I have a hummus question. I have found, and "ahem" doctored, a fairly good
hummus recipe. Is there a way to can it? Most of what is in it was either
in a can or on a shelf before going in it, so could I just jar it up and
water bath it? Would it keep?
-ginny

Virginia Tadrzynski wrote:

I have a hummus question. I have found, and "ahem" doctored, a fairly good
hummus recipe. Is there a way to can it? Most of what is in it was either
in a can or on a shelf before going in it, so could I just jar it up and
water bath it? Would it keep?
-ginny


I wouldn't think so. All the hummos I've seen in stores is fresh and in
the refrigerated case. Don't think it would be acidic enough to BWB and
pressure canning would probably overcook it.

My favorite hummos recipe is: 1 can chickpeas drained, reserve 1/4 cup
of liquid; 1/4 cup lemon juice, 1/4 cup tahini (sesame paste, anywhere
from 2 to 200 garlic cloves (to taste). Whiz in blender or food
processor until smooth, put in shallow bowl, put a little extra virgin
olive oil around edge of bowl. Get some khobz (pita bread in Greece)
tear into fourths, toast lightly under the broiler and use to dip out
the hummos. Goes good with a side of tabboleh too.

We're having friends over for lunch tomorrow, menu is moussaka (Greek
eggplant casserole), hummos, tabboleh, and lemonade. All freshly made
except the moussaka and it's some I made last year, froze and vacuum
packed.

I don't get any ribbons but I'm a helluva cook.

George

"George Shirley" wrote in message
...
Virginia Tadrzynski wrote:

I have a hummus question. I have found, and "ahem" doctored, a fairly
good hummus recipe. Is there a way to can it? Most of what is in it was
either in a can or on a shelf before going in it, so could I just jar it
up and water bath it? Would it keep?
-ginny


I wouldn't think so. All the hummos I've seen in stores is fresh and in
the refrigerated case. Don't think it would be acidic enough to BWB and
pressure canning would probably overcook it.

My favorite hummos recipe is: 1 can chickpeas drained, reserve 1/4 cup of
liquid; 1/4 cup lemon juice, 1/4 cup tahini (sesame paste, anywhere from 2
to 200 garlic cloves (to taste). Whiz in blender or food processor until
smooth, put in shallow bowl, put a little extra virgin olive oil around
edge of bowl. Get some khobz (pita bread in Greece) tear into fourths,
toast lightly under the broiler and use to dip out the hummos. Goes good
with a side of tabboleh too.

We're having friends over for lunch tomorrow, menu is moussaka (Greek
eggplant casserole), hummos, tabboleh, and lemonade. All freshly made
except the moussaka and it's some I made last year, froze and vacuum
packed.

I don't get any ribbons but I'm a helluva cook.

George


oh, geez, George, can I come? I'm a friend aren't I? I wish there were
others in my house that liked moussaka (and all the trimmings too)

Kathi, drooling...and pouting....

"George Shirley" wrote in message
...
Virginia Tadrzynski wrote:

I have a hummus question. I have found, and "ahem" doctored, a fairly
good hummus recipe. Is there a way to can it? Most of what is in it was
either in a can or on a shelf before going in it, so could I just jar it
up and water bath it? Would it keep?
-ginny


I wouldn't think so. All the hummos I've seen in stores is fresh and in
the refrigerated case. Don't think it would be acidic enough to BWB and
pressure canning would probably overcook it.

My favorite hummos recipe is: 1 can chickpeas drained, reserve 1/4 cup of
liquid; 1/4 cup lemon juice, 1/4 cup tahini (sesame paste, anywhere from 2
to 200 garlic cloves (to taste). Whiz in blender or food processor until
smooth, put in shallow bowl, put a little extra virgin olive oil around
edge of bowl. Get some khobz (pita bread in Greece) tear into fourths,
toast lightly under the broiler and use to dip out the hummos. Goes good
with a side of tabboleh too.

