Here's my first attempt. It seemed basic, and I guess it is, so it turned
tasty but a bit in the bland side.

2 cups chickpeas (dried and cooked until soft)
1/2 cup well-stirred Al Wahdi tahini, from Lebanon
1/4 cup extra-virgin olive oil
2 good-sized garlic cloves
juice of 1 lemon
a bunch of salt and some white pepper

I added quite a but of olive oil to keep it moving in the processor (it
wouldn't budge in the blender, and was THAT a nasty job scraping it out and
transferring it). I've seen a number of other suggestions -- lemon zest,
chili powder, cumin, paprika -- but decided to go basic the first time
around. Middle Eastern is not my forte.

So can anyone help me jazz it up a bit?

Felice

Felice wrote on Sat, 21 Feb 2009 13:57:21 -0500:

> 2 cups chickpeas (dried and cooked until soft)
> 1/2 cup well-stirred Al Wahdi tahini, from Lebanon
> 1/4 cup extra-virgin olive oil
> 2 good-sized garlic cloves
> juice of 1 lemon
> a bunch of salt and some white pepper

> I added quite a but of olive oil to keep it moving in the
> processor (it wouldn't budge in the blender, and was THAT a
> nasty job scraping it out and transferring it). I've seen a
> number of other suggestions -- lemon zest, chili powder,
> cumin, paprika -- but decided to go basic the first time around.
> Middle Eastern is not my forte.

> So can anyone help me jazz it up a bit?

Using lime juice ( a Mexican idea) instead of lemon produces a superior
result, IMHO, and a little cumin, as suggested, is good. I'd sprinkle
chili pepper or hot paprika on top. A few drops of toasted sesame oil
works wonders. Fresh cilantro is also good unless you are in the
significant minority who are genetically programmed to dislike it.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Feb 21, 2:06 pm, "James Silverton" >
wrote:
> Felice wrote on Sat, 21 Feb 2009 13:57:21 -0500:
>
> > 2 cups chickpeas (dried and cooked until soft)
> > 1/2 cup well-stirred Al Wahdi tahini, from Lebanon
> > 1/4 cup extra-virgin olive oil
> > 2 good-sized garlic cloves
> > juice of 1 lemon
> > a bunch of salt and some white pepper
> > I added quite a but of olive oil to keep it moving in the
> > processor (it wouldn't budge in the blender, and was THAT a
> > nasty job scraping it out and transferring it). I've seen a
> > number of other suggestions -- lemon zest, chili powder,
> > cumin, paprika -- but decided to go basic the first time around.
> > Middle Eastern is not my forte.
> > So can anyone help me jazz it up a bit?
>
> Using lime juice ( a Mexican idea) instead of lemon produces a superior
> result, IMHO, and a little cumin, as suggested, is good. I'd sprinkle
> chili pepper or hot paprika on top. A few drops of toasted sesame oil
> works wonders. Fresh cilantro is also good unless you are in the
> significant minority who are genetically programmed to dislike it.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

Well, James said most of what I was going to say. Your recipe looks
good. Can't have too much garlic. I usually just use canned and
don't use a processor. If you don't have a mortar, the olive oil
bottle in a mixing bowl works pretty well. A little rougher texture
that, at least for me, is better. And cliantro, and/or mint.

B

Felice wrote:
>
> Here's my first attempt. It seemed basic, and I guess it is, so it turned
> tasty but a bit in the bland side.
>
> 2 cups chickpeas (dried and cooked until soft)
> 1/2 cup well-stirred Al Wahdi tahini, from Lebanon
> 1/4 cup extra-virgin olive oil
> 2 good-sized garlic cloves
> juice of 1 lemon
> a bunch of salt and some white pepper
>
> I added quite a but of olive oil to keep it moving in the processor (it
> wouldn't budge in the blender, and was THAT a nasty job scraping it out and
> transferring it). I've seen a number of other suggestions -- lemon zest,
> chili powder, cumin, paprika -- but decided to go basic the first time
> around. Middle Eastern is not my forte.
>
> So can anyone help me jazz it up a bit?
>
> Felice

I'd suggest doubling or tripling the garlic (I love garlic), and adding
a small jar of roasted red peppers. You can include a bit of the pepper
juice to offset some of the need for olive oil.

