super super cool to name your hummus brand after the neighborhood in Beirut where you massacred a bunch of people
Okay but Israelis calling themselves cacti is unintentionally hilarious, because cactus are not native to the old world, unless I am misremembering my botany
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
This is one of the brands targeted by BDS and also it sucks. Please buy (or make!) better hummus, you're worth it
Second that on make your own hummus.
It's really easy to make, even without a blender or food processor.
even without a blender or food processor
something bein possible does not mean it's easy. kitchen machines were invented for a reason
Sure but if you don't have a food processor don't think you can't make it!
something bein possible does not mean it's easy. kitchen machines were invented for a reason
True. It will take a lot longer. But if all you have at the moment is a
masher or even a fork and a bowl, it still can be made. Fork, masher, a potato ricer, etc. It's all good to use to make hummus!
Every culinary thing Israelis make sucks, almost as if they're not native to the region and cuisine
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
Absolutely. I think I found the correct amount, at least to my preferences!
I like to throw in some chipotle in adobo to give it some kick, and a little smokiness.
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.
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.
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
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
For anyone wanting to shortcut with canned
. 3 cups ~ 2 15oz cans. Pop them with the aquafaba (the bean water) in the microwave for a bit to soften them if needed.
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.
Is there a way to do this with canned chickpeas? I havent hunted down dried in my area yet.
Absolutely, just cook them and then use the same cooked quantity
What’s the difference between a chickpea and a garbanzo?
I’ve never paid $10 to have a garbanzo on me
I'm not into women or watersports, but $10 sounds like a bargain. You can't get anything for that in this economy.
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
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...I ate it for years and didn't find out it was made by an Israeli company until the Al-Aqsa Flood
Aprovecho esta oportunidad para condenar desde el fondo de mi alma y de mis visceras
this is a shitty pun why am i laughing so hard ahg ahhh
Just like most other things, it can be bland and boring but also incredible. I highly doubt you've had good humus, or even anything other than store bought crap.
