I just finished making Ranee Mueller's hummus which was posted on the new
rec.food site. It is fabulous! Best I've made.

Great site, btw - what a good idea. Thank you.

Elaine

Leila wrote:

>
> It's amazing how good the traditional, undoctored hummus is. Whenever I
> make it for people they have the same response, and more than one
> friend uses the recipe on my website for parties and potlucks.
>
> http://bedouina.typepad.com/doves_ey...s_chickpe.html
>
> It's expandable and a great, easy solution for feeding crowds. I'm
> making it for my mother-in-law's book party in two weeks. Also baba
> ghannoush.
>
> I've been expanding my repertoire lately - how about pumpkin hummus?
> It's excellent, and a nice change, especially in the winter. In fact
> it's more of a baba ghanoush variation - instead of roasted eggplant,
> you use pumpkin or butternut squash puree.
>
> I may need to make the pumpkin dip again so I can come up with a
> recipe. Or I can crib from Clifford Wright's "Little Foods of the
> Mediterranean", where I got the original idea.
>
> Leila
>

Made a batch with fresh roasted red peppers yesterday.

Would solid pack pumpkin work for the pumpkin version?

Leila wrote:
> elaine wrote:
>> I just finished making Ranee Mueller's hummus which was posted on
>> the new rec.food site. It is fabulous! Best I've made.
>>
>> Great site, btw - what a good idea. Thank you.
>>
>> Elaine
>
> It's amazing how good the traditional, undoctored hummus is. Whenever
> I make it for people they have the same response, and more than one
> friend uses the recipe on my website for parties and potlucks.
>
> http://bedouina.typepad.com/doves_ey...s_chickpe.html
>
> It's expandable and a great, easy solution for feeding crowds. I'm
> making it for my mother-in-law's book party in two weeks. Also baba
> ghannoush.

My favorite hummous recipe is the one in The Silver Palate Cookbook. It is
virtually identical to yours, except that it includes ground cumin.

George wrote:
> Leila wrote:
>
> >
> > I've been expanding my repertoire lately - how about pumpkin hummus?
> > It's excellent, and a nice change, especially in the winter. In fact
> > it's more of a baba ghanoush variation - instead of roasted eggplant,
> > you use pumpkin or butternut squash puree.
> >
> > I may need to make the pumpkin dip again so I can come up with a
> > recipe. Or I can crib from Clifford Wright's "Little Foods of the
> > Mediterranean", where I got the original idea.
> >
> > Leila
> >
>
> Made a batch with fresh roasted red peppers yesterday.
>
> Would solid pack pumpkin work for the pumpkin version?

That's what I used. The original recipe calls for five pounds of raw
pumpkin, cooked and pureed with a bit of its liquid. Have no idea how
much solid pack pumpkin that equals. IIRC I just winged it when I made
the dip. Tahini, lemon juice, mashed garlic, salt, maybe a little
allspice and/or cumin for oomph. Drizzle olive oil on the top. In the
summer garnish with parsley, in the winter with pomegranate seeds...

Leila

..
"Michael "Dog3" Lonergan" > wrote in message
6.121...
> "elaine" > :
>
>> I just finished making Ranee Mueller's hummus which was posted on the
>> new rec.food site. It is fabulous! Best I've made.
>>
>> Great site, btw - what a good idea. Thank you.
>>
>> Elaine
>
> I love Ranee's hummus. I add more garlic to it. That's just me though.
> The hummus is good as is so don't flavor it to my taste. I like it with
> toast points. What did you serve it with?

Wow, that's a lot of garlic - plus it's stronger the next day. I wonder
what it would be like with roasted garlic......

I usually serve it with pita bread. But today, since I didn't have any, I
got out the tortilla chips and poppa dums and dipped it in that.

E.

I had the best hummus ever! Tonight at a new local Persian restaurant I
ordered hummus for the first time at a restaurant. It was SO creamy. The
one I make at home or even buy at Trader Joes has a granular texture to it,
which I never noticed as unpleasant, but after eating this hummus it's going
to seem like sand paper. Plus the hummus was warm with warm pitas. I'm
definitely going to have to try serving it warm some time. YUM! How the
heck did they get it so creamy?

Lynne

"elaine" > wrote in message
...
>I just finished making Ranee Mueller's hummus which was posted on the new
>rec.food site. It is fabulous! Best I've made.
>
> Great site, btw - what a good idea. Thank you.
>
> Elaine
>

King's Crown wrote:
> I had the best hummus ever! Tonight at a new local Persian restaurant I
> ordered hummus for the first time at a restaurant. It was SO creamy. The
> one I make at home or even buy at Trader Joes has a granular texture to it,
> which I never noticed as unpleasant, but after eating this hummus it's going
> to seem like sand paper. Plus the hummus was warm with warm pitas. I'm
> definitely going to have to try serving it warm some time. YUM! How the
> heck did they get it so creamy?
>

Funny how tastes differ. I love hummus but don't really like it too
creamy, preferring some texture to it. I could easily subsist on
hummus, pita and a few fruits and vegetables. Unfortunately people
tend to avoid you after a few days of that diet, especially when you go
a little heavy on the garlic. ;o(

Gabby

On Tue, 04 Jul 2006 06:49:41 GMT, "King's Crown" >
wrote:

>I had the best hummus ever! Tonight at a new local Persian restaurant I
>ordered hummus for the first time at a restaurant. It was SO creamy. The
>one I make at home or even buy at Trader Joes has a granular texture to it,
>which I never noticed as unpleasant, but after eating this hummus it's going
>to seem like sand paper. Plus the hummus was warm with warm pitas. I'm
>definitely going to have to try serving it warm some time. YUM! How the
>heck did they get it so creamy?

