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Old 03-21-2011, 11:28 AM   #21
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PP, kosher salt is a coarser salt usually. Sea salt is like the iodized salt you have in your pantry, just without the iodine.
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Old 03-21-2011, 11:33 AM   #22
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PP, kosher salt is a coarser salt usually. Sea salt is like the iodized salt you have in your pantry, just without the iodine.
GREAT info. Thanks.
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Old 03-21-2011, 11:35 AM   #23
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Quote:
Originally Posted by Alix View Post
PP, kosher salt is a coarser salt usually. Sea salt is like the iodized salt you have in your pantry, just without the iodine.
I have used both fine and coarse sea salt.
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Old 03-21-2011, 11:40 AM   #24
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Quote:
Originally Posted by Alix View Post
PP, kosher salt is a coarser salt usually. Sea salt is like the iodized salt you have in your pantry, just without the iodine.
Not necessary. I by iodized sea salt and it is just a bit corser (sp?) than regular table salt.

As far as the humus goes. I like more fresh garlic. I put it in first and give it a few pulse, then I add garbanzo beans. YOu can add different flavors as stated above, roasted pepper, rasted garlic, pine nuts, crushed fresh garlic, simply a little bit more oil sprincled on the top, paprica.
If you getting grainy result, all you have to do is process it longer untill you get the smooth finish you'd like.
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Old 03-21-2011, 03:25 PM   #25
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I often add walnuts to my Hummus and some hot peppers (about 1/2 of serrano or smoked hot pepper). I have also topped with a "pool" of EVOO and smoked paprika. Now all you need is a recipe for homemade pita bread, and you're good to go <g>. I also start with the dried garbanzo beans.
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Old 03-22-2011, 03:25 AM   #26
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Originally Posted by Pierogi Princess View Post
You obviously know alot about cooking. Do you make you own Kalamata evoo or can it be purchased?
I definately have to try this roasted red pepper Hummus.
Thanks for sharing your knowledge.
Thank you, you are to kind, we grow our own olives and make oil in my wife's country Croatia, my best friend has 1000 trees in Kalamata, like us 90% of the crop is sold, the best 10% is pressed the old fashion way. The Kalamata is more peppery than the Croatian so I use it in hummus.
This site is run by a friend in the UK I by certain oils and balsamics from him, I use the Sicilian for example for certain strong salads.The site was started to take advantage of those foodies who like pretty bottles and names on view in their kitchens. I buy the oil in 5 litre tins off him for about 30% of the site price for cash, the balsamic I buy in bottles for about the same discount. Buy Olive Oil, Balsamic Vinegar, Pasta and Pasta Sauces Online from The Gift of Oil
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Old 03-22-2011, 10:20 AM   #27
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Originally Posted by CharlieD View Post
Not necessary. I by iodized sea salt and it is just a bit corser (sp?) than regular table salt.

As far as the humus goes. I like more fresh garlic. I put it in first and give it a few pulse, then I add garbanzo beans. YOu can add different flavors as stated above, roasted pepper, rasted garlic, pine nuts, crushed fresh garlic, simply a little bit more oil sprincled on the top, paprica.
If you getting grainy result, all you have to do is process it longer untill you get the smooth finish you'd like.
Thanks for the tip on putting the fresh garlic first and I never added roasted garlic, I bet that is wonderful. I definately want to try pine nuts paprica. Did you ever use smoked paprica?
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Old 03-22-2011, 12:59 PM   #28
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I think so. i have had some Izraely smoked hot paprika. Cannot tell for sertain if I used it on humus.
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Old 03-22-2011, 01:45 PM   #29
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Originally Posted by Bolas De Fraile View Post
Thank you, you are to kind, we grow our own olives and make oil in my wife's country Croatia, my best friend has 1000 trees in Kalamata, like us 90% of the crop is sold, the best 10% is pressed the old fashion way. The Kalamata is more peppery than the Croatian so I use it in hummus.
This site is run by a friend in the UK I by certain oils and balsamics from him, I use the Sicilian for example for certain strong salads.The site was started to take advantage of those foodies who like pretty bottles and names on view in their kitchens. I buy the oil in 5 litre tins off him for about 30% of the site price for cash, the balsamic I buy in bottles for about the same discount. Buy Olive Oil, Balsamic Vinegar, Pasta and Pasta Sauces Online from The Gift of Oil
How great is that, not many can say they have 1000 olive trees and grow their own and make their own infused oils. I can't even imagine how wonderful your oil taste. Thanks for the Link, I will probably get lost on it for a couple of days.
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Old 03-26-2011, 03:11 PM   #30
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I like to put cumin in my hummus or a little cayenne pepper. Some versions I made: Roasted red pepper/ parsley and green onion / sundried tomato
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