- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: What’s your go to hummus?
Posted on 10/22/19 at 1:36 am to djangochained
Posted on 10/22/19 at 1:36 am to djangochained
Whole foods Lemon hummus $2.49 much better than Sabras
0
Posted on 10/22/19 at 7:55 am to Martini
Martini, do you remove every skin or do some slip through when you make this? Also, for your 3lbs of beans comment is that doubling the recipe? Good to know about Zorba's homemade pita as well since it is not far from me at all. TIA
Posted on 10/22/19 at 8:12 am to djangochained
medeterrain hummus at Albasha with the feta cheese, olives, and sun dried tomatoes
Posted on 10/22/19 at 9:56 am to Got Blaze
quote:
Garbanzo beans (chick peas), tahini, fresh lemon juice, minced garlic, cumin, salt, EVOO. Combine ingredients in a food processor and your done
This is exactly what I do, but I add a bit of the canned chickpea water to smooth it out. I add a good bit of parsley when blending it also
Posted on 10/22/19 at 11:41 am to Trout Bandit
Sabra doesn't resemble hummus in the least, but I will eat it if it's around.
This, though I think they go a little too far in putting the baking soda on the peas in the oven. It's really only needed during the boil. I've found the key in making a good hummus is using baking soda to get soften the peas and release the shells easier (makes end product creamier) and to use a good quality Tahini.
If you are in Houston, Austin, or Dallas, get this stuff. It is the best and most authentic hummus you will find in a store.
quote:
Alon Shaya’s from scratch is the GOAT
This, though I think they go a little too far in putting the baking soda on the peas in the oven. It's really only needed during the boil. I've found the key in making a good hummus is using baking soda to get soften the peas and release the shells easier (makes end product creamier) and to use a good quality Tahini.
If you are in Houston, Austin, or Dallas, get this stuff. It is the best and most authentic hummus you will find in a store.
This post was edited on 10/22/19 at 11:41 am
Posted on 10/22/19 at 1:21 pm to Zappas Stache
What's the Baba Ganoush recipe that you use.
I would also rather BG than hummus.
I would also rather BG than hummus.
Posted on 10/22/19 at 2:14 pm to Martini
pretty sure that is tahini that he garnishes with. also i love how he can't make up his mind on the pronunciation of hummus
Posted on 10/22/19 at 3:14 pm to Caplewood
quote:
pretty sure that is tahini that he garnishes with. also i love how he can't make up his mind on the pronunciation of hummus
It's not straight Tahini. It's something he calls "prepared tahini." I've never made it, but found the recipe here:
Prepared Tahini
Makes about 3 cups
½ cup lemon juice
2 clove garlic, crushed
1½ cups raw tahini
1 teaspoon Morton kosher salt
1¼ cups ice water, plus more as needed
Instructions: Combine the lemon juice and garlic in a nonreactive bowl; set aside for 30 minutes to steep.
Meanwhile, whip the tahini with a stand mixer or an electric mixer on high for about 10 minutes, until it’s glossy and light, like cake batter. It’s nearly impossible to overwhip it, so feel free to spend a little time here.
Strain the lemon juice. Decrease the mixer’s speed to medium, and add the juice and salt; the tahini will seize up at first, but don’t freak out. Keep whipping it at medium speed and it will be incorporated.
When the tahini has a uniformly tacky, almost fudgy consistency, add the ice water, about ¼ cup at a time, and increase the speed to high. At first, the sauce may seize up again and look almost curdled, but keep adding the ice water, whipping well after each addition. It will smooth itself out and should look like a thick mousse. Every tahini is different; if, after you’ve added all the water, it’s still too thick, keep adding water by the tablespoon until it lightens up.
Prepared tahini will stay good for about 2 days in the fridge. If you’re making it in advance, let it warm up just slightly on the counter, and whip in 1 to 2 tablespoons ice water to restore some of its lightness.
Posted on 10/22/19 at 3:41 pm to djangochained
Mediterranean.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News