I guess being sick has made me crave something I haven't had for
awhile. To tell you the truth, I don't know where we got this, and
maybe it's not even Hummus, but it's pretty good. We like it with
large black and green olives, sweet (vidalia or Wall Walla) onion
leaves, whole-wheat pita bread ripped up. My wif'es favorite is cuke
slices - none for me, thanks. Sometimes some carrots or celery. The
tahini is available at a local health food store, and seems to have
dropped considerably in price over the last few years.
2 15-1/2 oz cans garbanzo beans, drain ONE can
1/4 cup olive oil
1 Tablespoon white wine vinegar
1/4 cup peeled and coarsly chopped yellow onion
2 cloves garlic, rough chop
Cayenne pepper to taste (we like a lot)
1/4 cup tahini
salt to taste (easy on the salt - after it mixes, a little goes a long
way)
Sometimes I add a grind of black pepper
Throw it all in a food processor, pulse at first, then let 'er rip.
It takes longer than you think to get it smooth - I like it a little
more chunky myself. Good stuff.

AlleyGator wrote:
> I guess being sick has made me crave something I haven't had for
> awhile. To tell you the truth, I don't know where we got this, and
> maybe it's not even Hummus, but it's pretty good. We like it with
> large black and green olives, sweet (vidalia or Wall Walla) onion
> leaves, whole-wheat pita bread ripped up. My wif'es favorite is cuke
> slices - none for me, thanks. Sometimes some carrots or celery. The
> tahini is available at a local health food store, and seems to have
> dropped considerably in price over the last few years.
> 2 15-1/2 oz cans garbanzo beans, drain ONE can
> 1/4 cup olive oil
> 1 Tablespoon white wine vinegar
> 1/4 cup peeled and coarsly chopped yellow onion
> 2 cloves garlic, rough chop
> Cayenne pepper to taste (we like a lot)
> 1/4 cup tahini
> salt to taste (easy on the salt - after it mixes, a little goes a long
> way)
> Sometimes I add a grind of black pepper
> Throw it all in a food processor, pulse at first, then let 'er rip.
> It takes longer than you think to get it smooth - I like it a little
> more chunky myself. Good stuff.


I made some hummus a few days ago using some ground chickpeas out of
the freezer. I added Oriental chile garlic paste (the oily kind), some
dried mint, cracked pepper, a splash of malt vinegar, and some homemade
peanut butter (ground-up roasted and salted peanuts, half redskin and
half blanched). And I think I added just a little vegetable oil, but
not much. It's mighty tasty, but a little salty. I've been eating it
on thick slices of baked potato. I might make some of Pastorio's
flatbread to go with it.

Bob

zxcvbob > wrote:
>I made some hummus a few days ago using some ground chickpeas out of
>the freezer. I added Oriental chile garlic paste (the oily kind), some
>dried mint, cracked pepper, a splash of malt vinegar, and some homemade
>peanut butter (ground-up roasted and salted peanuts, half redskin and
>half blanched). And I think I added just a little vegetable oil, but
>not much. It's mighty tasty, but a little salty. I've been eating it
>on thick slices of baked potato. I might make some of Pastorio's
>flatbread to go with it.
>
>Bob
So what I have could really be considered Hummus? Is it one of those
generic terms that there are hundreds of versions of? (that makes no
sense, but I guess you got the question) Your version sounds pretty
good BTW. I became addicted to "Taste of Thai" brand garlic and red
chili sauce, and put it in everything. It's just mildly hot and kind
of sweet. I guess the real paste stuff is pretty hot.

On Thu, 24 Mar 2005 14:17:37 GMT,
(AlleyGator) wrote:

>I guess being sick has made me crave something I haven't had for
>awhile. To tell you the truth, I don't know where we got this, and
>maybe it's not even Hummus, but it's pretty good. We like it with
>large black and green olives, sweet (vidalia or Wall Walla) onion
>leaves, whole-wheat pita bread ripped up. My wif'es favorite is cuke
>slices - none for me, thanks. Sometimes some carrots or celery. The
>tahini is available at a local health food store, and seems to have
>dropped considerably in price over the last few years.
>2 15-1/2 oz cans garbanzo beans, drain ONE can
>1/4 cup olive oil
>1 Tablespoon white wine vinegar
>1/4 cup peeled and coarsly chopped yellow onion
>2 cloves garlic, rough chop
>Cayenne pepper to taste (we like a lot)
>1/4 cup tahini
>salt to taste (easy on the salt - after it mixes, a little goes a long
>way)
>Sometimes I add a grind of black pepper
>Throw it all in a food processor, pulse at first, then let 'er rip.
>It takes longer than you think to get it smooth - I like it a little
>more chunky myself. Good stuff.

I've been using a lot of ceci lately; I buy the dried ones, cook them
and eat them as a snack at work, plain.

Every so often, like last week, I made hummus. I made too much, I'll
be eating it for a couple of weeks! I limit myself to a few tbsp per
day due to the calories!

My version is similar to yours except no onions and I use lemon juice
instead of vinegar. I also add some water to thin it out.

