Guest guest Posted January 12, 2004 Report Share Posted January 12, 2004 I have found that the method is more important. What I do is mix the tahini, lemon juice, garlic and cumin in the food processor before I add the garbanzo beans, then adjust for taste (it usually needs more garlic). It makes it much fluffier and smoother. I also substitute some orange juice for some (or all) of the lemon juice. Michele in Chicago Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2004 Report Share Posted January 12, 2004 hey all- I add hot water to thin it and fluff it.. Joy of Cooking suggests that. Rose73188 [Rose73188] Monday, January 12, 2004 11:30 AM Veg-Recipes Hummous Recipe I have found that the method is more important. What I do is mix the tahini, lemon juice, garlic and cumin in the food processor before I add the garbanzo beans, then adjust for taste (it usually needs more garlic). It makes it much fluffier and smoother. I also substitute some orange juice for some (or all) of the lemon juice. Michele in Chicago **************************************************************************** *** To post to list via e-mail: send e-mail to " Veg-Recipes " To post to list via website: Veg-Recipes/post To contact List Owner: " Veg-Recipes-owner " Subscribe or Un through site: / OR Un via e-mail: Veg-Recipes- Calendar: Veg-Recipes/calendar Bookmarks: Veg-Recipes/links Read or search old messages: Veg-Recipes/messages **************************************************************************** *** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2004 Report Share Posted January 12, 2004 And it's even better if you make it with beans that you have just finished cooking to a nice, soft texture. The finished product is less grainy. Cold beans out of the fridge *really* need to be warmed first before making hummus. Canned beans are usually fine at room temp, but I imagine that the hot water might work well - I've never tried it. Someone on another list once suggested skinning the beans (popping the skin off each one) - she said it made all the difference in the world in the hummus. I actually tried it one day (it took forever, but hey - I was in grad school and had the time). It was not worth the effort in my estimation. Lisa On Monday, January 12, 2004, at 11:36 AM, Jamie Orozco wrote: > hey all- > > I add hot water to thin it and fluff it.. Joy of Cooking suggests > that. > > > Rose73188 [Rose73188] > Monday, January 12, 2004 11:30 AM > Veg-Recipes > Hummous Recipe > > > I have found that the method is more important. What I do is mix the > tahini, > lemon juice, garlic and cumin in the food processor before I add the > garbanzo beans, then adjust for taste (it usually needs more garlic). > It > makes it much fluffier and smoother. I also substitute some orange > juice > for some (or all) of the lemon juice. > Michele in Chicago > > > *********************************************************************** > ***** > *** > To post to list via e-mail: send e-mail to > " Veg-Recipes " > To post to list via website: > Veg-Recipes/post > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through site: > / > OR Un via e-mail: Veg-Recipes- > Calendar: Veg-Recipes/calendar > Bookmarks: Veg-Recipes/links > Read or search old messages: > Veg-Recipes/messages > *********************************************************************** > ***** > *** > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2004 Report Share Posted January 12, 2004 Yes, actually- Joy of Cooking says to add some of the cooking water from the beans ( assuming you are cooking the beans).. but I just use the canned beans since I amke this cnostantly.. It's at least 1/4 cup water I add.. nice and fluffy aftet that. The skins on the beans have never been an issue for me. I think it' sjust a matter of having enough liquid int he processor to make the mix smooth can't beat homemade hummus over store bought huh?! Lisa Bennett [ltbennett] Monday, January 12, 2004 11:54 AM Jamie Orozco Cc: 'Rose73188'; Veg-Recipes Re: Hummous Recipe And it's even better if you make it with beans that you have just finished cooking to a nice, soft texture. The finished product is less grainy. Cold beans out of the fridge *really* need to be warmed first before making hummus. Canned beans are usually fine at room temp, but I imagine that the hot water might work well - I've never tried it. Someone on another list once suggested skinning the beans (popping the skin off each one) - she said it made all the difference in the world in the hummus. I actually tried it one day (it took forever, but hey - I was in grad school and had the time). It was not worth the effort in my estimation. Lisa On Monday, January 12, 2004, at 11:36 AM, Jamie Orozco wrote: > hey all- > > I add hot water to thin it and fluff it.. Joy of Cooking suggests > that. > > > Rose73188 [Rose73188] > Monday, January 12, 2004 11:30 AM > Veg-Recipes > Hummous Recipe > > > I have found that the method is more important. What I do is mix the > tahini, > lemon juice, garlic and cumin in the food processor before I add the > garbanzo beans, then adjust for taste (it usually needs more garlic). > It > makes it much fluffier and smoother. I also substitute some orange > juice > for some (or all) of the lemon juice. > Michele in Chicago > > > *********************************************************************** > ***** > *** > To post to list via e-mail: send e-mail to > " Veg-Recipes " > To post to list via website: > Veg-Recipes/post > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through site: > / > OR Un via e-mail: Veg-Recipes- > Calendar: Veg-Recipes/calendar > Bookmarks: Veg-Recipes/links > Read or search old messages: > Veg-Recipes/messages > *********************************************************************** > ***** > *** > > Quote Link to comment Share on other sites More sharing options...
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