Hummus
August 2, 2023 4:19 AM Subscribe
Very old hummus, old hummus, creamy hummus, Claudia Roden hummus, store bought hummus, not hummus
Eat the hummus! You may need some bread for it.
Now the tomatoes and the cucumbers are at their prime and all I need is some bread and a plate of hummus and one with salad, all drizzled with fine olive oil and sprinkled with salt.
What are your hot weather favorites, or your favorite hummus?
Eat the hummus! You may need some bread for it.
Now the tomatoes and the cucumbers are at their prime and all I need is some bread and a plate of hummus and one with salad, all drizzled with fine olive oil and sprinkled with salt.
What are your hot weather favorites, or your favorite hummus?
There's a commercial hommus here that's French Onion-flavoured. In our house, we call it 'dirty hommus', for reasons that become apparent when you taste it - the best kind of wrong.
The flat-out best commercial hommus in Australia is Monjay Mezza's version.
If you have hot chips, dip them in hommus. Do it. Do it now.
But also I am addicted to toum, which is not hommus, but it is awesome.
posted by prismatic7 at 4:52 AM on August 2, 2023 [5 favorites]
The flat-out best commercial hommus in Australia is Monjay Mezza's version.
If you have hot chips, dip them in hommus. Do it. Do it now.
But also I am addicted to toum, which is not hommus, but it is awesome.
posted by prismatic7 at 4:52 AM on August 2, 2023 [5 favorites]
tabouli hummus! but also, individual serving-size hummus, which only ever seems to be plain, because i don't finish a whole big container of hummus before it hummolds.
posted by Clowder of bats at 5:20 AM on August 2, 2023 [1 favorite]
posted by Clowder of bats at 5:20 AM on August 2, 2023 [1 favorite]
Ithaca lemon & garlic or lemon dill ftw
"Spelling of the word in English can be inconsistent, though most major dictionaries from American and British publishers give hummus as the primary spelling. Some American dictionaries give hommos as an alternative, while British dictionaries give houmous or hoummos.
The major British supermarkets use houmous. Other spellings include homous, houmos, houmus, and similar variants. While humus (as it is spelled in Turkish) is sometimes found, it is avoided as a heteronym of humus, organic matter in soil."
posted by lalochezia at 5:34 AM on August 2, 2023 [2 favorites]
"Spelling of the word in English can be inconsistent, though most major dictionaries from American and British publishers give hummus as the primary spelling. Some American dictionaries give hommos as an alternative, while British dictionaries give houmous or hoummos.
The major British supermarkets use houmous. Other spellings include homous, houmos, houmus, and similar variants. While humus (as it is spelled in Turkish) is sometimes found, it is avoided as a heteronym of humus, organic matter in soil."
posted by lalochezia at 5:34 AM on August 2, 2023 [2 favorites]
There's a halal shawerma place near me that sells hummus, and I thought it tasted weird until I realized it didn't have oil in it. Now I use it as a base ingredient to make my own custom hummus. I like adding olive oil and chopped fresh onions. They also sell toum, and i've added that to the hummus.
posted by I-Write-Essays at 6:00 AM on August 2, 2023 [1 favorite]
posted by I-Write-Essays at 6:00 AM on August 2, 2023 [1 favorite]
Oooo, hummus. My favorite homemade hummus is made with black garbanzo beans. The color of any veggies on or near it pops, and the flavor is deeper; richer.
posted by Silvery Fish at 6:01 AM on August 2, 2023 [2 favorites]
posted by Silvery Fish at 6:01 AM on August 2, 2023 [2 favorites]
6 comments and no-one has pointed out the benefits of adding a smear of harissa to store-bought hummus to free it from its memories of industrial production?
posted by davemee at 6:04 AM on August 2, 2023 [1 favorite]
posted by davemee at 6:04 AM on August 2, 2023 [1 favorite]
hmmm. I just happen to have chickpeas, tahini, lemons, garlic, olive oil, and parsley in this very house at this very moment. This post almost gives me an idea ... trying to put my finger on it.
posted by taz at 6:06 AM on August 2, 2023 [1 favorite]
posted by taz at 6:06 AM on August 2, 2023 [1 favorite]
Whenever I make hummus, I kind of just throw random amounts together until it looks right. Last time I made it, it was THE BEST hummus I have EVER made, and of course because of my methodology, I have absolutely no idea what I did that made it so special. Fingers crossed I can replicate it. (I really hope it wasn't the fact that I skinned the beans, because I really don't want to do that next time.)
