| Humous, Chickpeas et al
Posted: 5/26/2008 9:48:46 AM | My question is about making humous. I know we had a thread a while ago on recipes, but I'm wondering if chickpeas are the only peas/beans it can be made from? The reason I ask is, as I am starting to grow my own veg, it would be interesting to try growing them in my garden too- however, I'm pretty sure you can't grow chickpeas in England. (Does anyone know different?)
Many thanks,
Caz | |
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| Humous, Chickpeas et al
Posted: 5/26/2008 9:51:13 AM | Hiya,
I had a fantastic white bean hummus the other day--with olive oil and some herbs and sundried tomatoes on top....YUM. Made with Italian white beans. | |
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| Humous, Chickpeas et al
Posted: 5/26/2008 10:00:31 AM | Hi Katie, thanks for that - and the answer to my other thread too! I thought I'd message you to say thanks and swap ideas, but your settings won't let me! Any chance of you coming over to my page and saying hi?
PS - I also noted you like to take pics of your dishes - ever considered scrapbooking? One of my fave hobbies!
Chat later?
Caz
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| Humous, Chickpeas et al
Posted: 5/26/2008 10:09:55 AM | Sent you a message cate. Not sure how to change the settings. Also it's a bit odd that all the forum posts show up on my profile...any way to change that? It's kind of weird...don't want anyone and everyone reading about my food adventures!    | |
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| Humous, Chickpeas et al
Posted: 5/26/2008 12:52:23 PM | | I know that it can be made from other legumes. black eyed peas & black beans are choices i would use. Tahini, garlic and lemon juice are the rest along with salt and pepper, maybe a dash of cayanne | |
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| Hummus and Chickpeas, ibid.
Posted: 5/26/2008 1:28:38 PM | I make my hummus with fava beans. Very nice flavor and creamy texture. I use a standard recipe, but I generally serve it with a squiggle of the Vietnamese Siracha Hot Chili Sauce on top. Because I can!
Cheers!
Vulf  | |
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| Hummus and Chickpeas, ibid.
Posted: 5/26/2008 2:13:34 PM | | I haven't made, but I tried the fava bean hummus years ago in Cairo. (They make everything with fava neans there) It was very good. I've been around the traditional hummus more. A good friend as a child parents were from Lebanon. His mother would always feed us. | |
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| Humous, Chickpeas et al
Posted: 6/8/2008 8:44:17 AM | | This dip is made in many ways with many types of beans and is basically the same recipe. In Iran, they use a type of red bean and mix eggplant with it, sort of like combining the Hummos and Babaganouj, but a totally different taste because of the different beans. Of course, just like anywhere, some of these recipes are so specifically regional, or family oriented that no one else from that country will have ever heard of it. I say, be creative and make what you like. I have seen some people use different nut butters, or seed pastes instead of tahina. Have fun with it and let us know what you like. | |
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| Humous, Chickpeas et al
Posted: 8/2/2008 1:26:47 AM | -1 can chick peas (gorbanzo beans)
-1/3 cup tahini (sesame paste)
-4-6 cloves garlic (I use more, but this is a nominal amount)
-Extra-Virgin Olive oil (EVOO for you Rachael Rae fans)
-S/P
Toss all that in your food processor. Use the EVOO to thin it to desired consistency. If you wish, add more garlic, roasted red peppers, mint, or whatever you want pretty much to add to create a flavour contrast.
