind. For me, hummus is all
>>
>> about the tahini and garlic anyway. It's one of the few places I
>>
>> tolerate garbanzos - otherwise, I don't particularly like them.
>>
>>
>>
>> So, I'm wondering if anyone has a chickpea free hummus recipe they
>>
>> particularly like? If not, I found one on the internet that I'll try.
>>
>> Thanks!
>>
>I know this isn't what you asked, but just wanted to share that my wife,
>a total hummus freak, really likes the ALDI Little Salad Bar brand.
>She's eating it right now with ALDI knockoff Wheat Thins.
>
>--B

I could say something snide about your wife's culinary tastes in
hummus and crackers except I know they are incredibly yummy! And
besiodes there's some things you just don't say to people.

John Kuthe...

On Mon, 17 Feb 2014 11:41:28 -0800 (PST), Timo
> wrote:

> On Tuesday, February 18, 2014 3:51:58 AM UTC+10, sf wrote:
> >
> > So, I'm wondering if anyone has a chickpea free hummus recipe they
> > particularly like? If not, I found one on the internet that I'll try.
>
> Broad beans work. Just replace the chickpeas with broad beans (fava beans). It's the old Egyptian version, and still done in North Africa.
>
> http://moroccanfood.about.com/od/sal...ara_Recipe.htm
> http://www.nigella.com/recipes/view/...n-hummous-2033

Great idea - I even have some in my freezer.


--

Good Food.
Good Friends.
Good Memories.

On Mon, 17 Feb 2014 09:51:58 -0800, sf > wrote:
>
> GD has some sort of an allergy to garbanzo beans, gets hives. She's
> so sensitive that she gets a skin rash just by coming into contact
> with them... so I'm thinking about trying to make hummus with a
> different bean - probably the small white kind. For me, hummus is all
> about the tahini and garlic anyway. It's one of the few places I
> tolerate garbanzos - otherwise, I don't particularly like them.
>
> So, I'm wondering if anyone has a chickpea free hummus recipe they
> particularly like? If not, I found one on the internet that I'll try.
> Thanks!


Thanks for all the ideas and recipe links everyone! I wasn't thinking
beyond white beans when I posted - love all of your ideas and will put
them to work. If I find something a 3 YO will eat, I'll let you know.



--

Good Food.
Good Friends.
Good Memories.

sf wrote:
> On Mon, 17 Feb 2014 11:41:28 -0800 (PST), Timo
> > wrote:
>
>> On Tuesday, February 18, 2014 3:51:58 AM UTC+10, sf wrote:
>>>
>>> So, I'm wondering if anyone has a chickpea free hummus recipe they
>>> particularly like? If not, I found one on the internet that I'll
>>> try.
>>
>> Broad beans work. Just replace the chickpeas with broad beans (fava
>> beans). It's the old Egyptian version, and still done in North
>> Africa.
>>
>> http://moroccanfood.about.com/od/sal...ara_Recipe.htm
>> http://www.nigella.com/recipes/view/...n-hummous-2033
>
> Great idea - I even have some in my freezer.

Fava beans are quite popular in the middle east. It's not uncommon in
Israel to order a plate of hummus that will be served with some cooked
fava beans on top - hummus with fuul (or however you'd spell it -
pronounced like "fool", it's the name of those beans).

I'd give up on hummus, since that basically means chickpeas, and just
consider what bean dips and bean pastes you find interesting and tasty.
Hummus is sometimes served with a topping of tahina, and you could try
that with other thick bean pastes as well.

-S-

On Monday, February 17, 2014 12:51:58 PM UTC-5, sf wrote:

> So, I'm wondering if anyone has a chickpea free hummus recipe they
>
> particularly like? If not, I found one on the internet that I'll try.
>
> Thanks!

I've made hummus the typical way but with cannellini beans before and it was great

On Mon, 17 Feb 2014 14:08:37 -0600, John Kuthe >
wrote:

> >I know this isn't what you asked, but just wanted to share that my wife,
> >a total hummus freak, really likes the ALDI Little Salad Bar brand.
> >She's eating it right now with ALDI knockoff Wheat Thins.
> >
> >--B
>
> I could say something snide about your wife's culinary tastes in
> hummus and crackers except I know they are incredibly yummy! And
> besiodes there's some things you just don't say to people.