"Felice" > wrote in message
...
> Here's my first attempt. It seemed basic, and I guess it is, so it turned
> tasty but a bit in the bland side.
>
> 2 cups chickpeas (dried and cooked until soft)
> 1/2 cup well-stirred Al Wahdi tahini, from Lebanon
> 1/4 cup extra-virgin olive oil
> 2 good-sized garlic cloves
> juice of 1 lemon
> a bunch of salt and some white pepper
>
> I added quite a but of olive oil to keep it moving in the processor (it
> wouldn't budge in the blender, and was THAT a nasty job scraping it out
> and transferring it). I've seen a number of other suggestions -- lemon
> zest, chili powder, cumin, paprika -- but decided to go basic the first
> time around. Middle Eastern is not my forte.
>
> So can anyone help me jazz it up a bit?


I like to sprinkle a generous amount of chile powder on the top. Perhaps a
touch more salt? I'd also try cooking the garbanzos in chicken stock. If
you used water, was it salted?

Paul

On Feb 21, 1:57*pm, "Felice" > wrote:
> Here's my first attempt. It seemed basic, and I guess it is, so it turned
> tasty but a bit in the bland side.
>
> 2 cups chickpeas (dried and cooked until soft)
> 1/2 cup well-stirred Al Wahdi tahini, from Lebanon
> 1/4 cup extra-virgin olive oil
> 2 good-sized garlic cloves
> juice of 1 lemon
> a bunch of salt and some white pepper
>
> I added quite a but of olive oil to keep it moving in the processor (it
> wouldn't budge in the blender, and was THAT a nasty job scraping it out and
> transferring it). I've seen a number of other suggestions -- lemon zest,
> chili powder, cumin, paprika -- but decided to go basic the first time
> around. Middle Eastern is not my forte.
>
> So can anyone help me jazz it up a bit?
>
> Felice

Looks like a pretty good basic recipe. Just keep adding garlic and/or
lemon juice to taste to jazz it up. Maybe black pepper instead of
white?

Kris

Felice said...

> Here's my first attempt. It seemed basic, and I guess it is, so it
> turned tasty but a bit in the bland side.
>
> 2 cups chickpeas (dried and cooked until soft)
> 1/2 cup well-stirred Al Wahdi tahini, from Lebanon
> 1/4 cup extra-virgin olive oil
> 2 good-sized garlic cloves
> juice of 1 lemon
> a bunch of salt and some white pepper
>
> I added quite a but of olive oil to keep it moving in the processor (it
> wouldn't budge in the blender, and was THAT a nasty job scraping it out
> and transferring it). I've seen a number of other suggestions -- lemon
> zest, chili powder, cumin, paprika -- but decided to go basic the first
> time around. Middle Eastern is not my forte.
>
> So can anyone help me jazz it up a bit?
>
> Felice


Felice,

Why not conduct an informal taste test?

A few crackers with your hummus, with something different on each...

French fried onions (or minced onion?)
Crushed red pepper flakes
A dash of this or that herb or spice
Mayo
Creamy horseradish
Etc., etc.

Then you could decide which one (if any) suits your taste. No need to trial
whole batches of hummus over and over. You could end up with several
likeable versions this way, faster.

Or not,

Best,

Andy

On Feb 21, 1:57*pm, "Felice" > wrote:
> Here's my first attempt. It seemed basic, and I guess it is, so it turned
> tasty but a bit in the bland side.
>
> 2 cups chickpeas (dried and cooked until soft)
> 1/2 cup well-stirred Al Wahdi tahini, from Lebanon
> 1/4 cup extra-virgin olive oil
> 2 good-sized garlic cloves
> juice of 1 lemon
> a bunch of salt and some white pepper
>
> I added quite a but of olive oil to keep it moving in the processor (it
> wouldn't budge in the blender, and was THAT a nasty job scraping it out and
> transferring it). I've seen a number of other suggestions -- lemon zest,
> chili powder, cumin, paprika -- but decided to go basic the first time
> around. Middle Eastern is not my forte.
>
> So can anyone help me jazz it up a bit?
>
> Felice

Cumin is one of the secret ingredients. I'd go with another clove or
two of garlic. Basic hummus is a pretty mild paste. Salt for that
much of a mix would be around 1 teaspoon. Just enough to keep it from
being blah.