Been using this successfully for a couple of years, now | |
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| Humous, Chickpeas et al
Posted: 8/3/2008 11:52:37 AM | | Try making it with broad beans...? You don't need to put olive oil in if you prefer to skip adding unnecessary fat to your diet. I used to make hummus with chickpeas, salt, pepper, garlic and lemon juice. The tahini is nice, but not entirely necessary. If you search for "bean pate" recipes online you'll find there are plenty of variations, but you'll probably do best making your own recipes up -- you can try a new one every day -- just mash cooked beans in a little bowl with whatever else. Roughly mashed chickpeas mixed into a smoother hummus make good sandwiches for packed lunches. Fresh cut chives add a nice oniony flavour (so long as you're not going to be breathing over people!). | |
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| Humous, Chickpeas et al
Posted: 8/6/2008 1:44:54 AM | *lol* hummus without olive oil or tahini = not hummus
My recipe is 'ethnic'.... your's is... yours | |
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| Humous, Chickpeas et al
Posted: 8/6/2008 2:17:58 AM | | omg....hummus without tahini and olive oil?? That's like pizza without the delivery number I know there can be many variations on this yummy stuff but if you're leaving out 2 main ingredients please don't call it hummus. | |
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| Humous, Chickpeas et al
Posted: 8/6/2008 2:43:42 AM | Hey there all......
Josh your right on the money!!
I was married to a man from the middle east so Humous was a staple in my home.
Middle eastern people generaly dont follow recipes, dut your mixture was pretty close to traditional humous,
You could also try adding Lemon, red pepper.olives, or course black pepper to Jazz it up.
Even though I am no longer with the middle easten Man, The food from Middle east Has a place in my heart.
The idea of Fava bean humous Sounds Great..Im gonna try that.
Cheers!! | |
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| Humous, Chickpeas et al
Posted: 8/6/2008 3:54:51 AM | I take hummus to cookouts and parties a lot. I'll make three flavors with different beans and make my own pita chips too. I've made black bean hummus, blackeye pea hummus, red bean hummus, white (navy beans), and babaganouj. I also make my own tahini for a fresh taste. Just make sure you use very fresh sesame seeds, they can turn rancid very quickly in a warm cupboard. In a blender (not a food processor), put 2 tablespoons sesame seeds and about 1/4 c virgin olive oil and blend until it makes a paste.
If you like hummus, you'd probably like a recipe called 'Southern Caviar':
1 can blackeye peas or 2 cups home-cooked peas
1 diced tomato
1/2 diced onion
2 cloves minced garlic
finely chopped celery
2 teas olive oil
1 teas chopped parsley
Salt & pepper
mix together all ingredients, chill for 30 minutes. Serve with tortilla chips | |
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| Humous, Chickpeas et al
Posted: 8/6/2008 10:07:44 AM | omg....hummus without tahini and olive oil?? That's like pizza without the delivery number I know there can be many variations on this yummy stuff but if you're leaving out 2 main ingredients please don't call it hummus.
Actually "hummus" is the Arabic word for chickpeas. There are many traditional ways to prepare the chickpea-based spread / dip it and in some countries, sesame oil is used instead of tahini. The type of hummus with which we're most familiar in North America is hummus bi tahini (chickpeas with sesame paste). | |
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| Humous, Chickpeas et al
Posted: 8/6/2008 10:58:35 AM |
omg....hummus without tahini and olive oil?? That's like pizza without the delivery number I know there can be many variations on this yummy stuff but if you're leaving out 2 main ingredients please don't call it hummus. "like pizza without the delivery number"... You mean more like real, original, Italian pizza? Hm, yep, perhaps. :)
Thanks for explaining tarwater.
Don't knock a hummus recipe until you've tasted it -- and remember too that two people can follow the same recipe and get different results. I made some rather nice hummus yesterday, it did have tahini in this time, but it doesn't always and never never olive oil (bleaugh). | |
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| Humous, Chickpeas et al
Posted: 8/6/2008 11:04:46 AM | I have been making this recipe for years. It is substantially lighter as it doesn't have oil (besides the tahini) in it and the roasted garlic adds depth.
From Eating Well Recipe Rescue Cookbook
1 head garlic
1 19-oz. can chickpeas, drained and rinsed, or 2 cups cooked chickpeas (canned work best)
2 Tbsp. fresh lemon juice
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. tahini
2 Tbsp. chopped fresh parsley plus a sprig for garnish
salt to taste
paprika for garnish
Preheat oven to 425. Remove the Loose papery outside skin from the garlic head without separating the cloves.
Slice off the top 1/2 inch. Wrap in a small square of foil and roast for about 40 minutes or until the garlic is very soft. Unwrap and cool slightly. Separate the cloves & pee1.