We're having friends over for lunch tomorrow, menu is moussaka (Greek
eggplant casserole), hummos, tabboleh, and lemonade. All freshly made
except the moussaka and it's some I made last year, froze and vacuum
packed.

I don't get any ribbons but I'm a helluva cook.

George


Ah come on, George. With those pearls and heels, you would make a
wonderful Ribbon Whore.
-ginny
ps: thanks for the hummus info.

In article ,
"Virginia Tadrzynski" wrote:

I have a hummus question. I have found, and "ahem" doctored, a fairly good
hummus recipe. Is there a way to can it? Most of what is in it was either
in a can or on a shelf before going in it, so could I just jar it up and
water bath it? Would it keep?
-ginny

Lord, I hope not!!
Keep track of the recipe and have the ingredients on hand. And
refrigerate what you've got on hand now and enjoy it within the next
coupla weeks.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

from 2 to 200 garlic cloves (to taste). Whiz in blender or food
processor until smooth, put in shallow bowl, put a little extra virgin


try using a potatoe masher on the chickpeas, it'll provide more texture and
similar to what i've had elsewhere.

also, toss a couple of kalamatas on top and maybe a dusting of paprica.

joe
petersburg (where hummus is never the same twice) alaska

"Virginia Tadrzynski" wrote in message
...
I have a hummus question. I have found, and "ahem" doctored, a fairly good
hummus recipe. Is there a way to can it? Most of what is in it was either
in a can or on a shelf before going in it, so could I just jar it up and
water bath it? Would it keep?
-ginny

You guys. You made me come home from the market all hotted up and had to
drag a container of hummus out of the freezer. I got 4 different projects
for this weekend, and this just might make supper tonight. I thought maybe
200 cloves of garlic wasn't quite enuf. And I dust mine with mint or parsley
just to be weird. Or chipotle powder, ho ho ho.
Edrena

The Joneses wrote:
"Virginia Tadrzynski" wrote in message
...

I have a hummus question. I have found, and "ahem" doctored, a fairly good
hummus recipe. Is there a way to can it? Most of what is in it was either
in a can or on a shelf before going in it, so could I just jar it up and
water bath it? Would it keep?
-ginny


You guys. You made me come home from the market all hotted up and had to
drag a container of hummus out of the freezer. I got 4 different projects
for this weekend, and this just might make supper tonight. I thought maybe
200 cloves of garlic wasn't quite enuf. And I dust mine with mint or parsley
just to be weird. Or chipotle powder, ho ho ho.
Edrena


The recipe I use is what is generally done in the Middle East, at least
in the six years I lived there. Most cooks there, as here, jazz it up
some with olives, piementos, etc. on top. One lady used green peppers,
kalamata olives to make a palm tree on the top. Pretty neat looking. I
prefer mine plain with a little khobiz to dredge it up.

George

"George Shirley" wrote in message
.. .
The Joneses wrote:
"Virginia Tadrzynski" wrote in message
...

I have a hummus question. I have found, and "ahem" doctored, a fairly
good hummus recipe. Is there a way to can it? Most of what is in it was
either in a can or on a shelf before going in it, so could I just jar it
up and water bath it? Would it keep?
-ginny


You guys. You made me come home from the market all hotted up and had to
drag a container of hummus out of the freezer. I got 4 different projects
for this weekend, and this just might make supper tonight. I thought
maybe 200 cloves of garlic wasn't quite enuf. And I dust mine with mint
or parsley just to be weird. Or chipotle powder, ho ho ho.
Edrena


The recipe I use is what is generally done in the Middle East, at least in
the six years I lived there. Most cooks there, as here, jazz it up some
with olives, piementos, etc. on top. One lady used green peppers, kalamata
olives to make a palm tree on the top. Pretty neat looking. I prefer mine
plain with a little khobiz to dredge it up.