posted by obfuscation at 6:07 AM on August 2, 2023 [6 favorites]
posted by obfuscation at 6:07 AM on August 2, 2023 [6 favorites]
obfuscation, I've seen big bags of frozen, skinned chickpeas. I think they are maybe parboiled? I've used them to make revithia (Greek chickpea soup), and to me it tastes better than using regular dried beans (and much more convenient!).
posted by taz at 6:13 AM on August 2, 2023 [3 favorites]
posted by taz at 6:13 AM on August 2, 2023 [3 favorites]
my favorite heat weather no-cook dish is a panzanella, which is basically a tomato + shallot + basil bread salad that you can also dress up with cucumbers or olives or throw in some diced mozarella to basically make it a deconstructed caprese sandwich.
For hummus, this isn't a no-heat technique, but I was watching this Rick Stein travelogue about Turkey and there's a bit where he visits Tarsus (about 40:00 in) where he goes into a hummus stand and shows a chef who prepares the hummus from scratch and then dresses it up with sumac, cumin, cilantro and then heats up some oil and then fries up some paprika and minced garlic and uses that hot seasoned oil to dress the hummus. It's since been my favorite way to have hummus as a meal as opposed to a snack/dip. It's interesting to add other seasonings to the oil like scallions, urfa chiles or celery.
posted by bl1nk at 6:16 AM on August 2, 2023 [5 favorites]
For hummus, this isn't a no-heat technique, but I was watching this Rick Stein travelogue about Turkey and there's a bit where he visits Tarsus (about 40:00 in) where he goes into a hummus stand and shows a chef who prepares the hummus from scratch and then dresses it up with sumac, cumin, cilantro and then heats up some oil and then fries up some paprika and minced garlic and uses that hot seasoned oil to dress the hummus. It's since been my favorite way to have hummus as a meal as opposed to a snack/dip. It's interesting to add other seasonings to the oil like scallions, urfa chiles or celery.
posted by bl1nk at 6:16 AM on August 2, 2023 [5 favorites]
Interesting how many ingredients that first recipe had.
Just the other day Food Wishes posted Green No-Bean Hummus which I'm looking forward making.
For store bought, lately I've been going with caramelized onion versions. The Esti brand is particularly good and sweet.
posted by gwint at 6:21 AM on August 2, 2023 [3 favorites]
Just the other day Food Wishes posted Green No-Bean Hummus which I'm looking forward making.
For store bought, lately I've been going with caramelized onion versions. The Esti brand is particularly good and sweet.
posted by gwint at 6:21 AM on August 2, 2023 [3 favorites]
Given the opportunity, I will buy a family-size tub of hummus and polish it off within three days. My favorite addition is minced kalamata olives. I like to eat it with Snyder's of Hanover sourdough hard pretzels.
I have also been known to eat chickpeas straight from the can. I should probably learn how to make hummus.
posted by Faint of Butt at 6:28 AM on August 2, 2023 [1 favorite]
I have also been known to eat chickpeas straight from the can. I should probably learn how to make hummus.
posted by Faint of Butt at 6:28 AM on August 2, 2023 [1 favorite]
I really hope it wasn't the fact that I skinned the beans, because I really don't want to do that next time.
This does make for a super smooth hummus which I really like, but it’s a faff and a half! I think of this as special occasion, ceremonial hummus. My only other hummus “trick” is just - use more garlic than you think is in any way reasonable.
posted by Jon Mitchell at 6:32 AM on August 2, 2023 [4 favorites]
This does make for a super smooth hummus which I really like, but it’s a faff and a half! I think of this as special occasion, ceremonial hummus. My only other hummus “trick” is just - use more garlic than you think is in any way reasonable.
posted by Jon Mitchell at 6:32 AM on August 2, 2023 [4 favorites]
Add peas! (it worked for guac...)
posted by Jessica Savitch's Coke Spoon at 7:02 AM on August 2, 2023
posted by Jessica Savitch's Coke Spoon at 7:02 AM on August 2, 2023
Don't underestimate how much garlic I think is reasonable.
posted by I-Write-Essays at 7:23 AM on August 2, 2023 [2 favorites]
posted by I-Write-Essays at 7:23 AM on August 2, 2023 [2 favorites]
Three hours since this was posted and I'm the first to mention Metafilter's fondness to discuss a plate of beans?
