SEEING-TO-BELIEVE
Head Chef
for how long can it kept at room temp?
tnx
tnx
what about the canned peppers that i crush and put in diluted water?
they told me in the past that it can be kept for a year in the fridge..
should i throw it away?
You can use fewer peppers and you don't need to use any residual liquid. Most recipes for hummus don't use peppers in the actual chick pea and tahini mixture and I suspect this is the hot pepper emulsion that sits on top as a garnish and you mixed with what, water? I would think olive oil would be used, and you can just adjust the amount of hot pepper and olive oil, but this is all a guess because I have no idea of the actual application/recipe or what your trying to accomplish. Just for clarification: you grinding up the peppers with it's own "water" is not actually water, it's pickling brine and not even a close comparison to water and like I said, using water can't be switched or changed for storage. This is only my opinion as well.i ground the peppers with its water along with an equal amount of fresh water because it is too spicy to add to the hummus undiluted
i see what you are saying
the pepper sauce is used both in the body and on top of the hummus plate on the hummus....Ok, if your adding it to the body of the hummus, I think that's what your saying, just add fewer peppers. Personally I find it hard to tell what you mean most of the time.
i make hummus sometimes as a simple meal and i don't want to make the oil each time.My Question is Why? I would never attempt to do this.
If you want Garlic or Tumeric infused oil on top of foccasia bread, or something.
Why not simply make it, and pour it on top at the end end?
Why try to store it in the oil ahead of time/
Eric Austin Tx.
Yeah, don't really care where it's used, as I thought you were talking about it's heat, now I've just lost interest and hope you find a good solution.the pepper sauce is used both in the body and on top of the hummus plate on the hummus....