Comments on: Real Hummus recipe http://humus101.com/EN/2006/10/14/hummus-recipe/ Eat hummus. Give chickpeas a chance... Tue, 23 Feb 2010 11:11:58 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: greg http://humus101.com/EN/2006/10/14/hummus-recipe/comment-page-3/#comment-37520 greg Thu, 21 Jan 2010 11:18:04 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-37520 the recipe is great, the best hummus i've ever eaten...skinning chickepeas is a pain in the ass though. Every trick I read about to skin them seems to not work at all...Is it really necesary? Other recipes say to, yours doesnt really say. Also: it says 1 cup of chickpeas....yields 4 extra large bowls? how is 233 ml of chickpeas make 4 big bowls? I get nowhere near this proportion when I make it. the recipe is great, the best hummus i’ve ever eaten…skinning chickepeas is a pain in the ass though. Every trick I read about to skin them seems to not work at all…Is it really necesary? Other recipes say to, yours doesnt really say.

Also:

it says 1 cup of chickpeas….yields 4 extra large bowls?

how is 233 ml of chickpeas make 4 big bowls? I get nowhere near this proportion when I make it.

]]> By: Zen http://humus101.com/EN/2006/10/14/hummus-recipe/comment-page-3/#comment-34125 Zen Sat, 26 Dec 2009 20:42:21 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-34125 This is why they invented the Internet! shooky you rock. I am a hydroelectric designer and about to embark on my new life as the family hummus factory. All because of a three-month old bundle of love who is going to need something more than her mommy at some point. I will be getting in there fast with this recepie! 'Thank you' just doesn't cover it :) This is why they invented the Internet!

shooky you rock.

I am a hydroelectric designer and about to embark on my new life as the family hummus factory. All because of a three-month old bundle of love who is going to need something more than her mommy at some point. I will be getting in there fast with this recepie!

‘Thank you’ just doesn’t cover it :)

]]> By: Chaohinon http://humus101.com/EN/2006/10/14/hummus-recipe/comment-page-3/#comment-32059 Chaohinon Wed, 09 Dec 2009 22:17:11 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-32059 You left out an important part: the lemon and tahini needs to be creamed before they can be combined with the chickpeas. My hummus was always a gritty mash before I started liquefying the lemon-garlic-tahini prior to adding the chickpeas. You left out an important part: the lemon and tahini needs to be creamed before they can be combined with the chickpeas. My hummus was always a gritty mash before I started liquefying the lemon-garlic-tahini prior to adding the chickpeas.

]]> By: shooky http://humus101.com/EN/2006/10/14/hummus-recipe/comment-page-3/#comment-29507 shooky Wed, 18 Nov 2009 00:14:14 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-29507 It is very common to add such additives to the cooking water. You may have overdid it a little though. It is very common to add such additives to the cooking water. You may have overdid it a little though.

]]> By: DigitalChi http://humus101.com/EN/2006/10/14/hummus-recipe/comment-page-3/#comment-29497 DigitalChi Tue, 17 Nov 2009 21:02:53 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-29497 Does chiili add to or detract from the hummus experience? I throw a couple of fresh bay leaves, a few cloves of garlic, and some dried birdseye chillis into the water while my chickpeas are doing their final rehydrating simmer. The chickpeas absorb the taste of the chilli and bay leaf in quite an amazing way! It has a ghost of a burn, and a ghost of sweetness. HOWEVER, a friend has complained that the chilli is overkill. (I love it tho - double mood elevator) Does chiili add to or detract from the hummus experience? I throw a couple of fresh bay leaves, a few cloves of garlic, and some dried birdseye chillis into the water while my chickpeas are doing their final rehydrating simmer. The chickpeas absorb the taste of the chilli and bay leaf in quite an amazing way! It has a ghost of a burn, and a ghost of sweetness. HOWEVER, a friend has complained that the chilli is overkill. (I love it tho – double mood elevator)

]]> By: prince http://humus101.com/EN/2006/10/14/hummus-recipe/comment-page-3/#comment-28184 prince Fri, 06 Nov 2009 03:29:58 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-28184 Helen Are you making sure to take the skins off the chickpeas? Helen
Are you making sure to take the skins off the chickpeas?

