Hummus tahini the lazy way, and what to go with it?

Discussion in 'Food & Cooking' started by oregonyeti, Nov 16, 2010.

  1. oregonyeti

    oregonyeti

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    Do any of you buy ready-made hummus tahini? I do, even though I can make better on a good day.

    Talking Washington state here, I think Sabra brand is good, and I dip crackers in it. Ak-Mak or triscuit crackers are my favorites to go with it. Flatbread hot from the oven is better, but I'm talking fast food here.

    Anybody else's favorites?
     
  2. kyheirloomer

    kyheirloomer

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    I've tried several brands---even a powdered version. Have yet to find one I like.

    But I don't find it all that much trouble to make my own, so long as I remember to soak the chickpeas.
     
  3. oregonyeti

    oregonyeti

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    I realize these are brands that a lot of you wouldn't recognize. I'd like any suggestions and if you are going to talk about brands I don't know, fair enough! /img/vbsmilies/smilies/rollsmile.gif
     
  4. phatch

    phatch Moderator Staff Member

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    I've had the sabra brand and like it well enough. I'll make it from canned chickpeas at home a fair amount of the time. Not particularly authentic as they should be raw and soaked in the manner KYH hints at, but I like it too.
     
  5. oregonyeti

    oregonyeti

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    I can't imagine powdered.

    As far as fresh, I'd like to match what I got from the First Alternative Co-op in Corvallis. That was my favorite. I've come close, but haven't matched it yet.
     
    Last edited: Nov 16, 2010
  6. lizabu

    lizabu

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    Hannah's hummus from costco is pretty good. I'm super picky about hummus too
     
    Last edited: Nov 16, 2010
  7. kyheirloomer

    kyheirloomer

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    as they should be raw and soaked in the manner KYH hints at,

    Raw? I don't make hummus with raw chickpeas. They get soaked and cooked first.

    Only thing I make with soaked, raw chickpeas is falafal.
     
  8. phatch

    phatch Moderator Staff Member

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    Yes, I got confused.
     
     
  9. chrisbelgium

    chrisbelgium

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    I don't get hummus "the lazy way".

    What's more easy than buying a can of cooked chickpeas, drain the liquid, add a few tbsp's of tahin sesampaste from a jar you can buy in any Asian chop, clove(s) of garlic, olive oil, s&p, and mix in a food processor.

    Five minutes preparation in total?

    ps: also try the same with simple white beans instead of chickpeas, also canned or homecooked, doesn't matter.
     
    Last edited: Nov 20, 2010
  10. danvis65

    danvis65

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    When making Hummus....puree the cooked/canned Chic/Garbanzo peas/beans :). Add Tahini and garlic. Thin to desired consistency with water. Drizzle in Olive oil, just enough to give it a sheen. This from a native friend of Jordan who owns a coffee shop here in the states. In the case that Tahini is not on hand I have used Sesame oil in place of the Tahini and Olive oil which works nicely also.
     
  11. oregonyeti

    oregonyeti

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    Hummus the lazy way is when you're buying lunch and you go to a grocery store instead of a restaurant, or whatever. Some hummus, ak-mak crackers and fruit make an easy good lunch for me.

    Thanks, danvis. I like to heat the garlic in oil for a mellower taste, and add a little lemon juice. I first learned how to make hummus tahini from a Syrian guy. He wouldn't use olive oil in it but he would drizzle some on top . Sesame oil or olive oil instead of tahini--hey, good idea.
     
  12. bughut

    bughut

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    LAZY WAY = buy shop bought put into a dish and spread with a spoon to make a wide indent. Drizzle with extra virgin and stick an olive in the middle.

    The "right" way takes 5 more minutes and exactly the same washing up. One can chickpeas = 1 sloppy TBS Tahini/ 1 clove garlic/1/2 tsp salt/ juice of 1/2 lemon/2TBS olive oil (Not extra virgin) and if you need water to loosen, use the liquid from the can... It has the flavour

    My Favourite... Whatever way you make it...Add pitted black olives for the last 10 seconds of blitzing

    The trick with humus is balancing the lemon juice and salt  right at the end...Empty it into a bowl to do this

    2nd trick is to make it well in advance... The flavours will change and you can adapt just before serving
     
    Last edited: Nov 21, 2010
  13. lizabu

    lizabu

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    If you're going to make hummus yourself it's not as nice with canned chick peas. My husband is Palestinian and we've had all different kinds of hummus but to make the tastiest you boil the chick peas with a spoon of baking soda to help it soften faster. Set aside a few chickpeas for garnish. Once soft puree in the food processor with a couple spoons of the water you boiled it in. Add some garlic, plenty of tahina and a squirt of lemon juice. Move to a bowl and dent a well in the center. Pour some good olive oil in the well. Finely chop some parsley, garlic and mildish hot pepper like banana pepper and put it in the center of the well. Add the chick peas garnish. Sprinkle cumin around.
     
  14. oregonyeti

    oregonyeti

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    I got some flak for being lazy, but there are great contributions here. Thanks!
     
    Last edited: Nov 21, 2010
  15. leeniek

    leeniek

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    I've bought the Summer Fresh "snack 'n' go" individual servings of hummus and crackers for a snack and they were ok.  I prefer to make my own hummus but in a pinch the summer fresh brand is pretty good.