Oh stewardess,
I speak jive.
| quote: Originally posted by sidss1: I make my own, and I put in tons of fresh garlic and lot of high-quality tahini sauce. It is really simple to make. Also, I make babaghanouj with roasted eggplants and fresh green chilis. I tried making some with Ghost Peppers, but it was too hot for all my friends, and I could eat it is small amounts!!!! 
Sounds delicious. |
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| | | Posts: 3833 | Location: Wolverine-Land!!!! | Registered: August 20, 2005 | 
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Delusions of Adequacy
| I really don't use a recipe as I have been making it so long. The one trick I do use is to put my tahini and garlic in the processor first and get it nice and creamy before starting to add my beans and other ingredients. as a final step, add a little bit of water at a time while processing to get to the perfect texture and thickness.
I have my own style of humor. I call it Snarkasm. |
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Grapes of Wrath
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Nosce te ipsum
| quote: ...no thanks, I'll stick with Jif.
Jif is good. On toasted pumpernickel with apple slices on the side ... but Trader Joe's Mediterranean Hummus at $4 for a one pound container is pretty tasty. |
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Drill Here, Drill Now
| quote: Originally posted by Pipe Smoker:
And Haig's has no added oil – also uncommon
How? I've made hummus and while the food processor is grinding the chick peas you're pouring olive oil through the pour through lid opening.
Ego is the anesthesia that deadens the pain of stupidity
DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. |
| | | Posts: 23941 | Location: Northern Suburbs of Houston | Registered: November 14, 2005 |
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| quote: Originally posted by sidss1: I will have to find the recipe I use to make hummus at home, and then post it here. Give me a few minutes, I have it on my Facebook page. Here it is : https://cooking.nytimes.com/re...zahavs-hummus-tehina
Michael Solomonov, the chef whose recipe is given in the article, made a really interesting documentary recently called "In Search of Israeli Cuisine." He also has a new cookbook out called "Zahav: A World of Israeli Cooking." I ordered it on Amazon and just got it yesterday. It looks like a great cookbook. |
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| There's a middle eastern place in Taylor, Michigan called Malek Al Kabob that makes fresh flatbread and fresh hummus. Probably the best I've had. I can't buy the store bought kind after having that.
I'd rather be hated for who I am than loved for who I'm not.
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| | | Posts: 3652 | Location: The armpit of Ohio | Registered: August 18, 2013 |
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Baroque Bloke
| quote: Originally posted by tatortodd: quote: Originally posted by Pipe Smoker:
And Haig's has no added oil – also uncommon
How? I've made hummus and while the food processor is grinding the chick peas you're pouring olive oil through the pour through lid opening.
The link below has the same hummus recipe (I think) as the recipe linked by sidss1. But I couldn't use his link because it requires a NYT account, which I don't want. But this recipe has no added oil, although he says to drizzle some EVOO over the hummus AFTER it's made. https://food52.com/recipes/426...ahav-s-hummus-tehina
Serious about crackers |
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Get my pies
outta the oven!
| quote: Originally posted by Pipe Smoker: But this recipe has no added oil, although he says to drizzle some EVOO over the hummus after it's made. https://food52.com/recipes/426...ahav-s-hummus-tehina
I've heard nothing but rave reviews of Zahav and plan to go there for an anniversary dinner this fall. The fat in this version comes from the rather large amount of tahini paste.
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| | | Posts: 35143 | Location: Pennsylvania | Registered: November 12, 2007 |
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Baroque Bloke
| The amount of tahini in Haig's isn't specified. But it's the second-listed ingredient (after garbanzo beans), so possibly it's "a rather large amount" too.
Serious about crackers |
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| quote: Originally posted by PASig: quote: Originally posted by Pipe Smoker: But this recipe has no added oil, although he says to drizzle some EVOO over the hummus after it's made. https://food52.com/recipes/426...ahav-s-hummus-tehina
I've heard nothing but rave reviews of Zahav and plan to go there for an anniversary dinner this fall. The fat in this version comes from the rather large amount of tahini paste.
I'd love to hear a report. Solomonov's documentary and cookbook are really cool but the drive from here to his restaurant is a little long for a date night dinner. |
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Oh stewardess,
I speak jive.
| I don't understand the no oil thing.
All I've ever heard is that Hummus *is*, simply, chickpeas + tahini + oil that's mixed up, with varying degrees of spices / garlic.
I'll have to try that recipe. If I've ever had hummus without oil I wasn't aware.
Interesting. |
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| Well, Apprentice, I get the recipe straight away, I dont get a pop-up window or anything else. I will try to get the recipe cut and pasted here in a few minutes.
If you think you can, YOU WILL!!!!!
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| | | Posts: 3833 | Location: Wolverine-Land!!!! | Registered: August 20, 2005 |
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| quote: Originally posted by apprentice: quote: Originally posted by sidss1: I have it on my Facebook page. Here it is : https://cooking.nytimes.com/re...zahavs-hummus-tehina
That link gives me a pop up that I can't defeat. Do I have to use Facefrick to get around that?
There is another way. Here's some pasting for you. quote: This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. While it’s well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.
quote:
1 cup dried chickpeas
2 teaspoons baking soda
Juice of 1 1/2 large lemons (about 1/3 cup), more to taste
2 to 4 cloves garlic, grated
1 ¾ teaspoons kosher salt, more to taste
1 cup sesame tahini
½ teaspoon ground cumin, more to taste
Paprika, for serving
Olive oil, for serving
Chopped fresh parsley, for serving
quote:
In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.
In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain.
While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You’re looking for a perfectly smooth, creamy sauce.
Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.
To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.
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| ^^And to answer a popular question about one of the ingredients: quote: Baking soda helps soften legumes (like chickpeas and beans) more quickly because it creates an alkali environment that weakens the beans’ pectic bonds. The result is super creamy hummus instead of dry & chunky hummus.
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