Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

shain

shain

Here is an image of a few chickpea varieties, for hummus, the small "Bulgarian" on the top right is preferred by many, the large variety on the bottom right is not very good for hummus, since its peel is thick and it is slow to cook.

 

This is my favorite tahini - Al Karwan, seems to be rather costly on Amazon. Al Arz is also quite nice, but more expensive. Achva tahini is sold for a better price, it's very common is Israel, and quite OK.

 

16 hours ago, Heartsurgeon said:

hummus tastes infinitely better on day two

Lets agree to disagree :)

 

 

shain

shain

Here is an image of a few chickpea varieties, for hummus, the small "Bulgarian" on the top right is preferred by many, the large variety on the bottom right is not very good for hummus, since it's peel is thick and it is slow to cook.

 

This is my favorite tahini - Al Karwan, seems to be rather costly on Amazon. Al Arz is also quite nice, but more expensive. Achva tahini is sold for a better price, it's very common is Israel, and quite OK.

 

13 hours ago, Heartsurgeon said:

hummus tastes infinitely better on day two

Lets agree to disagree :)

 

 

×
×
  • Create New...