How do you eat Hummus on - sandwiches, crackers, etc.....?
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How do you eat Hummus on - sandwiches, crackers, etc.....?
In a sandwich, I like lettuce and sprouts.
On crackers, no other condiments needed, just maybe sprinkle with a little paprika and/or cayenne pepper.
Same with crudités.
Don't know what other "etc." you mean!
I just eat it on bread, typically ciabata, because I buy that pretty frequently. I like cutting up cucumbers and putting it on there.
I think a traditional bread for hummus might be pita bread. We like it as a snack on Ak Mak crackers. Tokie
slap it on greens in a salad, eat with pita chips, baby tomatoes or carrots ....
I like Cedar's Roasted Garlic and Chive Hommus on Sesmark Rice Thins.
I eat hummus with crackers, pita chips or plain tortilla chips. Never tried it on bread.
I sometimes mix garlic hommus with Trader Giotto's Bruschetta, "an Italian tomato topping with fresh garlic and fresh basil" sold at Trader Joe's. With a package of rice thins, it's an easy lunch. :)
On a spoon...
Trek's and my mutual mom was just the other day apologetic 'cause she'd taken the "wrong" bread out of the freezer. Raisin bread. Should we go with p&j instead of hummus, avocado, jalapeno jack cheese and lettuce? I don't like peanut butter, so hummus etc. on raisin bread it was. It was delicious! The sweetness of the bread worked perfectly with the spiciness of the hummus (an artichoke & garlic variation bought from the Hummus Guy at a recent farm market) and cheese and the mild avocado.
Yesterday I had a wrap with hummus, avocado, sprouts, lettuce, and something else that escapes my brain. It was really good.
Raw carrots, celery, cucumbers, cherry tomatoes are all good with hummus. Also brocolli - but I cook it just a little to set the color, but keep it crunchy but without the raw taste. Same for cauliflower. Cook that with a little milk in the water to preserve the color. Maybe one tablespoon milk for a cup of water.
On pita bread, burrito or crackers. I find it a heavier spread (compared to ie. roasted pepper spread) so choosing a lighter base or veggie crudites tastes nice.
Flat bread with hummus, lettuce, cucumber, sprouts and sometimes feta YUM
Ha ha! Someone had to mention it so here we gooooo...
http://www.youtube.com/watch?v=nIybz6axr1Q
Hit me! Hit me! With a little chickpea!
Hummus is my crack right up there with Nutella and feta cheese. I make pizza's with it. Just spread it on a pita bread or whatever similar thing you can find, usually tortilla bread for me. Then sprinkle with feta cheese and bake at like, oh 350 until the feta softens. Then I top with cooked chicken, tomato, spinach and olives. Mmmmm.
While we're on the topic does anyone have a good hummus recipe?
Hummus wraps are my fave. With lettuce, shredded carrots and tomatoes... mmmm
One of my favorite articles about hommus here: ;) :cool: :p
http://stuffwhitepeoplelike.com/2008/10/27/112-hummus
I'm all about doing it the easy way. I don't specify quantities - with hummus, it's so easy to adjust flavors as you go, to your own taste.
I start by pressure cooking the chickpeas with lots of raw garlic (whole cloves will soften plenty during cooking). When they're done, drain the peas but reserve the cooking liquid and allow them to cool slightly.
Then I pulse parsley in the food processor to coarsely chop it. Some people like mint in hummus - I don't care for it myself. If you're going to add any other vegetables like roasted red pepper, raw garlic, roasted garlic or raw zucchini, add them after the parsley is chopped and pulse to a coarse mixture. Then add the cooked chickpeas, fresh squeezed lemon juice, salt, paprika, tahini and ground red pepper, plus enough of the reserved cooking liquid to allow the mixture to grind.
Keep an eye on the mixture while grinding, scraping the sides as needed. Taste as you go and adjust the amounts of tahini, lemon juice, salt and red pepper to your personal taste. If you need or want to add more liquid, definitely taste first to see if you need more lemon juice; if not, then add more of the reserved cooking liquid.
That's all! One pressure cooker, one food processor, one silicone spatula, one small cutting board and knife to trim your garlic and parsley and halve your lemon, one container to store whatever you don't eat on the spot, done in 45 minutes including your chickpea cooking time (14 minutes at high pressure plus natural pressure release, for soaked peas). And another container to freeze any leftover cooking liquid toward your next batch of pasta e fagioli. Easy-chickpeasy. :D
They will :D but everything in life's better if they're smashed (just whack the clove with the flat side of a French knife and they will peel easily, no need for fancy schmancy garlic peelers) then sauteed till lightly caramelized. :D just toss in the cooked chickpeas.Quote:
Originally Posted by OakLeaf
Next weeks show: the Trek/Duck/UK family secret to great Baba Ghanoush :p
Ooooh, the anticipation is already killing me!Quote:
Originally Posted by Trek420
MMMMM! On turkish pide bread with ham, tomato and snow pea sprouts, toasted in the sandwich press! YUM!:D
On pita bread, bagel chips, whatever pleases you.
Quick and easy Hummus. I got this out of a Lebanese cook book and just switched the soaked chickpeas over to canned ones...make things a lot easier!
One large can of chick peas (I think it is about 19oz)
3 tablespoons chickpea juice
1/3 cup tahini (not the premade dip stuff!)
1/3 cup lemon juice
seasonings (whatever pleases you!)
drain chickpeas making sure to save some of the liquid. Dump chickpeas in food processor and start mashing them up, while you do that add the 3 tblsp of chickpea juice. Process some more until it starts the chickpeas start to break up and start forming a paste. Add Tahini and lemon juice and process until smooth.
For seasonings you can add a little garlic and salt for something basic.
I like to add garlic, cumin and ground corriander with mine, but have fun and experiment!
Hummus is also good with a nice bowl of Tabbouli salad too :-)
everything. :D