Recipe request for hummus

On Sat, 28 Jan 2006 21:05:43 GMT, "King's Crown" <[email hidden]>

Quoted message said:

I've tried several from books and the web and I haven't found one that
really is edible. I'm hoping someone has one that they love and will share.
The last one I made was too garlicky. The one before that was too lemony.
The tahini I bought doesn't taste that great out of the jar. Kind of
bitter. Wondering if I didn't get a good quality tahini, but I don't know
what it should taste like. I was thinking "peanut butter" only with a
sesame flavor. I wouldn't want it on a sandwich. I buy the Sam's Club
Hummus and we love it, but thought how hard could it be to make my own.
hmmm. I really like the cumin flavor of the Sam's Club brand.

Any suggestions or recipes?

Unfortunately, I hate cumin and love my hummus lemony and garlicky, so
I think mine would not be up your alley, but you can get really good
tahini at any store that sells natural groceries. Look in the
refrigerator case.

serene (or make your own by putting toasted sesame seeds in the
blender and slowly addding a tiny drizzle of peanut oil until it makes
a paste)

serene said:

Unfortunately, I hate cumin and love my hummus lemony and garlicky, so
I think mine would not be up your alley, but you can get really good
tahini at any store that sells natural groceries. Look in the
refrigerator case.

Are you my long lost cousin?
--

Practice safe eating. Always use condiments.

King's Crown said:

I've tried several from books and the web and I haven't found one that
really is edible. I'm hoping someone has one that they love and will share.
The last one I made was too garlicky. The one before that was too lemony.
The tahini I bought doesn't taste that great out of the jar. Kind of
bitter. Wondering if I didn't get a good quality tahini, but I don't know
what it should taste like. I was thinking "peanut butter" only with a
sesame flavor. I wouldn't want it on a sandwich. I buy the Sam's Club
Hummus and we love it, but thought how hard could it be to make my own.
hmmm. I really like the cumin flavor of the Sam's Club brand.

Any suggestions or recipes?

Lynne

TMy home made hummus has never turned out the way I wanted it to. I read
in the paper today that I may have been using the wrong kind of grinding
method. Since I didn't have the right equipment for it, I gave up on the
idea of ever "perfecting" home made hummus. Therefore, unfortunately I
didn't bother to memorize what the best method was. i suspect a food
processor ( I had been pressing them through a sieve and cooking the
beans from scratch).

What I mean to say is - it may be worth trying different methods of
grinding the mixture. And maybe adding more oil.

I found a humus recipe at
http://www.epicurious.com/recipes/recipe_views/views/105661 that i
really liked. Although i put too many chipotles in (about triple) it
tasted very good. The only thing i would have chaged would have been
to add more water to make it more liquid. I thought it was very tasty,
i didn't think it tasted to lemonly or garlicly.

King's Crown wrote on 28 Jan 2006 in rec.food.cooking

Quoted message said:

I've tried several from books and the web and I haven't found one that
really is edible. I'm hoping someone has one that they love and will
share. The last one I made was too garlicky. The one before that was
too lemony. The tahini I bought doesn't taste that great out of the
jar. Kind of bitter. Wondering if I didn't get a good quality
tahini, but I don't know what it should taste like. I was thinking
"peanut butter" only with a sesame flavor. I wouldn't want it on a
sandwich. I buy the Sam's Club Hummus and we love it, but thought how
hard could it be to make my own. hmmm. I really like the cumin flavor
of the Sam's Club brand.

Any suggestions or recipes?

Lynne

So re-do the garlicky one with less garlic to see if it meets your
needs...same with the lemony one...try with less lemon juice. In
otherwords make your own flavour adjustments to a recipe that sounds like
it meets your needs.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Sat, 28 Jan 2006 13:31:17 -0800, sf <[email hidden]>

Quoted message said:

serene said:

Unfortunately, I hate cumin and love my hummus lemony and garlicky, so
I think mine would not be up your alley, but you can get really good
tahini at any store that sells natural groceries. Look in the
refrigerator case.

