red pill me on premade hummus.
pita talk also acceptable ITT
That is Milton Mountain Dew and he is a real person who seriously looks and dresses like that.
I wish I was lying.
Pretty high. You can see that an attempt was made such as his dumbass, albeit well-trimmed neckbeard and his tacky, albeit color-matched clothes. He might have even been able to get away with that look if he had considerably better facial aesthetics (minus the assault rifle and fedora, obviously).
Sabra is the best supermarket brand, but I much prefer to stop by a Middle Eastern restaurant and pick up fresh made. It's not very expensive and it's much better than the premade. I usually pick up some ful, let it get cool and enjoy it later alongside the hummus.
1 15oz can Garbanzo Beans, canning liquid reserved
3 Tbsp Lemon Juice
4 Tbsp Extra Virgin Olive Oil
2 Garlic Cloves, coarsely chopped
1 tsp Salt
½ tsp Paprika
1 tsp Cumin
Place the beans, lemon juice, olive oil, garlic and salt in the bowl of a food processor. Pulse for a few seconds, turn on the processor, and then add some water, 1 tablespoon at a time, until smooth and creamy.
>oh, go to an arabian market. Just go to an arabian market? Why don't I just strap on my hijab, squeeze down into a 747 and fire off into the general direction of Manhattan, where Sabra is the highest rated hummus and the caramelized onion and paprika hummus is to die for!
Premade hummus is inferior. It not only tastes worse and has a worse texture, but it's also worse nutritionally since they make compromises for the sake of reducing costs and making it last longer on the shelf.
You could make hummus on a campfire in a cave if you had to, there is no excuse.
Mail-order some dried chickpeas to your bumfuck census designated place if you have to, soak them, boil them, optionally peel them and then mash them with the other ingredients. You can use a mortar and pestle or a potato masher, it would just take a bit of elbow grease without really adding anything but fine control over the final texture.
How to hummus:
Put 200 g of dry chickpeas in a 1 liter container and fill it with water. Soak overnight, then transfer the chickpeas and soaking water to a pot. Bring to a boil and simmer for 1-2 hours, until you can smush a chickpea between your fingers. Drain the cooking water, save it and let the chickpeas cool down for 30 minutes. While your chickpeas are cooling, juice some lemons, peel some garlic and get out the rest of your ingredients.
Next measure 500 g of your cooked chickpeas into a food processor and save the rest. With the food processor on a scale, measure in 160 g of the reserved cooking water, 80 g of lemon juice, 80 g of tahini, 9 g of salt and 2-4 cloves of garlic. Run the food processor until you get a smooth paste, then add in 50 g of olive oil during the last 5 seconds. Adjust with more of the reserved cooking water if it's too thick. Note that it will thicken slightly in the fridge. Transfer to a container and refrigerate until needed. This should make around 7 portions.
Before serving, microwave a portion for about 30 seconds and mix to bring it to room temperature or just slightly warm. Garnish with olive oil, ground spices of your choice (cayenne pepper, smoked paprika, sumac or whatever you feel like) and a few of the reserved whole chickpeas. Eat with any kind of a toasted flatbread you like.
>/ck/ tells me homemade hummus is only acceptable hummus
>go to greek restaurant that makes their own hummus
>hummus tastes bland
>barely any garlic or tang compared to Sabra brand
>probably the same amount of calories
>buy Sabra on my way home
>enjoy superior tasting hummus
>mfw all these homemade fags groating on about their likely shitty hummus
i had no idea arab groceries sell their own hummus. I usually go their for chickpeas and tahini because it is cheaper.
Harissa is absolutely god tier though. I wonder if it will ever catch on like Siracha and become meme. I don't see why not it is incredible.
How can I make hummus at home that is like store hummus? Store hummus has an incredible creaminess and doesn't become all hard and shit when it goes in the fridge. I've tried removing the skins cooking for a long time, etc. It turns out okay but it seems impossible to get that creaminess.
Any tips? I assume they probably add more olive oil than I would ever consider, is there some other preservative or something that makes it stay so soft? Maybe keeping in more of the cooking water?
You just need to mill it very very finely. I don't know if consumer food processors can really replicate the power of the industrial process.
It seems I have included a picture of Jerry Messing by mistake. I was about to insult an earlier poster by insinuating him to be a fat neckbeard due to his preference on hummus, but decided against it. The file seems to have been left in the post form however. Accept this picture of a snake in a sweater as compensation for any confusion caused.
That could very well be it. One recipe I use say process for 8 minutes. I have a pretty average cheap food processer and after like a minute it doesn't seem to get any more processed. I might have to get a higher quality one, as mine is too small anyway so I want a new one.
Oil is an inferior substitute for tahini when it comes to hummus. Manufacturers love it because it's cheap and stable, but other than that it's shit.
For each cup of dry chickpeas that went into your hummus, add in half a cup of undiluted tahini. Dilute it with the chickpea cooking water as you go to achieve the desired texture.
That said, creamy hummus is going to be high in fat, no matter how you cut it. If you wish to reduce the fat content, go for a presentation that uses the hummus as a base, and tops it with something like whole chickpeas or lightly crushed chickpeas tossed in a just a bit of tahini.
Find Tribe - 40 Spices. its full of Mediterranean flavors you will enjoy, but do not have in your spice rack. I've been trying to replicate that recipie for nearly 10 years and still cant come close.
WHAT USE DOES A SNAKE HAVE FOR A JUMPER, IT'S COLD BLOODED