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Old 01-20-2009, 04:28 PM   #11
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Location: Philly PA
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Cant see anything in the HummusIII (couldnt find the other) that would make for a nasty dish.

maybe more oil as mentioned.... or salt levels

Maybe the dish is too raw for your liking... maybe roast the garlic or saute it in oil or something. Maybe even toast the garbanzos a bit I dont know... just thinking what you could change

The only other flavoring in there is paprika,lemon,parsley not sure where you could go wrong.

Goya products are good.... used goya garbanzos for a dish last night.

Look the the brand of hummus you buy and see if the ingredients are different somehow.... or if your store makes it ask them what they put in it.

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Old 01-21-2009, 09:24 AM   #12
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After the last batch I made set overnight it defintely tasted better, I guess I'm just so used to the Tribe Roasted Red Pepper or Trader Joe's Pepper Hummus and this really doesn't taste very similair or as good. I'll have to just keep playing with the ingredients I guess. Definitely going to read over these suggestions before I make it again and try to experiment more.

Thanks again.

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Old 01-21-2009, 09:54 AM   #13
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Most of the hummus I've eaten in restaurants is bland, and the stuff I make is garlicky. I tried some prepackaged stuff from the supermarket once, and it was awful. It may just be a matter of taste.
I ain't got no sprinkle cheese. All I got's this here Velveeta cheese...
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Old 01-21-2009, 09:55 AM   #14
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Keep trying... I love making hummus or variations of it and the fine folks here have given you great advice. I have found that letting my hummus mixture set for a several hours helps in letting the flavors marry a bit. Also the Hummus Kick thread has a ton of info in it... lots of good recipes posted in there!
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Old 01-21-2009, 10:05 AM   #15
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I make hummus all the time, and it taste fine. I think it is too much lemon, and tahini. I use 1 heaping tbls of tahini, and just add a little water and olive oil to get it to the right consistence. If you took the chickpeas out of the pantry, you are going to want it a little on the thin/runny side because it will thicken a little as it chills. Also, if you have an Indian Market in your area, buy your pita bread there. It is phenomenally cheaper, and better. The ones I buy are 10 in a pack for about $4.00, and they are the size of dinner plates. The one’s in the regular store are about the size of a salad plate, and cost about $1.00 per pita. Shop where the Indian’s shop. The quality is better, and they know how much they should be paying for it. It is also a great outing to just look around. Pita Bread also freezes very well, so buy a few packs. I put some on a plate wrapped in a wetting towel and nuke them for about a minute. Steaming hot, and delicious.
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Old 01-21-2009, 10:33 AM   #16
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It looks like you are using the right technique. It's about balancing the amount of chick peas to tahini to oil to garlic and other seasonings. The best way to get the texture right is to taste and make adjustments.

I normally make my own chickpeas. So I start with dried beans that I soak overnight and then cook them until tender. I hate the sliminess of any canned bean products.

Also a good quality tahini from a middleeastern store. Ensure it's not left out or it will go rancid after a bt.

The ratio of chickpeas to tahini is important. Tahini is very strong and you don't need a ton of it. Add about 2 cups of chick peas to 1 tbsp of tahini paste. Add juice of 1 lemon (I like to zest mine and add that as well). Good quality olive oil about 2 tbsp, garlic (1 clove or 2 if you use roasted), salt, black pepper and blend away, you can also add a little bit of water if you want to thin it out a bit (1 tsp at a time)

Taste again make adjustments.

Always toss in freshly chopped parsley, stir, put a tiny bit more olive oil and let it sit in the refrigerator for a couple of hours so that the flavors get a chance to marry.
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Old 01-28-2009, 09:42 AM   #17
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I make hummus so often I do it in my sleep now. I do use canned chickpeas and I've found that Westbrae Organics offers the best canned chickpeas. I've heard that soaking dried overnight will yield even better results, but I rarely have enough notice for "overnight" to work.

Tahini is important, although I know some people who don't use any at all. I couldn't say about the store-bought varieties, but you can experiment with tahini ratios to see if you like the flavor any better.

Lemon juice is also important. You can't really do without it, but too much will give the hummus some off flavors.
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Old 01-28-2009, 02:59 PM   #18
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I think I'm going to try making it without tahini. I spoke with the chef in my companies diner and he told me he makes it at home often and doesn't use tahini because of how over powering it is. At least if I try making it without certain ingredients I can pin point what is giving it the off taste and then try to experiment with what ratios I like from there.

Thanks again all.
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Old 01-28-2009, 03:41 PM   #19
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Goya beans are fine. rinse them. cumin yes, fresh lemon yes, (I also put in some cilantro and mint. ) salt, yes especially after rinsing the beans. olive oil, water (tad) garlic, tahini, paprika (I like smoked).

2 cans beans
1/4 cup tahini
2 garlic cloves
1/8 cup water
juice of one lemon
1/2 tsp cumin at first
dash cayenne
chopped mint and cilantro total of a tblspn
pinch of salt at a time
olive oil as you pulse till smooth
dress with a swirl of olive oil and a sprinkle of paprika
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Old 02-07-2009, 07:52 AM   #20
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I posted "Turkish style humus " dated 7/June/2008 on my blog below.

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