I've been eating it all m y life. As a kid, I would dip carrots in hummus then just lick that good-good right off that little orange hummus carrying rod and repeat with the same carrot.
Love that shit. Just got a food processor too, so I'm finally gonna be able to make my own. Very excited, it's probably my favorite snack with some naan bread
thats oil friendo, some people put it on top, some put it in the hummus, and some do a bit of both.
For maximum tasty, add 2/3 to the hummus, then remaining 1/3 on top when serving
never had it with anything other than vegetables and breads. Now its got me wondering what else I can do with it
ah yeah, a lot of store hummus is absolute garbage. Either blasted to shit with unnecessary flavours or watery, salty garbage.
I've gone through basically every brand available in Ontario and found maybe 10% of them are solid.
Hell, I've seen hummus with mayo added for smoothness and creaminess. It's as disgusting as it sounds, like eating hummus-flavored salad dressing.
I had some good beetroot hummus at VEGA in Madrid.
Carrots are good and healthy, I like adult carrots sliced into planks. Peppers are good too, but peppers are basically just water and cellulose, not much healthy or unhealthy about them.
If you can digest it, raw or blanched sweet potato is pretty tasty too.
Also, a lot of people dont know you can eat parsnips raw. I like them planked with hummus, however it needs to be flavored due to the almost spiced taste of the plant, since it tends to overpower plain hummus
i always make kale chips to dip it.
how do i get this texture? if i want it to be smooth i need to add quiet a bit of liquid.
do you guys always add tahini? i tried adding in a spoon of peanut butter. it's delicious!
what else do you add to your hummus?
i put in lemon juice, salt, olive oil, paprika, tahini and optional peanut butter.
do you use canned chick-peas or cook them on your own?
I cook my own. Soak for a minimum of six hours (usually longer), and then 10 minutes in an elevated pan in a pressure cooker. If you buy canned, make sure there's no additives. Disodium EDTA can cause severe headaches. Most people where I am seem to ignore the causes of their headaches and pop pain pills.
i used to cook them myselfe but i was too ocd and ended up peeling every single one of them. i just found a neat organic canned brand with only water salt and chickpeas. i took 5 glasses home. two are already gone... shit's delicious! i like the convenience of not having to know the night before if i want to eat hummus the next day.
You are not LRRP. You do not recon.
Cook my own.
Soak them for a min of 6hr like >>7278090 said, but the longer the better. If you go more than 6, drain off the soak water and add fresh water to cover them. Do this every ~6hr to remove undesirables extracted from the chickpeas into the water, and to stop the chickpeas from fermenting.
After soaking, I boil them in a pot of water with a tsp salt and tsp baking soda (for roughly 2cup chickpeas). Simmer on low-med for about an hour. The chickpeas are ready to be processed into the hummus.
Basic hummus recipe:
>2cup chickpeas (dry)
>2tsp salt (incl tsp during boiling)
>half a lemon squeezed
>3 garlic cloves, pureed
>water for texture
Then you can add whatever spices fit your fancy, and play around with other additions like roasted red peppers or spinach. Cumin is a standard spice to use, and many hummus's are served with it and olive oil sprinkled on top. But you can mix it right in and skip that fancy stuff.