Advice needed re making hummus...

floss2

kippers wrote: »

...I notice you all say that tahini keeps for ages in the fridge so i assume it's like tom sauce where they tell you to eat it with a month but it lasts far longer than that...

I recently had to chuck a solidified jar of tahini from our cupboard.....OH bought it in Israel and he hasn't been there since October 2004 :eek:

mum2kathryn

This is the recipe I've been given for humous and I think it's pretty good.
By the way I've had a jar of tahini in my cupboard for about a year and it's still fine!

1 tin of chick peas
1 lemon peeled and segmented (like you would an orange)
2 cloves garlic
4tlbs olive oil
1-2 tbls tahini
1 large spoon greek yoghurt
large pinch cumin
black pepper

Stick chick peas, lemon, garlic, yoghurt, tahini and cumin in a food processor, and blend for 30 seconds. Then with the motor running slowly add the olive oil, then blend for 5 minutes. If the mixture is too thick add a little water. Taste and adjust seasoning/ add more lemon juice if required.

Icey77

jc2703 wrote: »

I'm not much use but in my bleary eyed state i though it said 'advice on how to make HUMANS... :rotfl:

I read exactly the same thing and thought ... you have the wrong website here!

floss2

Could you use sesame oil instead of part of the olive oil, to give the flavour of the tahini?

BitterAndTwisted

Yes, I would definitely try sesame oil if I didn't have any tahini in my cupboard (unlikely as I make hummus often).

The tahini might be easier to find in a supermarket if you try looking for "sesame seed paste". Most of the larger ones in my nieghbourhood stock it but we have quite a high population of Turkish Cypriots here.

Holland & Barratt definitely stock it so try your local health-food store as well.

I have never made hummus without tahini and suspect it would be really rather bland without it, so I'd double the quantities of garlic and lemon-juice in any recipe.

System

i know this isnt to do with the hummus,but tahini with honey on toast is very nice also if you do want to use it in another way

Jei70

When I tried making hummus with with tahini, it ended up too bitter (and the second time I tried, I put in less than the recipe called for). Instead, I like to add sesame seeds before blending.

Once I didn't have any sesame in the house, so I tried it with pine nuts. The result was suprisingly tasty!

kippers

docij wrote: »

Here's a recipe from the BBC food website without the tahini paste

• 5 tbsp olive oil
• 400g can chickpeas , rinsed and drained
• ½ tsp ground cumin
• 1 garlic clove , crushed
• juice 1 lemon

I use only 3 tbsp of olive oil and add 1tbs of natural yoghurt...Does anyone know if this can be frozen?

champys

I also keep my tahini for ages, as it is very difficult to get here in France, and I have never noticed it to go off (it's still fine if it gets a bit solid). When I run out of tahini, I take one or two tablespoons of sesame seeds, roast them in a dry frying pan until golden and fragrant, then grind them in an old coffee grinder before adding to my hummus. I agree with previous poster that pressure-cooked chickpeas are ideal for making hummus.

zippychick

docij wrote: »

Here's a recipe from the BBC food website without the tahini paste

• 5 tbsp olive oil
• 400g can chickpeas , rinsed and drained
• ½ tsp ground cumin
• 1 garlic clove , crushed
• juice 1 lemon

I use only 3 tbsp of olive oil and add 1tbs of natural yoghurt...Does anyone know if this can be frozen?

I have frozen HM hummus and i use yoghurt and oil too It freezes great