Are you my long lost cousin?

Heh. I should be so lucky. (You haven't met my cousins, or you
wouldn't wanna be among them.)

serene

In article <[email hidden]>,

jake said:

TMy home made hummus has never turned out the way I wanted it to. I read
in the paper today that I may have been using the wrong kind of grinding
method. Since I didn't have the right equipment for it, I gave up on the
idea of ever "perfecting" home made hummus. Therefore, unfortunately I
didn't bother to memorize what the best method was. i suspect a food
processor ( I had been pressing them through a sieve and cooking the
beans from scratch).

What I mean to say is - it may be worth trying different methods of
grinding the mixture. And maybe adding more oil.

Everybody I know makes it in a blender:

http://www.amazon.com/gp/product/images/B00004S9H3/ref=dp_primary-product
-display_0/103-3475824-7428653?%5Fencoding=UTF8&n=284507&s=kitchen

Add water or olive oil if it is too thick. My sister and I made some
just a couple of weeks ago. It was great, but was better after sitting
in the fridge for a couple of days.

--
Dan Abel
[email hidden]
Petaluma, California, USA

Quoted message said:

Everybody I know makes it in a blender:

http://www.amazon.com/gp/product/images/B00004S9H3/ref=dp_primary-product
-display_0/103-3475824-7428653?%5Fencoding=UTF8&n=284507&s=kitchen

Add water or olive oil if it is too thick. My sister and I made some
just a couple of weeks ago. It was great, but was better after sitting
in the fridge for a couple of days.

Oh, great. I do own a blender these days and it wouldn't hurt to
actually use it. I don't have much use for it, mostly, and would like to
use it more.

In article <[email hidden]>,

King's Crown said:

I've tried several from books and the web and I haven't found one that
really is edible. I'm hoping someone has one that they love and will share.
The last one I made was too garlicky. The one before that was too lemony.
The tahini I bought doesn't taste that great out of the jar. Kind of
bitter. Wondering if I didn't get a good quality tahini, but I don't know
what it should taste like. I was thinking "peanut butter" only with a
sesame flavor. I wouldn't want it on a sandwich. I buy the Sam's Club
Hummus and we love it, but thought how hard could it be to make my own.
hmmm. I really like the cumin flavor of the Sam's Club brand.

Any suggestions or recipes?

Lynne

From Mimi Hiller's site:

{ Exported from MasterCook Mac }

Hummus To Die For

Recipe By: Rich Tester, 1996 SF Cook-in; via cyber-kitchen.com
Serving Size: 1
Preparation Time: 0:00
Categories: Appetizers/Nibblers

Amount Measure Ingredient Preparation Method
2 tablespoons minced garlic
3 cans garbanzo beans 15-1/2 oz each
1 cup tahini
juice of 3 large lemons
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon cayenne pepper
paprika to taste

Drain two cans of the beans, reserving the liquid. Place the beans in a
food processor along with the undrained can of beans, and the reamining
ingredients except for paprika. Blend until it is a smooth paste.
Adjust the consistency with the reserved liquid.

Put in a serving dish, top with paprika and extra cayenne pepper. Cover
tightly and chill before serving.

Serve with pita or other flat bread.
‹‹‹‹‹
Notes: Made about 2/3 recipe in June, 2001. Good stuff! Recipe from
Mimi Hiller's site.
This is the hummus I didn't bring to the Twin Cities Winter Cook-in in
2003 -- I couldn't get a small enough quantity of tahini at the co-op --
so I bought some ready-made hummus from their deli. Whatever.
--
http://www.jamlady.eboard.com, updated 1-27-2006, The Best Dead Spread Yet

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

King's Crown wrote on 28 Jan 2006 in rec.food.cooking

Quoted message said:

I've tried several from books and the web and I haven't found one that
really is edible. I'm hoping someone has one that they love and will
share. The last one I made was too garlicky. The one before that was
too lemony. The tahini I bought doesn't taste that great out of the
jar. Kind of bitter. Wondering if I didn't get a good quality
tahini, but I don't know what it should taste like. I was thinking
"peanut butter" only with a sesame flavor. I wouldn't want it on a
sandwich. I buy the Sam's Club Hummus and we love it, but thought how
hard could it be to make my own. hmmm. I really like the cumin flavor
of the Sam's Club brand.

