Comments on: Super-fresh hummus

By: Cafe Liz » Dining and dishing in Barcelona » the kosher vegetarian Israeli food blog

Wed, 18 May 2011 09:09:49 +0000

[...] freshly cooked in Spanish delis — all of 2 minutes away from being blended into a wonderful hummus. Yet people don’t make hummus there. Why? And Morocco has a surplus of lemon and mint for the [...]

By: Liz

Liz — Thu, 24 Dec 2009 15:14:20 +0000

Hi Rhona, that’s interesting. I’m not sure I’ve ever seen tahina marked as light or dark — the only dark tahina I’ve had was black from ground ketzah. I wonder what we’re eating here.

By: Rhona

Rhona — Tue, 22 Dec 2009 13:07:33 +0000

Hi Liz,
Light or white tahina is not as strong as dark tahina so that might work better for you. The difference is that the dark version contains the whole sesame seed whilst the seeds in the light version have had their skins removed.
I love hummus and miss Israel so much!

By: Liz

Liz — Mon, 10 Aug 2009 21:25:08 +0000

Hi Laura,
I don’t think you need to skin the cooked chickpeas. You could remove any stray skins floating in the water, but beyond that, I think you’re just creating unnecessary work. Regarding the tehini, definitely taste-test as you add — best way to get the end result you want.

Good luck!

By: Laura

Laura — Mon, 10 Aug 2009 21:09:08 +0000

Hi Liz
What is your opinion on de-skinning the chickpeas once cooked? I have made lovely hummous from chickpeas from a glass jar, and also find that the quality /ammount of tahina (some are way too strong) affects the end result.
Let me know what you think

By: Soma

Soma — Thu, 06 Aug 2009 03:05:10 +0000

Haven’t heard of anyone who does not like hummus. I make different kinds, but the basil one sounds really good.

i always pressure cook the c.peas.

By: Ora

Ora — Wed, 05 Aug 2009 09:53:24 +0000

I haven’t managed to successfully do this, but if you sprout them, it should cut down cooking time to ~20 mins.