whole milk
Senior Cook
Hi,
I'm boiling up a big pot of chick peas for hummus. I'd like to do a little experimenting and would like to know what special touches you all add to your hummus.
Second, the water that the beans are boiled in is always gelatinous. I'd like to use that for something and I't trying to think what. On the one hand, I could make a cold soup, or I'm thinking aspic -- but for what? On the other, I know I could mix it into a hot soup or as a flavoring for something else, but I'd lose that gelatinous property I want to play with. Any ideas out there?
I'm boiling up a big pot of chick peas for hummus. I'd like to do a little experimenting and would like to know what special touches you all add to your hummus.
Second, the water that the beans are boiled in is always gelatinous. I'd like to use that for something and I't trying to think what. On the one hand, I could make a cold soup, or I'm thinking aspic -- but for what? On the other, I know I could mix it into a hot soup or as a flavoring for something else, but I'd lose that gelatinous property I want to play with. Any ideas out there?