Making hummus: Aspiring middle class food thread.

[Crackle]

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.

Actually, he uses light tahini paste, which is what I used because it's all I had. I wonder if that is the difference this time. Interesting.

 

[Elybazza61]

The paste he reccomends I have to get from an asian/middle eastern mini supermarket in Cambridge as all the supermarkets sell the Greek stuff(can't even get it in Waitrose)
It's this one;

http://www.souschef.co.uk/tahini.ht...6rFUYLqTHVoY4-GeyabiIK10fzadnolauyBoCfsnw_wcB

 

[Aperitif]

Tinned this time and they are quite soft anyhow.



Next time


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........

Well done, Crackle. Even you've managed more than the Llangollen Lush.(currently hiding near the Co-op freezers next to the 'Ski' yoghurts.)
Ignore ThreeBirksMcginty...

 

[Crackle]

Even you've

That's the only bit I'm not sure of

 

[srw]

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.

Not in the supermarkets I go to. Even the Waitrose stuff is a bit of a disappointment. The best shop-bought hummous I've had has come from a Turkish/Middle-Eastern corner shop - and is probably exactly the same stuff that the kebab house next door sells as a takeaway.

You can get too fancy with hummous. Like pesto, it's fundamentally a peasant dish. Just bash up cheap* ingredients until vaguely smooth, and it's done.

*Yes, I know that EV Olive Oil isn't cheap in the UK. But it is in the places where they make this sort of stuff.

 

[Aperitif]

Not in the supermarkets I go to. Even the Waitrose stuff is a bit of a disappointment. The best shop-bought hummous I've had has come from a Turkish/Middle-Eastern corner shop - and is probably exactly the same stuff that the kebab house next door sells as a takeaway.

You can get too fancy with hummous. Like pesto, it's fundamentally a peasant dish. Just bash up cheap* ingredients until vaguely smooth, and it's done.

*Yes, I know that EV Olive Oil isn't cheap in the UK. But it is in the places where they make this sort of stuff.

It's why Crax and ThreeTahinisMcGinty like it so much...

 

[Crackle]

It's why Crax and ThreeTahinisMcGinty like it so much...

Do you mind, I'm trying to aspire here.

 

[srw]

Roast peppers, chillis and paprika are my appendages.

That must be painful.

 

[Cheddar George]

From my limited experience of "middle class cooking" i believe Crackle has over looked the following requirements -

At least one of the ingredients must be "stickered" (whatever that means) and sourced from the local co-op (whatever that is).
At least one of the ingredients must be sourced from the back of the fridge where it has been hiding for at least a week behind the Kalamata olives.
Lastly, never provide photographic evidence, the reality will never meet expectations.

 

[rich p]

Hummous is okay but you can't beat home-made smoked mackerel paté as a dip/lunch dish IMHO

 

[Cheddar George]

Hummous is okay but you can't beat home-made smoked mackerel paté as a dip/lunch dish IMHO

True.

 

[Crackle]

Hummous is okay but you can't beat home-made smoked mackerel paté as a dip/lunch dish IMHO

Are you trying to confuse me with that?

Smoked mackerel eh. High in purines. On my avoid list, very unfortunately. Right next to soy beans and, worst of all, scallops

 

[GrumpyGregry]

Almost all British middle-class food involves the usurpation of European/Mediterranean peasant cuisine.

Discuss.

 

[Markymark]

Almost all British middle-class food involves the usurpation of European/Mediterranean peasant cuisine.

Discuss.

I nearly choked on my falafel reading that nonsense.

 

[GrumpyGregry]

I nearly choked on my falafel reading that nonsense.

You mind you don't spill your polenta