Originally Posted by PieSusan
Sattie, the fancy chefs think that it is ok to take poetic license with foodie terms in an effort to jazz up their menu. I really wasn't trying to criticize you. I was just trying to explain that hummus is a specific dish made with certain ingredients in it.
For example, it would be like making chicken kiev but not using the traditional kiev filling but still calling your creation chicken kiev. It still is made like chicken kiev but you added your own twist to the inside--maybe vegetables, ham, cheese etc. Truly it is not chicken kiev anymore but it is similar and made in the style of the original dish.
That is what has happened to hummus. There are all sorts of chick pea versions throughout the Middle East but somehow between there and here, fusion versions have been created and folks still called the dish hummus even when it no longer is made from chickpeas anymore.
I even see it with desserts. Chefs think they are being clever and along with this kind of cleverness usually comes a big price tag.
Hey Pie... no offense taken. And I do believe you are right when using the word hummus to describe something that is not hummus. I had no clue that it mainly referred to the chick pea / tahini pairing. I understand the point you are making and agree!
With that being said... here is a new one I created today! And it is zesty and good!!!!
1 can of chick peas
2 roasted hatch peppers
2 cloves of garlic
1 medium tomato quartered
1/4 cup tahini
1/4 cup of flat leaf parsley
1/4 t of onion powder
1/4 cup olive oil
salt to taste
juice of 1/2 lemon
2 jalapeno peppers (my jalapeno plant is spitting out these tiny jalapenos... no bigger than the tip of my pinky.... they pack heat, but not overwhelminig)
Give the happy ingredients a whizzzz ..... quite tasty!!!!