help me with houmous

[moomoo]

I hate that brat.

 

[_pH_]

Shall I quote you on that on fb?

 

[moomoo]

Best not. I probably owe her money.

 

[Herbsman.]

Im sure I accidentally started to make bread at 11pm because I was pissed and had ran out of beer and was bored.

An hour later the dough was in the fridge and I was in a deep alcoholic knockout slumber

 

[gentlegreen]

I usually make my bread at 3am - but in my case it's just shovelling ingredients into the machine.
(I did however manage to only put half enough water in the other week though. )

Did I read earlier in the thread that there are actually people who wouldn't ever shovel tahini onto bread just as it is ?

Tahini on pasta, tahini mixed with Lloyd Grossmann's Balti sauce - yum.

Tahini with pease pudding - sometimes I'll dilute supermarket hummous with that ...

Time to break out the hummous machine methinks ...

(Lidl sausage machine - £15 )

 

[Geri]

I've given up trying to make it - it's not really worth the effort. Especially now that I've discovered Tesco's jalapeno and red pepper hummus, which is like a little container of heaven.

 

[Herbsman.]

It is worth the effort if you know how to make it.

 

[gentlegreen]

Absolutely, and the correct pepper for hummous is of course cayenne.

 

[kalidarkone]

so how much tahini to 2 cans of chick peas then?

I used 1 dessertspoonful (ish). is that too much?

2 table spoons.

 

[gentlegreen]

I wish I knew why supermarket hummous has to be quite so bland.

Tesco's version with the dollop of chickpea goulash in the middle is just about bearable ...

 

[kalidarkone]

Just buy a tub from Sainsbury's.

Down my way I can get 4 tins of chickpeas for a quid-so making it is definately the cheaper option and I can make it just how I like it-extreme garlic and lemon with a pinch of salt and some paprika

 

[ATOMIC SUPLEX]

I just tried making some houmous. It's rank. I may have used too much tahini.

can I save it or is it destined for the bin?

I make a sort of heathy version. Chickpeas and Green olives, bit of garlic and lemon juice, maybe a little olive oil if it needs it for texture (and sometimes a tomato for no good reason). Tastes like houmous. Tahini is dangerous.

In the mixing machine.

Brrrrrrrrhgggggh.

Done.

 

[Mrs Miggins]

Crikey I had no idea hummous was "hard" to make! stick everything in the blender, blitz, done. I can't get it to taste like the shop bought stuff but that's fine - there's obviously something weird about the shop bought stuff that makes it taste the way it does.

 

[gentlegreen]

paprika

that's the stuff - I got the pepper wrong.

 

[Ms T]

Ignore them, it's completely normal.

I always have butterbeans. And cannellini/borlotti/kidney/flageolet beans. And chickpeas. But then I have a horror of running out of ANYTHING. If me and hendo get swine flu at the same time we'll be fine for at least a month.

 

[Ms T]

It is worth the effort if you know how to make it.

Not really that much effort, either. Just bung it all in the whizzer, innit?

 

[Biddlybee]

so how much tahini to 2 cans of chick peas then?

I used 1 dessertspoonful (ish). is that too much?

I'm with Pip on this, that sounds like too little.

Crikey I had no idea hummous was "hard" to make! stick everything in the blender, blitz, done. I can't get it to taste like the shop bought stuff but that's fine - there's obviously something weird about the shop bought stuff that makes it taste the way it does.

shop bought stuff tastes nowhere near as nice as homemade ime.

Not really that much effort, either. Just bung it all in the whizzer, innit?

Harder if you don't have a whizzer

 

[Biddlybee]

Houmous bi tahina (Houmous with tahini)

• 250 g chickpeas
• 2 lemons, juice of
• 3 tablespoons tahini
• 3 garlic cloves, crushed
• salt
• 4 tablespoons olive oil

I think tablespoon here is our desert spoon (had many an argument with my dad... a tablespoon to me has always been the massive spoons... so when he asks for a tablespoon of something ).

Anyway, whizz/mash it all together. I'd add the garlic and lemon at the end and do it to taste... some people don't like as much garlic.

Easy peasy

 

[moomoo]

I'm going shopping pfft. Want me to get you a tub of houmous while I'm there?

 

[gentlegreen]

Harder if you don't have a whizzer

or a secondhand spong mincer - though you have to pick out the grey bits ...

 

[Mrs Miggins]

I'm with Pip on this, that sounds like too little.

A Nigel Slater recipe I have says 6 tablespoons of tahini to 1 tin of chickpeas....

shop bought stuff tastes nowhere near as nice as homemade ime.

oh I agree - I like both but I do prefer homemade. I have no idea what they put in shop bought hummous to give it that sort of "fizzy" flavour...

 

[Biddlybee]

I dunno, just looked at Sainsbury's and the only things that stand out are rapeseed instead of olive oil and concentrated lemon juice, rather than fresh.

Ingredients: Cooked Chickpeas (44%); Rapeseed Oil; Water; Tahini (from Sesame) (14%); Concentrated Lemon Juice; Salt; Garlic.Cooked Chickpeas contains: Water, Chickpeas.

 

[Mrs Miggins]

I wondered if it was the concentrated lemon juice so I tried some and it does give it a nice zing but not that fizziness. It's odd

Mmmmm....hummous....must go make some now! I think it is actually my favourite food. I could eat literally buckets of the stuff.

 

[Biddlybee]

I think babaganoush tips it for me... it's just that extra bit of effort to make it

 

[gentlegreen]

I have no idea what they put in shop bought hummous to give it that sort of "fizzy" flavour...

sulphur dioxide ?

 

[Biddlybee]

Is that in the list up there?

 

[gentlegreen]

Is that in the list up there?

no, but is Sainsbury's actually fizzy ?

 

[Biddlybee]

I dunno, not had it for a while

 

[gentlegreen]

I once nearly ate some Tesco's that had been lying around a bit too long and I could swear I caught it moving in the corner of my eye.

 

[Mrs Miggins]

I think babaganoush tips it for me... it's just that extra bit of effort to make it

Mmmm...I've only made that once - must make it again!!

the fizziness might be something like sulphur dioxide...there's something about food labelling rules where they don't actually have to state absolutely everything that's in there. Mental I know but I believe it to be true...