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| Hummus | |
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| Topic Started: Mar 3 2015, 10:31 AM (544 Views) | |
| Durgan | Mar 3 2015, 10:31 AM Post #1 |
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Veteran Member
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http://www.durgan.org/URL/?FZSDV 2 March 2015 Hummus Chick peas were made into hummus. The dried peas were boiled for 20 minutes to soften.Raw hulled sesame seeds were cooked for seven minutes.Ingredients sesame, peas, a tablespoon of olive oil, water, and garlic was blended to a smooth texture. Two batches were made. The end product is fine eating as is or it may be used as a spread. Salt can be added if deemed necessary.It is just another nourishing convenient food. Posted Image |
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| FuzzyO | Mar 3 2015, 10:34 AM Post #2 |
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I like to add lemon juice, and cumin is good if you like it. |
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| heatseeker | Mar 3 2015, 10:37 AM Post #3 |
Veteran Member
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Agree with lemon and cumin. A pinch of baking soda when boiling the chickpeas helps to soften the skins and makes the hummus a lot smoother. |
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| Durgan | Mar 3 2015, 10:40 AM Post #4 |
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Veteran Member
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My first effort. It sure is nice and should be nourishing. |
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| heatseeker | Mar 3 2015, 11:12 AM Post #5 |
Veteran Member
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I make hummus a lot. Wonderful stuff. |
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| FuzzyO | Mar 3 2015, 11:20 AM Post #6 |
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And kids love it! |
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| Dana | Mar 3 2015, 01:25 PM Post #7 |
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WWS Hummingbird Guru & Wildlife photographer extrordinaire
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Also nice with a bit of roasted red pepper in it along with the lemon and cumin. |
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| Darcie | Mar 3 2015, 01:42 PM Post #8 |
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Skeptic
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I used to eat some in Montreal, maybe I could eat that OK. |
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| Durgan | Mar 3 2015, 02:10 PM Post #9 |
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Veteran Member
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Very filling. I never had hummus before. My interest was to utilize the chick peas which are very low cost. I suppose one could even use the commercial canned chick peas. I will make some tortillas tomorrow and use the hummus as a spread or fill. |
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| Darcie | Mar 3 2015, 02:48 PM Post #10 |
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Skeptic
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I used to spread it on a rice paper wrap and add slivered peppers, green oinions and shrimp, wrap it up and have a couple for lunch. |
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| Trotsky | Mar 3 2015, 03:25 PM Post #11 |
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Big City Boy
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Are the raw sesame seeds good? I always use a toasted tahini paste (and canned chickpeas and olive oil, sesame oil, soy sauce, lemon juice and minced garlic.) It's really the only thing I use my Cuisinart for. |
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| FuzzyO | Mar 3 2015, 03:34 PM Post #12 |
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I like it in a tortilla wrap or pita with bean sprouts and sliced cucumber. |
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| Durgan | Mar 3 2015, 04:26 PM Post #13 |
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Veteran Member
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The bulk food store raw, hulled sesame seeds were good quality. I cooked them in water in the microwave. They had two types raw and toasted. |
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| heatseeker | Mar 3 2015, 09:18 PM Post #14 |
Veteran Member
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I usually make hummus when there are a bunch of people coming over for dinner. It goes fast. |
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| Trotsky | Mar 4 2015, 02:01 AM Post #15 |
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Big City Boy
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Try the toasted next time, Durgan. I'll bet you like them better. Better yet use the toasted tahini and let THEM do the grinding for you. A jar lasts in the fridge until the Second Coming. I haven't made hummus in a while. I used to buy the can of chick peas at Shop Rite in Jersey City during Can Can twice a year. For years they sold for 4/$1. Now in Manhattan the price is $1 a can and it is cheaper fro me to buy when Jack's $.99 store often has the SABRA Hummus on sale for $1 for a 12 ouncer. I serve with pita also. Something about hummus that feels so very HEALTHY. Edited by Trotsky, Mar 4 2015, 02:10 AM.
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5:47 AM Jul 14