I can never get it really smooth, if it was chocolate it'd be sold as
having "nibs." I assumed that has something to do with using dried,
although I cook them long enough to be really soft.

Sue(tm)
Lead me not into temptation... I can find it myself!

AlleyGator > wrote:
> 2 15-1/2 oz cans garbanzo beans, drain ONE can
> 1/4 cup olive oil
> 1 Tablespoon white wine vinegar
> 1/4 cup peeled and coarsly chopped yellow onion
> 2 cloves garlic, rough chop
> Cayenne pepper to taste (we like a lot)
> 1/4 cup tahini
> salt to taste (easy on the salt - after it mixes, a little goes a long
> way)

Sounds like Hummus to me. Next time, try replacing the vinegar with
the juice of a lemon or lime.

J

j > wrote:
>Sounds like Hummus to me. Next time, try replacing the vinegar with
>the juice of a lemon or lime.
>
>J
>
Well, that's 2 votes for lemon juice. Think I'll try that next time.

(Curly Sue) wrote:

>On Thu, 24 Mar 2005 14:17:37 GMT,
>(AlleyGator) wrote:
>
>>I guess being sick has made me crave something I haven't had for
>>awhile. To tell you the truth, I don't know where we got this, and
>>maybe it's not even Hummus, but it's pretty good. We like it with
>>large black and green olives, sweet (vidalia or Wall Walla) onion
>>leaves, whole-wheat pita bread ripped up. My wif'es favorite is cuke
>>slices - none for me, thanks. Sometimes some carrots or celery. The
>>tahini is available at a local health food store, and seems to have
>>dropped considerably in price over the last few years.
>>2 15-1/2 oz cans garbanzo beans, drain ONE can
>>1/4 cup olive oil
>>1 Tablespoon white wine vinegar
>>1/4 cup peeled and coarsly chopped yellow onion
>>2 cloves garlic, rough chop
>>Cayenne pepper to taste (we like a lot)
>>1/4 cup tahini
>>salt to taste (easy on the salt - after it mixes, a little goes a long
>>way)
>>Sometimes I add a grind of black pepper
>>Throw it all in a food processor, pulse at first, then let 'er rip.
>>It takes longer than you think to get it smooth - I like it a little
>>more chunky myself. Good stuff.
>
>I've been using a lot of ceci lately; I buy the dried ones, cook them
>and eat them as a snack at work, plain.
>
>Every so often, like last week, I made hummus. I made too much, I'll
>be eating it for a couple of weeks! I limit myself to a few tbsp per
>day due to the calories!
>
>My version is similar to yours except no onions and I use lemon juice
>instead of vinegar. I also add some water to thin it out.
>
>I can never get it really smooth, if it was chocolate it'd be sold as
>having "nibs." I assumed that has something to do with using dried,
>although I cook them long enough to be really soft.
>
>Sue(tm)
>Lead me not into temptation... I can find it myself!


Hummus freezes just fine. I cooked beans and made some a month or so
ago. Decided I should not eat all of it right away, so stuck some in
the freezer. Was fine when thawed.

The recipe I use sounds just like yours. I love it on pita with
tzatziki and slices of tomato.



--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Thu, 24 Mar 2005 11:45:25 -0500, The Cook >
wrote:

>>Every so often, like last week, I made hummus. I made too much, I'll
>>be eating it for a couple of weeks! I limit myself to a few tbsp per
>>day due to the calories!
>>
>>My version is similar to yours except no onions and I use lemon juice
>>instead of vinegar. I also add some water to thin it out.
>>
>>I can never get it really smooth, if it was chocolate it'd be sold as
>>having "nibs." I assumed that has something to do with using dried,
>>although I cook them long enough to be really soft.
>>
>>Sue(tm)
>>Lead me not into temptation... I can find it myself!
>
>
>Hummus freezes just fine. I cooked beans and made some a month or so
>ago. Decided I should not eat all of it right away, so stuck some in
>the freezer. Was fine when thawed.

I didn't even think about freezing it, but that solves my problem.

Thank you!

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:
> On Thu, 24 Mar 2005 14:17:37 GMT,
> (AlleyGator) wrote:
>
> >I guess being sick has made me crave something I haven't had for
> >awhile. To tell you the truth, I don't know where we got this, and
> >maybe it's not even Hummus, but it's pretty good. We like it with
> >large black and green olives, sweet (vidalia or Wall Walla) onion
> >leaves, whole-wheat pita bread ripped up. My wif'es favorite is
cuke
> >slices - none for me, thanks. Sometimes some carrots or celery.
The
> >tahini is available at a local health food store, and seems to have
> >dropped considerably in price over the last few years.
> >2 15-1/2 oz cans garbanzo beans, drain ONE can
> >1/4 cup olive oil
> >1 Tablespoon white wine vinegar
> >1/4 cup peeled and coarsly chopped yellow onion
> >2 cloves garlic, rough chop
> >Cayenne pepper to taste (we like a lot)
> >1/4 cup tahini
> >salt to taste (easy on the salt - after it mixes, a little goes a
long
> >way)
> >Sometimes I add a grind of black pepper
> >Throw it all in a food processor, pulse at first, then let 'er rip.
> >It takes longer than you think to get it smooth - I like it a little
> >more chunky myself. Good stuff.
>
> I've been using a lot of ceci lately; I buy the dried ones, cook them
> and eat them as a snack at work, plain.
>
> Every so often, like last week, I made hummus. I made too much, I'll
> be eating it for a couple of weeks! I limit myself to a few tbsp per
> day due to the calories!
>
> My version is similar to yours except no onions and I use lemon juice
> instead of vinegar. I also add some water to thin it out.
>
> I can never get it really smooth, if it was chocolate it'd be sold as
> having "nibs." I assumed that has something to do with using dried,
> although I cook them long enough to be really soft.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

