Hummus II - Tahini's Revenge
Mar. 26th, 2003 07:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
johnpalmerSo... I soaked the chickpeas for a long time, and then boiled them gently for about 45 minutes. When they were done, they were absolute mush. Using a milkshake blender (you know, one of those 'stick' style blenders that kinda-sorta-doesn't-quite look like an old fashioned milkshake blender removed from its main machine?) I pulverized them quite nicely, and opened my secret weapon: a can of tahini, found at a Whole Foods store in Philadelphia.
(Yes, travelling to Philadelphia to obtain tahini *was* going a bit out of my way, but I also got pretzels and Tastykakes!)
(Oh, yeah, and I made the trip to see family, and go to the opera with my beloved Pat)
(It didn't erase my yearning to have stopped by Muncie on the way home, but the plane didn't swoop low enough, and it'd still be a heck of a drive.)
Anyway...
The tahini adds a certain something that was missing. Also, reading the recipe, 2 cups of chickpeas calls for 2/3s of a cup of lemon juice (!!!), not the tablespoon or so I used last time. It also calls for 2 cloves of garlic, so, since I was making 1 cup of chickpeas, I used four cloves.
It's still thicker than the glorious hummus I had at Ali Babas, a middle eastern restaurant near the Ohio State University, but that's something that can be fixed if I wanted it to be fixed. And, it's got a lovely flavor to it. It's not *quite* right... not the way I'm eating it. Then again, I don't think most folks eat hummus by the forkful.
So, I think I can consider my hummus a success.
(Yes, travelling to Philadelphia to obtain tahini *was* going a bit out of my way, but I also got pretzels and Tastykakes!)
(Oh, yeah, and I made the trip to see family, and go to the opera with my beloved Pat)
(It didn't erase my yearning to have stopped by Muncie on the way home, but the plane didn't swoop low enough, and it'd still be a heck of a drive.)
Anyway...
The tahini adds a certain something that was missing. Also, reading the recipe, 2 cups of chickpeas calls for 2/3s of a cup of lemon juice (!!!), not the tablespoon or so I used last time. It also calls for 2 cloves of garlic, so, since I was making 1 cup of chickpeas, I used four cloves.
It's still thicker than the glorious hummus I had at Ali Babas, a middle eastern restaurant near the Ohio State University, but that's something that can be fixed if I wanted it to be fixed. And, it's got a lovely flavor to it. It's not *quite* right... not the way I'm eating it. Then again, I don't think most folks eat hummus by the forkful.
So, I think I can consider my hummus a success.
