The I LOVE Humus thread

If you are going to try it Ocks I would suggest making your own tahini. Judging by the price the last time I looked it's also frigging expensive!
 
You can go old school with a mortar and pestle but a blender or food processor will be quicker.

Now I also want Anat :cry:
 
ShaunSA said:
If you are going to try it Ocks I would suggest making your own tahini. Judging by the price the last time I looked it's also frigging expensive!
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Sorry Shaun ... what is Tahini? Does that need to go into Hummus? I thought Tahini is that cucumbur yoghurt stuff?
 
I read the thread title as "The I LOVE Humans thread" and then saw:

Ockie said:
So .... besides mayo ... I do believe this is my favourate topping on my food.
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:wtf:

As for hummus, love the stuff on crackers or toasted ciabatta. :love:
 
Ockie said:
mmm so not a good idea to make a big batch just in case.



Oh damn ...now that you mention it ... I have not had Anat for such a long time. Pity the closest one I know of is Rosebank Mall. I think I will make the trip this weekend.
/licks lips
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If you haven't tried the Falafel, do it. Had it for the first time the other day and it tastes even better than the meat imo.
 
Beachless said:
The homemade ones also only last a few days but it lasts longer if you freeze it.
Just add a little more olive oil and mix well after defrosting.
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The freezing also kills off C.Botulism spores which is necessary for any garlic and oil mixture. Hence why garlic and herb infused oils are extremely dangerous, especially if homemade. The issue with freezing is that hummus is an emulsion, and the emulsion will separate when it defrosts as certain compounds defrost at different temperatures (which is how modern food clarifiers work). So it will never render the same texture again, regardless of how much mixing you give it as it doesn't contain the necessary stabilizers to maintain the emulsion at low temperatures.

You can pop it in a food processor or use a hand blender, but then all that you're doing is breaking down the particle sizes smaller to give the perception of an emulsion, but it won't necessarily be a proper emulsion at all...
 
Ockie said:
Sorry Shaun ... what is Tahini? Does that need to go into Hummus? I thought Tahini is that cucumbur yoghurt stuff?
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Tahini is sesame seed paste. You can get away with a mock hummus by substituting the tahini for peanut butter. Also delicious but not true hummus in that case...
 
DJ... said:
Tahini is sesame seed paste. You can get away with a mock hummus by substituting the tahini for peanut butter. Also delicious but not true hummus in that case...
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ewww.... I cant imagine that tasting nice ... but strange combinations often does taste nice regardless.
 
Ockie said:
ewww.... I cant imagine that tasting nice ... but strange combinations often does taste nice regardless.
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Have you ever tasted sesame paste? It tastes similar to peanut butter. Well the flavour profile is similar at least. That's what goes into your hummus...
 
DJ... said:
...
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Its not perfect but due to it being quite thick and 90% chickpeas freezing and defrosting works OK.
Fresh is better though especially since it only takes 10min to make and lasts a few days.
 
Ockie said:
No ... only normal sesame seeds

Well. .... first up is getting a blender I suppose.
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Making it in a blender leaves you with a rather runny result because of the way blenders work. Unless you're a master with a blender and can use a fork while the blender runs without earning yourself a Darwin award. You actually need a food processor. You can use a hand blender with some success...
 
Beachless said:
Its not perfect but due to it being quite thick and 90% chickpeas freezing and defrosting works OK.
Fresh is better though especially since it only takes 10min to make and lasts a few days.
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If you have the tools then yes, it is incredibly quick to make.

I typically use rinsed canned chick peas as well, which means it takes all of 5 minutes to make.

Ockie, chuck in lemon zest as well as lemon juice...
 
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