Any suggestions or recipes?

Lynne

So re-do the garlicky one with less garlic to see if it meets your
needs...same with the lemony one...try with less lemon juice. In
otherwords make your own flavour adjustments to a recipe that sounds like
it meets your needs.

I have tried adjusting, but thought maybe I needed another recipe for a
jumping off spot as the 2 just weren't very good no matter what I did.

Lynne

On Sun, 29 Jan 2006 01:09:44 GMT, "King's Crown" <[email hidden]>

Quoted message said:

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

So re-do the garlicky one with less garlic to see if it meets your
needs...same with the lemony one...try with less lemon juice. In
otherwords make your own flavour adjustments to a recipe that sounds like
it meets your needs.

I have tried adjusting, but thought maybe I needed another recipe for a
jumping off spot as the 2 just weren't very good no matter what I did.

Perhaps you don't like garlic or lemon or the combination of garlic
and lemon. On the other had, perhaps you don't like chickpeas or
tahini, or the combination of chickpeas and tahini. Then again, maybe
you don't like the combination of garlic and chickpeas...

I need a spreadseet.

sf sfpipeline_at_gmail.com said:

On Sat, 28 Jan 2006 13:10:16 -0800, serene wrote:

Quoted message said:

Quoted message said:

Unfortunately, I hate cumin and love my hummus lemony and garlicky, so
I think mine would not be up your alley, but you can get really good
tahini at any store that sells natural groceries. Look in the
refrigerator case.

Quoted message said:

Are you my long lost cousin?

Me too: I almost always hate cumin if its flavor is at all
evident. Somehow, there are the odd exceptions, but hummus
is not one of them.

I haven't ever tried making the stuff (from scratch that is;
sometimes mix it from the powder). I'd like to know how to
do it but, for whatever reason, a simple thing like hummus
seems problemetical -- half of all restaurants and storebought
brands get it wrong -- so I don't know where to start.

Steve

Melba's Jammin said:

In article <[email hidden]>,

King's Crown said:

I've tried several from books and the web and I haven't found one that
really is edible. I'm hoping someone has one that they love and will share.
The last one I made was too garlicky. The one before that was too lemony.
The tahini I bought doesn't taste that great out of the jar. Kind of
bitter. Wondering if I didn't get a good quality tahini, but I don't know
what it should taste like. I was thinking "peanut butter" only with a
sesame flavor. I wouldn't want it on a sandwich. I buy the Sam's Club
Hummus and we love it, but thought how hard could it be to make my own.
hmmm. I really like the cumin flavor of the Sam's Club brand.

Any suggestions or recipes?

Lynne

From Mimi Hiller's site:

{ Exported from MasterCook Mac }

Hummus To Die For

Recipe By: Rich Tester, 1996 SF Cook-in; via cyber-kitchen.com
Serving Size: 1
Preparation Time: 0:00
Categories: Appetizers/Nibblers

Amount Measure Ingredient Preparation Method
2 tablespoons minced garlic
3 cans garbanzo beans 15-1/2 oz each
1 cup tahini
juice of 3 large lemons
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon cayenne pepper
paprika to taste

Drain two cans of the beans, reserving the liquid. Place the beans in a
food processor along with the undrained can of beans, and the reamining
ingredients except for paprika. Blend until it is a smooth paste.
Adjust the consistency with the reserved liquid.

Put in a serving dish, top with paprika and extra cayenne pepper. Cover
tightly and chill before serving.

Serve with pita or other flat bread.

This sounds like enough to feed an army! One cup of tahini is A LOT of
tahini! It's got quite a strong flavor and I usually use a couple of
tablespoons. 3 LEMONS??? That would make it awfully sour in my
opinion.