]]> By: Oliver Moss http://humus101.com/EN/2006/10/14/hummus-recipe/comment-page-3/#comment-27495 Oliver Moss Sat, 31 Oct 2009 07:17:58 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-27495 Try this adaption to the 'traditional hummus recipe'. It is made for a full flavor that goes well with fish and meat and many other foods: Juice of 4 lemons (no added water) and at least 6 large cloves of garlic blended well with the cooked chick peas (approximately 3 cups). This makes a smooth thin paste with no grainy bits. Add a full cup (more or less) of Tahini and stir until well mixed. PS Save time and delay by soaking and boiling bulk chick peas. When cooled pack in freezer bags - 1 or more cups each - and thaw when ready to use. Try this adaption to the ‘traditional hummus recipe’. It is made for a full flavor that goes well with fish and meat and many other foods:
Juice of 4 lemons (no added water) and at least 6 large cloves of garlic blended well with the cooked chick peas (approximately 3 cups). This makes a smooth thin paste with no grainy bits.
Add a full cup (more or less) of Tahini and stir until well mixed.

PS Save time and delay by soaking and boiling bulk chick peas. When cooled pack in freezer bags – 1 or more cups each – and thaw when ready to use.

]]> By: 6 hummus Recipes | Bohemian Revolution http://humus101.com/EN/2006/10/14/hummus-recipe/comment-page-3/#comment-27148 6 hummus Recipes | Bohemian Revolution Wed, 28 Oct 2009 16:36:24 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-27148 [...] Making hummus the old-fashioned way. Very traditional, involves soaking beans for hours and so on. [...] [...] Making hummus the old-fashioned way. Very traditional, involves soaking beans for hours and so on. [...]

]]> By: Husayn http://humus101.com/EN/2006/10/14/hummus-recipe/comment-page-3/#comment-26849 Husayn Tue, 20 Oct 2009 03:43:55 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-26849 Salam/shalom, what do you say about Turkish chicpeas.also, how to serve mesabha in restaurant, ie for reheating chicpeas and making it friendly for cook. Is it ok for hummus to be cold or should be reheated. Thank you for all the great info on hummus etc. P.s. What is best way to heat and open pita for falafel sandwich? Salam/shalom,
what do you say about Turkish chicpeas.also, how to serve mesabha in restaurant, ie for reheating chicpeas and making it friendly for cook. Is it ok for hummus to be cold or should be reheated. Thank you for all the great info on hummus etc.
P.s. What is best way to heat and open pita for falafel sandwich?

]]> By: Helen http://humus101.com/EN/2006/10/14/hummus-recipe/comment-page-3/#comment-26545 Helen Thu, 15 Oct 2009 02:06:59 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-26545 Help! every time I make hummus it turns out grainy! what am I doing wrong? The flavour is always really tasty, but the texture is grainy and unpleasant. Thanks if anyone has any ideas why this might be happening! Help! every time I make hummus it turns out grainy! what am I doing wrong? The flavour is always really tasty, but the texture is grainy and unpleasant. Thanks if anyone has any ideas why this might be happening!

]]> By: Nat http://humus101.com/EN/2006/10/14/hummus-recipe/comment-page-3/#comment-22093 Nat Fri, 21 Aug 2009 22:56:26 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-22093 ,,I have a specific problem: My wife is allergic to sesame, and as a result I can’t make hummus with Tehini. Has anyone experimented with making hummus without that ingredient?,, Well, i did!!!! Without any nut butter - just add extra oil olive and flavor it ( chives, roasted papper, garlic , basil in any combination! My younger son loves the one with home-roasted peppers. If it is not the "perfect traditional" way - think of it as of the "easier to digest" one! i like to have cucs, carrots and sweet peppers slised for scooping it ! ,,I have a specific problem: My wife is allergic to sesame, and as a result I can’t make hummus with Tehini. Has anyone experimented with making hummus without that ingredient?,,

Well, i did!!!! Without any nut butter – just add extra oil olive and flavor it ( chives, roasted papper, garlic , basil in any combination! My younger son loves the one with home-roasted peppers. If it is not the “perfect traditional” way – think of it as of the “easier to digest” one!

i like to have cucs, carrots and sweet peppers slised for scooping it !

]]> By: Heart-Warming Homemade Falafel Sandwiches with Homemade Tahini | The Fresh Dish | Food and Cooking Blog - Good Easy Recipes http://humus101.com/EN/2006/10/14/hummus-recipe/comment-page-3/#comment-21265 Heart-Warming Homemade Falafel Sandwiches with Homemade Tahini | The Fresh Dish | Food and Cooking Blog - Good Easy Recipes Sun, 09 Aug 2009 22:33:24 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-21265 [...] the best hummus ever, Sabra with the red lid.  We are inspired to try another recipe. Maybe from The Hummus Blog. Adrian also did a roasted garlic hummus recipe on this blog that you can check out [...] [...] the best hummus ever, Sabra with the red lid.  We are inspired to try another recipe. Maybe from The Hummus Blog. Adrian also did a roasted garlic hummus recipe on this blog that you can check out [...]

