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Old 11-20-2007, 10:27 PM   #21
Executive Chef
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Originally Posted by suziquzie View Post
It's already been said but I soak beans 8-10 hrs (longer when I forget!)
then simmer a half hour or so (again, I forget. They smell like popcorn when they burn to the bottom of the pot)
I use cottage cheese in mine, olive oil drizzled, not stirred, and a bit of lemon juice.

I make too much, any ideas to help use it up?
Use it as a topping to lamb/beef/chicken like you would in a kebab.
Top a baked potato in its jacket with it.
Take out the middle of a small tomato (like a large cherry) and fill with hummous as an appetiser or as part of a side salad to a main meal.
Use as a sauce for sausages instead of tomato sauce.
Put on fish.
Use as a sandwich spread instead of marg/butter, and fill with lots of salad.
How about with apple and cheddar as a late afternoon nibble with a glass of chardonnay?

Too many restaurants, not enough time...
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Old 11-21-2007, 07:06 AM   #22
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Join Date: Sep 2007
Location: Athens, Greece
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I don't think olive oil should be put into the chickpea paste. the tahini contains enough oil and the use of olive oil in the mixture would alter the taste too much. usually,just a bit of oil is drizzled over the ready hummus when served. you can also add ground cumin to the chickpeas.

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