I'll use hummus in a sandwich with tomato and lettuce I don't see
what the hooha is about roasted red peppers or 40-spice.

I admit to not using that much oil. Water, pot likker from the beans,
even yogurt are all good for thinning it.

My favorite recipe calls for adding the lemon, tahini, garlic and
spices first, then adding the peas slowly until you get the
consistency you like, then adding whichever liquid you chose (or a
mix) and add that until it's right, alternating with the rest of the
peas.

I'll admit, none has ever tasted as good as the hummus we had in a
small cafe in Rafidia. The chickpeas tasted almost toasted.

maxine in ri

On Feb 21, 3:22 pm, Andy > wrote:
> Felice said...
>
>
>
> > Here's my first attempt. It seemed basic, and I guess it is, so it
> > turned tasty but a bit in the bland side.
>
> > 2 cups chickpeas (dried and cooked until soft)
> > 1/2 cup well-stirred Al Wahdi tahini, from Lebanon
> > 1/4 cup extra-virgin olive oil
> > 2 good-sized garlic cloves
> > juice of 1 lemon
> > a bunch of salt and some white pepper
>
> > I added quite a but of olive oil to keep it moving in the processor (it
> > wouldn't budge in the blender, and was THAT a nasty job scraping it out
> > and transferring it). I've seen a number of other suggestions -- lemon
> > zest, chili powder, cumin, paprika -- but decided to go basic the first
> > time around. Middle Eastern is not my forte.
>
> > So can anyone help me jazz it up a bit?
>
> > Felice
>
> Felice,
>
> Why not conduct an informal taste test?
>
> A few crackers with your hummus, with something different on each...
>
> French fried onions (or minced onion?)
> Crushed red pepper flakes
> A dash of this or that herb or spice
> Mayo
> Creamy horseradish
> Etc., etc.
>
> Then you could decide which one (if any) suits your taste. No need to trial
> whole batches of hummus over and over. You could end up with several
> likeable versions this way, faster.
>
> Or not,
>
> Best,
>
> Andy

Mayo?

I'll try most anything, so, maybe. But . . .

bulka said...

>> Why not conduct an informal taste test?
>>
>> A few crackers with your hummus, with something different on each...
>>
>> French fried onions (or minced onion?)
>> Crushed red pepper flakes
>> A dash of this or that herb or spice
>> Mayo
>
> Mayo?
>
> I'll try most anything, so, maybe. But . . .


bulka,

LOL!

Just a little for some tang (maybe?) and/or reduce so much olive oil as the
emulsifier?

We're talking ONE cracker! What can it hurt for Heaven's sake?

Best,

Andy

Felice wrote:
> Here's my first attempt. It seemed basic, and I guess it is, so it
> turned tasty but a bit in the bland side.
>
> 2 cups chickpeas (dried and cooked until soft)
> 1/2 cup well-stirred Al Wahdi tahini, from Lebanon
> 1/4 cup extra-virgin olive oil
> 2 good-sized garlic cloves
> juice of 1 lemon
> a bunch of salt and some white pepper
>
> I added quite a but of olive oil to keep it moving in the processor
> (it wouldn't budge in the blender, and was THAT a nasty job scraping
> it out and transferring it). I've seen a number of other suggestions
> -- lemon zest, chili powder, cumin, paprika -- but decided to go
> basic the first time around. Middle Eastern is not my forte.
>
> So can anyone help me jazz it up a bit?
>
> Felice

Ive been using the Silver Palate recipe for years. Never found anything
better. It has a bit of a kick. I wouldn't screw around with paprika and
chili powder and the like.

If you are starting with dry chickpeas, throw some S&P, a clove or two of
garlic, and a couple of bay leaves in the cooking water. Remove bay eaves
after cooking.

The SP proportions a

4 Cups cooked, drained chick peas
1/2 C Tahini
1/3 C warm water
1/3 C good olive oil
4 or more cloves of garlic
juice of 2 or 3 lemons
1 1/2 tsp salt
2 tsp ground cumin
fresh black pepper.