The only Aldi we have hear that I know of is Trader Joe's, but I think
it's a different branch of Aldi... I don't keep straight which is
North and which is South.


--

Good Food.
Good Friends.
Good Memories.

On Mon, 17 Feb 2014 16:14:43 -0500, "Steve Freides" >
wrote:

> I'd give up on hummus, since that basically means chickpeas, and just
> consider what bean dips and bean pastes you find interesting and tasty.
> Hummus is sometimes served with a topping of tahina, and you could try
> that with other thick bean pastes as well.

I get that chickpeas are the essence of hummus in the same sense that
hominy is the essence of posole, but ordinary mortals get the idea a
whole lot faster by using those words when querying about how to make
alternatives.


--

Good Food.
Good Friends.
Good Memories.

On Mon, 17 Feb 2014 13:17:52 -0800 (PST), ravenlynne
> wrote:

> On Monday, February 17, 2014 12:51:58 PM UTC-5, sf wrote:
>
> > So, I'm wondering if anyone has a chickpea free hummus recipe they
> >
> > particularly like? If not, I found one on the internet that I'll try.
> >
> > Thanks!
>
> I've made hummus the typical way but with cannellini beans before and it was great



Hey there - long time no see! Whacha been up to?


--

Good Food.
Good Friends.
Good Memories.

On Mon, 17 Feb 2014 13:30:27 -0800, sf > wrote:

>On Mon, 17 Feb 2014 14:08:37 -0600, John Kuthe >
>wrote:
>
>> >I know this isn't what you asked, but just wanted to share that my wife,
>> >a total hummus freak, really likes the ALDI Little Salad Bar brand.
>> >She's eating it right now with ALDI knockoff Wheat Thins.
>> >
>> >--B
>>
>> I could say something snide about your wife's culinary tastes in
>> hummus and crackers except I know they are incredibly yummy! And
>> besiodes there's some things you just don't say to people.
>
>The only Aldi we have hear that I know of is Trader Joe's, but I think
>it's a different branch of Aldi... I don't keep straight which is
>North and which is South.

The heads of the COs are brothers. Not as wealthy as the Koch Bros but
close!

John Kuthe...

On Monday, February 17, 2014 4:42:33 PM UTC-5, sf wrote:


> Hey there - long time no see! Whacha been up to?
>


I've started a new job and I am in my last semester at college, so basically working my hiney off and trying to graduate I hope you are well

For something different you could try substituting lentils.

http://www.richardfisher.com

"ravenlynne" > wrote in message
...
> On Monday, February 17, 2014 4:42:33 PM UTC-5, sf wrote:
>
>
>> Hey there - long time no see! Whacha been up to?
>>
>
>
> I've started a new job and I am in my last semester at college, so
> basically working my hiney off and trying to graduate I hope you are
> well

<waves>

--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Mon, 17 Feb 2014 14:08:37 -0600, John Kuthe >
> wrote:
>
>> >I know this isn't what you asked, but just wanted to share that my wife,
>> >a total hummus freak, really likes the ALDI Little Salad Bar brand.
>> >She's eating it right now with ALDI knockoff Wheat Thins.
>> >
>> >--B
>>
>> I could say something snide about your wife's culinary tastes in
>> hummus and crackers except I know they are incredibly yummy! And
>> besiodes there's some things you just don't say to people.
>
> The only Aldi we have hear that I know of is Trader Joe's, but I think
> it's a different branch of Aldi... I don't keep straight which is
> North and which is South.

TJs and Aldi are not the same. Owned by the same parent company but nothing
at all similar.

On Mon, 17 Feb 2014 14:08:56 -0800 (PST), Helpful person
> wrote:

> For something different you could try substituting lentils.
>
Yes! I found that variation and then got lost in color choices. Red
looked good to me, would you recommend trying that one first or
something else?


--

Good Food.
Good Friends.
Good Memories.

On Monday, February 17, 2014 4:22:40 PM UTC-6, Julie Bove wrote:
> "sf" > wrote in message
>
> ...
>
> > On Mon, 17 Feb 2014 14:08:37 -0600, John Kuthe >
>
> > wrote:
>
> >
>
> >> >I know this isn't what you asked, but just wanted to share that my wife,
>
> >> >a total hummus freak, really likes the ALDI Little Salad Bar brand.
>
> >> >She's eating it right now with ALDI knockoff Wheat Thins.
>
> >> >
>
> >> >--B
>
> >>
>
> >> I could say something snide about your wife's culinary tastes in
>
> >> hummus and crackers except I know they are incredibly yummy! And
>
> >> besiodes there's some things you just don't say to people.
>
> >
>
> > The only Aldi we have hear that I know of is Trader Joe's, but I think
>
> > it's a different branch of Aldi... I don't keep straight which is
>
> > North and which is South.
>
>
>
> TJs and Aldi are not the same. Owned by the same parent company but nothing
>
> at all similar.

