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Eddie_T said:
As with chili hummus lovers may take liberties in it's preparation using materials on hand or taste preferences. The toasted sesame oil worked wonders, lemon gave it some tang and minced garlic for added flavor. It was better than store bought hummus but (as with chili) being store bought doesn't make it real either. Like chick peas the white beans have a somewhat bland taste so the sesame oil, garlic and lemon stepped in. I may try the beans in a salad tomorrow in lieu of chick peas and see how that goes.
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I love hummus! I used to get hummus sandwiches at the Togo’s in Sacramento. I prefer to call them garbanzo beans though.
 
A Brit (actually with a doctorate in engineering) and I were staying at the Embassy Suites near LAX. He said, "let's do something different for dinner". We ended up driving all the way to Santa Monica to eat at an Indian restaurant. I let him order as I knew nothing about Indian food. The meal was quite delicious but what reminded me of that business trip this morning was something I read yesterday in a Jack Higgins novel.

As we were chatting on the drive from Hawthorne to Santa Monica I asked Dr. Barrett why one never sees a British restaurant in the US. He said, "maybe there's no demand for kidney pie". Now to tie this all together in the Jack Higgins novel the characters were having breakfast and the comment was made, "to be well fed in England would be to have breakfast three times per day." Thinking about it this morning brought that trip and meal to mind.
 
Ron Van said:
I love hummus! I used to get hummus sandwiches at the Togo’s in Sacramento. I prefer to call them garbanzo beans though.
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I have never experienced garbanzo beans except on a salad or in hummus. Are they common in other countries? I may pick up some tahini just to try it if local markets carry it but toasted sesame oil gives my hummus a nice nutty flavor. I didn't make enough since I was experimenting.

Here's an interesting website with four different bean recipes.
HUMMUS 4 Ways Using 4 DIFFERENT Beans | Easy HUMMUS RECIPES
 
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Eddie_T said:
I have never experienced garbanzo beans except on a salad or in hummus. Are they common in other countries? I may pick up some tahini just to try it if local markets carry it but toasted sesame oil gives my hummus a nice nutty flavor. I didn't make enough since I was experimenting.

Here's an interesting website with four different bean recipes.
HUMMUS 4 Ways Using 4 DIFFERENT Beans | Easy HUMMUS RECIPES
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That's true! I like them in salads and as hummus but I don't know of any other application.

I just like saying, "Garbanzo!" I also like to say, "Kielbasa!" It drives Ruby nuts!
 
I've seen garbanzos in Indian and Ethiopian food, as well as other Mediterranean cuisines but those might have been from an Arab influence. They're also called chickpeas but I agree with Ron, garbanzo is more fun to say. When I write them on the shopping list I just write "banzos", and in our house they are sometimes called "bonzoids" or "bonzolas" just for gits and shiggles.
 
British food like bangers & mash, kidney pie, etc. is not popular hardly anywhere, arguably even in Great Britain. It's a desparate cuisine invented by backward dwellers of a perpetually soggy cold island.

Chicken tikka masala is the national dish of England I believe. Living in London in the late 80s/early 90s is where I was first exposed to Indian food. There is a whole lot of it there.

Ron, just so you're clear: garbanzos are an ingredient in hummus, along with tahini (sesame seed butter, essentially), lemon juice, olive oil, and optionally salt. Eddie has demonstrated (at great personal risk) that other ingredients can be substituted/added, and I've mentioned that in Somalia they make a similar dish called fuul using fava beans and the addition of spicy peppers, though I believe the other ingredients in fuul are all the same as traditional hummus.
 
This is funny, in my inbox this morning was an email from Prevagen titled "Spiced Chickpea Stir-Fry Recipe". It had too many ingredients to interest me. When I do stir-fry I do simple, brown some chicken strips in sesame oil and add veggies and a homemade sauce mixture. But I'll try to keep a can or so of garbanzos on hand so I can try it. That would be convenient for making hummus as well but I am glad to find other uses for leftover soup beans. They could be frozen in small containers and used for hummus. I always cook a pound and sometimes grow weary of beans before they are consumed.
 
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OK, STOP YELLING AT ME!!!

I'll make some Hummus already... I found a recipe for soaking the Boonzolas overnight and taking the shells off... Apparently the "authentic" way is to avoid using cans, but I know Zero about it... I gotta go to the food market that has bulk Bullwikis, and I have all the other ingredients except Tahini, which is cheap on Vitacost.

Expert, please chime in.
 
I think tahini is just ground toasted sesame seeds. I am unsure what tahini could add to my hummus since I am using oil pressed from toasted sesame seeds. I have sesame seeds for making Korean bulkogi. I just hate to clean a food processor.

Here's what I found regarding substitution;
Toasted sesame oil is more potently sesame-ish than tahini, so start with a smaller amount than you would normally use of tahini – say 1 tablespoon, blend it up, and taste and add more if you want a more pronounced sesame flavor. No problem! Sesame oil makes a terrific substitute in this delicious 10 minute hummus.​
​
Some say if desired for creamier texture sour cream or Greek yogurt can be used. That sounds to me like it's straying too far from the path. What's next a tbsp of buttered grits?
 
