GotGarlic
Chef Extraordinaire
Rather than collecting flavored olive oils, I just add flavorings to the dish I'm making. It's much less expensive that way.
You could also break away from using the typical chickpeas and use white beans (with garlic, yumm!) or black beans (cilantro w/lemon juice).
FB? Did you mean food processor?I make hummus all the time. I taught the lads how to make hummus with chick peas, lime juice, garlic, tahini, sesame oil, roasted red pepper, smoked paprika, and lime zest. It was excellent. We just throw everything in the FB, taste, and go from there. I like to add black olives and jalapeno pepper....served with veggies or homemade pita.
Oh yeah, black chickpeas would be the perfect way to hide that grey. Thanks.I did mean food processor. I do like to add cayenne EVOO and meyer lemon EVOO or Persian Lime EVOO. Not all of the EVOO, but some of it. And I prefer lime juice to lemon juice. Hint TL--use the black (brown) chickpeas when you want to add olives...or, add the olives after you mix up the hummus so they are not whipped around in the FP.
Cayenne-infused EVOO is even better than cayenne, just my opinion.when I make hummus I always put a pinch or three of cayenne in it.
Pickled jalapeños are also a nice addition.
Cayenne-infused EVOO is even better than cayenne, just my opinion.
Yeah, that's what I was thinking. I don't want a bunch of different bottles of EVOO going off because they didn't get used enough. One could always add some cayenne to some EVOO the day ahead.Having good EVOO and cayenne on hand is more versatile...
One could always add some cayenne to some EVOO the day ahead.
That's legal?