No, they're NOT "owned by the same parent company," you idiot. More folks
blowing out their asses.

"Aldi Nord and Aldi Süd have been financially and legally separate since 1966"
http://en.wikipedia.org/wiki/Aldi

--B

On 02/17/2014 09:51 AM, sf wrote:
>
> GD has some sort of an allergy to garbanzo beans, gets hives. She's
> so sensitive that she gets a skin rash just by coming into contact
> with them... so I'm thinking about trying to make hummus with a
> different bean - probably the small white kind. For me, hummus is all
> about the tahini and garlic anyway. It's one of the few places I
> tolerate garbanzos - otherwise, I don't particularly like them.
>
> So, I'm wondering if anyone has a chickpea free hummus recipe they
> particularly like? If not, I found one on the internet that I'll try.
> Thanks!
>
>
I've read that in some parts of the world, fava beans are more commonly
used for hummus than chickpeas. I don't have any recipes to recommend,
but you could explore that avenue anyway.

On 2014-02-17 4:40 PM, sf wrote:
> On Mon, 17 Feb 2014 16:14:43 -0500, "Steve Freides" >
> wrote:
>
>> I'd give up on hummus, since that basically means chickpeas, and just
>> consider what bean dips and bean pastes you find interesting and tasty.
>> Hummus is sometimes served with a topping of tahina, and you could try
>> that with other thick bean pastes as well.
>
> I get that chickpeas are the essence of hummus in the same sense that
> hominy is the essence of posole, but ordinary mortals get the idea a
> whole lot faster by using those words when querying about how to make
> alternatives.
>


Just wondering.... some people seem to be allergic to or sensitive to
legumes in general. I have to wonder if there is a safe alternative.
Also wander if it is chick peas she is allergic to or the tahini.

On Mon, 17 Feb 2014 18:09:21 -0500, Dave Smith
> wrote:

> On 2014-02-17 4:40 PM, sf wrote:
> > On Mon, 17 Feb 2014 16:14:43 -0500, "Steve Freides" >
> > wrote:
> >
> >> I'd give up on hummus, since that basically means chickpeas, and just
> >> consider what bean dips and bean pastes you find interesting and tasty.
> >> Hummus is sometimes served with a topping of tahina, and you could try
> >> that with other thick bean pastes as well.
> >
> > I get that chickpeas are the essence of hummus in the same sense that
> > hominy is the essence of posole, but ordinary mortals get the idea a
> > whole lot faster by using those words when querying about how to make
> > alternatives.
> >
>
>
> Just wondering.... some people seem to be allergic to or sensitive to
> legumes in general. I have to wonder if there is a safe alternative.
> Also wander if it is chick peas she is allergic to or the tahini.
>
It's the chickpeas. The I forget exactly what it was that she ate the
time she broke out in hives, but it wasn't hummus. We figured out
that she even has a contact sensitivity when we ate at a gyro place
recently. We didn't order anything with chickpeas for and they fry
their falafel in completely different oil, but she got a rash around
her mouth anyway. The only thing we could come up with was they were
handing out samples of falafel outside the shop, we'd taken one to
eat. We guess that either we touched her face or she held the hand
the falafel had been in and touched her own face. I took her to the
bathroom and washed the area (plus her hands) with soap, which started
to help immediately - but after we got home her mom put a topical
steroid (I think) on the area anyway and the redness disappeared in a
few hours.


--

Good Food.
Good Friends.
Good Memories.

In article >,
says...

> It's the chickpeas. The I forget exactly what it was that she ate the
> time she broke out in hives, but it wasn't hummus. We figured out
> that she even has a contact sensitivity when we ate at a gyro place
> recently. We didn't order anything with chickpeas for and they fry
> their falafel in completely different oil, but she got a rash around
> her mouth anyway. The only thing we could come up with was they were
> handing out samples of falafel outside the shop, we'd taken one to
> eat. We guess that either we touched her face or she held the hand
> the falafel had been in and touched her own face.

