Posted on 07/05/2017 4:06:53 PM PDT by Jamestown1630
I think I’ve mentioned before that many years ago, I could get the most delicious hummus from a little hole-in-the-wall on K Street in DC. It was made by a cheerful Middle-Eastern woman working there with all her little children around her, who served it with a perfect soft white flatbread; and was the silkiest, most garlicky and addictive Wonderfulness in the world of Hummus.
I’ve been wanting to try Yotam Ottolenghi's recipe, because it seemed as if it might be very like the K St. version, and this weekend I had time to try. It turned out very, very good – even if my attempt didn’t quite measure up to what I remember from my days in DC.
Below are the Wiki on Hummus, and a link to the recipe from 'Serious Eats' that I used. A couple of tips: there is a LOT of Tahini in this recipe, and the taste is going to depend on the quality/brand you use. I used the can that has always been available in my grocery store, but I think next time I’ll try a different brand, to investigate differences. Also, I think we may have used a little too much garlic – you will want to experiment with that. Lastly, I would not add all the salt at once, but add some, taste, adjust.
One of the ‘tricks’ to this seems to be the use of baking soda to break down the chickpeas a little before cooking. I’m not sure how much that helped me – I had very few ‘skins’ rising during the cooking. Also, I may have overcooked the chickpeas, so you want to be careful and test doneness as you go along. It’s a job to make, and will give your food processor a workout (I'm not sure mine was really up to the job of producing the silkiest product); but the result is really good and worth the effort:
https://en.wikipedia.org/wiki/Hummus
http://www.seriouseats.com/recipes/2012/11/basic-hummus-from-jerusalem-ottolenghi.html
I recently discovered another YouTube cooking channel: Kendall Lawrence of ‘Head Chef Mom’. She has a recipe for ‘Amish Onion Patties’ - an alternative to onion rings that looks wonderful. I like her videos because she is a very good presenter and explains what she’s doing very clearly. You can find lots of recipes for these little fritters, but her difference is to use Panko instead of corn meal:
https://www.youtube.com/watch?v=9k8sRfxoFMo
-JT
This week: Toward the Perfect Hummus; and something different to do with onions – not really onion rings, not quite latkes!
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-JT
I’ve tried the baking soda trick in cooking beans (although not garbanzo specifically), and although the beans turned out nice and soft, no matter how little I used I could always taste the baking soda. It ruins the whole dish for me. Could just be my taste buds.
I never worried too much about cooking the garbanzos when I knew I was going to make hummus with it. I just boiled the heck out of them. Although it is possible to get them too waterlogged. And that affects the final product.
I can’t wait to try the onion things - I do love onions!
I hope anyone who tries the onion patties will post their results and review. DH loves onion rings, but when I mentioned this recipe, he turned up his nose at it.
Still going to spring it on him, anyway.....one of these days.
Not a hummus fan. I grew up with fried chickpeas....tasty little gut bombs, but I don’t make them anymore, either. Just too heavy for me, these days.
I had a procedure today and on a special diet and man I wish I could dive into your hummus above. It looks soooooo good.
I fell in love with falafels and hummus in college when I worked in an off campus medical facility right in the heart of a fun village. There was a little middle eastern stand right across the street. So easy to pop over for schwarma or falafel in pita.
Then in my decade as an expat FAR from ethnic food, I was absolutely thrilled when years into my stay a little lonly falafel stand popped up outside a department store in Zurich. I would take the train for 30 mins and walk as fast as I could down Bahnhofstrasse to that little stand, even in the snow, and eat that conconction dripping with tahini and hot sauce (from an almost unused hot sauce dispenser, Swiss don’t like spicy) standing right there. It was a little slice of “home” by way of the Middle East.
Ambitious to make it, JT, glad it turned out so nicely. One day I’ll try my hand. But there is so much good hummus all around here... somewhat of a good thing, somewhat not.... oh right this is food and food accessories only on this thread....
Mmmm Fried onions..
Chickpeas are not my cup of tea but olive oil, tahini, garlic and perhaps some sumac make this yummy.
I think you are correct that baking soda breaks down the beans.