In a food processor, puree the garlic, chickpeas, lemon juice, soy sauce, tahini and about 2 Tbsp. water (enough to make a fairly firm dip). Transfer to bowl, stir in parsley and season with salt. The hummus may be made ahead and stored, covered, in the refrigerator for up to 2 days.
Garnish with a sprig of parsley and a sprinkle of paprika. | |
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| Humous, Chickpeas et al
Posted: 8/6/2008 5:03:48 PM | mmm black bean hummus is the best!! i add a bunch of cumin and cayenne to the basic sort of recipe. its soo good w/ avocado, olives, onion, etc in a pita.
you can use less oil in hummus by subbing some of the chickpea (or other bean's) water from the can. | |
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| Humous, Chickpeas et al
Posted: 8/6/2008 5:26:28 PM | Jaddati (my grandmother in Arabic) always said...
Claire, if you aren't going to make it the correct way don't make it at all! Nothing is more insulting than destroying a recipe... It is like making apple pie with turnips!
If you need to look up a good website for authentic Arabic recipes, try habeeb . com
If you do not follow the recipe of the old country... make sure you do not serve it to us Lebanese folk as we will be greatly insulted.
Just a word of advice...
+ 1 - 15 ounce, can chickpeas
+ 3 tablespoons tahini
+ 1 clove garlic, peeled
+ Juice of 2 lemons, about 6 tablespoons
+ 1/2 teaspoon salt
+ Parsley sprigs for garnish
+ Olive oil
Reserving the liquid from the chickpeas, combine chickpeas, tahini, garlic, lemon juice, and salt in a blender or food processor. Add a little of the reserved chickpea liquid and process until mixture is a smooth paste. Add more liquid if necessary.
Garnish with parsley and sprinkle with a few drops of olive oil.
Always use the juice of real lemons not bottled juice and of course EVOO.
Happy cooking! Let me know if you ever need any other Lebanese recipes! | |
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| Humous, Chickpeas et al
Posted: 8/6/2008 6:01:29 PM | Let's get the basics straight.
Tarwater has it correct, and by implication, there is NO SUCH THING as hoummus (or hummus or humos) made WITHOUT chickpeas (or garbanzos). That is humus in Arabic = chickpeas. Certainly one can substitute various beans in place of chickpeas (by the way, fava beans in this recipe as a substitute or in addition to chickpeas is essentially a dish known as fool madamas).
Claire1964's recipe is classic hoummous and works very well.
Now for a YULETIDE accent, I would recommend doing the following>
-- After preparing the dip, pour it onto a semi-depressed plate, and then refrigerate (covered) for 15-20 minutes.
-- Meanwhile take 5-6 fresh thoroughly rinsed BRIGHT RED RADISHES and slice them into wedges (1/4 inch thickness). Set them aside for later
-- Remove the dip from fridge. Using a fork, make zigzag tracks into it.
-- Gently drizzle genuine extra-virgin olive oil onto the plate (do not overdo it)
--Over this, sprinkle ground paprika (1/2 tsp).
- Sprinkle freshly and finely chopped parsley flakes over this (2 tbsp)
- Place the radish "disks" completely around the perimeter of the dip, so that the "red" appears and the white portion is "wedged" into the dip. Alternate radish pieces with pitted green olives (with or without pimento) so that the border of the dip is red-green-red-green, so on.
-- Place plate onto a larger platter with enough extra room to place pita slices
Result: A festive Yuletide hoummous dip!
TJ | |
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| Humous, Chickpeas et al
Posted: 8/6/2008 6:57:02 PM | Long ago I was engaged to a man from Kuwait and this was a staple in his kitchen. As I've been reading this thread I remembered how wonderful it was.
But, I kept thinking his family added something else ~ and finally realized it was fava beans, along with the chick peas.
Radishes were always served with it too. Actually they ate tons of radishes,, I don't know if that was a common veggie where he was from ~ or if they just had a thing for radishes. lol
tb | |
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