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
These patties vs. rings are not anywhere near the same. Totally different. Don’t try to pass it off as the same thing or even a substitute. While the patty is very good, it’s a whole other thing. One is a soft pancake-like patty and the other is supposed to be a crispy ring.
United States Department of Agriculture (USDA)
Hummus Recipe
2 cups garbanzo beans (chickpeas) canned or cooked
2 cloves minced garlic (1/2 tsp. or more, to taste)
1/4 cup lemon juice
1 tablespoon sesame tahini (sesame paste) or substitute peanut butter
2 tablespoons olive oil
Directions
1. Mash the garbanzo beans until smooth (if you have a blender, put the beans and lemon juice into it and blend).
2. Add the garlic, lemon juice, tahini and oil. Mix well.
Notes: Serve hummus with fresh raw vegetables, on a piece of pita bread or flour tortilla, on any cracker, or as a sandwich filling on toasted bread.
https://whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/hummus
Baked onion halves sprinkled with butter, salt and rosemary. Yum! Good enough to be called a side dish.
If you’re on FaceBook, there are a number of groups that swear by the InstaPots. Just do a search there.
My sister uses her on a regular basis and raves about it.
‘Santa’ bought us one last Christmas, but we still haven’t played around with it.
I’m a Crock Pot Gal myself, but learning to use my InstaPot IS on my Bucket List!
The video girl did not mention the importance of a cast iron skillet.
Any Amish cook knows you fry chicken and such in cast iron.
I have one for fish and one for everything else.
Put on the spatter shield!
Fried fish or chicken is wonderful with a splash of malt vinegar.
Get her to make you rice done the Persian way!
http://www.mypersiankitchen.com/persian-rice-cooking-method/
That’s the kind I was first introduced to, as a sandwich spread. It’s very good, and I loved it in a sandwich with some cheese, sprouts and tomato slices; the last time I mentioned it here, someone said, ‘add a slice of red onion’, and I thought that was perfect.
The Israeli kind has lots more tahini.
Thanx. When I watched the video, she made it sound like the patty was quite crisp.
Crock pot works fine.
I think you need to have the oil very hot. When we watched the video, Husband said that she didn’t seem to have the oil hot enough. I would personally deep-fry these in very hot fat.
Lettuces and zucchini from the garden, grilled Wild Turkey that Beau got this Spring:
Zucchini, Basil & (frozen) asparagus from the garden, 99-cent gnocchi, canned ham ($1) and some Alfredo sauce, also 99-cents. Finish with grated lemon zest and a few Tbsp. of the juice. OMG! Fresh basil to serve and grated Romano.
French Toast this morning with whipped cream, our own homemade Maple Syrup and Black Cap Raspberries that we picked along the driveway. Life Is Good!
That sounds wonderful to me. Italian Husband says, “Why would anyone put honey on a perfectly good pepperoni pizza?”
(Needless to say, he would never go near a ‘Hawaiian Pizza’ :-)
LOL!
THX. Just bought some saffron!
LOL! I grew up with one of those!
Making rice the *proper way* is Very Important, to Persian/Iranian folks and their cuisine. I had a young friend many years ago who took about a half-hour to explain it to me, in gushing, loving detail :-)
Here is Chef John’s version, on Food Wishes:
http://foodwishes.blogspot.com/2014/12/persian-rice-sorry-measuring-cups.html
Never use canned chick peas, always dried. Not enough tahini, and they forgot the salt, but then again this is the government.
I bought mine in 1983 for $2 from a Mexican guy.
Works like a hose!
The canned chickpeas work pretty well for a sandwich spread. Now that I’ve tried the Israeli style from Ottolenghi’s recipe, I wouldn’t substitute canned when trying to get the silky ‘dip’ style.
This leads me to another question. I have several recipes that are deep fried. I love the food and hate the clean up.
Anyone have comments on the air fryer?
I have an excellent recipe for Hummus if you would like it.
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