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Recipe HUMMUS AGAIN

Discussion in 'Tilted Food' started by DAKA, Dec 17, 2011.

Page 1 of 2
  1. DAKA

    DAKA DOING VERY NICELY, THANK YOU

    Location:
    150 miles North of SOUTHERNMOST POINT IN THE US
    I am still looking for the recipe for HUMMUS using Northern White Beans..
    (as served in the restaurant MY BIG FAT GREEK RESTAURANT in Davie, Ft Lauderdale FL)
    Aggghhhrrr, I can't seem to duplicate their HUMMUS, beans, lot of garlic, bit of EVOO, some Cumin, Lemon juice, I even tried adding some Tahani...still not right....
    ....................HELP...............................
     
    DAKA, Dec 17, 2011
    #1
  2. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    This may not be the one you are looking for, but it's a very tasty white bean dip.


    White Bean Dip with Pita Chips
    Ingredients
    • 1 (15-ounce) can cannellini beans, drained and rinsed
    • 2 cloves garlic
    • 2 tablespoons fresh lemon juice
    • 1/3 cup olive oil, plus 4 tablespoons
    • 1/4 cup (loosely packed) fresh Italian parsley leaves
    • Salt
    • Freshly ground black pepper
    • 6 pitas
    • 1 teaspoon dried oregano

    Directions
    • Preheat the oven to 400 degrees F.
    • Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
    • Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
    • Serve the pita toasts warm or at room temperature alongside the bean puree.
     
    Charlatan, Dec 17, 2011
    #2
  3. fflowley

    fflowley Don't just do something, stand there!

    How does the white bean hummus differ from chickpea based hummus?
    What do you like better about it?
     
    fflowley, Dec 18, 2011
    #3
  4. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    DAKA, it would also help to know what ratios you used for your ingredients. Also: What about yours was different? What was off?
     
    Baraka_Guru, Dec 18, 2011
    #4
  5. Remixer

    Remixer Middle Eastern Doofus

    Location:
    Frankfurt, Germany
    You heathens! The hell you doing, changing the primary ingredient of hummous?!
     
    Remixer, Dec 18, 2011
    #5
    • Like Like x 2
  6. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    We will not live under the oppression of culinary fundamentalism! We will throw of the yoke of paste and spread authoritarianism!
     
    Baraka_Guru, Dec 18, 2011
    #6
    • Like Like x 2
  7. Remixer

    Remixer Middle Eastern Doofus

    Location:
    Frankfurt, Germany
    You will be damned! I am the hell-sent master of culinary taste! What you are doing is blasphemy!
     
    Remixer, Dec 18, 2011
    #7
    • Like Like x 2
  8. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    What we are doing is emancipation!
     
    Baraka_Guru, Dec 18, 2011
    #8
    • Like Like x 2
  9. Remixer

    Remixer Middle Eastern Doofus

    Location:
    Frankfurt, Germany
    Fuck emancipation! Long live the true HUMMOUS!
     
    Remixer, Dec 18, 2011
    #9
    • Like Like x 2
  10. Charlatan

    Charlatan sous les pavés, la plage

    Location:
    Temasek
    Nobody has done anything to Chickpea Hummus. You can still enjoy it, as I do.

    The funny thing is, the word hummus derives from the word chickpeas...
     
    Charlatan, Dec 18, 2011
    #10
  11. Zen

    Zen Very Tilted

    Location:
    London
    HAHA! I could not resist going on a serial 'like' fest there ... Applause to both of you!

    And I'm certainly looking forward to how DAKA troubleshoots this recipe ... still using and enjoying your spaghetti method :)
     
    Zen, Dec 18, 2011
    #11
    • Like Like x 1
  12. DAKA

    DAKA DOING VERY NICELY, THANK YOU

    Location:
    150 miles North of SOUTHERNMOST POINT IN THE US
    agggrrh
    Just deleted a long recipe story by mistake....bummed now I'll get into it later, S**T
     
    DAKA, Dec 18, 2011
    #12
  13. DAKA

    DAKA DOING VERY NICELY, THANK YOU

    Location:
    150 miles North of SOUTHERNMOST POINT IN THE US
    One more time.....
    2 cans ofNorthern White Beans drained, 2 large garlic cloves, minced very fine, splash of Extra vig OO, bit of lemon juice, tiny bit of red pepper.
    BLAND but P liked it (she likes anything I make, so that doesn't count)
    Then added 2 more garlic, more OO, more lemon juice and a bit of cumin, and tahini
    Better but no cigar
    What else should I try? I was trying to get away for the tahini altogether, not crazy about the taste of it.
     
    DAKA, Dec 19, 2011
    #13
  14. fflowley

    fflowley Don't just do something, stand there!

    I have found that a little dash of gara masala makes a very nice flavored hummus.
    Keep the tahini in there. If you jettison that, and don't use chickpeas you really aren't making hummus.
     
    fflowley, Dec 19, 2011
    #14
  15. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    For two cans?

    I'd use up to six cloves of garlic, two or three tablespoons of olive oil, about four tablespoons of lemon juice, and up to two teaspoons of cumin.

    How much tahini are you using? I'd put at least two tablespoons in.

    But this is all about balance. The tahini might not taste very good if you don't have enough garlic or lemon juice.... that sort of thing.
     
    Baraka_Guru, Dec 19, 2011
    #15
  16. snowy

    snowy so kawaii Staff Member

    And where's the salt? You are adding salt, right?
     
    snowy, Dec 19, 2011
    #16
  17. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    I don't add salt to mine because I use canned beans, which come with their own servings of salt.
     
    Baraka_Guru, Dec 19, 2011
    #17
  18. DAKA

    DAKA DOING VERY NICELY, THANK YOU

    Location:
    150 miles North of SOUTHERNMOST POINT IN THE US
    OK,
    Im gonna' add some more garlic and OO plus a bit of salt and lemon juice....I don't care if it isn't HUMMUS, I'm looking for a specific taste..next week I'll buy some of the HUMMUS(?) from the restaurant....
     
    DAKA, Dec 19, 2011
    #18
  19. snowy

    snowy so kawaii Staff Member

    That's a good point, unless they're low-sodium beans or have been really well-rinsed. I'm used to cooking my beans from scratch.
     
    snowy, Dec 20, 2011
    #19
  20. Lish

    Lish Very Tilted

    Location:
    Im here, but heart is somewhere else
    im with remxier on this one..you heretics.

    hummous is the arabic word for chickpeas, so anything thats not chickpeas is essentially not hommous. Im all for changing ingredients and trying now things, just dont call it hommous. I personaly get pissed off when people call the arabic 'mana'eesh' (zataar on a dough bread) as "lebanese pizza". Its not pizza, and most italians would agree.

    in saying that, if anyone does want the arabic version of hummous, im happy to ask my old school mother for the recipe.
     
    Lish, Dec 20, 2011
    #20
    • Like Like x 4
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