The bread is key as well.
METHOD---Place 4 large peeled onion halves, cut sides down, in square baker, drizzle w/ tbl
water. Foil over; bake 350 deg 30 min. Turn once. Brush w/ 1/2 Honey Glaze. Bake tender,
uncovered, basting w/ rest of Glaze after 15 min. Finish under hot broiler to caramelize.
HONEY GLAZE Mix 1/4 c honey, tbl melted butter, tsp paprika, 1/2 tsp ea salt, curry powder, 1/8 tsp red pepper flakes.
I would love a good recipe for Falafel - it’s another thing that I’ve had perfectly only once in my region, and never again.
Colony Pizza--Sauce, mozzarella, pepperoni, pickled chili, honey.
Sweet and spicy combo---nice hit from pepperoni. The sweetness from the honey is interesting and it works well with the classic pizza toppings.
I was wondering if the baking soda made my hummus different than I expected, though I also wondered if I used too much garlic, or garlic with too much ‘green’ in it. It was very good - much better than that cumin-laden stuff you get in plastic tubs at the grocery! - but there was a slight bitterness. I think next time I’ll forego the baking soda, and cut down slightly on the garlic.
I’m not big on hummus, but I can get on board with onions. This was from a King Arthur baking catalog...
Creamy Onion Shortcake
Delicious creamy herbed onions are spooned over biscuits and baked in the oven to make a lovely accompaniment to a roast, stew, or soup.
Onions:
4 tablespoons butter
5 cups (2 1/4 to 2 1/2 pounds) chopped onions
1/2 teaspoon salt
1/2 teaspoon each sage, thyme and rosemary, optional
Dough:
4 cups Unbleached All Purpose Flour
1/3 cup buttermilk powder
5 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup (1 stick) butter
2 cups milk
Topping:
3 large eggs
1 cup half and half
1/2 teaspoon salt
6 drops Worcestershire sauce
To prepare the onions: Sauté the onions, salt, and herbs in the butter until the onions are deep golden brown; set them aside. Preheat the oven to 400 F. Butter a 3 quart casserole or two 9” x 9” pans.
To prepare the dough: Whisk together the flour, buttermilk powder, baking powder and salt. Cut in the butter, mixing until coarse crumbs form. Add the milk and stir to moisten. Drop 1/4 cupfuls of dough evenly into the prepared pan(s).
To assemble the shortcake: Spread the onions over the dough. Whisk together the topping ingredients, and pour over the onions. Bake the smaller pans for 25 to 30 minutes, the larger pan for 35 to 40 minutes, until the edges start to brown and the top feels firm. A toothpick inserted into the center might not be dry, but shouldn’t have wet dough clinging to it. Remove from the oven, and serve warm. Yield: 18 servings.
If you like Tahini, a wonderful way to use it is to sauce eggplant with it. Google ‘Roast’ or ‘Grilled’ Eggplant with Tahini sauce. One of my favorites!
That. Looks. Wonderful!
Have you ever used an Instant Pot for beans?
That onion patty recipe is pretty much how I’ve made squash/onion patties. Just add some shredded zukes or yellow squash to the batter.
For onion rings, I only use flour, water and a bit of salt and sugar. No eggs. Eggs make the crust soft. Not adding eggs gives you an extra crispy crust. Use the same eggless batter for other fried veggies.
Know what you mean so it isn’t just you.
The Amish onion patty's look wonderful, dip in ranch... Yummo!
I remember you asking about Instant Pot recently, and I’ve seen it on the Web and was intrigued, but don’t know much about it or any pressure cooker; though I do know that they are reputed to retain a lot of flavor. I’ll post this to ‘all’, and perhaps someone has experience with beans in an Instant Pot or another pressure cooker.
Yea, it makes me long for a cool winter night & something warming for dinner. Or maybe it’s the 104 degree heat outside. Let me think...
I have a good friend who is Persian and if she invites me for dinner I’m so there!
Been food bored lately. Does anybody out there have any good middle eastern food recipe?? I never cooked it m.e. food but always wanted to.
My friend is working on collecting her best for me. If I try anything I love I’ll post it here.
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