posted by Runes at 7:37 AM on August 2, 2023 [7 favorites]
posted by Runes at 7:37 AM on August 2, 2023 [7 favorites]
The one time I made hummus from a recipe (rather than winging it), it called for using ice water and it was the smoothest, creamiest hummus I've ever made. IIRC it was from this recipe.
posted by misskaz at 7:42 AM on August 2, 2023 [2 favorites]
posted by misskaz at 7:42 AM on August 2, 2023 [2 favorites]
I think skinning the garbanzos is worth the trouble. It doesn't have to be perfect but the improvement is directly proportional to the amount of skins removed.
posted by kingless at 7:58 AM on August 2, 2023 [5 favorites]
posted by kingless at 7:58 AM on August 2, 2023 [5 favorites]
FoB: I will buy a family-size tub of hummus and polish it off . . .
My MiL had a Lebanese grandfather. In her extended family (and now mine) an event-size tub of hummus is suitable for washing a hefty toddler - but not at the same time. It was standard to see MiL and her sisters bickering about the proportions. Every batch different and every batch good. I prefer hummus a bit gritty - Pâté de Campagne rather than de foie gras.
posted by BobTheScientist at 8:06 AM on August 2, 2023 [3 favorites]
My MiL had a Lebanese grandfather. In her extended family (and now mine) an event-size tub of hummus is suitable for washing a hefty toddler - but not at the same time. It was standard to see MiL and her sisters bickering about the proportions. Every batch different and every batch good. I prefer hummus a bit gritty - Pâté de Campagne rather than de foie gras.
posted by BobTheScientist at 8:06 AM on August 2, 2023 [3 favorites]
I recently brought some dill pickle hummus on a whim, and it's basically desert for me now. Much tastier than it ought to be.
I agree that more recipes should end with It will be wonderful, God willing.
posted by EllaEm at 8:28 AM on August 2, 2023 [2 favorites]
I agree that more recipes should end with It will be wonderful, God willing.
posted by EllaEm at 8:28 AM on August 2, 2023 [2 favorites]
This seems to be the thread to note that I posted my late colleague Gus Van Beek's hummus recipe previously (his Israeli wife had a hand in it). Their trick to making hummus was to mix in a bit of whole milk Greek yogurt to taste to the hummus at the end, to add some extra creaminess. I've been known to sprinkle a bit of chopped parsley and/or sumac on top, but that is completely optional.
posted by gudrun at 9:47 AM on August 2, 2023
posted by gudrun at 9:47 AM on August 2, 2023
I like summer savory in hummus.
I also like m'hamara, which is not hummus but is very good.
posted by humbug at 9:59 AM on August 2, 2023 [1 favorite]
I also like m'hamara, which is not hummus but is very good.
posted by humbug at 9:59 AM on August 2, 2023 [1 favorite]
Yes, a plate of beans aka Foul would be nice too...
posted by 15L06 at 11:03 AM on August 2, 2023 [2 favorites]
posted by 15L06 at 11:03 AM on August 2, 2023 [2 favorites]
Milk Street - In Pursuit of Perfect Hummus, and recipe
My Name is Andong - Don't Make Hummus at Home, Make This (Msabaha) Instead
posted by snuffleupagus at 11:27 AM on August 2, 2023 [2 favorites]
My Name is Andong - Don't Make Hummus at Home, Make This (Msabaha) Instead
posted by snuffleupagus at 11:27 AM on August 2, 2023 [2 favorites]
I do recall that I used quite a bit of garlic, maybe that was the magic…
posted by obfuscation at 2:36 PM on August 2, 2023
posted by obfuscation at 2:36 PM on August 2, 2023
In June I moved to a new neighborhood in Chicago that now has me a short walk from a Middle Eastern market. I'd been there before to get specialty ingredients, like Turkish pepper paste and Greek cheeses, and of course their bread. But now that I'm closer I tried their hummus for the first time, and wow it is SO much better than any of the grocery store ones that it's becoming a weekly thing for me to stop in and buy a tub of it with a stack of pita.
posted by dnash at 4:10 PM on August 2, 2023 [2 favorites]
posted by dnash at 4:10 PM on August 2, 2023 [2 favorites]
I make Mark Bittman's recipe from scratch just about every week. Takes me about 15 minutes.