]]> By: Henrietta http://humus101.com/EN/2006/10/14/hummus-recipe/comment-page-3/#comment-19826 Henrietta Sun, 12 Jul 2009 15:26:38 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-19826 I just finished making a batch of hummus using your recipe. The hummus has an excellent creamy texture. Unfortunately the only other hummus that I have eaten is from the grocery store here in the U.S. (Tribe or Sabra brands) and in comparison my hummus seems quite bland. Tribe and Sabra taste much spicier, saltier, and more lemony. Is it typical for "real" hummus to have a pleasant but very subtle taste? I just finished making a batch of hummus using your recipe. The hummus has an excellent creamy texture. Unfortunately the only other hummus that I have eaten is from the grocery store here in the U.S. (Tribe or Sabra brands) and in comparison my hummus seems quite bland. Tribe and Sabra taste much spicier, saltier, and more lemony.

Is it typical for “real” hummus to have a pleasant but very subtle taste?

]]> By: James http://humus101.com/EN/2006/10/14/hummus-recipe/comment-page-3/#comment-18315 James Thu, 18 Jun 2009 05:55:53 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-18315 First I really must thank you for the amazing recipe. I have tried other recipes found online, and they usually do not turn out as good as the Sabra stuff I get at the store. I also find that what you say about using the small chickpeas vs the large Mexican ones true that they are better quality. FYI to anyone wondering- if you have Albertsons where you live you can find the small ones for $2 for a 1lb bag in the health food isle away from the other beans. Before today I made your recipe without baking soda, and have been very impressed. However, I made your recipe with baking soda this time(the amount you specified), and it came out too creamy for my tastes and had a funny aftertaste even though I washed the chickpeas multiple times and did everything else you said. I think the problem is that I may not have used enough water in my soaking process, only a little more than double the amount of chickpeas. The chickpeas may have soaked up way too much baking soda due to the high concentration in the little water. So my question to you is how much water are you supposed to dilute the baking soda into? Thanks again and I love your site! First I really must thank you for the amazing recipe. I have tried other recipes found online, and they usually do not turn out as good as the Sabra stuff I get at the store. I also find that what you say about using the small chickpeas vs the large Mexican ones true that they are better quality. FYI to anyone wondering- if you have Albertsons where you live you can find the small ones for $2 for a 1lb bag in the health food isle away from the other beans.

Before today I made your recipe without baking soda, and have been very impressed. However, I made your recipe with baking soda this time(the amount you specified), and it came out too creamy for my tastes and had a funny aftertaste even though I washed the chickpeas multiple times and did everything else you said.

I think the problem is that I may not have used enough water in my soaking process, only a little more than double the amount of chickpeas. The chickpeas may have soaked up way too much baking soda due to the high concentration in the little water. So my question to you is how much water are you supposed to dilute the baking soda into? Thanks again and I love your site!

]]> By: luisgoldfarb http://humus101.com/EN/2006/10/14/hummus-recipe/comment-page-3/#comment-18138 luisgoldfarb Sun, 14 Jun 2009 07:57:42 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-18138 Shalom! What a fantastic blog! I am a hummus fanatic, too. Long ago I spent some years in Israel, and when in Jerusalem, would always go to Abu Shukri and misadat Ta'ami, both in the same day. I make my own hummus everytime I have the time, and have a few questions on your recipe. 1) Don´t you take off the chickpeas' skin? I heard that you kind of mash the cooked chicpeas, then put them in water and remove the skin that floats in the surface of water. I thought that this woul help in achieving that "satin" consistency that I loved at Ta'aami's, for example. 2) Do you add the tahini right from the plastic can or do you first prepare it with water, lemons, etc.? 3) I always had the idea that in Abu Shukri or Ta'aami they also add some secret ingredients... Is it possible that they add, for instance, wall nuts or pinenuts, into the hummus paste? Thanks a lot! and about your blog: Al-hakefak! Shalom! What a fantastic blog! I am a hummus fanatic, too.
Long ago I spent some years in Israel, and when in Jerusalem, would always go to Abu Shukri and misadat Ta’ami, both in the same day.
I make my own hummus everytime I have the time, and have a few questions on your recipe.
1) Don´t you take off the chickpeas’ skin? I heard that you kind of mash the cooked chicpeas, then put them in water and remove the skin that floats in the surface of water. I thought that this woul help in achieving that “satin” consistency that I loved at Ta’aami’s, for example.
2) Do you add the tahini right from the plastic can or do you first prepare it with water, lemons, etc.?
3) I always had the idea that in Abu Shukri or Ta’aami they also add some secret ingredients… Is it possible that they add, for instance, wall nuts or pinenuts, into the hummus paste?

Thanks a lot!
and about your blog: Al-hakefak!

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