Basically, puree first 5 ingredients, using the juice of only 2 lemons to
start. Add the rest of the ingredients and puree thoroughly. Taste and
correct seasoning, adding lemon juice as desired.

When I was teaching ESL in Chicago we did a pot-luck. One of the
things I brought was hummus.

I asked one of the Arab women (I forget where she was from) how I
did. She said it was good, but odd in the afternoon, since she
usually had it for breakfast.

Whatever.

Oh, Felice - to perk yours up, garnish with some olives and/or some
kind of pickle. Have you ever seen those day-glow fushia turnips at
the arab salad bar? They don't taste that special, but make a great
garnish. They're fuscia!

B

On Sat, 21 Feb 2009 13:57:21 -0500, Felice wrote:

> Here's my first attempt. It seemed basic, and I guess it is, so it
> turned tasty but a bit in the bland side.
>
> 2 cups chickpeas (dried and cooked until soft) 1/2 cup well-stirred Al
> Wahdi tahini, from Lebanon 1/4 cup extra-virgin olive oil
> 2 good-sized garlic cloves
> juice of 1 lemon
> a bunch of salt and some white pepper
>
> I added quite a but of olive oil to keep it moving in the processor (it
> wouldn't budge in the blender, and was THAT a nasty job scraping it out
> and transferring it). I've seen a number of other suggestions -- lemon
> zest, chili powder, cumin, paprika -- but decided to go basic the first
> time around. Middle Eastern is not my forte.
>
> So can anyone help me jazz it up a bit?

Perhaps Hommous just isnt to your liking?
I stick to a fairly similar recipe myself, except add a lot more tahini
than most recipes state. Also add some cumin. You also need a decent
wattage blender to do the job well, otherwise it'll be a slow and tedious
job.

Andy wrote:
> Felice said...
>
>> Here's my first attempt. It seemed basic, and I guess it is, so it
>> turned tasty but a bit in the bland side.
>>
>> 2 cups chickpeas (dried and cooked until soft)
>> 1/2 cup well-stirred Al Wahdi tahini, from Lebanon
>> 1/4 cup extra-virgin olive oil
>> 2 good-sized garlic cloves
>> juice of 1 lemon
>> a bunch of salt and some white pepper
>>
>> I added quite a but of olive oil to keep it moving in the processor (it
>> wouldn't budge in the blender, and was THAT a nasty job scraping it out
>> and transferring it). I've seen a number of other suggestions -- lemon
>> zest, chili powder, cumin, paprika -- but decided to go basic the first
>> time around. Middle Eastern is not my forte.
>>
>> So can anyone help me jazz it up a bit?
>>
>> Felice
>
>
> Felice,
>
> Why not conduct an informal taste test?
>
> A few crackers with your hummus, with something different on each...
>
> French fried onions (or minced onion?)
> Crushed red pepper flakes
> A dash of this or that herb or spice
> Mayo
> Creamy horseradish
> Etc., etc.
>
> Then you could decide which one (if any) suits your taste. No need to trial
> whole batches of hummus over and over. You could end up with several
> likeable versions this way, faster.
>
> Or not,
>
> Best,
>
> Andy

Oh, for that matter... Variants I like are chipotle (en adobo),
zataar, and smoky paprika. You could try tiny portions with a bit
of those added to see if you like them.

--
Jean B.

Maxine wrote:

> Cumin is one of the secret ingredients. I'd go with another clove or two
> of garlic. Basic hummus is a pretty mild paste. Salt for that much of a
> mix would be around 1 teaspoon. Just enough to keep it from being blah.
<snip>
> I'll admit, none has ever tasted as good as the hummus we had in a small
> cafe in Rafidia. The chickpeas tasted almost toasted.

I agree with the recommendation for cumin. Also, why *not* toast the
chickpeas to get that toasty flavor?

The best hummus I ever had contained some roasted carrot which had been
added for a bit of extra sweetness and body.

