Hummus Forgotten, Now Remembered

[rotuts]

Ive forgotten about hummus.

 

i used to make it all the time in the Cuisinart, etc

 

Ive been trying to 'Clean Out' ie Eat a shelf of Fz stuff that's been in my UpRight Freezer

 

mostly SV   all delicious stuff .   still ...

 

I found about 1/2 doz of commercially prepared Hummus.

 

Three Tribe ?

 

no matter.   I resuscitated them, by adding Fresh TJ's kalamata olive oil

 

on my own MachineBread :  1/4 rye, 1/4 whitewholewheat. 1/2 TJ's BreadFlour, salt,yeast,water,vital

 

wheat gluten.

 

Fresh is Best.

 

you know, then a lot of EVVO on the top

 

soooooooooo

 

if youve forgotten about hummus.

 

wake up.

 

I sis.

 

BTW after the Tribes are Done

 

back to the Cuisinart.

[Smithy]

Thanks for those clues on what to do with forgotten hummus. Mine is not forgotten, but is sitting taking up space in the fridge as I try to work out how to liven it up. Spread on bread with more lemon, with more vinegar, with salt, with cumin, with all of the above....it's okay, but not great. I'll try olive oil next.

[rotuts]

get the Hummus 'As you Like It ' if you are not so happy with the Hummus out of the blender ... Olive Oil

 

if you like that  helps out  1 ) initially in the Hummus  then does a Grand Stand on the Plate.

 

its the olive oil  either on the bread you choose or on the plate you serve it on that

 

makes it Spectacular.

[Lisa Shock]

I have improved mine by making freshly roasted nut butters to add to it. A long time ago, I didn't have any tahini so I heated up some sunflower seeds in a pan on the stove and then used my immersion blender to make a smooth butter, it tasted great, so it's now part of my usual procedure in making hummus, and I gave up on buying tahini. If allergies are not an issue, almost any nut (even peanuts) can be roasted and used. The freshly roasted part is really important here, you will be able to taste a difference, there's a big umami flavor boost in the hummus.

 

I think a lot of modern recipes cut way back on the tahini, in an effort to reduce the fat content of the hummus. But, if you're going to add olive oil, IMO, having a healthy nut oil as well isn't a big deal.

[scubadoo97]

Of the commercial brands I've tried, Tribe was the closest to my homemade. I prefer to Sabra

[andiesenji]

I like to add some spicy (not terribly hot) roasted pepper to hummus.  

The local deli at the middle eastern market sells hummus made in house in varieties with harissa, with olive tapenade plopped in the center (my favorite so far)  and a "spicy red pepper" hummus that is hotter than I like so I get it "half and half" with equal part plain hummus.

They have about 6 varieties - one with an herb mixture that I did not care for but which is very popular.

One with "lemon confit" which I think is a puree made from preserved lemons and doused with green olive oil.  And I mean the olive oil is really green, murky and herbal.

[SylviaLovegren]

The best way to liven up hummus, for me, is to add more salt and pepper, along with some olive oil.  And a dash of Tabasco or similar -- not enough to notice, just enough to zing.  But salt is most important.

[Okanagancook]

I like mine in a fairly traditional way: chick peas, cumin, garlic, lemon, tahini, salt and olive oil + or - some form of heat. I have played around with the texture. Tried taking the skins off but I found the result way toooooo smooth. Toasted sesame seeds for the tahini component really adds a great flavour. Served with homemade pitas.

[FeChef]

Never tried hummus. Dont mess with the Zohan kinda ruined me ever wanting to try it. My favorite dip for rye and pumpernickle bread is dried beef dip.

[BeeZee]

when the hoummus gets kind of stale, my husband likes to eat it on flatbread topped with salsa. TJ's artichoke and red pepper "tapenade" makes a fine topper, also (and the flavor profile meshes better in my opinion). Plus it adds a bit more oil.

[rotuts]

Hummus, even 'Perfect Hummus' is about that additional Olive Oil.

 

it floats on the top of the H.

 

Lots.

 

not Motor Oil from Tunisia via Italy.

 

Kalamata.  Greek. vis Tj's

Edited January 23, 2015 by rotuts (log)

[andiesenji]

Hummus, even 'Perfect Hummus' is about that additional Olive Oil.

 

it floats on the top of the H.

 

Lots.

 

not Motor Oil from Tunisia via Italy.

 

Kalamata.  Greek. vis Tj's

The "green" olive oil at the middle eastern store is Lebanese and is only available in 2-kilo tins - they sell it to people who bring their own bottles.  It is very rich and "buttery" with a slightly bitter undertone that to me is quite pleasant.  I haven't bought any of the oil yet because I have a lot I need to use up before I buy more.  (one of the owners is Lebanese)

[rotuts]

I also keep my olive oil in the refrigerator, and then add some to a much smaller plastic bottle which I also keep in the refrigerator.

