Hummus

[perseus]

Hummus, like pesto, is 10x better if you make it yourself. It's really no fuss.

Can never make it a good as Co-op's own brand.

I like the the Moroccan style. They should bring out a Lebanese.

http://humus101.com/EN/2007/05/04/hummus-is-it-israeli-or-arab/

 

[Pantani]

Hummus is the business. Also go for baba ganoush - using baked aubergines instead of chick peas.

400g canned chickpeas (14 oz.)
3 tbsps tahini
juice of 1 large lemon
4 tbsps extra virgin olive oil
2 cloves of garlic, minced
1/2- 1 tsp salt
1/2 tsp ground cumin
2 tbsps water
a pinch of paprika for garnish

... and smash it all in a blender for about a minute.

Job done.

Not sure you even need the water, to be honest.

Point of order. Never tinned, ever. Rehydrated dried chick peas take more organisation but the texture will be vastly superior in the end.

 

[Jesus Gul]

Hummus with meat. Lebanese Flower. Abu Dhabi. Yum

 

[Coxovi]

OK this thread has officially made me very hungry. Need to think of where to get some for lunch...

 

[5ways]

Can never make it a good as Co-op's own brand.

I like the the Moroccan style. They should bring out a Lebanese.

http://humus101.com/EN/2007/05/04/hummus-is-it-israeli-or-arab/

Trick is tahini, too little and it's chickpea rubble, too much it's like glue. Add a tbsp at a time and test in between until you're happy. Keep lemon juice on hand to break it up. Finish with additional olive oil (extra virgin only).

 

[The Albion Roar]

Point of order. Never tinned, ever.

I wouldn't say 'never'. It's perfectly OK for me. However...

Rehydrated dried chick peas take more organisation but the texture will be vastly superior in the end.

... is the right answer.

 

[GOM]

This is one food source I simply do not get........... Urgh!

I'm with you on this one. Each to their own

 

[Gabbafella]

I'm a tzatziki man myself especially with souvlaki kebabs.
Not a big fan of Hummus.

Tzatziki is wonderful stuff.

 

[Horton's halftime iceberg]

OK this thread has officially made me very hungry. Need to think of where to get some for lunch...

If your near the Open Market, this lot will sort you a out a feast for about 4 quid

Smorl's Houmous Falafel & Salad Bar

 

[perseus]

Tzatziki is wonderful stuff.

Best to chop up some cucumber, mint and garlic in yoghurt. cf. Raita

 

[Machiavelli]

Hummus is the business. Also go for baba ganoush - using baked aubergines instead of chick peas.

400g canned chickpeas (14 oz.)
3 tbsps tahini
juice of 1 large lemon
4 tbsps extra virgin olive oil
2 cloves of garlic, minced
1/2- 1 tsp salt
1/2 tsp ground cumin
2 tbsps water
a pinch of paprika for garnish

... and smash it all in a blender for about a minute.

Job done.

Not sure you even need the water, to be honest.

Baba is well worth getting excited about. Speaking of which, Fil Fil on Gardner Street does fantastic falafel wraps, etc, a great baba and I'm rather partial to their flu medames too.
PS make my hummus with chickpeas; in fact, I'm now off to put some into soak.

 

[Hillian1]

Hummus is the business. Also go for baba ganoush - using baked aubergines instead of chick peas.

400g canned chickpeas (14 oz.)
3 tbsps tahini
juice of 1 large lemon
4 tbsps extra virgin olive oil
2 cloves of garlic, minced
1/2- 1 tsp salt
1/2 tsp ground cumin
2 tbsps water
a pinch of paprika for garnish

... and smash it all in a blender for about a minute.

Job done.

Not sure you even need the water, to be honest.

Question:

What is Tahini, where does one get it?

 

[5ways]

Question:

What is Tahini, where does one get it?

Tahini is sort of like peanut butter made from sesame seed and it's used a lot in Mid East baking and cooking (check out tahini and chocolate cake etc). You should be able to get it from any supermarket.

 

[The Albion Roar]

Question:

What is Tahini, where does one get it?

It's an thickish oil made from sesame seeds. Every supermarket sells it. You ideally want light tahini.

About £1.80 a jar. For the recipe above, you'll want about half a jar.

 

[8ace]

Baba is well worth getting excited about. Speaking of which, Fil Fil on Gardner Street does fantastic falafel wraps, etc, a great baba and I'm rather partial to their flu medames too.
PS make my hummus with chickpeas; in fact, I'm now off to put some into soak.

I prefer the falafels from We Love Falafel in Sydney Street to Fil Fil

 

[Sussex Nomad]

Anyone that lives near Green Lanes in Haringay, try any one of their multiple choice of Greek\Cypriot\Turkish restaurants. You'll seriously not be disappointed.

 

[Gabbafella]

Best to chop up some cucumber, mint and garlic in yoghurt. cf. Raita

I was going to try making my own raita, I used to get it free with my curries and only recently found out what it was called.

 

[sydney]

Trick is tahini, too little and it's chickpea rubble, too much it's like glue. Add a tbsp at a time and test in between until you're happy. Keep lemon juice on hand to break it up. Finish with additional olive oil (extra virgin only).

whizz a bit of mint , corriander and a few kalamata olives in for the last 20 seconds .....finish with a sprinkle of smoked paprika.........then go to war with a toasted turkish bread and a bottle of red....

 

[TheJasperCo]

It is the food of God's. I pretty much SCOOP it up. When I feel fancy I decant my hummus on a plate. Create a well in the middle, then I drizzle olive oil in the with a small grind.of salt. Just YES

I'm like that with peanut butter. If I could fake pregnancy, that would give me the perfect excuse to just guzzle the stuff by the absolute truckload.

 

[Mr Bronson]

Nothing like a trip to Hummus Bros for lunch. Fresh pitta and bucket of hummus.