George

Shhhh. Don't tell anybody, I use tortillas, corn or flour, whatever's on
hand. I had a good friend who made the best whole wheat pitas, but they
moved away.
Sob.
Edrena

The Joneses wrote:
Shhhh. Don't tell anybody, I use tortillas, corn or flour, whatever's on
hand. I had a good friend who made the best whole wheat pitas, but they
moved away.

Since I've been on a low carb/no wheat diet, I've taken to eating it
with a spoon. I get the stuff that comes already made with "hot pepper".
It actually has a blob of a hot pepper sauce called s'ug or tzug depeneding
upon which country you come from (it's native in some form to almost
every country around here).

I just eat the hummus with a spoon and dip it into the hot sauce.

BTW, Hebrew (and I assume Arabic) word for chickpeas is hummus, so
if you find hummus in a can, it's just whole chickpeas and salt water.

Geoff.

--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
IL Voice: (07)-7424-1667 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/

The Joneses wrote:
"George Shirley" wrote in message
.. .

The Joneses wrote:

"Virginia Tadrzynski" wrote in message
. ..


I have a hummus question. I have found, and "ahem" doctored, a fairly
good hummus recipe. Is there a way to can it? Most of what is in it was
either in a can or on a shelf before going in it, so could I just jar it
up and water bath it? Would it keep?
-ginny


You guys. You made me come home from the market all hotted up and had to
drag a container of hummus out of the freezer. I got 4 different projects
for this weekend, and this just might make supper tonight. I thought
maybe 200 cloves of garlic wasn't quite enuf. And I dust mine with mint
or parsley just to be weird. Or chipotle powder, ho ho ho.
Edrena



The recipe I use is what is generally done in the Middle East, at least in
the six years I lived there. Most cooks there, as here, jazz it up some
with olives, piementos, etc. on top. One lady used green peppers, kalamata
olives to make a palm tree on the top. Pretty neat looking. I prefer mine
plain with a little khobiz to dredge it up.

George


Shhhh. Don't tell anybody, I use tortillas, corn or flour, whatever's on
hand. I had a good friend who made the best whole wheat pitas, but they
moved away.
Sob.
Edrena


You need a recipe Sister Edrena? Here ya go:

Arabian Bread (Khobiz {HOBS})

2 1/2 teaspoons yeast 1 teaspoon sugar
1-1 1/4 cups lukewarm water 3 1/2 cups flour
1 teaspoon salt 1 teaspoon olive oil
1/4 cup cornmeal

Dissolve yeast and sugar in 1/2 cup warm water, then let the mixture
rest for 5 minutes.

In a deep bowl, combine the flour and salt, making a well in the center.
Pour in the yeast mixture, the oil and 3/4 cup water. Using your hand,
gently blend the ingredients in the depression then begin mixing flour
with the liquid. Continue mixing and kneading in the bowl for about 10
minutes until a smooth dough results. (Add a little more flour or water
if necessary.) You may dip your hands in water occasionally to give a
smooth elastic finish to the dough.

Return the bread to the bowl and cover with a clean dishtowel. Leave to
rise in a warm spot until doubled in bulk (2-3 hours).

Place the dough on a lightly floured board, and knead with floured hands
for 5 minutes. Tear off pieces the size of oranges or grapefruits and
roll between cupped hands to form smooth balls. Set aside on a floured
cloth. Cover and let rise for 30 minutes.

Preheat oven to 475F. sprinkle baking sheets with cornmeal. Using a
rolling pin, roll out each piece of dough into a circle about 0.75 cm
thick. Arrange the circles on the baking sheets, cover with a towel and
let rise again for 30 minutes.

Place sheets n the bottom of the oven, directly on its floor, and let
them bake for 5 minutes, until the loaves puff up and are lightly
browned, or place under the broiler until browned. Note: I don't put
them directly on the floor of the oven but on a rack at the lowest
position in my gas oven. The Arab bakers I watched used brick and clay
ovens with the fire inside and then tossed the flattened bread chunks on
the outside to cook.

