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foamy texture - why?
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I think if you look at the ingredients you might find dextran has been used as a bulking agent0
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The_all_new_me wrote: »If the Hummous had the texture of mouse then it might be that it hard started to ferment.
It was in date and a newly open pack but you could be right. I don't normally choose 'low fat' versions of anything and that experience put me right off, it was awful :eek:0 -
Just read something in the paper that lots of stores have taken hummus off the shelves due to a problem in the production. They say it isn't a health risk but a question about the quality. Make of it what you will.........:(Never, ever give up........0
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A couple of replies have simply suggested we avoid processed food - and on the whole, I agree! Home made humus is quick and easy and you can make it just how you like it, too! See recent article in the Grauniad, from their mostly excellent Felicity on the subject of humus recipes... I've made my own since for-ever - it's one of the first things I learned how to 'cook'! although those of us without a hand-blender are in for a trying time. (I do hate the way everyone sez, "blitz")
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/aug/11/how-to-make-perfect-hummus
but every now and then, I see some tasty looking offerings and try them out - some can be perfect for a week-day supper when I don't want to put much effort into cooking something from scratch. I'm finding the 2 German discount stores Happy Hunting Grounds on this score - some plump fishcakes, with cheesy centres are just the sort of thing I welcome for supper some days - don't knock it till you've tried it, I say! It's in these, and other similar offerings, that I first noticed this whipped effect, scrumm-diddly tho' they are.0
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