I used to make hummus all of the time and it comes out differently each
time. One time I made a batch and it tasted particularly good...almost
as if it had a sweetness to it. I couldn't imagine what made it taste
that way. I was at a party and many complimented it. I realized later
in the evening that I had accidentally used some juice from a can of
unsweetened pineapple instead of using the juice from the can of
garbanzo beans.

There's always Costcos tub of hummus; it's quite good. Hummus is
awesome with any kind of crunchy veggie and a perfect food if you're on
the South Beach diet. My first three months, I od'd on hummus and
veggies (due to how easy it is when you're eating out and a vegetarian)
and can barely stand the stuff now :-(

Quoted message said:

‹‹‹‹‹
Notes: Made about 2/3 recipe in June, 2001. Good stuff! Recipe from
Mimi Hiller's site.
This is the hummus I didn't bring to the Twin Cities Winter Cook-in in
2003 -- I couldn't get a small enough quantity of tahini at the co-op --
so I bought some ready-made hummus from their deli. Whatever.
--
http://www.jamlady.eboard.com, updated 1-27-2006, The Best Dead Spread Yet

Earl said:

On Sun, 29 Jan 2006 01:09:44 GMT, "King's Crown" <[email hidden]>

Quoted message said:

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

So re-do the garlicky one with less garlic to see if it meets your
needs...same with the lemony one...try with less lemon juice. In
otherwords make your own flavour adjustments to a recipe that sounds like
it meets your needs.

I have tried adjusting, but thought maybe I needed another recipe for a
jumping off spot as the 2 just weren't very good no matter what I did.

Perhaps you don't like garlic or lemon or the combination of garlic
and lemon. On the other had, perhaps you don't like chickpeas or
tahini, or the combination of chickpeas and tahini. Then again, maybe
you don't like the combination of garlic and chickpeas...

I need a spreadseet.

LOL!

Here's a recipe I just found that sounds great!

*****************************************************************************************************

"BEYOND CHICKEN SOUP is a collection of some 350 recipes compiled by
members
of the Jewish Home Auxiliary in Rochester, N.Y. Most of the recipes
have an
international flavor, merging traditional and contemporary dishes that
reflect the diversity of Jewish cooking. The result is a cookbook with
universal appeal."
Betty Newman

ROASTED RED PEPPER HUMMUS

Pareve -- makes 2 cups

2 large garlic cloves
15 ounces chickpeas, drained
1/3 cup sesame seed paste
1/3 cup fresh lemon juice
1/2 cup chopped sweet roasted red pepper from jar, drained
1 Tbs. olive oil (optional)
salt and pepper to taste
pita bread
crisp raw vegetables

With metal blade attached and food processor running, drop garlic
cloves down
the feed tube and mince. Scrape down sides of bowl.

Add chickpeas, sesame seed paste and lemon juice. Process until mixture
is smooth.

Add roasted red pepper. Process until peppers are finely chopped.
Season with
salt and pepper. Add oil drop by drop until mixture is spreadable.

Transfer hummus to small bowl. Cover and chill. Bring to room
temperature and
serve with pita bread and vegetables.

Note: Preparing several hours in advance allows flavors to blend.

Source: "BEYOND CHICKEN SOUP extends classic repertoire"
Betty Newman
Jewish Bulletin of Northern California

On Sun, 29 Jan 2006 03:37:26 +0000 (UTC), [email hidden]

(Steve Pope) said:

Me too: I almost always hate cumin if its flavor is at all
evident. Somehow, there are the odd exceptions, but hummus
is not one of them.

There's a masoor dal recipe I make where the cumin seems right,
somehow, and I for some reason don't mind it in taco meat. Other than
that, I just can't stand it.

Quoted message said:

I haven't ever tried making the stuff (from scratch that is;
sometimes mix it from the powder). I'd like to know how to
do it but, for whatever reason, a simple thing like hummus
seems problemetical -- half of all restaurants and storebought
brands get it wrong -- so I don't know where to start.