Currently I'm working on a way to do the bread on the dough cycle of my
bread machine to lessen the labor. Haven't really bothered to bake any
khobiz in years but my favorite supermarket quit carrying whole wheat
pita bread for some reason. Probably because I was the only one buying
it. VBG

Once I get the bread machine method foolproof I will post it. This bread
freezes readily and can be tossed into a hot oven to defrost as desired.

George

"George Shirley" wrote in message
.. .
The Joneses wrote:
"George Shirley" wrote in message
.. .

The Joneses wrote:

"Virginia Tadrzynski" wrote in message
.. .


I have a hummus question. I have found, and "ahem" doctored, a fairly
good hummus recipe. Is there a way to can it? Most of what is in it
was either in a can or on a shelf before going in it, so could I just
jar it up and water bath it? Would it keep?
-ginny


You guys. You made me come home from the market all hotted up and had to
drag a container of hummus out of the freezer. I got 4 different
projects for this weekend, and this just might make supper tonight. I
thought maybe 200 cloves of garlic wasn't quite enuf. And I dust mine
with mint or parsley just to be weird. Or chipotle powder, ho ho ho.
Edrena



The recipe I use is what is generally done in the Middle East, at least
in the six years I lived there. Most cooks there, as here, jazz it up
some with olives, piementos, etc. on top. One lady used green peppers,
kalamata olives to make a palm tree on the top. Pretty neat looking. I
prefer mine plain with a little khobiz to dredge it up.

George


Shhhh. Don't tell anybody, I use tortillas, corn or flour, whatever's on
hand. I had a good friend who made the best whole wheat pitas, but they
moved away.
Sob.
Edrena


You need a recipe Sister Edrena? Here ya go:

Arabian Bread (Khobiz {HOBS})

2 1/2 teaspoons yeast 1 teaspoon sugar
1-1 1/4 cups lukewarm water 3 1/2 cups flour
1 teaspoon salt 1 teaspoon olive oil
1/4 cup cornmeal

Dissolve yeast and sugar in 1/2 cup warm water, then let the mixture rest
for 5 minutes.

In a deep bowl, combine the flour and salt, making a well in the center.
Pour in the yeast mixture, the oil and 3/4 cup water. Using your hand,
gently blend the ingredients in the depression then begin mixing flour
with the liquid. Continue mixing and kneading in the bowl for about 10
minutes until a smooth dough results. (Add a little more flour or water if
necessary.) You may dip your hands in water occasionally to give a smooth
elastic finish to the dough.

Return the bread to the bowl and cover with a clean dishtowel. Leave to
rise in a warm spot until doubled in bulk (2-3 hours).

Place the dough on a lightly floured board, and knead with floured hands
for 5 minutes. Tear off pieces the size of oranges or grapefruits and roll
between cupped hands to form smooth balls. Set aside on a floured cloth.
Cover and let rise for 30 minutes.

Preheat oven to 475F. sprinkle baking sheets with cornmeal. Using a
rolling pin, roll out each piece of dough into a circle about 0.75 cm
thick. Arrange the circles on the baking sheets, cover with a towel and
let rise again for 30 minutes.

Place sheets n the bottom of the oven, directly on its floor, and let them
bake for 5 minutes, until the loaves puff up and are lightly browned, or
place under the broiler until browned. Note: I don't put them directly on
the floor of the oven but on a rack at the lowest position in my gas oven.
The Arab bakers I watched used brick and clay ovens with the fire inside
and then tossed the flattened bread chunks on the outside to cook.

Currently I'm working on a way to do the bread on the dough cycle of my
bread machine to lessen the labor. Haven't really bothered to bake any
khobiz in years but my favorite supermarket quit carrying whole wheat pita
bread for some reason. Probably because I was the only one buying it.
VBG

Once I get the bread machine method foolproof I will post it. This bread
freezes readily and can be tossed into a hot oven to defrost as desired.