Bob

On Feb 21, 12:57*pm, "Felice" > wrote:
> Here's my first attempt. It seemed basic, and I guess it is, so it turned
> tasty but a bit in the bland side.
>
> 2 cups chickpeas (dried and cooked until soft)
> 1/2 cup well-stirred Al Wahdi tahini, from Lebanon
> 1/4 cup extra-virgin olive oil
> 2 good-sized garlic cloves
> juice of 1 lemon
> a bunch of salt and some white pepper
>
> I added quite a but of olive oil to keep it moving in the processor (it
> wouldn't budge in the blender, and was THAT a nasty job scraping it out and
> transferring it). I've seen a number of other suggestions -- lemon zest,
> chili powder, cumin, paprika -- but decided to go basic the first time
> around. Middle Eastern is not my forte.
>
> So can anyone help me jazz it up a bit?
>
> Felice

More lemon juice. Probably a total of 2-4 lemons worth for that
amount of chickpeas. If hummus is bland, it doesn't have enough
lemon. Also try adding some cumin - maybe 1/2 to 1 teaspoon of
powdered cumin.

Later,
Mark Muller

"Felice" > wrote in message
...
> Here's my first attempt. It seemed basic, and I guess it is, so it turned
> tasty but a bit in the bland side.

Wow! Must be a boatload of hummus-eaters out there!

Thank you all for your suggestions, both as to ingredients and methods.
First prize goes to Andy for suggesting trying different "add-ins" with a
plateful of crackers. Second prize is for Paul, who suggested cooking the
beans in chicken stock.

So next week will be Hummus Test Week.

Felice

On Sat, 21 Feb 2009 13:57:21 -0500, "Felice" >
wrote:

>Here's my first attempt. It seemed basic, and I guess it is, so it turned
>tasty but a bit in the bland side.
>
>2 cups chickpeas (dried and cooked until soft)
>1/2 cup well-stirred Al Wahdi tahini, from Lebanon
>1/4 cup extra-virgin olive oil
>2 good-sized garlic cloves
>juice of 1 lemon
>a bunch of salt and some white pepper
>
>I added quite a but of olive oil to keep it moving in the processor (it
>wouldn't budge in the blender, and was THAT a nasty job scraping it out and
>transferring it). I've seen a number of other suggestions -- lemon zest,
>chili powder, cumin, paprika -- but decided to go basic the first time
>around. Middle Eastern is not my forte.
>
>So can anyone help me jazz it up a bit?
>
>Felice
>

More garlic. And I don't use the tahini. If you want more liquid
without adding too much olive oil, just use water- works a charm.

Nathalie in Switzerland

"Nathalie Chiva" <Nathaliedotchivaatgmail.remove.com> wrote in message
...
> On Sat, 21 Feb 2009 13:57:21 -0500, "Felice" >
> wrote:
>
>>Here's my first attempt. It seemed basic, and I guess it is, so it turned
>>tasty but a bit in the bland side.
>>
>>2 cups chickpeas (dried and cooked until soft)
>>1/2 cup well-stirred Al Wahdi tahini, from Lebanon
>>1/4 cup extra-virgin olive oil
>>2 good-sized garlic cloves
>>juice of 1 lemon
>>a bunch of salt and some white pepper
>>
>>I added quite a but of olive oil to keep it moving in the processor (it
>>wouldn't budge in the blender, and was THAT a nasty job scraping it out
>>and
>>transferring it). I've seen a number of other suggestions -- lemon zest,
>>chili powder, cumin, paprika -- but decided to go basic the first time
>>around. Middle Eastern is not my forte.
>>
>>So can anyone help me jazz it up a bit?
>>
>>Felice
>>
>
> More garlic. And I don't use the tahini. If you want more liquid
> without adding too much olive oil, just use water- works a charm.
>
> Nathalie in Switzerland

Thanks, Natalie. Someone else had also suggested using water as the added
liquid. I'm almost ashamed to say I thought water was too obvious and that
there must be a more exotic ingredient!