Sure it's not peanut contamination from the kitchen, or the use of
peanut oil?

It would be a good idea to get her tested in the Dr surgery to confirm
the allergen, because after the first incident, subsequent responses to
the same allergen can be a lot more serious.

Janet UK

On Mon, 17 Feb 2014 15:08:12 -0800, Whirled Peas >
wrote:

>On 02/17/2014 09:51 AM, sf wrote:
>>
>> GD has some sort of an allergy to garbanzo beans, gets hives. She's
>> so sensitive that she gets a skin rash just by coming into contact
>> with them... so I'm thinking about trying to make hummus with a
>> different bean - probably the small white kind. For me, hummus is all
>> about the tahini and garlic anyway. It's one of the few places I
>> tolerate garbanzos - otherwise, I don't particularly like them.
>>
>> So, I'm wondering if anyone has a chickpea free hummus recipe they
>> particularly like? If not, I found one on the internet that I'll try.
>> Thanks!
>>
>>
>I've read that in some parts of the world, fava beans are more commonly
>used for hummus than chickpeas. I don't have any recipes to recommend,
>but you could explore that avenue anyway.

I like garbanzos and I like fava beans but I detest hummus... it's
taking perfectly good beans and literally turning them into excrement.
I like chick peas and all beans marinated, and roasted till crunchy.

On Monday, February 17, 2014 12:51:58 PM UTC-5, sf wrote:

> GD has some sort of an allergy to garbanzo beans, gets hives. She's
>
> so sensitive that she gets a skin rash just by coming into contact
>
> with them... so I'm thinking about trying to make hummus with a
>
> different bean - probably the small white kind. For me, hummus is all
>
> about the tahini and garlic anyway. It's one of the few places I
>
> tolerate garbanzos - otherwise, I don't particularly like them.
>
>
>
> So, I'm wondering if anyone has a chickpea free hummus recipe they
>
> particularly like? If not, I found one on the internet that I'll try.
>
> Thanks!


My grandparents came from Lebanon and landed in Allentown Pa with others. All were great cooks. Hummus was always in the fridge along with a big bowl of home made yogurt.

A cousin to hummus is 'babaganoush' (sp?. It is made exactly the same as hummus, but eggplant is used instead of the beans. I remember them putting the eggplant in the oven to roast the skin off. Today they use a microwave, same thing. You might want to try the baba.

I have made hummus many times, by hand, using a mortar and pestle. It's tedious. I buy mine at Whole Foods now, their house brand is not bad.

But what I want you to know also because it's interesting, that the ingredients of hummus a made by my grandparents were very simple and limited in number. A bunch of garlic mortar and pestled to butter, then a few heaping tablespoons of tahini, stirred together till they get too stiff to stir, at which time the lemon is added. A bit at a time until those three ingedients are blended into a pale creamy paste of dipping consistency. That is called tartar (sp?), and was used once a week as a side dressing for fish. It makes me wonder about the similar sounds of tarter sauce and tartar. Maybe tarter came from the Arabic language. Anyway, garlic, lemon, tahini, garbonzos, and salt - those are the main ingredients for hummus. Remove the beans from the recipe and you're got a tangy tarter sauce. I never made babganoush, so I can't help you there. But I believe it's the same process as making hummus with eggplants chopped up and mashed in place of the garbonzos. I have tried hummus where they add things like olive oil and cumin and so forth, and I think it screws it up. IMO.

TJ

On 2014-02-17 20:21, Tommy Joe wrote:


> A cousin to hummus is 'babaganoush' (sp?. It is made exactly the
> same as hummus, but eggplant is used instead of the beans. I
> remember them putting the eggplant in the oven to roast the skin off.
> Today they use a microwave, same thing. You might want to try the
> baba.


It can be very good.

>
> I have made hummus many times, by hand, using a mortar and pestle.
> It's tedious. I buy mine at Whole Foods now, their house brand is
> not bad.


Mortar and pestle?? No way. Use a food processor. I have never had a
good commercially made hummus. A can of chick peas, some garlic, a bit
of tahinni, some of the liquid from the chick pea cans and some lemon
juice. Whiz it up. It could not be easier.

