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Thread bump, because this is the 1st one i found when i searched.
Have no problems making hummus with canned garbanzos, tried it with dry last week and failed.
Per the dried bean instructions, I boiled them for 2 minutes then left to soak for an hour. Still hard....
Then I soaked some more. Then i boiled them some more. Finally left them over night, then through the day, then put the in the trash.
How the fuck do I soften these up? 1/2 the price of the can version.
Soak 12 hours
Drain, wrap in a moist towel, place in a covered bowl for 24-48 hours until they are all starting to sprout
Simmer 2-4 hours until nice and soft
eta: The sprouting step is optional but highly recommended. Gives a huge flavor and nutrition boost. If you choose to sprout make sure to soak in dechlorinated water.
I've switched to taboule. I do love hummus but it makes me fart up a storm. Is it just me?
No. It's also Lewis Bowles.Quote:
Originally Posted by Timberridge
Quote:
Originally Posted by Timberridge
I made babaghanoush last week. Eggplant gives me the worst gas I have ever had apparently
No. Not just you. I eat a falafel or humus of anything chickpea and I'm downright explosive. Pretty sure I could power a large engine.Quote:
Originally Posted by Timberridge
RinseQuote:
Originally Posted by krp8128
Soak Overnight
Discard soaking water & cook beans for about an hour. (This is the bona fide old school method)
OPTIONAL: (When cooled) you'll find a lot of the skins will come off. If you have time on your hands pop off all the skins.
FARTING Note: If you cook beans in the soaking water, you will get gas.
I make it with 6 ingredients,
1 can o chick peas, drained
big spoonful of tahini (2 tbsp ish)
about 2 teaspoons o cumin
juice from 1 lemon (or more if the lemon isn't very juicy)
olive oil (about 1/2 cup)
couple coves of garlic
throw it all in the food processor and let it rip until the consistency of hummus. I add the oil as it mixes to achieve the constancy I want.
If you like it lemonyier use more lemon and less oil.
For me its not a tri-phase assplosion like say Old Milwaukee and Taco Bell--just pure methane and ethane.Quote:
Originally Posted by irul&ublo
Interesting, as I've only had commercial hummus and the stuff the hippy vegans make at the local farmer's market here in VT. So perhaps if I make it at home and don't use the bean water?Quote:
Originally Posted by TurxSki
What would be in the bean water that's not in the beans?
How is this a thread?
Tabouli is very underappreciated, add it to sandwiches, quesadillas, salads, really versatile. Hummus is ok as long as you can get over the dog vomit look & texture. Falafel's are where chickpeas shine.Quote:
Originally Posted by Timberridge
Buttering your bread - anyone tried it?Quote:
Originally Posted by Core Shot
Sent from my SM-G950U1 using TGR Forums mobile app
Baba ganoush is my new jam (been making my own hummus for years).
Made some the other week using these cool Vietnamese eggplants (they look like little jawbreaker-sized watermelons). Came out way tastier and better textured than any store bought baba ganoush I’ve ever had…
AKA committing Hummuscide
What's the difference between a garbanzo bean and chick pea?
Q: What’s the difference between a garbanzo bean and a chickpea?”Quote:
Originally Posted by Beaver
A: Nobody pays to have a garbanzo bean on their face.
Seriously, though:Quote:
Originally Posted by Beaver
https://rootshummus.com/2019/11/22/c...he-difference/
I never knew it was a Spanish vs French/English food fight.Quote:
Originally Posted by dookeyXXX
Same bean of course. But I’m a sucker for etymology.
this Tahini lasts longer and is easier to use than big can or Jar we used in past and hey AMazon....
https://www.amazon.com/Mighty-Sesame...73027741&psc=1
This recipe, printed on the box of my Oster Pro 1200 Plus, has served me well:
15oz chickpeas
1/3 cup tahini
3 tablespoons lemon juice
2 cloves garlic
1/2 teaspoon salt
Save the aquafaba if you use canned beans and add some of the liquid in to the above until you reach the desired thickness.
If you are using dried, soaked, and cooked beans, you can either use some of the leftover cooking liquid or water from the tap along with a few tablespoons of EVOO.
I usually augment the recipe with some nooch ( a tablespoon or 2 of nutritional yeast) and sometimes 3 tablespoons of hemp seeds.
I also add in some cracked pepper and smoked paprika.
What’s the difference?Quote:
Originally Posted by dookeyXXX
Trump never had a garbanzo on him
No olive oil?Quote:
Originally Posted by dookeyXXX
EVOO = extra virgin olive oilQuote:
Originally Posted by Woodsy
I like an olive oil that's been around, likely knows a few things.
Maybe Greek...