Hummus: Yum Yum

[Linderbee]

Thanks for the tips!

 

[BillsCarnage]

I don't know, maybe there's a huge difference in one type of Hummus vs another. I have no idea what you guys are talking about as the stuff I eat has virtually no odor. It's not much to look at but then again, neither is peanut butter and I use to love that stuff too.

Steve

There's not necessarily different 'types' of hummus, but the textures can vary drastically based on recipe - dry vs wet. Hummus uses chickpeas as the base. Anything else is more of a puree of the base product, such as black beans.

Once you find a recipe or flavor and texture you like the stuff can be like crack! For me that's Trader Joe's Garlic hummus and Sun-dried tomato hummus.

I'm not a big fan of plain hummus as there's not enough flavor to counter the chickpeas.

 

[Mulli]

There's not necessarily different 'types' of hummus, but the textures can vary drastically based on recipe - dry vs wet. Hummus uses chickpeas as the base. Anything else is more of a puree of the base product, such as black beans.

Once you find a recipe or flavor and texture you like the stuff can be like crack! For me that's Trader Joe's Garlic hummus and Sun-dried tomato hummus.

I'm not a big fan of plain hummus as there's not enough flavor to counter the chickpeas.

Ya the garlic stuff from Trader Joe's is good.

 

[Superfuzz]

Found this from awhile back....cumin?

http://espn.go.com/blog/nfcwest/post/_/id/45685/preliminary-report-from-green-lot-at-fedex

 

[Jersey Girl]

How did I miss this thread the first time around? Do I moderate this forum, lol?

Yes, because cows are evil and should be eradicated from this earth. Hopefully, we can torture them a little along the way.

Seriously though, I'm not a vegetarian. I love the taste of a good steak amongst other things. However, every time I see the way cows and chicken are treated from birth to the grocery store I find myself wishing I were Vegan.

Steve

I love you. Just sayin'.

I've come across a few recipes for black bean hummus but I'm curious how it compares to traditional. Is it just a good choice when looking for variety or do you actually prefer the taste of the black beans over the garbanzos?

Steve

I used to get a hummus plate appetizer from a restaurant that is no longer. They had black beam hummus, traditional and red pepper. All were very good. The texture was sometimes hit or miss.

I've never made hummus at home, though I think I will try it soon. Am really trying to get away from packaged stuff this year.

 

[AzStevenCal]

I love you. Just sayin'.

Thanks and back at ya.

I've never made hummus at home, though I think I will try it soon. Am really trying to get away from packaged stuff this year.

We've tried to make it from scratch a few times recently and I'm starting to see what people talk about when they complain about texture and odor. I think we're going to stick with store bought. It wouldn't take too many failed attempts to drive me away from hummus and it goes too well with veggies for me to risk that. I do try to stay away from packaged foods but I guess I'll just have to live with an exception or two.

Steve

 

[Superfuzz]

Thanks and back at ya.



We've tried to make it from scratch a few times recently and I'm starting to see what people talk about when they complain about texture and odor. I think we're going to stick with store bought. It wouldn't take too many failed attempts to drive me away from hummus and it goes too well with veggies for me to risk that. I do try to stay away from packaged foods but I guess I'll just have to live with an exception or two.

Steve

Not sure what you're talking about? Can you elaborate? How do you make it and with what recipe?

 

[AzStevenCal]

Not sure what you're talking about? Can you elaborate? How do you make it and with what recipe?

Oh we just used your Hummus recipes. They weren't a complete failure but the texture was less than appetizing and the odor was a bit unpleasant. I only mentioned it because others in this thread bashed Hummus for these aspects and I'd had no familiarity with this problem until recently. I've also noticed that I'm not too fond of some of the other store bought varieties for the same reasons so I guess it's all just a matter of finding the one(s) you like. I think I'll stick with Sabra's Roasted Red Pepper (doctored up with some high quality Cayenne Pepper - the really hot stuff, not the cheap grocery store stuff).

Steve

 

[Superfuzz]

Oh we just used your Hummus recipes. They weren't a complete failure but the texture was less than appetizing and the odor was a bit unpleasant. I only mentioned it because others in this thread bashed Hummus for these aspects and I'd had no familiarity with this problem until recently. I've also noticed that I'm not too fond of some of the other store bought varieties for the same reasons so I guess it's all just a matter of finding the one(s) you like. I think I'll stick with Sabra's Roasted Red Pepper (doctored up with some high quality Cayenne Pepper - the really hot stuff, not the cheap grocery store stuff).

Steve

I'm not sure what recipe you're referencing - I think you think I'm someone else. However, this is what I would recommend:

1 can chickpeas, drained
2 cloves minced garlic
4 tbsp tahini
juice of 1 lime
salt to taste
black pepper to taste
paprika to taste
cayenne to taste.

Directions:
1. Blend
2. Eat

 

[Superfuzz]

Whoops, forgot to add 3 tbsp cold pressed extra virgin olive oil

 

[AzStevenCal]

I'm not sure what recipe you're referencing - I think you think I'm someone else. However, this is what I would recommend:

1 can chickpeas, drained
2 cloves minced garlic
4 tbsp tahini
juice of 1 lime
salt to taste
black pepper to taste
paprika to taste
cayenne to taste.

Directions:
1. Blend
2. Eat

Ha, serves me right for not proofreading what I wrote. Sorry, but I left out a word. It should have read "Oh we just used your typical Hummus recipes". The recipe you mention above is pretty close, minus the paprika.

Steve

 

[Superfuzz]

Ha, serves me right for not proofreading what I wrote. Sorry, but I left out a word. It should have read "Oh we just used your typical Hummus recipes". The recipe you mention above is pretty close, minus the paprika.

Steve

Oh gotcha!

One thing i've found is that you shouldn't necessarily stick to exact proportions, for anything other than the amount of chickpeas. Base everything off of the amount of chickpeas you're using and play with the amount olive oil and tahini especially until you get exactly the right taste and texture. I usually play with the proportions, tasting and adding as I go every single time I make hummus. Have fun with it and experiment and I am sure you'll find something that tastes good and has a pleasing texture.

Hope this helps!

 

[AzStevenCal]

Oh gotcha!

One thing i've found is that you shouldn't necessarily stick to exact proportions, for anything other than the amount of chickpeas. Base everything off of the amount of chickpeas you're using and play with the amount olive oil and tahini especially until you get exactly the right taste and texture. I usually play with the proportions, tasting and adding as I go every single time I make hummus. Have fun with it and experiment and I am sure you'll find something that tastes good and has a pleasing texture.

Hope this helps!

Thanks, I'll keep this in mind if we decide to try our hand at it again. Right now, we're enjoying our Sabra's but I'm sure we'll go the homemade route again someday.

Steve