Comments on: Hummus nutritional value: dried vs. canned chickpeas

By: Linda

Linda — Mon, 01 Feb 2010 03:21:03 +0000

Thank you for your very informative blog. I have recently started making hummus at home and love having it for lunch at work. Today, I am trying hummus from dried chickpeas for the first time. I am waiting for the chickpeas to finish cooking now. For future versions, I will use your website as my guide.

I also made pita bread for the first time tonight. I need to work on perfecting my pita bread as several came out more like little pizzas than pitas. I will look at your recipe now.

By: Anna

Anna — Mon, 30 Nov 2009 10:58:20 +0000

Hi Shooky & Al,

I made your recipe of hommus and yet is it AWESOME, well worth the effort. I found your website after I start cooking some chickpeas and made soooooo much hummus that I very nearly blew my blender up.

My friends and family will be pleased as it is now hummus all round!!!

Anna

PS I didn’t notice english was not your first language.

By: cmbmcn

cmbmcn — Sun, 01 Nov 2009 07:40:14 +0000

I always look up the recipe whenever I make hommous (or rather hummus or hommus … depending in which English speaking world you are from) hoping to improve the taste of my product. My family is kind and tell me they love my efforts but the tahini I can buy in Asia is very strong flavoured. It is made in Taiwan. It took me ages to find it. I came across this web site. Thanks heaps, I am re inspired to keep trying to use chick peas. Tonight I am using dried chick peas for the first time. I went to buy my usual can of garbanzo beans and the grocer here in Singapore had only dried – I thought ‘Why not? I can figure it out.’ Looks like it was a blessing after reading this site. In Australia I tasted hommous and olives. Very nice combination.
Question: What is the purpose of the lemon juice? To add tang? Or to add depth of flavour?
I always add fresh garlic but I am now concerned that this is not the way to go.
I’ve added sodium bicarb to the soaking beans and I hope that is not a mistake.

By: Cortney

Cortney — Thu, 29 Oct 2009 00:05:32 +0000

Thank you!!

By: shooky

shooky — Thu, 29 Oct 2009 00:04:44 +0000

Cortney – 14.5 oz is about 400 grams of cooked chickpeas which is what you get from cooking 250 grams or so of dried chickpeas. That’s about one teacup.

By: Cortney

Cortney — Sat, 24 Oct 2009 22:53:35 +0000

I would love it if someone could answer this question- I haven’t been able to find it on the net…
If a recipe calls for a 14.5 oz can of chickpeas, what is the equivalent (in cups) if I am using dried (cooked) chickpeas?
Thank you!

By: Rolly

Rolly — Sun, 20 Sep 2009 12:28:25 +0000

Lea, you are a moron! Care to have a head to head to head spelling competition? Just say the word.

As for this blog, I am so glad I found it, I haven’t had homemade hummus in years, but I will tonight, or at the latest tomorrow morning.

By: Brenda W.

Brenda W. — Thu, 23 Apr 2009 20:53:23 +0000

I made a huge batch of hummus with raw garlic in it. I was going to freeze the excess, but after reading some the info you all have put forth, I am now afraid that it wont work. Does it alway ruin when you freeze?

By: Zerina

Zerina — Sat, 14 Feb 2009 06:32:08 +0000

I worked at a middle eastern/turkish resturant as a supervisor
and while I worked there we were allowed to eat the food that we made for lunch. I never tasted humus before, until i started working there. And I fell in love with it, however, I’m afraid it actually made me lose a LOT of weight. Why is this? Does humus usually make people lose weight. Oh and by the way the website is great, and very informational, I’m originaly from bosnia and my english is not as well as i’d like it to be. So don’t worry about the ignorance of others.
And once again.
Thank you

– Zerina

By: Elisabeth Winkler

Elisabeth Winkler — Fri, 05 Dec 2008 12:22:33 +0000

Oooooh I absolutely love this blog and its comments. Hummus is one of my favourite foods and I have been making for years. I have just written a blog on homemade hummus, and linked to this site because I too agree that dried chickpeas are more nutritious than canned ones. I am also trying the Lebanese method one of your commentators recommended so I am – as I type – steaming the cooked chickpeas. I look forward to seeing the difference it makes. Keep up your excellent hummus work!

By: Homemade hummus « Real Food Lover

Homemade hummus « Real Food Lover — Fri, 05 Dec 2008 10:33:02 +0000

[...] dried. Dry, rattly chickpeas which you have to soak are cheaper, tastier, less watery and have twice the nutrients than canned [...]

By: Ferris Beauchamp

Ferris Beauchamp — Tue, 11 Nov 2008 02:19:03 +0000

I did tell you the thruth and you delete it .
A Canadian partial to the thruth.
Ferris Beauchamp

By: Judith

Judith — Mon, 07 Jul 2008 17:43:52 +0000

Shooky- Thank you for your reply. Yes, I know peanut butter is not in the recipe; I was just agreing with you that I do stir tahina and my nut butters before using. Hehe.

I tried again with a different kind of hummus. It did not have that strange aftertaste but the texture was definitly not smooth. Even after 4 1/2 hours of “slow” cooking! Even when I did use baking soda and baking powder, it still was not smooth. Perhaps its the over chlorinated water here that you and Bill suggested. I will try this recipe again when I am out of the UAE where all our water is desalinated. Desert life… ughhh

By: newyorkdude

newyorkdude — Wed, 11 Jun 2008 18:02:12 +0000

To all those tahina-deprived posters: Go to a store that sells sesame seeds. Many nationalities use sesame seeds, Indians, Koreans, Middle Easterners, maybe some others. Buy either raw or roasted seeds (purists say raw, I use roasted with no problems at all). Put some seeds in a blender, add olive oil and a little lemon juice if you like, blend until the mixture tells you to stop. There you have it, home made tahina.

Also, I have noticed that none of the recipes here for hummus use cumin (comino in Spanish). I add some cumin to the chickpeas in the final blend. Purists will faint. I love it.

The best hummusiyya in TA is Abolafiya’s on the beach.

By: shooky

shooky — Fri, 06 Jun 2008 01:05:15 +0000

Why, thank you Nari. This is certainly heart warming.