Hummus!

[UnderOpenSky]

I'm making a big batch of it today as have got time on my hands today and a pressure cooker. Apparently lots of people, including Ottolenghi recommend adding some bi carb to chickpeas when they soak! I'm going to give it a go.

I make houmus all the time. My top tip is to warm the oil in a pan, add the garlic, salt and pepper and a little nutmeg. When the garlic has melted a little (really is just a warm, not a cook) then add the tahini and lemon juice and stir.

You can taste the mix and get it right before mixing it with the chick peas and blending it.

Think I'm going to try this as well.

 

[Idaho]

It's been about 10 years since I last made it!

 

[UnderOpenSky]

Ah. Forgot to check the date when I bumped this.

 

[kalidarkone]

Whenever I go to the smoke, I always bring back the zorba make of humous - it's my favourite - so gritty. Can't get it in Bristol.

 

[moonsi til]

Opportunity to show the best hummus I have ever had.

 

[moonsi til]

 

[mojo pixy]

^ that
looks amazing.

Apropos of hummous, anyone in London who likes the stuff ought to check out Abu Zaad on Uxbridge Road in Shepherds Bush. Syrian restaurant, lovely guys, delightful food. Amazing hummous(es, because they do it in a few different ways, as is correct)

Same people as own the Damas Gate supermarket up the road, so some of what they sell (falafels, kubbeh, rice in vine leaves, baklavas etc) is on sale there.

EtA, also the hummous. in great big tubs too.

 

[FabricLiveBaby!]

Apparently lots of people, including Ottolenghi recommend adding some bi carb to chickpeas when they soak! I'm going to give it a go.

Think I'm going to try this as well.

I've been doing it that way for years after accidentally coming across a blog which I now cannot find

Also, if you soak the chickpeas before hand with bicarb it makes it creamier PLUS you make the most banging falafel that way!

 

[mojo pixy]

nvm
still, '' mouthfeel ''

 

[dessiato]

I've been doing it that way for years after accidentally coming across a blog which I now cannot find

Also, if you soak the chickpeas before hand with bicarb it makes it creamier PLUS you make the most banging falafel that way!

Bicarbonate of soda is a must. I think it helps the tough outer skins to break down ('s what I heard). Makes for way better texture and (I was amazed when I found out this is a word and I love getting the chance to use it) '' mouthfeel ''

Remember to rinse off the bicarb before using the chick peas or it tastes terrible, and fizzes when you add the lemon juice.

 

[mojo pixy]

I tend to mix up tahini by itself then add it to the plain mashed peas. But I've never seen two people make hummous the same way, it always turns into a cheese / beans thing at some point. What, you add oil? etc

Butterbeans make great hummous too, a half/half mix is amazing.

 

[1927]

anyone got any tips for skinning the chick peas?

I might try making babaganoush for a change.

 

[mojo pixy]

When they're nearly cooked and boiling hot, tip off the boiling water (keep it) and pour on cold water. The skins ought to split and float off, catch them with a slotted spoon. Swish the peas around to loosen more, but not too hard or they'll mash. When you're happy with how many skins are off, put the peeled peas back in to finish boiling if they need a little more softening.

Or keep the skins on and eat them. Top fibre.

 

[seeformiles]

I always make a load when my sis-in-law visits - trying to persuade her that homemade is better than bought. I’m quite partial to adding sun dried tomatoes or/and pickled jalapeños for a cheeky variation on the traditional version. She’s turning up next week so will have to check the cupboards and see my chickpea stash is fit for purpose.