Hummus Help

[food lover 77]

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

Originally Posted by Pierogi Princess

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.

[Margi Cintrano]

@ 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.