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
Make it!
Ask and you shall receive.
I saw it for the first time yesterday and put it on my to make list. It looks so perfect.
I made a big mis-remember! The one I had was actually an Acme Juicerator - round, and when you looked down inside it had a basket. It looked a little like a washing machine, and it would get unbalanced in the same way.
Maybe they’ve improved on it now, but if I were in the market for a new one, I’d buy something more like the Champion; you can do a lot more with it.
My mouth is watering, luckily we will be eating soon.
Can someone please tell me how to get the sticky glue residue off of glass & plastic? WHY DO MANUFACTURERS TORTURE US THIS WAY?????
If you mean price tag residue, here are some ideas:
Also, sometimes Goo-Gone works. I’d be comfortable using it on glass, at least.
I saw the ones that pugmama posted; but did your Mom have a Falafel recipe, too?
I would use a single edge razor blade.
“pugmama” Never heard of this one. Yes, the best you have ever tasted. A few secrets to boot—try and find them! (But I will give them to you.) Did you make the hummus?
I haven’t had time yet, but I will try it. That last batch was huge, and we’re still to get through it ;-)
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