Making hummus: Aspiring middle class food thread.

[Crackle]

Apart from never being entirely sure if I've spelt it right, a bit like Anglesey or necessary, I also can't make it very well. It always tastes shite and is barring my way into middle class comfort and accompanying smugness.

I can no longer afford this disturbance in smugness and the feeling of superiority it engenders and so must tackle this nemesis before it sends me back down the social ladder to join Marmion and his deep fat fryer rather than upwards to making my own smoker.

I have tahini, garlic, lemon, chickpeas and a processor/blender. So what is the secret. My chickpeas are tinned, my tahini, I've just discovered is 'light', I may have to change that, my lemons are fresh, my salt is sea and my garlic is cloved. How should I pursue this quest?

 

[Chromatic]

Apart from never being entirely sure if I've spelt it right, a bit like Anglesey or necessary, I also can't make it very well. It always tastes shite and is barring my way into middle class comfort and accompanying smugness.

I can no longer afford this disturbance in smugness and the feeling of superiority it engenders and so must tackle this nemesis before it sends me back down the social ladder to join Marmion and his deep fat fryer rather than upwards to making my own smoker.

I have tahini, garlic, lemon, chickpeas and a processor/blender. So what is the secret. My chickpeas are tinned, my tahini, I've just discovered is 'light', I may have to change that, my lemons are fresh, my salt is sea and my garlic is cloved. How should I pursue this quest?

This is correct no matter how you make it.

 

[Crackle]

This is correct no matter how you make it.

Yeah, yeah: Presume for a minute I actually like hummus, just not the stuff I make.

 

[Crackle]

olive oil?

Oh yeah, I 've got that too, forgot to add it to the list.

 

[twentysix by twentyfive]

Ask Patrick it's a doddle in Llangollen

 

[threebikesmcginty]

You've got everything you need crax, it's just getting the amounts to something you're happy with, I always tend to overdo the garlic so the basic rule is you can always add more of stuff but you can't take away. You can add other shíte like paprika or coriander if you want. The one thing they never say add more of is salt but you usually need 10 times as much as they say.

Have you remembered to adjust your Birkenstock's to the correct setting for maximum middle-classness?

 

[Hitchington]

You've got everything you need crax, it's just getting the amounts to something you're happy with, I always tend to overdo the garlic so the basic rule is you can always add more of stuff but you can't take away. You can add other shíte like paprika or coriander if you want. The one thing they never say add more of is salt but you usually need 10 times as much as they say.

Have you remembered to adjust your Birkenstock's to the correct setting for maximum middle-classness?

I agree, go heavy on the garlic and it will taste better.

 

[Crackle]

You've got everything you need crax, it's just getting the amounts to something you're happy with, I always tend to overdo the garlic so the basic rule is you can always add more of stuff but you can't take away. You can add other shíte like paprika or coriander if you want. The one thing they never say add more of is salt but you usually need 10 times as much as they say.

Have you remembered to adjust your Birkenstock's to the correct setting for maximum middle-classness?

More salt was on my possible suspicious, why it tastes shite, list.

Birkenwot?

 

[hopless500]

Apart from never being entirely sure if I've spelt it right, a bit like Anglesey or necessary, I also can't make it very well. It always tastes shite and is barring my way into middle class comfort and accompanying smugness.

I can no longer afford this disturbance in smugness and the feeling of superiority it engenders and so must tackle this nemesis before it sends me back down the social ladder to join Marmion and his deep fat fryer rather than upwards to making my own smoker.

I have tahini, garlic, lemon, chickpeas and a processor/blender. So what is the secret. My chickpeas are tinned, my tahini, I've just discovered is 'light', I may have to change that, my lemons are fresh, my salt is sea and my garlic is cloved. How should I pursue this quest?

The secret is sesame seeds.
No tahini. Fresh chickpeas. Oil. Your lemons, salt and garlic are perfect.
Edit/ should say, I've no idea why sesame seeds lobbed in whole make the difference over tahini. Maybe there is other stuff in the tahini that changes the flavour.

 

[Hill Wimp]

Ask @theclaud she was bang on with her pesto recipie.

 

[Crackle]

The secret is sesame seeds.
No tahini. Fresh chickpeas. Oil. Your lemons, salt and garlic are perfect.

Ah, the first dissenter. No tahini eh. I may have sesame seeds. Do they need toasting or prepping somehow?

 

[hopless500]

We just lob 'em in. Un-faffed with.
I have a sneaking suspicion tinned chickpeas will make a difference to the taste too. We do the dried ones and get them boiled up. Most get shoved in the freezer for the next batch.

 

[Hill Wimp]

http://www.theguardian.com/lifeandstyle/wordofmouth/2011/aug/11/how-to-make-perfect-hummus

Suggests using bicarb when soaking the chickpeas.

 

[User169]

Birkenwot?

Ha! You've been rumbled!

 

[Fnaar]

I've made it, a few times, and reasonable successfully, but having bust a blender the last time (too stodgy, and I burned the motor out) I resolved never to make it again. As a friend said, you can buy perfectly decent stuff for 30p in the supermarket. Life's too short