Try using a heavy duty blender like Vita-Mix or Sumeet(available at
Indian stores and cheap compared to the Vita-Mix) to get smooth hummus.
I start with sesame seeds, grind them to a tahini, then add cooked
garbanzo beans, lemon juice, olive oil and salt+spices and the hummus
turns out really smooth using the Sumeet blender. If I don't want it
very smooth, I just use my KitchenAid food processor.

Kamala.

wrote:
> Curly Sue wrote:
>
>>On Thu, 24 Mar 2005 14:17:37 GMT,
>>(AlleyGator) wrote:
>>
>>
>>>I guess being sick has made me crave something I haven't had for
>>>awhile. To tell you the truth, I don't know where we got this, and
>>>maybe it's not even Hummus, but it's pretty good. We like it with
>>>large black and green olives, sweet (vidalia or Wall Walla) onion
>>>leaves, whole-wheat pita bread ripped up. My wif'es favorite is
>
> cuke
>
>>>slices - none for me, thanks. Sometimes some carrots or celery.
>
> The
>
>>>tahini is available at a local health food store, and seems to have
>>>dropped considerably in price over the last few years.
>>>2 15-1/2 oz cans garbanzo beans, drain ONE can
>>>1/4 cup olive oil
>>>1 Tablespoon white wine vinegar
>>>1/4 cup peeled and coarsly chopped yellow onion
>>>2 cloves garlic, rough chop
>>>Cayenne pepper to taste (we like a lot)
>>>1/4 cup tahini
>>>salt to taste (easy on the salt - after it mixes, a little goes a
>
> long
>
>>>way)
>>>Sometimes I add a grind of black pepper
>>>Throw it all in a food processor, pulse at first, then let 'er rip.
>>>It takes longer than you think to get it smooth - I like it a little
>>>more chunky myself. Good stuff.
>>
>>I've been using a lot of ceci lately; I buy the dried ones, cook them
>>and eat them as a snack at work, plain.
>>
>>Every so often, like last week, I made hummus. I made too much, I'll
>>be eating it for a couple of weeks! I limit myself to a few tbsp per
>>day due to the calories!
>>
>>My version is similar to yours except no onions and I use lemon juice
>>instead of vinegar. I also add some water to thin it out.
>>
>>I can never get it really smooth, if it was chocolate it'd be sold as
>>having "nibs." I assumed that has something to do with using dried,
>>although I cook them long enough to be really soft.
>>
>>Sue(tm)
>>Lead me not into temptation... I can find it myself!
>
>
> Try using a heavy duty blender like Vita-Mix or Sumeet(available at
> Indian stores and cheap compared to the Vita-Mix) to get smooth hummus.
> I start with sesame seeds, grind them to a tahini, then add cooked
> garbanzo beans, lemon juice, olive oil and salt+spices and the hummus
> turns out really smooth using the Sumeet blender. If I don't want it
> very smooth, I just use my KitchenAid food processor.
>
> Kamala.
>

Do you peel the cooked chickpeas when you want the hummus very smooth?

Bob

zxcvbob wrote:
>
> Do you peel the cooked chickpeas when you want the hummus very
smooth?
>
> Bob

Nah... you peel the sesame seeds... hehe

wrote:
>Try using a heavy duty blender like Vita-Mix or Sumeet(available at
>Indian stores and cheap compared to the Vita-Mix) to get smooth hummus.
>I start with sesame seeds, grind them to a tahini, then add cooked
>garbanzo beans, lemon juice, olive oil and salt+spices and the hummus
>turns out really smooth using the Sumeet blender. If I don't want it
>very smooth, I just use my KitchenAid food processor.
>
>Kamala.
>
If you make your own tahini, I respectfully bow out of the discussion
<G> I'm way too lazy to try that.

In article >,
(Curly Sue) wrote:

> I can never get it really smooth, if it was chocolate it'd be sold as
> having "nibs." I assumed that has something to do with using dried,
> although I cook them long enough to be really soft.

It's the skin of the bean. If you pop them out, the peel comes right
off.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

Curly Sue > wrote:

> Every so often, like last week, I made hummus. I made too much, I'll
> be eating it for a couple of weeks! I limit myself to a few tbsp per
> day due to the calories!

Heh. I probably eat a quart of hummus a week. Mmmmmm.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com