They peel the garbanzos. Honest.

http://groups.google.com/group/rec.f...d1eb819647a543

serene
--
Kissing Hank's Ass is 10 years old! http://jhuger.com/kisshank
My personal blog: http://serenejournal.livejournal.com
My new cooking blog: http://serenecooking.livejournal.com

On 2006-07-04, Serene > wrote:

> They peel the garbanzos. Honest.
>
> http://groups.google.com/group/rec.f...d1eb819647a543

That looks like a *lot* of work --- is it?

On Tue, 4 Jul 2006 17:30:08 +0100, Adam Funk > wrote:

>On 2006-07-04, Serene > wrote:
>
>> They peel the garbanzos. Honest.
>>
>> http://groups.google.com/group/rec.f...d1eb819647a543
>
>That looks like a *lot* of work --- is it?

No, but it takes some time. It's not hard to do, and if you ever
needed a half hour of something easy to do that will let you just sit
and relax, this is your task.

serene
--
Kissing Hank's Ass is 10 years old! http://jhuger.com/kisshank
My personal blog: http://serenejournal.livejournal.com
My new cooking blog: http://serenecooking.livejournal.com

OK shell the garbanzos and I think make my own tahini with hulled sesame
seeds. I have found store bought tahini to have a bitter after taste. I
wondered if it was the nature of tahini or if I could improve it at home.
I'll find out.

I checked out bulkfoods.com and hubby was doing the search and asked a
strange question for him... "Honey is a sesame seed a nut?" I laughed and
said, "Ahhhh isn't it a.... seed?" He was looking at the catagories and
obviously not listening to what he said. LOL

Lynne


"King's Crown" > wrote in message
ink.net...
>I had the best hummus ever! Tonight at a new local Persian restaurant I
>ordered hummus for the first time at a restaurant. It was SO creamy. The
>one I make at home or even buy at Trader Joes has a granular texture to it,
>which I never noticed as unpleasant, but after eating this hummus it's
>going to seem like sand paper. Plus the hummus was warm with warm pitas.
>I'm definitely going to have to try serving it warm some time. YUM! How
>the heck did they get it so creamy?
>
> Lynne
>
> "elaine" > wrote in message
> ...
>>I just finished making Ranee Mueller's hummus which was posted on the new
>>rec.food site. It is fabulous! Best I've made.
>>
>> Great site, btw - what a good idea. Thank you.
>>
>> Elaine
>>
>
>

"King's Crown" > wrote in
ink.net:

> OK shell the garbanzos and I think make my own tahini with hulled
> sesame seeds. I have found store bought tahini to have a bitter after
> taste. I wondered if it was the nature of tahini or if I could
> improve it at home. I'll find out.
>
> I checked out bulkfoods.com and hubby was doing the search and asked a
> strange question for him... "Honey is a sesame seed a nut?" I laughed
> and said, "Ahhhh isn't it a.... seed?" He was looking at the
> catagories and obviously not listening to what he said. LOL
>
> Lynne
>
>
> "King's Crown" > wrote in message
> ink.net...
>>I had the best hummus ever! Tonight at a new local Persian restaurant
>>I ordered hummus for the first time at a restaurant. It was SO
>>creamy. The one I make at home or even buy at Trader Joes has a
>>granular texture to it, which I never noticed as unpleasant, but after
>>eating this hummus it's going to seem like sand paper. Plus the
>>hummus was warm with warm pitas. I'm definitely going to have to try
>>serving it warm some time. YUM! How the heck did they get it so
>>creamy?
>>
>> Lynne
>>
>> "elaine" > wrote in message
>> ...
>>>I just finished making Ranee Mueller's hummus which was posted on the
>>>new rec.food site. It is fabulous! Best I've made.
>>>
>>> Great site, btw - what a good idea. Thank you.
>>>
>>> Elaine


Not being a homemade hummus chef, Trader Joe's has a nice garlic hummus
dip that is yummy with plain (dietary) melba toast.

It's a great snack! And other folks actually like it!

Andy

On 2006-07-04, Serene > wrote:

>>> They peel the garbanzos. Honest.
>>>
>>> http://groups.google.com/group/rec.f...d1eb819647a543
>>
>>That looks like a *lot* of work --- is it?
>
> No, but it takes some time. It's not hard to do, and if you ever
> needed a half hour of something easy to do that will let you just sit
> and relax, this is your task.

Do the "peels" just come off easily when you rub the peas between your
fingers?