Text 33451, 92 rader
Skriven 2010-01-13 08:21:30 av Stephen Haffly (1:396/45.27)
  Kommentar till text 33445 av Sean Dennis (1:18/200)
Ärende: Hummus
==============
Hi Sean,

On (12 Jan 10) Sean Dennis wrote to All...

 SD> I feel kinda silly saying this, but I tried hummus for the first time
 SD> tonight and discovered that I actually /really/ like it.  A week or so
 SD> ago, my wife and I were shopping at our local Kroger on the south side
 SD> of town.  Maura was in the deli getting some meat and cheese, so I
 SD> wandered around in the deli section and saw that there was some hummus
 SD> that was half-off since it was getting close to its "expiration" date.

It is pretty good.  Getting a deal on it is even better.

 SD> I picked it up and read the ingredients.  I love chickpeas, so that
 SD> was a good start.  The hummus had garlic and red peppers in it and for
 SD> $1.70, I couldn't pass it up.  I mentioned to Maura that I got that
 SD> hummus and she looked at the package, agreeing with me.  Kroger didn't
 SD> have any decent pita chips so we went across the street to Earthfare
 SD> and bought some.

We did not see pita chips while we were in Israel.  Most often, it was
soft, fresh pita bread or I even used whole-grain rolls for dipping the
hummus.

 SD> Tonight, Maura was in the kitchen getting the hummus and pita chips
 SD> for a late-night snack.  I happened to grab a chip, dip in the hummus
 SD> and yum!

It is pretty good.  We got the ingredients to make some ourselves, but
unlike the recipe below, we will probably start with dried garbanzo
beans and go from there.

 SD> What I'm wondering is how hard is it to make your own hummus?  I'm
 SD> assuming it's pretty easy...

See the recipe below and judge for yourself.  It looks easy enough for
me.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Hummus - Israeli
 Categories: Appetizers, Side-dish, Ethnic, Spreads
      Yield: 6 Servings

      2 cn Garbanzo beans (1 lb.ea.)
      5 tb Lemon juice, fresh
      5 tb Olive oil
      1 ts Garlic powder
      1 ts Salt
    1/4 ts Pepper
    1/4 ts Paprika
      1 ds Cayenne pepper (optional)
    1/3 c  Tahina
     10 ea Sprigs parsley

  Drain the garbanzo beans. Reserve about 2 tablespoons of beans for
  later use. Grind the beans twice through a meat grinder into a deep
  bowl. Mix in the lemon juice and olive oil, one tablespoon at a time.
  Stir well after each addition.Season with the garlic powder, salt,
  pepper, paprika, and cayenne. Finally add the Tahinah and stir well.

  To serve, put a mound of about 3 tablespoons on the center of each
  salad plate. Press the back of a spoon on the mound and turn the
  plate so that the Hummus will be spread evenly all over the plate.
  Garnish with a few whole beans in the center, a drizle of olive oil,
  a sprinkle of red paprika, and a sprig of parsley.

  Source: Ruth Sirkis Popular Food From Israel
  Entered into MM by Stephen

  Note: Tahina information below is a combination of information from
  the same cookbook and from the Tahini can.

  Tahinah is an all-purpose Israeli sauce, made from sesame seed
  paste. Look in the ethnic foods section or in a health food store for
  Tahini, which is the sesame seed paste. Joyva is one brand. Tahina is
  made by mixing water with the Tahini in roughly equal portions (more
  or less water depending on the consistency desired) and adding lemon
  juice, salt, crushed garlic, and pepper as desired.  It can be used
  for an ingredient in other recipes, as a salad dressing, as a topping
  for Falafel, fish, or vegetable dishes, as a dip, or as a first
  course.

MMMMM

Regards,

StephenProfessional Point in DosBox on Fedora 12
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