Making hummus: Aspiring middle class food thread.

[Crackle]

Ok, I'm going for a lunch experiment of......

Can of chickpeas (don't have dried ones yet)
1 squeezed lemon
50ish grams of tahini (don't have sesame seeds but will get some next time)
Clove of garlic
teaspoon of salt (adjust for taste)
couple of tablespoons of olive oil

 

[Crackle]

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

I bet you didn't skin the chickpeas.

 

[hopless500]

Ok, I'm going for a lunch experiment of......

Can of chickpeas (don't have dried ones yet)
1 squeezed lemon
50ish grams of tahini (don't have sesame seeds but will get some next time)
Clove of garlic
teaspoon of salt (adjust for taste)
couple of tablespoons of olive oil

Dribble of water.

 

[User169]

I bet you didn't skin the chickpeas.

If you mash chickpeas warm (assuming you've cooked them from dried), the skins break up pretty well.

I'd have thought you might want more olive oil in your recipe, or lighten it with a bit of water.

 

[Bazzer]

Does this help?

http://www.bbc.co.uk/food/recipes/quickhummousandolive_71473

 

[GrumpyGregry]

Ditched the tinned chick peas.

 

[Chromatic]

Ok, I'm going for a lunch experiment of......

Can of chickpeas (don't have dried ones yet)
1 squeezed lemon
50ish grams of tahini (don't have sesame seeds but will get some next time)
Clove of garlic
teaspoon of salt (adjust for taste)
couple of tablespoons of olive oil

It'll still taste shite.

 

[cuberider]

We made it recently and it didn't quite work/taste right. The olive oil got blamed if I remember right, and even an industrial measure of garlic couldn't quite correct it although adding more paprika the next day helped.

 

[slowmotion]

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

Wow! Hummus and Birkenstocks! That's got to be good for an Eleven.

 

[User482]

I add a pinch of cumin to mine, and about twice the quantity of lemon juice.

 

[Chromatic]

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

Anyway, no good asking me, toast and bacon sandwiches are the limit of my culinary expertise.

 

[User169]

A sprinklage of sumac does down a treat!

 

[betty swollocks]

Mine, with extra garlic and chickpeas smashed up with a spud masher, is legendary.
People remember it (and smell it) for days after.

 

[Crackle]

If you mash chickpeas warm (assuming you've cooked them from dried), the skins break up pretty well.

I'd have thought you might want more olive oil in your recipe, or lighten it with a bit of water.

Tinned this time and they are quite soft anyhow.

Ditched the tinned chick peas.

Next time

I add a pinch of cumin to mine, and about twice the quantity of lemon juice.

Yep, more lemon, I only had one this time.


And the result

On a bit of home made bread for this one but I like cucumber normally

Easily the best I've made and I don't know why. Maybe because I've gotten used to eating the shite stuff from Aldi....

I added slightly more olive oil than above, slightly more water and would have added more lemon juice if I had another lemon. Not personally keen on the raw garlic taste of home made hummus and would like to refine that a bit but all in all, pretty good. I can only put it down to cc advice.

Now, Birkenstocks........

 

[Elybazza61]

You need Yotam Ottolenghi's recipe from The Jerusalem cookbook(which is excellent as is Plenty and Plenty More);

http://www.goodfood.com.au/good-foo...tolenghis-hummus-recipes-20140918-10hyty.html

Went to a talk (and cookery demo) he did in Ely cathedral and he said don't use greek tahini as it's too thick to make good hummous and dried chick peas not tinned.

We have used this recipe a lot and it's always delicious,especially so on toasted sourdough bread with a little drizzle of date syrup.