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Old 01-31-2012, 11:04 AM   #41
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olive oil

Hi, you really don't have to use Greek olive oil,,, any extra virgin, cold press, first press will be excellent choice..but there Mediterranean market *there is a lot of them in every state..and you can buy Lebanese olive oil, *its my favorite, and so is the Lebanese olive with its distinct flavor* of course Calamata olive and Greek olive oil is great also.. finally, I will sent you private message for the email address








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Dear Food Lover,

I love, love, love Lebanese food of any kind. May I have your e-mail address for more flavors or recipes if you wish to share.
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Old 01-31-2012, 11:54 AM   #42
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@ Pie Rogi,

In answer to your olive oil question: I would use Lebanese, Greek, Turkish, as the Hummus is a Mediterranean, Gulf and Middle Eastern classic appetiser. Another excellent choice and easier to obtain in the USA is either extra virgin light 100% Arbequina or 100% Hojiblanca Spanish Olive Oil. A brand I like with Hummus is: Borges from Girona, Spain as it is much lighter than olive oils from Jáen and Córdoba varieties.

Hummus, is a standard at our home and we enjoy it ... good for you too. I also make a dish from Egypt called: Ba Ba Gha Nash and in Morocco, Mutabal or in English: Aubergine Pureé ( Roasted Eggplant with Tahine Sesame Paste ).

The basic recipe is the same except, the quintessential ingredient is Roasted Eggplant, not chickpeas.

Another alternative is: white cannelloni bean pureé ... With pinenuts ... Nice too however, I serve with oven hot Focaccia ...
Then, once in awhile I also prepare a Black Turtle Bean pureé and garnish with warm corn kernels, red onion slices, sour cream with cayenne chili and Jalepeño diced and Mexican Oxaca white cheese ( I live in Europe so I do not have " Monterrey Jack " ) and diced avocado and serve it with warm toasted Corn Tortillas.

Let me know how it turns out.
Kindest,
Margi Cintrano.
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Old 03-29-2013, 08:32 PM   #43
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I'm bumping this because I added mashed sweet potato to my hummus tonight. Yummy!
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Old 04-04-2013, 12:38 AM   #44
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I'm bumping this because I added mashed sweet potato to my hummus tonight. Yummy!

How much did you add, one potato per can of peas?
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Old 04-04-2013, 03:47 AM   #45
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I added 1/2 a mashed sweet potato. I would guess about the equivalent of 2 cans of chickpeas. I cooked a large bag, used about half of them for that, and the rest for roasted chickpeas (one large cookie sheet).
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Old 04-04-2013, 11:54 AM   #46
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I added 1/2 a mashed sweet potato. I would guess about the equivalent of 2 cans of chickpeas. I cooked a large bag, used about half of them for that, and the rest for roasted chickpeas (one large cookie sheet).

YUM - May I ask how you use the roasted chickpeas. I love roasted vegetables and roasted chickpeas sounds wonderful. I would like to do that to but don't know how to use them.
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Old 04-04-2013, 05:53 PM   #47
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YUM - May I ask how you use the roasted chickpeas. I love roasted vegetables and roasted chickpeas sounds wonderful. I would like to do that to but don't know how to use them.
You eat them like peanuts (at least I do as a snack). I have a long road trip coming up, so thought I'd made some for "road food." The problem is, I ate them all so now I have to make more!
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