Hummous recipes please

jamjar,

It is really nice with some olives thrown in (ready stoned). I've been making it alot recently.

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Hi Minty,

We have a quite recent thread on humous, so I've merged yours with it as it helps other readers on Old Style to find all the suggestions on one thread. As always the posts are listed in date order so you'll have to read from the beginning to see all the replies.

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Penelope_Penguin

Ooops, thought this said humorous recipes and was going to repeat my DH's favourite about baked chub. Maybe another thread................:cool:

spud30

Can it not be made without the tahini?

I have a nut allergy and was just going to wizz chick peas, garlic, olive oil and lemon juice - will it be orrible?

chickadee

I have some dried chick peas. Can anyone tell me how I need to cook them? I bought them at the health food shop to make hummus but every recipe I have seen talks about canned chick peas. I take it the canned ones are less hassle, but what do I do with the dried ones?

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chickadee wrote:

I have some dried chick peas. Can anyone tell me how I need to cook them? I bought them at the health food shop to make hummus but every recipe I have seen talks about canned chick peas. I take it the canned ones are less hassle, but what do I do with the dried ones?

If you boil them for 10-15 minutes and let them cool, they can be used in the same way as canned chickpeas.

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Strepsy

I tried this the other day for the first time and, maybe it was the way I made it, but it was absolutely minging. Never again.

Queenie

spud30 wrote:

Can it not be made without the tahini?

I have a nut allergy and was just going to wizz chick peas, garlic, olive oil and lemon juice - will it be orrible?

Tahini is a sesame seed paste ... are they of the same family as nuts?

chickadee - I soak dried chickpeas overnight before boiling them then simmering for about 1hr. Tried doing it by boiling them for 10mins but they still come out a bit hard, maybe I did it wrong, but the simmering for an hour or so seemed to soften them a treat.

Strepsy - persevere. You can keep adding a dash more of the seasonings until you get the right level of flavouring and consistency that you like. We like ours with a lot of garlic and lemon juice so I always add more than any recipe suggests.

hitchhiker_2

chickadee wrote:

I have some dried chick peas. Can anyone tell me how I need to cook them? I bought them at the health food shop to make hummus but every recipe I have seen talks about canned chick peas. I take it the canned ones are less hassle, but what do I do with the dried ones?

If you have a slow cooker, you could cook the chickpeas in it (after soaking the chickpeas overnight). That way, you don't need to watch it as much as a simmering pot.

galenvanbrok

If youve got the hang of hummous why dont you try moutabal which replaces the chickpeas with aubergine. You sorch the skin of the 'gines over the gas hob then puree befroe adding to the tahina etc.

I prefer moutabal over hummous