Comments for The Hummus Blog https://humus101.com/EN Eat hummus. Give chickpeas a chance... Sun, 11 Aug 2019 14:27:56 +0000 hourly 1 https://wordpress.org/?v=4.9.18 Comment on Hummus-Ful: Simplicity of Delicacy by Tracey Ray https://humus101.com/EN/2008/03/01/hummus-ful-simplicity-of-delicacy/comment-page-1/#comment-183112 Sun, 11 Aug 2019 14:27:56 +0000 http://humus101.com/EN/2008/03/01/hummus-ful-simplicity-of-delicacy/#comment-183112 “In Israel” I love that… Are you saying that it’s an Israeli dish now?

]]> Comment on Q&A: Israeli vs. Lebanese Hummus by Mia https://humus101.com/EN/2008/04/26/qa-israeli-vs-lebanese-hummus/comment-page-1/#comment-182783 Sat, 19 May 2018 16:28:34 +0000 http://humus101.com/EN/2008/04/26/qa-israeli-vs-lebanese-hummus/#comment-182783 Palestine is a region thats been populated by Egyptians who brought their cuisine migrating to this region. Today this cusine in mixed and developed under influence of Arabic and Israeli tradition. Israel had its rich culture, language and cusine long before 6the century. I like both cusines and even tho they are similar there are few differences in the way how its served.

]]> Comment on Real Hummus Recipe by Cammy https://humus101.com/EN/2015/09/15/hummus-recipe/comment-page-6/#comment-182782 Thu, 10 May 2018 04:55:28 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-182782 Many thanks for the sincere response, it will be useful in certain (but not all, of course) hummus-making situations. 🙂

]]> Comment on Real Hummus Recipe by Shooky Galili https://humus101.com/EN/2015/09/15/hummus-recipe/comment-page-6/#comment-182781 Wed, 09 May 2018 15:50:26 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-182781 Cammy – sure: skip the baking soda, don’t skim the foam, make sure the chickpeas don’t get fully soft, then eat the hummus quickly and without chewing the pita too much. Good luck!

]]> Comment on Real Hummus Recipe by Cammy https://humus101.com/EN/2015/09/15/hummus-recipe/comment-page-6/#comment-182780 Wed, 09 May 2018 13:08:36 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-182780 Any tips to maximise gas caused by eating hummus? I always find that adds an amusing twist to any dinner party.

]]> Comment on Hummus: is it Israeli or Arab? by Brendon https://humus101.com/EN/2007/05/04/hummus-is-it-israeli-or-arab/comment-page-2/#comment-182775 Fri, 27 Apr 2018 05:16:19 +0000 http://humus101.com/EN/2007/05/04/hummus-is-it-israeli-or-arab/#comment-182775 If your religion stipulates this, that’s okay, but you cant go around using your religion as historical evidence :/
And even if you do think that Israel existed prior, the ancient Israelis has since become the arabs living there now and therefore are welcome to say the dish comes from whatever name they want to use to identify their historical home land.

]]> Comment on Real Hummus Recipe by Lewis Sweeney https://humus101.com/EN/2015/09/15/hummus-recipe/comment-page-6/#comment-182772 Thu, 19 Apr 2018 14:43:23 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-182772 Hulls or no hulls? Is it necessary to remove all the hulls from the chickpeas? I noted that some hulls remain affixed to the chickpea during the cooking process, while others separated and floated free.

]]> Comment on Hummus in Perspective: Chickpea Varieties by Lynn https://humus101.com/EN/2008/04/22/hummus-in-perspective-chickpea-varieties/comment-page-1/#comment-182770 Sat, 14 Apr 2018 16:46:10 +0000 http://humus101.com/EN/2008/04/22/hummus-in-perspective-chickpea-varieties/#comment-182770 Learned this from The Food Lab at seriouseats.com
Hot chickpeas in blender: Chickpeas will need to be hot in order for the blender to be able to mash them. Blenders make smoother hummus than do food processors.
No Acid or Salt: thesel prevent chickpeas from softening as they cook.
Make the hummus with the chickpeas hot off the stove when finished cooking. If using canned chickpeas, rinse very well and place in a pot on the stove with enough water to almost cover. SAFETY: When heated, carefully drain and carefully put the beans in a blender and use a FOLDED TOWEL to hold the top as you blend, just in case the heated air expands enough to pop the top off of the blender.
Or: use a mortar and pestle

]]> Comment on Real Hummus Recipe by Amanda Riegel https://humus101.com/EN/2015/09/15/hummus-recipe/comment-page-6/#comment-182769 Mon, 09 Apr 2018 02:44:43 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-182769 Perfect, thank you for the response!