Felice

Felice wrote on Sun, 22 Feb 2009 12:31:21 -0500:


> "Nathalie Chiva" <Nathaliedotchivaatgmail.remove.com> wrote in
> message ...
>> On Sat, 21 Feb 2009 13:57:21 -0500, "Felice" >
>> wrote:
>>
>>> Here's my first attempt. It seemed basic, and I guess it is,
>>> so it turned tasty but a bit in the bland side.
>>>
>>> 2 cups chickpeas (dried and cooked until soft)
>>> 1/2 cup well-stirred Al Wahdi tahini, from Lebanon
>>> 1/4 cup extra-virgin olive oil
>>> 2 good-sized garlic cloves
>>> juice of 1 lemon
>>> a bunch of salt and some white pepper
>>>
>>> I added quite a but of olive oil to keep it moving in the
>>> processor (it wouldn't budge in the blender, and was THAT a nasty
>>> job scraping it out and transferring it). I've seen a number of
>>> other suggestions -- lemon zest, chili powder,
>>> cumin, paprika -- but decided to go basic the first
>>> time around. Middle Eastern is not my forte.
>>>
>>> So can anyone help me jazz it up a bit?
>>>
>>> Felice
>>>
>> More garlic. And I don't use the tahini. If you want more
>> liquid without adding too much olive oil, just use water-
>> works a charm.
>>
>> Nathalie in Switzerland

> Thanks, Natalie. Someone else had also suggested using water
> as the added liquid. I'm almost ashamed to say I thought water
> was too obvious and that there must be a more exotic
> ingredient!

Just to go back slightly, I always use cumin, chicken stock if the
hummus is too dry and I never add tahini. The sesame taste can be gotten
from 2-3 drops of toasted sesame oil.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
...

> Just to go back slightly, I always use cumin, chicken stock if the hummus
> is too dry and I never add tahini. The sesame taste can be gotten from 2-3
> drops of toasted sesame oil.

And it's easier to add a few drops of oil than to stir up separated tahini!

Felice

Arri London wrote:
>
> Felice wrote:
>> "Felice" > wrote in message
>> ...
>>> Here's my first attempt. It seemed basic, and I guess it is, so it turned
>>> tasty but a bit in the bland side.
>> Wow! Must be a boatload of hummus-eaters out there!
>>
>> Thank you all for your suggestions, both as to ingredients and methods.
>> First prize goes to Andy for suggesting trying different "add-ins" with a
>> plateful of crackers. Second prize is for Paul, who suggested cooking the
>> beans in chicken stock.
>>
>> So next week will be Hummus Test Week.
>>
>> Felice
>
>
> Try a little more olive oil spread on top and some toasted pine nuts.

Nice one Arri

In our Hummus (we spell it hummouse here in some places )
We add Paprika on the top and eat with flat bread and Tabuli

when want a big HIT add tabasco

Felice wrote:
>
> "Felice" > wrote in message
> ...
> > Here's my first attempt. It seemed basic, and I guess it is, so it turned
> > tasty but a bit in the bland side.
>
> Wow! Must be a boatload of hummus-eaters out there!
>
> Thank you all for your suggestions, both as to ingredients and methods.
> First prize goes to Andy for suggesting trying different "add-ins" with a
> plateful of crackers. Second prize is for Paul, who suggested cooking the
> beans in chicken stock.
>
> So next week will be Hummus Test Week.
>
> Felice


Try a little more olive oil spread on top and some toasted pine nuts.

phil-c wrote:
>
> Arri London wrote:
> >
> > Felice wrote:
> >> "Felice" > wrote in message
> >> ...
> >>> Here's my first attempt. It seemed basic, and I guess it is, so it turned
> >>> tasty but a bit in the bland side.
> >> Wow! Must be a boatload of hummus-eaters out there!
> >>
> >> Thank you all for your suggestions, both as to ingredients and methods.
> >> First prize goes to Andy for suggesting trying different "add-ins" with a
> >> plateful of crackers. Second prize is for Paul, who suggested cooking the
> >> beans in chicken stock.
> >>
> >> So next week will be Hummus Test Week.
> >>
> >> Felice
> >
> >
> > Try a little more olive oil spread on top and some toasted pine nuts.
>
> Nice one Arri

TYVM My favourite form of hummous

>
> In our Hummus (we spell it hummouse here in some places )
> We add Paprika on the top and eat with flat bread and Tabuli
>
> when want a big HIT add tabasco

Fair enough. Have never associated hummous with chile though

"phil-c" > wrote in message
...

> In our Hummus (we spell it hummouse here in some places )
> We add Paprika on the top and eat with flat bread and Tabuli
>
> when want a big HIT add tabasco

You must have sent me a subliminal message: I tossed some Tabasco in a bit
of hummus/hummouse tonight and it was GOOD!

Felice