George

Thanks so much George! I'll see if my gf's recipe (which was for a bread
machine pita) is still in my stack.
Edrena

"George Shirley" wrote in message
...
Virginia Tadrzynski wrote:

I have a hummus question. I have found, and "ahem" doctored, a fairly
good hummus recipe. Is there a way to can it? Most of what is in it was
either in a can or on a shelf before going in it, so could I just jar it
up and water bath it? Would it keep?
-ginny


I wouldn't think so. All the hummos I've seen in stores is fresh and in
the refrigerated case. Don't think it would be acidic enough to BWB and
pressure canning would probably overcook it.

My favorite hummos recipe is: 1 can chickpeas drained, reserve 1/4 cup of
liquid; 1/4 cup lemon juice, 1/4 cup tahini (sesame paste, anywhere from 2
to 200 garlic cloves (to taste). Whiz in blender or food processor until
smooth, put in shallow bowl, put a little extra virgin olive oil around
edge of bowl. Get some khobz (pita bread in Greece) tear into fourths,
toast lightly under the broiler and use to dip out the hummos. Goes good
with a side of tabboleh too.

We're having friends over for lunch tomorrow, menu is moussaka (Greek
eggplant casserole), hummos, tabboleh, and lemonade. All freshly made
except the moussaka and it's some I made last year, froze and vacuum
packed.

I don't get any ribbons but I'm a helluva cook.

George


Jeez, George. Ya gotta LOVE a man that likes hummus. Or tofu. And Greek
food. mmmmmmmmm..

ladyredlight, whose hubby thinks tofu is something you find in dirty socks,
and hummus is what hummingbirds do

"The Joneses" wrote in message
et...

"George Shirley" wrote in message
.. .
The Joneses wrote:
"Virginia Tadrzynski" wrote in message
...

I have a hummus question. I have found, and "ahem" doctored, a fairly
good hummus recipe. Is there a way to can it? Most of what is in it
was either in a can or on a shelf before going in it, so could I just
jar it up and water bath it? Would it keep?
-ginny


You guys. You made me come home from the market all hotted up and had to
drag a container of hummus out of the freezer. I got 4 different
projects for this weekend, and this just might make supper tonight. I
thought maybe 200 cloves of garlic wasn't quite enuf. And I dust mine
with mint or parsley just to be weird. Or chipotle powder, ho ho ho.
Edrena


The recipe I use is what is generally done in the Middle East, at least
in the six years I lived there. Most cooks there, as here, jazz it up
some with olives, piementos, etc. on top. One lady used green peppers,
kalamata olives to make a palm tree on the top. Pretty neat looking. I
prefer mine plain with a little khobiz to dredge it up.

George

Shhhh. Don't tell anybody, I use tortillas, corn or flour, whatever's on
hand. I had a good friend who made the best whole wheat pitas, but they
moved away.
Sob.
Edrena



HEck, when I run out of pita bread, chips, veggies, I just eat it with my
finger. It's not like anyone else here likes it.

ladyredlight

George Shirley wrote:
Virginia Tadrzynski wrote:

I have a hummus question. I have found, and "ahem" doctored, a fairly
good hummus recipe. Is there a way to can it? Most of what is in it
was either in a can or on a shelf before going in it, so could I just
jar it up and water bath it? Would it keep?
-ginny


I wouldn't think so. All the hummos I've seen in stores is fresh and in
the refrigerated case. Don't think it would be acidic enough to BWB and
pressure canning would probably overcook it.

There's canned hummus at our store, but I don't care for the tinny
taste of it. Hummus is easy enough to make in small batches that I
never thought about trying to preserve it.

Serene, who made baba ganouj and tabouli tonight, but will wait on
the hummus until tomorrow -- we're inexplicably out of tahini

--
Spin the auto-sig generator, and she says:

"Every normal man must be tempted at times to spit on his hands,
hoist the black flag, and begin slitting throats." -- H. L.
Mencken