Paging Serene (hummus recipe?)
Pete Fraser
for hummus construction a few months ago finally
inspired me to get one.
I used dejagoogle to look for the recipe, and couldn't find it.
Any chance of posting it please?
Thanks.
serene
Sure.
1 can of garbanzo beans, drained (I usually use 1.5-2 cups of
garbanzos I've cooked, but I got a deal on canned ones the week I wrote
up this recipe)
juice of 1 medium or 2 small lemons
1 clove garlic (preferred) or garlic powder to taste
salt to taste -- anywhere from none to 1/2 tsp seems to work
2-4 teaspoons tahini (more or less to taste)
1-2 jarred or fresh roasted red bell peppers, optional
Blend it all up. You'll get a cup or two. No need to add extra liquid,
but if you do, good olive oil's a good choice. It's that simple.
Lately I love it with sprouts on a whole-wheat tortilla.
serene
Pete Fraser
"serene" <ser...@serenepages.org> wrote in message
news:1gzlpul.t8662x1y74qhrN%ser...@serenepages.org...
>
> 1 can of garbanzo beans, drained (I usually use 1.5-2 cups of
> garbanzos I've cooked, but I got a deal on canned ones the week I wrote
> up this recipe)
Thanks.
Do you notice any difference in taste between hummus with canned
versus fresh garbanzos?
serene
Nope. Texture's a little more variable with beans I've cooked (depending
on whether I cooked them to mush or not), but other than that, it seems
the same.
serene, whose Sri Lankan friend actually *skins* the garbanzos for
smoothe texture, but that's a step beyond where I'd go
Karen
serene wrote:
> Nope. Texture's a little more variable with beans I've cooked (depending
> on whether I cooked them to mush or not), but other than that, it seems
> the same.
>
> serene, whose Sri Lankan friend actually *skins* the garbanzos for
> smoothe texture, but that's a step beyond where I'd go
Someone (that I can't remember who it was), somewhere (in a newsgroup
that I can't remember, but I think it was rfc), mentioned that one
brand (that I can't remember, but it might be Safeway brand) of canned
garbanzos is skinfree, and that's the brand that they use for hummus
because of that fact.
I tried to google it but it didn't pan out.
Karen
Mark Lipton
Serence,
I haven't made your recipe, but I'd guess that it's drier than the
ones I make. I typically add 3 Tbsp olive oil per can of garbanzos and
a bit more garlic, but to each their own...
Mark Lipton
Spam Gourmet
> I typically add 3 Tbsp olive oil per can of garbanzos and
> a bit more garlic, but to each their own...
Ditto. I also drizzle some olive oil on the hummus after I've dumped it in
a bowl. Mixing in some ground cumin and cayanne also adds some kick.
--A
The Ranger
news:1gzlpul.t8662x1y74qhrN%ser...@serenepages.org...
> 1 can of garbanzo beans, drained (I usually use 1.5-2 cups of
> garbanzos I've cooked, but I got a deal on canned ones the
> week I wrote up this recipe)
> juice of 1 medium or 2 small lemons
> 1 clove garlic (preferred) or garlic powder to taste
> salt to taste -- anywhere from none to 1/2 tsp seems to work
> 2-4 teaspoons tahini (more or less to taste)
> 1-2 jarred or fresh roasted red bell peppers, optional
>
> Blend it all up. You'll get a cup or two. No need to add extra
> liquid, but if you do, good olive oil's a good choice. It's that
> simple. Lately I love it with sprouts on a whole-wheat tortilla.
Inspired by the simplicity of this recipe, I made two batches for dinner
tonight; one with the roasted peppers and another with heavy lemon.
Daughter-unit Alpha loved the roasted pepper hummus; she couldn't pack
enough sprouts and hummus away. Daughter-unit Beta was less adventurous.
The roasted pepper hummus was just too close to a tomato color for her
so she tried the lemon hummus. It took a while for her to warm up to it
but she's still noshing so I'd guess that one's a hit, too. Spawn and
SWMBO preferred a more-traditional chicken-and-rice meal but used both
hummus as appetizers.
I think I'll buy a #10 can at Smart-and-Final tomorrow. That ought to
give me enough to carry over a couple extra days.
The Ranger
serene
[hummus]
> Inspired by the simplicity of this recipe, I made two batches for dinner
> tonight; one with the roasted peppers and another with heavy lemon.
Yeah, I like mine with lots of fresh lemon. Mmmmm.
serene