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Spicoli43 said:
OK, STOP YELLING AT ME!!!

I'll make some Hummus already... I found a recipe for soaking the Boonzolas overnight and taking the shells off... Apparently the "authentic" way is to avoid using cans, but I know Zero about it... I gotta go to the food market that has bulk Bullwikis, and I have all the other ingredients except Tahini, which is cheap on Vitacost.

Expert, please chime in.
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I never soak them, I tried taking the shells off once (shame on me). Here's what I do now:

Buy dry banzos. Put them in slow cooker with water, salt, and a pinch of baking soda. Cook on high all day. (If boiling in a pot on a stove, then low for several hours.) Drain. Now you're good to go.

If you want you can retain some of the drained water to use while you're making the hummus, or you can use fresh water. I never remember to retain the drained water and I haven't found the use of fresh water to affect anything much.

Actual hummus recipe will come later, I'm actually on a work call right now.
 
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Ron Van said:
Now's the time to add outlets and switches if you want them. ie. Garbage disposal outlet and switch, under cabinet light wiring, etc.
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Yes, I agree.... I actually would like that long wall to be built out by the width of 1 2x4 so that I can put my washer and dryer on the shorter wall to make room for my big butt in there.

I have several electrical wants/ needs for sure.

I still haven't decided on cabinets yet 🤔🫣
 
Flyover said:
I never soak them, I tried taking the shells off once (shame on me). Here's what I do now:

Buy dry banzos. Put them in slow cooker with water, salt, and a pinch of baking soda. Cook on high all day. (If boiling in a pot on a stove, then low for several hours.) Drain. Now you're good to go.

If you want you can retain some of the drained water to use while you're making the hummus, or you can use fresh water. I never remember to retain the drained water and I haven't found the use of fresh water to affect anything much.

Actual hummus recipe will come later, I'm actually on a work call right now.
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Ok thanks, this is the description from the website I found...

"sometimes I don't peel the chickpeas, but that doesn't change the taste, it only makes the hummus a bit on the "rustic" side."
 
Spicoli43 said:
Ok thanks, this is the description from the website I found...

"sometimes I don't peel the chickpeas, but that doesn't change the taste, it only makes the hummus a bit on the "rustic" side."
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Bah, rustic schmustic, whatever. What you need is a decent food processor, and patience. Don't try to use a blender. Especially don't try to make hummus in a hurry.

Hummus is a balancing act. You are balancing mainly 5 things: banzos, tahini, lemon juice, water, and olive oil. (You can always add salt at the end to taste.) I cannot proclaim what are the correct ratios of these ingredients...you kind of have to add them by eye, blend, taste, then add more of this or that, whatever you feel it is lacking. The comedian Mo Amer described it as a science experiment. Sorry for the Chinese spyware link (turn on your VPN, copy and paste into Tor or whatever) but he really nails it:
Code: 
https://www.tiktok.com/@suhelnafar/video/7036609598442179846

I guess one good takeaway from that: don't add all your ingredients at once. Keep some of each thing to the side.

Oh, also important is how to serve it!

Rubber-spatula your hummus into a bowl, preferably a broader shallower one. Using the spatula, press at the center and turn the bowl, working your way in a spiral toward the rim. You are creating a shallow flat-bottomed crater in the center of your hummus. Into that crater, pour a puddle of olive oil. Then over that shake on some paprika, a little zaatar if you've got it. Roasted pine nuts are welcome if you're rich enough to afford them. If you're being a Mr. Fancy Pants you can garnish with a little finely chopped parsely. A few whole leftover garbanzos and/or kalamata olives can be placed around the rim as observers.

You should really eat this with an authentic pita, tearing into little tortilla-chip-sized triangles and scooping. But if you want to cave to your American ways, you could I suppose spread it on something. If you dip carrots or pretzels into it, you go back on the hummus police radar, but I will secretly admit to you that this is also delicious.
 
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I read about making my own tahini but it said unless I had a powerful (they prolly meant high speed) food processor the tahini might be a bit gritty.

Tea is another subject needing some policing. Herbal teas are technically not teas just herbal water.
 
Thanks, Flyover... I'll cancel my plans then. My only food processor is a Kitchen Aid something... Can't remember the last name, think it rhymes with piece of garbage.
 
Eddie, I don't understand. The funnel is meant to sit on the rim of the mug. If you just need a place to store the funnel when you're done making coffee, there are drawers and cabinets and such for that. This contraption merely takes up space on the counter for no reason. I object!
 
Spicoli43 said:
Thanks, Flyover... I'll cancel my plans then. My only food processor is a Kitchen Aid something... Can't remember the last name, think it rhymes with piece of garbage.
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I don't think it needs to be a super powerful one, any food processor will do, so long as it's really a food processor and not a blender. A weaker one means you might have to run it longer, that's all.
 
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