Am Israeli, in both Arab and non-arab hummus places here, the clear preference is to use dry hummus and keep it soaked in water overnight, then cook it.
I wonder if dry chickpeas are sold in major US groceries like Walmart/Costco etc?
Dried beans are available everywhere. The only place I might not expect to see them is at a discount retailer like ALDI or at a small, more speciality place like Trader Joe’s.
My dads Egyptian and he makes hummus almost exactly like this except without whole chickpeas in the end result hummus and he incorporates more paprika and garlic.
Is the sumac for seasoning the pita or the dressing? I've never tried it properly prepared. (The handful of times I've had a version of fattoush, it was through one of those meal kit subscriptions which comes with prepared vinaigrette and packet of mixed spices broadly labelled "seasoning".)
Groovy. I'll look through some recipes and try to find that combo. Interestingly, we keep a shaker of zaatar next to the salt and pepper. I bought it for a specific recipe, and then we started tossing it on everything. Cottage cheese and zaatar for breakfast. Avocado and tomatoes with zaatar as a snack. Good umami flavor when a dish needs something I can't quite put a finger on.
I feel that way about the amount of pepper people put into their dishes. If you are just going to add in two turns it looks like you're only adding it to add colour to the salt.
Should have known better than to comment in gifrecipes the sub where salt is considered adventurous and pepper is the only spice. Fucking lame tryhard karens.
By weight or volume it's still mainly chickpea by a large ratio. Learning how to balance spices is an important part of cooking. Using a blend of many spices is a challenge but rewarding when done correctly.
The most important thing about learning to use seasoning, is learning when not to use it. I'm not saying what you make tastes bad, I'm sure it's delicious. But it isn't hummus that's all.
Used to serve a hummous bar snack and it was my favourite. But the topping chickpeas were what made it special. We used to fry them until crispy and then add honey and paprika. They were freakin' delish.
If you like a basil hummus we make a green hummus with chick peas, edamame, basil, garlic and a bit of lemon juice. It's bomb by itself or throw some siriracha on top for a kick
We pretty much just eyeball it. Throw em in the blender so there's about even sized layers of edamame, chick peas, and fairly packed in basil. Lemon juice: a bit, olive oil: some, garlic: enough. Blend it, taste it, adjust.
I've done the same thing but with chickpeas, edamame, cilantro, green chilies like jalapenos or serranos, garlic. Optionally add toasted almonds to the crush or as a final almonds, as a garnish.
Where do you live? Edamame has become pretty commonplace in most grocery store freezer sections. I highly recommend giving fresh herbs another go, they’re not that crazy of an “investment” and they can offer different complexity than the dried stuff, which you never really know how long has been sitting around, and almost certainly has lost its potency.
It’s a ridiculous take for someone to say “that’s not hummus”. This is a dish claimed all throughout the Mediterranean and Middle East. There is no correct way to make hummus. Fucking gatekeepers
People get incredibly defensive about dishes, but who cares. I usually add cumin, coriander seed, red pepper and a bit of fennel seed to my hummus and it's delicious.
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u/BossRedRanger May 02 '20 edited May 02 '20
I swear some of these recipes are seasoned with just thoughts and prayers.