]]> Comment on Real Hummus Recipe by Shooky Galili https://humus101.com/EN/2015/09/15/hummus-recipe/comment-page-6/#comment-182768 Sat, 07 Apr 2018 16:07:31 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-182768 Hi Amanda, and sorry for my delayed response.

Hummus is usually served garnished and seasoned with olive oil, parsley, and sometimes paprika and/or cumin. Technically, the paprika is used as a substitute for Sumac, which has a sour taste. Sometimes the hummus is also seasoned with a sauce made of lemon juice and garlic and/or ground hot green peppers.

]]> Comment on Hummus: is it Israeli or Arab? by Shooky Galili https://humus101.com/EN/2007/05/04/hummus-is-it-israeli-or-arab/comment-page-2/#comment-182767 Sat, 07 Apr 2018 15:34:52 +0000 http://humus101.com/EN/2007/05/04/hummus-is-it-israeli-or-arab/#comment-182767 It resemble Maftoul in appearance, but the round shaped Ptitim (“Israeli Couscous”) actually originates from Italian short-cut pasta called Piombi (“pearl pasta”). There are also other shapes, that are similar to Orzo (rice shaped), Stelle (star shaped) and other short-cut pasta.

Ptitim was created in the 1950’s as a cheep substitute for rice, and it is indeed possible that the Piombi shape was chosen because of it’s resemblance to Maftoul, in order to appeal to immigrants who came to Israel from Arab countries.

But they are not the same. Maftoul (also known as Moghrabieh in Lebanon) not only tastes better but is also much more healthy, because it is based on bulgur. Ptitim is made from white flower, not durum wheat flower like pasta, so it’s hardly a super food.

]]> Comment on Hummus: is it Israeli or Arab? by Nur https://humus101.com/EN/2007/05/04/hummus-is-it-israeli-or-arab/comment-page-2/#comment-182766 Fri, 06 Apr 2018 21:52:35 +0000 http://humus101.com/EN/2007/05/04/hummus-is-it-israeli-or-arab/#comment-182766 Israeli Couscous is not Israeli – only in America. It is traditional Maftoul and an arabic (Lebanese, Palestinian…) dish also.

]]> Comment on Via Dolorosa of Hummus by Lesley Young https://humus101.com/EN/2007/08/11/via-dolorosa-of-hummus/comment-page-1/#comment-182764 Fri, 30 Mar 2018 08:58:06 +0000 http://humus101.com/EN/2007/08/11/via-dolorosa-of-hummus/#comment-182764 Used to visit that wonderful place and eat houmous in 1973/4 when i lived in Jerusalem
Best ever
Lesley Young
Uk

]]> Comment on Real Hummus Recipe by Amanda Riegel https://humus101.com/EN/2015/09/15/hummus-recipe/comment-page-6/#comment-182762 Fri, 23 Mar 2018 19:09:28 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-182762 What are the spices that you put on top of the hummus with oil? just more cumin?

]]> Comment on Real Hummus Recipe by David Hassan https://humus101.com/EN/2015/09/15/hummus-recipe/comment-page-6/#comment-182760 Wed, 21 Mar 2018 04:49:59 +0000 http://humus101.com/EN/2006/10/14/hummus-recipe/#comment-182760 I have found that the importance of baking soda vs. no baking soda to be inconsequential. It is critical to cook the beans to a soft consistansy, no baking soda only makes the cooking take longer, baking soda is only a catalyst for time (this can also be achieved by hydrating the dried beans by about 12 hours in plain water.) The path towards perfect hummus is in the purreing process. One needs to “cream” the beans in a high powered processor until you have the consistency of butter. The perfect machine is called ” a blixer” by a French company called robotcoup. It is a high speed food mill with an active internal scraper that allows one to move the product during the purreing process without stopping. This allows one to get the smooth consistency without the need to add to much water . This makes for a dream dense hummus with out it being runny. The high speed of this machine allows the chaf or skins to Incorporated seemlessly, no need to remove them ahead of time.

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