I think the trick to best flavour and smoothness is simply to use dried beans, and ideally dried beans that are not super old from your pantry. Since I do this every week I can go through a pound of CP in about a month, so "freshness" of the dried beans is not an issue. But then you can overcook them a bit, and they blend up smooth and you don't need to worry about removing skins (which I used to do religiously but it's a major PITA and I have since decided that overcooking the beans a smidge is just as good). Cooked dried beans are IMHO more flavorful than canned and don't have that tinny taste.
The other trick is, freeze them in cooking liquid 2c at a time. so every three weeks or so I boil up half a pound (after soaking over night, change the water, don't bother with the baking soda), make hummous with 2c worth, and freeze the rest in 2c increments. I use old Classico atlas sauce jars for this, or the flat round black plastic containers we get chinese takeout in. Then the day before I want to make hummous again ("friday") I take one out of the freezer and put it on the counter and Bob is your mother's brother.
Granted this takes a BIT of planning but not much. It's pretty engrained as routine now at my house.
posted by hearthpig at 4:39 PM on August 2, 2023 [4 favorites]
I think the trick to best flavour and smoothness is simply to use dried beans, and ideally dried beans that are not super old from your pantry. Since I do this every week I can go through a pound of CP in about a month, so "freshness" of the dried beans is not an issue. But then you can overcook them a bit, and they blend up smooth and you don't need to worry about removing skins (which I used to do religiously but it's a major PITA and I have since decided that overcooking the beans a smidge is just as good). Cooked dried beans are IMHO more flavorful than canned and don't have that tinny taste.
The other trick is, freeze them in cooking liquid 2c at a time. so every three weeks or so I boil up half a pound (after soaking over night, change the water, don't bother with the baking soda), make hummous with 2c worth, and freeze the rest in 2c increments. I use old Classico atlas sauce jars for this, or the flat round black plastic containers we get chinese takeout in. Then the day before I want to make hummous again ("friday") I take one out of the freezer and put it on the counter and Bob is your mother's brother.
Granted this takes a BIT of planning but not much. It's pretty engrained as routine now at my house.
posted by hearthpig at 4:39 PM on August 2, 2023 [4 favorites]
There is no good store bought hummus. I mean, some of them are fine, but they are so far away from what fresh hummus tastes like, that they are basically just a dip.
Also, if it's not made from chickpeas, is it hummus? Hummus means chickpea.
posted by chaz at 6:37 PM on August 2, 2023 [1 favorite]
Also, if it's not made from chickpeas, is it hummus? Hummus means chickpea.
posted by chaz at 6:37 PM on August 2, 2023 [1 favorite]
All summer I make baba ganouj, charring eggplants over hot coals. l then spread it on bread and top it with slices of tomato straight off the vine. Heaven.
posted by the duck by the oboe at 7:51 PM on August 2, 2023 [2 favorites]
posted by the duck by the oboe at 7:51 PM on August 2, 2023 [2 favorites]
Hay sandking, that's miss-spelled: wrap.
I-Write-Essays: Don't underestimate how much garlic I think is reasonable.
There's no upper limit, not that I've yet found.
posted by k3ninho at 12:34 PM on August 3, 2023
I-Write-Essays: Don't underestimate how much garlic I think is reasonable.
There's no upper limit, not that I've yet found.
posted by k3ninho at 12:34 PM on August 3, 2023
Hummus! The Movie (slyt)
I knew I had seen a hummus documentary at some point in the past, and went looking for it. I am not certain this is the one I was looking for...but it seems interesting and compelling based on first views. Enjoy!
posted by hearthpig at 5:14 PM on August 3, 2023 [1 favorite]
I knew I had seen a hummus documentary at some point in the past, and went looking for it. I am not certain this is the one I was looking for...but it seems interesting and compelling based on first views. Enjoy!
posted by hearthpig at 5:14 PM on August 3, 2023 [1 favorite]
hearthpig, that is amazing! I'm a bit jealous I didn't find it for the OP. I couldn't get subtitles on it and couldn't understand two of the relevant languages, but it was still so engaging. All the stars from me, and I normally never have the patience to watch documentaries that are an hour long, let alone documentaries in languages I don't understand.
posted by mumimor at 2:00 PM on August 4, 2023 [1 favorite]
posted by mumimor at 2:00 PM on August 4, 2023 [1 favorite]
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I really like roasted beet hummus. And also baba ganoush, which is not hummus.
there's a lovely restaurant in Lisbon run by Syrian refugees that has a fantastic menu, and great hummus (plus many things that aren't hummus that are also fantastic).
posted by chavenet at 4:48 AM on August 2, 2023 [1 favorite]