..is easy to make. I don’t buy it in the store anymore – it’s like salsa and ice cream in that way.
There are loads of recipes, loads of versions. It’s one of those foodstuff people have strong feelings about, like barbecue.
When I’m exploring recipes, I do search through (real) cookbooks and blogs..
(By way..cookbooks are probably one of the next great frontiers in second-hand book stock. Books-a-Million has started a used bookstore chain called Second and Charles – flagship store right here in Hoover, AL (since BAM is headquartered here, it makes sense) – and I noticed the other day that they have hundreds of cookbooks in stock.)
..but more often than not end up in Chowhound discussion boards. I find them very, very useful in trying to figure out my way through a new dish. Or even variations on an old one.
So today, back in my own kitchen, after using up the ripe bananas I’d stuck in the fridge a week ago before our trip to the beach:
Pan is Guardini, an Italian company – picked up at Ross for 2.99. It’s longer and narrower than a typical American loaf pan, and I’ve come to much prefer it – a thick quick bread batter has a much better chance of baking thoroughly without burning. At least for me and my crazy oven.
So that hummous. I don’t know if it really makes a difference – but it seems to – to warm the chickpeas before processing them.
(Some also maintain that the little papery “shell” on the canned chickpea should be removed. The first time I made hummous, I did this. Took a while. I don’t bother any more, and can tell no difference. Also…canned or your-own-cooked chickpeas? I cook dried beans all the time, so that wouldn’t be a big deal..but for hummous..the canned are good. Someday I’ll try to do it completely from scratch, though.)
Am going to restock tahini after this.
For the record, this hummous contains, aside from the chickpeas and tahini: garlic, roasted red pepper, smoked paprika, lime juice, salt, cumin and some of that Chimayo chile mix I bought in New Mexico.
One of the points experts seem to disagree on is whether olive oil should be incorporated into the processing or just drizzled on top, neither, both..or whatever. I had to put a little bit in the mix this time just because I was low on tahini, but the oil on top is a must for me, no matter what.
Don’t know if Yia-Yia approves, though.