I really love my own hummus, but I hear you can get the texture just
right by peeling the chickpeas first. Just not gonna happen.

serene

Dan Abel said:

In article <[email hidden]>,

jake said:

TMy home made hummus has never turned out the way I wanted it to. I read
in the paper today that I may have been using the wrong kind of grinding
method. Since I didn't have the right equipment for it, I gave up on the
idea of ever "perfecting" home made hummus. Therefore, unfortunately I
didn't bother to memorize what the best method was. i suspect a food
processor ( I had been pressing them through a sieve and cooking the
beans from scratch).

What I mean to say is - it may be worth trying different methods of
grinding the mixture. And maybe adding more oil.

Everybody I know makes it in a blender:

I use a stick blender, but I've had good luck with a food mill in the
past, as well.

serene

serene said:

Dan Abel said:

In article <[email hidden]>,

jake said:

What I mean to say is - it may be worth trying different methods of
grinding the mixture. And maybe adding more oil.

Everybody I know makes it in a blender:

I use a stick blender, but I've had good luck with a food mill in the
past, as well.

Did you say you use a recipe? Even if you don't, please post how you
make it... this is sounding better and better. Yum.
--

Practice safe eating. Always use condiments.

King's Crown said:

I've tried several from books and the web and I haven't found one that
really is edible. I'm hoping someone has one that they love and will share.
The last one I made was too garlicky. The one before that was too lemony.
The tahini I bought doesn't taste that great out of the jar. Kind of
bitter. Wondering if I didn't get a good quality tahini, but I don't know
what it should taste like. I was thinking "peanut butter" only with a
sesame flavor. I wouldn't want it on a sandwich. I buy the Sam's Club
Hummus and we love it, but thought how hard could it be to make my own.
hmmm. I really like the cumin flavor of the Sam's Club brand.

Any suggestions or recipes?

Lynne

The simplest approach is to just fine tune the recipes you already used.
If its too garlicky just use less. Same for lemon.

Tahini doesn't have a strong taste. I think the main thing to watch out
for is to make sure it isn't rancid.

"George" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

King's Crown said:

I've tried several from books and the web and I haven't found one that
really is edible. I'm hoping someone has one that they love and will
share. The last one I made was too garlicky. The one before that was too
lemony. The tahini I bought doesn't taste that great out of the jar.
Kind of bitter. Wondering if I didn't get a good quality tahini, but I
don't know what it should taste like. I was thinking "peanut butter"
only with a sesame flavor. I wouldn't want it on a sandwich. I buy the
Sam's Club Hummus and we love it, but thought how hard could it be to
make my own. hmmm. I really like the cumin flavor of the Sam's Club
brand.

Any suggestions or recipes?

Lynne

The simplest approach is to just fine tune the recipes you already used.
If its too garlicky just use less. Same for lemon.

Tahini doesn't have a strong taste. I think the main thing to watch out
for is to make sure it isn't rancid.

I buy Tahini at a Halal grocery market. They sell tahini from Beruit,
entitled Beruit on the jar. It is sitting on the shelves unrefrigerated and
not tightly sealed. I always stir it up from the bottom when I get home as
it usually has an inch of oil on top, and the bottom is pretty concentrated.
Then I refrigerate it. There might be a turnover is the reason I've not got
any rancid so far in the last 13 years of buying there. I prefer tahini to
peanut butter.

When I make hummus, about the only thing I do is open a can of chickpeas
into a food processor bowl, save a little of the juice for moisture (maybe
1/4 cup, but not necessary) , squeeze most of a lemon in it, about 1/4 cup
tahini, measure out about 1/2 cup of olive oil and keep processing until it
is the right consistency for you. Add more olive oil until you get it the
right consistency. You can add any of the following as to your preference:
paprika, cayenne, tumeric (1/2 of 1/8 tsp), parsley, roasted pepper, cumin
or cilantro. You are the boss when making hummus.

But the only thing you really need are chickpeas, lemon, tahini and olive
oil. That's it.
Dee Dee