How do you Hummus?


(Dan) #21

The recipes under Soom look incredible. I think my son would like the chocolate halva spread.

I have never heard of this brand, thxs for the info.


(Dan) #22

Wow, very helpful, thxs.


#23

Yeah that chocolate version wouldn’t last long around me I’m sure…! I love using tahini for a tahini miso salad dressing, probably what i use it the most for aside from hummus. Although there was a genius recipe i tried last winter i think from jamie oliver…? Basically toss veggies with a little tahini and salt before roasting, no need for any oil. Really fantastic, More than the sum of its parts!


(Dan) #24

We buy the spiralized carrots from WFs and toss them in a combo of tahini and lemon juice, marinate a few hrs topped with fresh parsley.

Up until my retirement, I didnt pay enough attention to what my wife was making, I only know she makes a nice meal. The tahini she used at the time came in a tub serving from the deli counter rather than jarred. Must have been made in house.

The Soom company sells thru a local health food market so I am going to try to buy it next time I am there.


#25

Straight from the container, undiluted?


(Dan) #26

Root veggies? Which vegetables do you roast for this?


#27

Yup. Although if your tahini isn’t really drippy you could whisk it with some lemon juice or vinegar to loosen it up.


#28

I used a combo of carrots, onions and parsnips but it’s probably great on more cruciferous greens like brussel sprouts.

That spiralzed carrot salad sounds delicious!


(Andrea) #29

Or sometimes they just re-pack a larger bulk size tub (up to a 5 gallon bucket) into smaller ones.


(Andrea) #30

I don’t strain it out like in this recipe, but I do the garlic + acid soak for other things like guacamole and salad dressing.


(Dan) #31

Sounds possible.


(Dan) #32

I’m going to experiment. I bought a bunch of ingredients to try a few diff methods.


(Dan) #33

Found Soom at a nearby health food market and plan to try my hand at hummus this weekend.

Last night I tried making my own tahini just out of curiosity. It wasnt awful just not much on depth of flavor. I did lightly roast the seeds but the pros have an advantage!


#34

Oh great! Tahini doesn’t have the same intense sesame flavor as something like toasted sesame oil, but i’ve also tried at home and it was seriously meh.


#35

Since hummus is the Arabic word for chickpea, I don’t consider anything else to be hummus. Dips sure, hummus no. In that vain my hummus is pretty traditional


(Dan) #36

Point taken. Must be the dozens of brands and variety at every market that has me thinking the word hummus has taken on new meaning.

Pesto had a similar fate.

Care to share your traditional method? I bought a lot of ingredients.


(ChristinaM) #37

It is not hummus in the traditional sense, but I make a white bean dip that is pretty addictive:

1 15-oz. can white beans, partly drained (about 1/4-1/3 liquid removed and reserved)
1 clove garlic, minced
2 Tbsp. olive oil
3 Tbsp. roasted pistachio meats
Salt & pepper to taste
Splash red wine vinegar
Dried rosemary (1/8-1/4 tsp.?)
Pinch of red pepper flake

Puree until smooth. Loosen with more bean liquid if needed. Top with olive oil and serve.


#38

Cook your beans or use canned chickpeas. Removing skins will give a great smooth texture but is time consuming. Lemon juice, tahini, garlic, cooking liquid or water to thin to your preferd consistency as needed

I’ll get proportions later as I rarely measure anything


(Dan) #39

Thanks for the recommendation. Pistachios sounds like a very nice flavor add in.


(Dan) #40

Appreciate it.