On Tue, 18 Feb 2014 00:27:22 -0000, Janet > wrote:

> In article >,
> says...
>
> > It's the chickpeas. The I forget exactly what it was that she ate the
> > time she broke out in hives, but it wasn't hummus. We figured out
> > that she even has a contact sensitivity when we ate at a gyro place
> > recently. We didn't order anything with chickpeas for and they fry
> > their falafel in completely different oil, but she got a rash around
> > her mouth anyway. The only thing we could come up with was they were
> > handing out samples of falafel outside the shop, we'd taken one to
> > eat. We guess that either we touched her face or she held the hand
> > the falafel had been in and touched her own face.
>
> Sure it's not peanut contamination from the kitchen, or the use of
> peanut oil?
>
> It would be a good idea to get her tested in the Dr surgery to confirm
> the allergen, because after the first incident, subsequent responses to
> the same allergen can be a lot more serious.
>
The Dr. has already told them.


--

Good Food.
Good Friends.
Good Memories.

Tommy Joe wrote in rec.food.cooking:

> Dave Smith wrote:
>
> > Mortar and pestle?? No way. Use a food processor. I have never had
> > a
> >
> > good commercially made hummus. A can of chick peas, some garlic, a
> > bit
> >
> > of tahinni, some of the liquid from the chick pea cans and some
> > lemon
> >
> > juice. Whiz it up. It could not be easier.
>
>
> Ok Dave, I'll go with the food processor. Are you going to buy it
> for me along with paying my rent for a larger apartment to
> accommodate the latest kitchen gadgets? I know what you mean though
> - most people I know use a blender. Even some of the old school
> crowd have given in. I have nothing against it, I just never made it
> that way. I'd want to see it done first to get an idea of how it
> works.
>
> Yes, I agree, for years I tried a variety of commercial hummus, and
> none were good. Some were revolting. Then one day I tried the Whole
> Foods brand and was amazed at how close it came to my expectations.
> I still had the container it came in, so I scanned the ingredients -
> exactly 100% identical to the ones I used for homemade. Beans,
> tahini, garlic, lemon, and salt. Then one day a year or two ago I
> bought some of the same and noticed it was a bit runny. This
> happened more than once. It was ok, just not the same. I looked at
> the ingredients. They had added olive oil and cumin to the mix. Why
> I don't know, I'm sure they have their reasons. It didn't destroy
> it, I still get it now and then, but there was a definite difference,
> and it did seem for the good. Thanks for your response.
>
> TJ

LOL! Space is a concern here. When we were in Japan, we hunted up the
perfect little blender for us. I did not want to waste storage space
and this little beauty holds probably 2.5 cups max. For all of it's
size, it's as powerful as a big unit.

The few times I make Hummus (we eat a quite varied menu here so that
one comes up only a few times a year), this is just right for a
standard can of beans, some of the juice and what we decide to add to
that batch. Sometimes it varies enough that calling it hummus would be
an affectation ;-)

Humm, it's been several months since I made any. An eyeball cook,
here's in general what I did.

1 can black beans, mostly drained, not rinsed
4-5 cloves garlic (small ones)
1/2 TB olive oil
2 TB crushed sesame seeds
Juice of half a lemon
Pinch of schimi (a japanese blend of dried red chiles)

I would have garnished it at serving time but do not recall what with.
Guesses are green olives, green onion, red bell pepper as all would
match and be pretty.


--

sf wrote:

> GD has some sort of an allergy to garbanzo beans, gets hives.

I forgot to ask what GD stands for - but I found it he

http://acronyms.thefreedictionary.com/GD

The Internet is a strange place of overinformation at times, isn't it?

In context, and with perhaps a fresher brain this morning, I realize it
must mean "granddaughter" in this context.

-S-

On 2/17/2014 2:19 PM, sf wrote:
> On Mon, 17 Feb 2014 11:02:16 -0800, "Cheri" >
> wrote:
>
>> I did try this and I liked it, dh didn't though.
>>
>>
>> 4 cups peeled & chopped raw zucchini
>>
>> 3/4 cup tahini (sesame paste)
>
> Thanks! I was looking at something similar thinking if she liked it,
> that would be a great way to get her to eat more vegetables. I also
> saw a recipe calling for roasted cauliflower that appealed to me....
> I'm one of those crazy people who likes substituting cauliflower for
> rice and couscous by choice, not by diet fad or diabetes - so it
> actually appealed as a garbanzo bean substitute too. If the kid
> doesn't like it, I'm sure the adults will eat it anyway.
>
>
I love cauliflower. Hummus, not so much. I do think roasted
cauliflower would make a fine substitute.

