reveal me the secrets of hummus & baba ghanouj

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as they are in high demand in this house and we can't afford deli tubs in the amounts currently demanded.

i bought some tahini, some canned chickpeas, some garlic... whither hummmus?

as for baba: what is your preferred eggplant roasting/grilling technique?

― Fritz Wollner (Fritz), Sunday, 27 November 2005 23:22 (twenty years ago)

More homemade hummus is ruined by too much too raw garlic than any other cause. Beware!

― Paul Eater (eater), Sunday, 27 November 2005 23:26 (twenty years ago)

Don't forget the lemon juice.

I don't know, you can't really go right with hummus, you know?

― Casuistry (Chris P), Monday, 28 November 2005 00:12 (twenty years ago)

do you think roasting the garlic would be advisable for mellowing purposes?

and yeah, i know hummus isn't the sexiest chickpea mash on the block, but it's cheap and amiable.

― Fritz Wollner (Fritz), Monday, 28 November 2005 01:34 (twenty years ago)

With Hummus, play around, find the combination that best suits you, taste and taste and taste when you are making it. Lemon juice is a must for me, as is a little bit of cumin, and Paul's right, go easy on the garlic, add a little bit at a time, and don't forget to taste!

Don't forget the olive oil! I'm always surprised at how much olive oil it can take, too.

― Vicky (Vicky), Monday, 28 November 2005 09:01 (twenty years ago)

Yes to the roasted garlic.

― Casuistry (Chris P), Monday, 28 November 2005 09:25 (twenty years ago)

I saw a recipe for a kind of hummus made with kidney beans instead of chick peas the other day, basically beans, garlic and olive oil blended together. It looked pretty nice, but I haven't tried it yet.

― Mädchen (Madchen), Monday, 28 November 2005 10:46 (twenty years ago)

I have ruined so much hummus by adding to much garlic. I also like to add lemon olive oil.

― Panther Pink (Pinkpanther), Monday, 28 November 2005 11:53 (twenty years ago)

you need loads of olive oil for both. for baba, i like to roast the eggplant in chunks rather than slices as i find the latter gets too dry in the oven.

― lauren (laurenp), Monday, 28 November 2005 12:34 (twenty years ago)

x-post
to obviously should be too! stupid!

― Panther Pink (Pinkpanther), Monday, 28 November 2005 13:49 (twenty years ago)

I had some lovely hummus-like stuff made with edamame instead of chickpeas, it's a great variation! I fear I must have an unsophisticated palate, I like lots of raw garlic in my hummus. Lots of tahini is U&K, and don't forget the paprika on top when you serve it!

― teeny (teeny), Monday, 28 November 2005 13:53 (twenty years ago)

Trial and error innit?
Personally I tend to remove the germ from the garlic before I add it. It's also one of the few times I don't use canned chickpeas as using a little of the cooking liquor from the dried ones works best for me as a smoother-outer.

Kidney bean hummus you say? Hmmm. I've made it with canellini beans before, that was okay.

― Matt (Matt), Monday, 28 November 2005 16:20 (twenty years ago)

black bean hummus is really good as well, and it can stand up to much more raw garlic.

― lauren (laurenp), Monday, 28 November 2005 16:44 (twenty years ago)

You garlic pussies! I like my hummus very garlicky, just make sure you've got nice fresh garlic.

― Chewshabadoo (Chewshabadoo), Monday, 28 November 2005 20:55 (twenty years ago)

ten months pass...

I had some lovely hummus-like stuff made with edamame instead of chickpeas, it's a great variation!

i have been sharing this recipe a lot. my roommate called it "green crack".

REALLY GOOD MOTHERFUCKING HUMMUSY SPINACH DIP

3/4 cup frozen edamame soybeans, shucked
2 cups spinach, tightly packed (i assume the recipe means fresh--we used frozen and fudged the amount)
2-3 garlic cloves
1/2 cup tahini
2 tbsp olive oil
2 tbsp flax, hemp, or grapeseed oil (our flax oil had gone bad, so we substituted a tiny bit of sesame oil--turned out ok)
1 tbsp lemon juice
1 tbsp tamari
1-2 tsp hot sauce or to taste
1/2 tsp salt
1/4 tsp pepper

steam edamame til thawed adn bright green. throw all the ingredients into a food processor and blend til smooth. makes approx 2 cups.

― Juulia (julesbdules), Wednesday, 18 October 2006 00:32 (twenty years ago)

Baba ghanouj -- fire up your outdoor grill. Slit up the eggplant and shove the garlic into it, then put it on the grill until the eggplant is charred.

― Colin Meeder (Mert), Wednesday, 18 October 2006 07:09 (twenty years ago)

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