 

I pull that smaller bottle out, and micro it for 10 - 20 seconds to get it into a slurry, then use that and pot that bottle back

 

into the refig.

 

a million years ago  ( I grew up in Northern CA ) there was a convent in the east bay, near what ever Mission was there.

 

they had Olive Groves and made there on Olive Oil.

 

they sold it by the gallon, until they sold out.  you had to go there.

 

this I also decanted , froze, etc.

 

I loved it.  the story also helped.

 

My sister when there, while I was in the east ( still am ) and sent me 1 x 2 gallons  UPS

 

a long time ago.  I put those 2 gals. in 1 liter plastic very clean bottles and froze them.

 

then dribbled them out for quite some time.

[rotuts]

here is a slice of HomeMade(Machine)Bread and Hummus.

 

for breakfast :

 

 

the plastic bottle is the EVOO 'dispenser'

 

from a 'drug' sample.

 

little bottles like this are very hard to come by w the secure top.

[Hassouni]

I like mine in a fairly traditional way: chick peas, cumin, garlic, lemon, tahini, salt and olive oil + or - some form of heat. I have played around with the texture. Tried taking the skins off but I found the result way toooooo smooth. Toasted sesame seeds for the tahini component really adds a great flavour. Served with homemade pitas.

 

 

You may not like it too smooth, but in Arab countries, hummus is PERFECTLY smooth, and a bit thinner in consistency than Western-made hummus. That's the way I have to have it!

[rotuts]

Its all good either way

 

as long as there is the Sea of Olive Oil that one can swim in On the Top.

[kayb]

A little bar in Memphis made the best hummus I ever had. I finally asked what the flavor was that I couldn't identify.

 

Allspice.

[Willie]

My wife loves hummus, so I make her garlic lime and for camp I make a few others like chipotle lime and spinach. And I agree with Rotuts lots of olive oil on top. Crappy photo,sorry.

 

 

[Dave W]

I like mine pretty simple:

Garbanzo garlic lemon salt tahini and extra virgin olive oil. Two keys to the preparation are to blend the garlic tahini and lemon together with the bean liquor first, then add the beans and VERY SLOWLY emulsify the olive oil.

Removing the skins isn't worth the effort in results in my experience.

[blue_dolphin]

Today, May 13, is International Hummus Day.  I guess there's a day for everything!  

Joe Yonan's book, Cool Beans is this month's book for the online cookbook club I participate in so I'm ready to celebrate with a few hummus recipes (and one bean dip 🙃), all made with Rancho Gordo beans. 

First up is the Perfectly Simple and Light Hummus, with a sprinkle of smoked paprika. This one is written to use canned chickpeas but I didn't have any so I used the ones I'd cooked. It uses relatively little tahini and no oil in the recipe so I was generous in pouring it on top.

 

Next, we have the Black Chickpea Hummus with Black Garlic and Preserved Lemon. Lots of umami and nutty, earthy flavors in this one, brightened by the preserved lemon which is blended into the hummus and also used as a garnish. The book includes a recipe where this hummus is used as a base for roasted cauliflower that's really good. 

 

Today, I made Little Sesame's Creamy, Fluffy Hummus.  Little Sesame is a restaurant in DC and is apparently the origin of this recipe.  The chickpeas are to be cooked with baking soda to make them super soft.  I don't find that Rancho Gordo beans need that so I left it out but gave the beans a good cook. This recipe uses both fresh garlic and garlic confit, slow-cooked in olive oil which adds a note of sweetness and complexity.  That same garlicky oil is poured on top to serve and this is indeed a very fluffy, pillowy hummus. 

 

Last up is a Harissa-Roasted Carrot and White Bean Dip that I made with Rancho Gordo Alubia Blanca beans. I like the flavors and thought the little beans looked very cute as a garnish.

 

Happy International Hummus Day!

 

 

[Alex]

5 hours ago, blue_dolphin said:

Today, May 13, is International Hummus Day.

 

I had no idea (no surprise there), so thanks for the info. However, I must be in tune with the universe, or something—I ate hummus, kalamata olives, and Wasa crackers for lunch today.

[blue_dolphin]

Another hummus from Cool Beans.  This one is Corn Hummus with Spicy Corn Relish.  The recipe is available online at this link, along with several of the recipes in my previous post. 

There's corn blitzed into the hummus which adds lightness and flavor. In addition, the corn cobs are cooked along with the beans.  Not sure they imparted a ton of flavor but I liked the idea.  The yellow color of the hummus comes from the addition of turmeric.