Jill

When I've been out of chickpeas, I've used white kidneys or even navy beans.

On Tue, 18 Feb 2014 09:04:14 -0500, "Steve Freides" >
wrote:

> sf wrote:
>
> > GD has some sort of an allergy to garbanzo beans, gets hives.
>
> I forgot to ask what GD stands for - but I found it he
>
> http://acronyms.thefreedictionary.com/GD
>
> The Internet is a strange place of overinformation at times, isn't it?
>
> In context, and with perhaps a fresher brain this morning, I realize it
> must mean "granddaughter" in this context.
>
Heh, in that case it's a good thing I didn't write DGD (the first D is
Dear).

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" > wrote in message
...
> On Tue, 18 Feb 2014 09:04:14 -0500, "Steve Freides" >
> wrote:
>
>> sf wrote:
>>
>> > GD has some sort of an allergy to garbanzo beans, gets hives.
>>
>> I forgot to ask what GD stands for - but I found it he
>>
>> http://acronyms.thefreedictionary.com/GD
>>
>> The Internet is a strange place of overinformation at times, isn't it?
>>
>> In context, and with perhaps a fresher brain this morning, I realize it
>> must mean "granddaughter" in this context.
>>
> Heh, in that case it's a good thing I didn't write DGD (the first D is
> Dear).

lol

--
http://www.helpforheroes.org.uk/shop/

On 2014-02-18 16:54:46 +0000, Kalmia said:

> When I've been out of chickpeas, I've used white kidneys or even navy beans.

One can make hummus with any kind of beans. Obviously it's much
cheaper and better to cook your own beans instead of using the canned
kind which invariably taste like metal to me.

I make hummus all the time, and in my opinion the real key is to use
plenty of garlic, tahini, and OFCPEVOOIFLOSOCOOP.

cshenk wrote:

> LOL! Space is a concern here. When we were in Japan, we hunted up the
>
> perfect little blender for us. I did not want to waste storage space
>
> and this little beauty holds probably 2.5 cups max. For all of it's
>
> size, it's as powerful as a big unit.
>
>
>
> The few times I make Hummus (we eat a quite varied menu here so that
>
> one comes up only a few times a year), this is just right for a
>
> standard can of beans, some of the juice and what we decide to add to
>
> that batch. Sometimes it varies enough that calling it hummus would be
>
> an affectation ;-)
>
>
>
> Humm, it's been several months since I made any. An eyeball cook,
>
> here's in general what I did.
>
>
>
> 1 can black beans, mostly drained, not rinsed
>
> 4-5 cloves garlic (small ones)
>
> 1/2 TB olive oil
>
> 2 TB crushed sesame seeds
>
> Juice of half a lemon
>
> Pinch of schimi (a japanese blend of dried red chiles)
>
>
>
> I would have garnished it at serving time but do not recall what with.
>
> Guesses are green olives, green onion, red bell pepper as all would
>
> match and be pretty.


The biggest limited space is in my brain. I have a blender actually. I have never made hummus in it. The older I get the more afraid of taking risks I get. I too go by sight with many dishes, but also by feel. Like with lemon and olive oil in a salad, I put the lemon on first, by feel - and then determine by that feel how much olive oil to throw on next.

Funny thing is I grew up on hummus but never liked chick peas. I didn't know exactly what went into it, only that I liked it. I think it's the texture of the full bean I don't like. I love almost all beans when they're cooked almost to broth.

Anyway, thanks for the recipe, can't say I'll try it even though it's simple enough. I experimented once with another bean for the chick peas and it didn't do so well. But it's funny, when I used to make hummus from scratch (with canned chick peas), from watching my elders make it I got in the habit of not only rinsing the beans but also cooking them slowly for a half an hour to soften them up for the mash. Made it easier for using a fork to mash, since I used no blender. I once tried to make dried garbanzos and after 5 hours I gave up - they were like rocks. To this day I don't know if I got a bad batch or if garbanzos are just naturally a tougher nut to crack. I think it was the batch. Sorry for going on here, I'm a rambler.

TJ

On Tuesday, February 18, 2014 7:03:33 PM UTC-5, Oregonian Haruspex wrote:
>
> One can make hummus with any kind of beans.

No. Then it wouldn't be hummus