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Notes from Paula Wolfert
Joined: Jan 11, 2007
Posted to Thread #21987 at 8:14 pm on Apr 23, 2012
More than a dozen years ago, I did a story on the 'search for the best hummus' in Israel and discovered the expression 'let's go wipe.' It referred to using a piece of pita bread to wipe up the delectable chickpea and tahini dip that Israelis have adopted as their absolute favorite snack. Israeli food writers argued endlessly about such matters as whether in a proper hummus the chickpeas must be peeled, baking soda in the soak necessary, or the tahini refrigerated. So, when I returned home in side by side tests the peeled chickpeas produced a better flavor and color. The baking soda is necessary for hard water soaking. And the tahini is best mixed with flavorings before adding the chickpeas. Try it and let me know, but please use home cooked chickpeas, not canned!
here are two ways that Mediterranean women peel chickpeas:
Place soaked chickpeas in a deep bowl. Gently rub chickpeas against one another under water, then remove the peels as they float to the top; or place a handful of soaked , partially cooked and drained chickpeas between 2 rough towels and rub and roll them around until the skins roll off.
On another note, tahini has excellent antioxidant qualities, it has a long shelf life. Turn the jar upside down from time to time to keep the oil from separating. Once you make up a batch of hummus , it loses these keeping qualities and needs to be refrigerated.
Another tip I learned back then, instead of just scooping some tahini from a jar and using it straight, try mixing the tahini with a little lemon juice and garlic until it is white and 'tight,' then loosen with cold water before adding some of the chickpea cooking liquid, thechickpeas, and the seasoning. The final hummus will be lighter and creamier. If you let it rest and mellow for 1 to 2 hours at room temperature it will only be better.
You can't do anything about the length of your life, but you can do
something about its depth. - M
Other messages in this thread:
- 21987. Ruth Reichl's on Making a Better Hummus. I have seen the light! Oh my...SO creamy. [NT] [LINK] - Traca - 5:19am on 04/23/12 (23)
- ...meant to say Ruth's method... [NT] - Traca - 5:20am on 04/23/12
- Do you think a food mill would remove the skins? Seems like a lot of water >> - Michael in Sarasota - 10:44am on 04/23/12
- My chickpeas sloughed off most of their skins in the cooking process. Not a problem. [NT] - Traca - 7:49pm on 04/23/12
- I bought 25 lbs. of organic garbanzo beans from the co-op last year. - Dawn_MO - 4:06pm on 04/23/12
- Yes, freezing helps denature the fibers--like when you thaw meat and there's - Traca - 7:52pm on 04/23/12
- I've done CI's method for creamy hummus, and it was good. To my taste... - Michael in Phoenix - 4:24pm on 04/23/12
- Have to tell you that our best hummuses (new word -plural for hummus!!) are not very creamy but - elaine - 5:42pm on 04/23/12
- My first morning in Tel Aviv...my first breakfast..an entire TABLE filled with different hummusssss - MarilynFL - 6:26pm on 04/23/12
- Wow. I'd love to have seen that spread! [NT] - Traca - 7:56pm on 04/23/12
- One "hummus"... Two "hummi". Pronounced, "hyoo-my", right? - Michael in Phoenix - 11:44pm on 04/23/12
- Interesting. I'm a big fan of foods from Israel and hope to get there in the next year or so. [NT] - Traca - 7:55pm on 04/23/12
- You will be amazed. Happily amazed. But be wary of American tours...they actually seated us in a - MarilynFL - 11:30am on 04/24/12
- My Dad was of that taste when it came to food. That would be of the "no taste at all" group. - Michael in Phoenix - 1:44pm on 04/24/12
- Yeah, I've never minded the coarse concoctions. Always good! [NT] - Michael in Phoenix - 11:48pm on 04/23/12
- Try freezing the dried chickpeas, Michael, it is and amazing difference - Dawn_MO - 8:07pm on 04/23/12
- Were the chickpeas you froze fresh or dried? [NT] - Michael in Phoenix - 4:47am on 04/24/12
- They were dried. It was a 25 lb. bag of them. [NT] - Dawn_MO - 12:02pm on 04/24/12
- That is so interesting! Freezing dried chickpeas has such an effect. Wow. - Michael in Phoenix - 1:42pm on 04/24/12
- I'm with you. I always thought mine was lovely without going to that much trouble. - Melissa Dallas - 11:11pm on 04/23/12
- I get mine at an Asian grocer in Chandler that has a middle eastern section. I see a lot of... - Michael in Phoenix - 11:47pm on 04/23/12
- Melissa, I've been using the chickpea flour for years. It's certainly easy! [NT] - Richard in Cincy - 3:21pm on 04/26/12
- Notes from Paula Wolfert - Traca - 8:14pm on 04/23/12
- Notes from Naomi Duguid - Traca - 8:17pm on 04/23/12