PP, kosher salt is a coarser salt usually. Sea salt is like the iodized salt you have in your pantry, just without the iodine.
PP, kosher salt is a coarser salt usually. Sea salt is like the iodized salt you have in your pantry, just without the iodine.
PP, kosher salt is a coarser salt usually. Sea salt is like the iodized salt you have in your pantry, just without the iodine.
Not necessary. I by iodized sea salt and it is just a bit corser (sp?) than regular table salt.PP, kosher salt is a coarser salt usually. Sea salt is like the iodized salt you have in your pantry, just without the iodine.
Thank you, you are to kind, we grow our own olives and make oil in my wife's country Croatia, my best friend has 1000 trees in Kalamata, like us 90% of the crop is sold, the best 10% is pressed the old fashion way. The Kalamata is more peppery than the Croatian so I use it in hummus.You obviously know alot about cooking. Do you make you own Kalamata evoo or can it be purchased?
I definately have to try this roasted red pepper Hummus.
Thanks for sharing your knowledge.
Not necessary. I by iodized sea salt and it is just a bit corser (sp?) than regular table salt.
As far as the humus goes. I like more fresh garlic. I put it in first and give it a few pulse, then I add garbanzo beans. YOu can add different flavors as stated above, roasted pepper, rasted garlic, pine nuts, crushed fresh garlic, simply a little bit more oil sprincled on the top, paprica.
If you getting grainy result, all you have to do is process it longer untill you get the smooth finish you'd like.
Thank you, you are to kind, we grow our own olives and make oil in my wife's country Croatia, my best friend has 1000 trees in Kalamata, like us 90% of the crop is sold, the best 10% is pressed the old fashion way. The Kalamata is more peppery than the Croatian so I use it in hummus.
This site is run by a friend in the UK I by certain oils and balsamics from him, I use the Sicilian for example for certain strong salads.The site was started to take advantage of those foodies who like pretty bottles and names on view in their kitchens. I buy the oil in 5 litre tins off him for about 30% of the site price for cash, the balsamic I buy in bottles for about the same discount. Buy Olive Oil, Balsamic Vinegar, Pasta and Pasta Sauces Online from The Gift of Oil
Good Evening,
I am a new member and thought that my Mediterranean hummus would be welcomed:
1) chickpeas ( soak them overnight ), simmer until tender and then, peel the chickpeas which is an optional step for a creamier texture
2) cumin to taste
3) lemon juice
4) olive oil extra virgin, preferably Greek or Turkish if possible
5) minced fresh garlic to taste
6) smoked La Vera pimentón Piquant ( Spanish piquant paprika )
7) Tahine seasme paste
The final step: the paprika garnishes the hummus after the electric mixing with a sprinkle of fresh parlsey -- make a dent in the centre and then, sprinkle the paprika and the parsley
SERVE WITH: black kalamata olives and cherry tomatoes, and hot oven warm Pita bread for dipping. I would sip with a Greek Santorini White Wine ...
Margi. Cintrano.
Hello Damien, I am Lebanese..hummus is my appetizer, and my dip..and my any sandwich complement, here is (the traditional Lebanese way {where hummus is created and originated} :
1 cup of chickpea washed and soaked for 12 hours or over night
3 tbs of tahhene {sessame paste} or to taste {taste the balance}
1 juice of lemon juice {medium size juicy lemon}, again depending on the lemon..more or less will apply
* bit of salt {to taste}
1 third of cup of chickpea boiling water/ saved
1 third of cup of extra virgin olive oil, the better the oil..the better the taste
1 tsp of {either dry red pepper or dry mint to sprinkle over}
1 to 2 clove of crushed garlic, fresh
it should be enough for four to six people.. as a dip..
HOW TO:
* drain the chickpea and boil on medium heat till tender *1 to 1.5 hour* approximately
* drain {leaving third cup for later}
* put in food processor and pulse till course
* add the boiling water from boiling the chickpea, salt, lemon juice, garlic, tahhenne,little of the olive oil and pulse again...till smooth but not entirely..
* keep tasting at all stages, as you go..{it should be little sour}.. and all ingredient should be in total balance... and your taste bud should love it
If you have any thing over power the other ,,,balance it by adjusting the lemon juice,,or the tahhene..or salt
* finish by applying some of the hummus to semi deep small dish, smooth it to a small hall so you can pour some of the olive oil in the middle and decorate with dry mint and olive
* you can use pita bread, deep fry it {after you cut it up to any pieces..or use it as is} and enjoy best hummus...
for more flavors..email me
Dear Food Lover,
I love, love, love Lebanese food of any kind. May I have your e-mail address for more flavors or recipes if you wish to share.