in saudi when I was there last I useta buy the in-house supermarket prepared hoummus (plastic tray wrapped in cellophane) and it was only usually good for 3 days in the fridge...no matter as for my Friday afternoon repast I'd get hoummus, tabouleh, baba ganoush an moutabal and gobble 'em down with fresh arabic bread and the stuff wouldn't be in the fridge past the next day...they always kept all the arab mezze knoshes together in the same cabinet at the supermarket, easy shopping...
0
Hummus
Started by
thaiIand
, 2012-01-01 18:27
|
29 replies to this topic
#27
TallGuyJohninBKK
Platinum Member Posted 2012-02-07 21:48:22
oopps.. I gave some wrong info.. the site that has a ton of different hummus recipes is http://mideastfood.a...a/hummus101.htm That's a really great recipe resource for hummus lovers... Apart from using chickpeas, I've already on my own used black beans and white beans in the past... And those are really good as well... I've also mixed one can of garbanzos/chickpeas with a can of white beans, which gives it a creamier texture without even using any tahini. But I never thought of some of the combinations suggested there, such as using canned pumpkin instead, or zucchini, or even adding a jalapeno for added spice... Back in the States, Trader Joes Markets, before I left, really expanded their range of pre-prepared hummus dips, which were very popular... And they had a cilantro hummus version which was delicious as well... Reminds me I ought to try that at home here. #28
bina
Platinum Member Posted 2012-02-09 03:05:59
CANNED pumpkin?! the horror the horror....
cooked fresh pumpkin and the like do not mix in with humous. mix it in with the tehina that u will use as a sauce on top of the humouos: fresh beets, cooked pumkin, parsley (not together) blended in is good . chopped cuzbara (cilantro) chopped and sprinkled on the humous; however, cilantro is one of those herbs that people either love or hate and cause many an arguement in houses here (akin to the praa raa question). hummous with chopped lamb and pine nuts is also yummy... #29
TallGuyJohninBKK
Platinum Member Posted 2012-02-09 07:59:26
You gotta open your mind and not be constrained by tradition, Bina...
Whether you want to label it "hummus" or not, that's a separate matter. But a blended dip of half pumpkin and half garbanzos, along with the other standard hummus ingredients, sounds pretty good to me... Same with some of the other varieties. #30
bina
Platinum Member Posted 2012-02-11 17:44:28
chiccy boutiqui hummous; new age humous.... sushi humous... dont worry, tel aviv is more adventerous then i am as far as humous goes, but i fear my son would divorce me if i served anything more then just hummous olive oil zaatar (oregano/sesame/sumac mix)pne nuts and pitas. and we are strictly divided about aallowing the use of cuzbara (cilantro) in on or near any food. or even in the fridge. and so far, anon seems to be the only thai that ive met working here that worships humous (as his paunch shows). the fact that he had a running bill in a local restaurant in abu gosh for half kilo containers of humous per day! only goes to show....(felafal being a choice food only when doing visa days.)
now is working in the sushi fields of the big city. |
Sponsored by: |
