• supafuzz [comrade/them]
      ·
      1 year ago

      super super cool to name your hummus brand after the neighborhood in Beirut where you massacred a bunch of people

      • punk_punk
        ·
        edit-2
        1 year ago

        deleted by creator

        • D3FNC [any]
          ·
          1 year ago

          Okay but Israelis calling themselves cacti is unintentionally hilarious, because cactus are not native to the old world, unless I am misremembering my botany

      • LeZero [he/him]
        ·
        1 year ago

        Let paramilitaries do the horrors while you watch and cordon off those neighbourhoods

        Kinda like the relations between the SS and various european fascist paramilitaries back in the day

  • DrCrustacean [any]
    ·
    1 year ago

    This is one of the brands targeted by BDS and also it sucks. Please buy (or make!) better hummus, you're worth it

      • Dolores [love/loves]
        ·
        1 year ago

        even without a blender or food processor

        something bein possible does not mean it's easy. kitchen machines were invented for a reason

    • CriticalResist8 [he/him]
      ·
      1 year ago

      Every culinary thing Israelis make sucks, almost as if they're not native to the region and cuisine

  • EmmaGoldman [she/her, comrade/them]
    ·
    edit-2
    1 year ago

    store brand is better, but even better is my own recipe

    I do not have like, a specific recipe, it's all done by eyeball so apologies for no numbers

    cook dried chickpeas with a bit of baking soda, then cool to room temp, retain a bit of the water. After it's cooked, some of the hulls of the chickpeas will kinda be peeling off as like a semi-transparent skin, I like to remove these.

    throw everything other than the chickpeas and retained chickpea water into the food processor til it becomes smooth, then gradually add chickpeas to the food processor while it's running. I just kinda add more and more and balance it out with a tiny little splash of the water every so often if the chickpeas aren't breaking up enough.

    Refrigerate while you're cooking fresh pita. Just use the NYT recipe, but use bread flour instead of AP flour

    Adding my recipe with guesstimate quantities from below:

    3 cups cooked chickpeas (cooked with 1tsp baking soda.)

    I guess half a cup tahini

    juice of 1 big lemon and a little shred of zest

    A solid "gluggle" of olive oil

    2-3 cloves garlic, depending on size (all the recipes i see online say 1 clove lmao no)

    like a teaspoon of cumin

    Aquafaba, amount will vary, use to correct texture

    salt, smoked paprika, sumac, pepper to taste

      • btfod [he/him, comrade/them]
        ·
        1 year ago

        Awww yeah, I love to do this too.

        Also love to rehydrate dried peppers and throw those in. Habañeros and ghosts are fantastic, all the fat from the tahini and oil cuts the heat intensity quite a bit.

    • CarbonScored [any]
      ·
      1 year ago

      Honestly, I find the week-to-week variation of flavours caused by eye-balling ingredients (or even forgetting an ingredient entirely) is half the pleasure of home-made hummus. I love that sometimes it's wetter, sometimes it's a strong garlic, sometimes there's a strong sesame taste, etc.

    • TrudeauCastroson [he/him]
      ·
      edit-2
      1 year ago

      Do you soak the dried chickpeas before cooking? How many cups of dried chickpeas do you usually use roughly?

      I bought 8kg of chickpeas for like 5USD and now idk what to do with them because it involves planning

      • EmmaGoldman [she/her, comrade/them]
        ·
        edit-2
        1 year ago

        Yes, I soak the chickpeas overnight, I use like 1 cup dry. More than that and my food processor has a bad time

        You can probably find a recipe on the web to help with the numbers. Salt, paprika, sumac, and pepper are all like, a lil dash "to taste" Everything else is real amounts. I'd say chickpeas:tahini is probably like a 6:1 ratio? Tahini:lemon maybe 1:1?

        Again, I just kinda eyeball it based on consistency and taste.

        So, apparently 1 cup of dry chickpeas is 3 cups cooked so next time I do this, I'll try to measure amounts and write up a recipe, but here's my guess. Try it and lemme know how it goes!


        3 cups cooked chickpeas (cooked with 1tsp baking soda.)

        I guess half a cup tahini

        juice of 1 big lemon and a little shred of zest

        A solid "gluggle" of olive oil

        2-3 cloves garlic, depending on size (all the recipes i see online say 1 clove lmao no)

        like a teaspoon of cumin

        Aquafaba, amount will vary, use to correct texture

        salt, smoked paprika, sumac, pepper to taste

        • LaGG_3 [he/him, comrade/them]
          ·
          1 year ago

          For anyone wanting to shortcut with canned chickpea. 3 cups ~ 2 15oz cans. Pop them with the aquafaba (the bean water) in the microwave for a bit to soften them if needed.

    • renownedballoonthief@lemmygrad.ml
      ·
      1 year ago

      Reject Sabra, embrace 25 pound bags of dried chickpeas. And a note to add for your recipe for anyone new to homemade hummus: tahini can vary wildly in how strong it tastes. Start with 1/4 cup and add more to taste.

    • Dessa [she/her]
      ·
      1 year ago

      Is there a way to do this with canned chickpeas? I havent hunted down dried in my area yet.

  • 4am@lemm.ee
    ·
    1 year ago

    What’s the difference between a chickpea and a garbanzo?

    I’ve never paid $10 to have a garbanzo on me

  • SpiderFarmer [he/him]
    ·
    1 year ago

    I remember reading an article about Palestinians having their chickpea farms seized. Legit a year later I'm seeing this Sabra shit everywhere and my fellow lmayo eating the stuff, but in all the worst ways. I honestly don't know the last time I've had the stuff, since that just sort of ruined it for me. There are a couple pan-Arab joints in town where I could probably get back into the stuff...

    • BeamBrain [he/him]
      ·
      1 year ago

      I ate it for years and didn't find out it was made by an Israeli company until the Al-Aqsa Flood sadness-abysmal

  • Cherufe [he/him]
    ·
    1 year ago

    Aprovecho esta oportunidad para condenar desde el fondo de mi alma y de mis visceras chavez-guns