luisa_calif
Well-known member
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ISO: ISO...okay WHERE did I see hummus with home-cooked garbanzos?
- Thread starter luisa_calif
- Start date
In Search Of:
Olga's Greek (5 versions)? But this uses canned garbanzo.
http://www.finerkitchens.com/swap/forum1/74134_Recipe_Greek_Hummus_with_5_Variations
http://www.finerkitchens.com/swap/forum1/74134_Recipe_Greek_Hummus_with_5_Variations
I did a search and found a post from Dawn/MO re: cooking canned Garbanzo beans
She suggested to boil/simmer the beans in their liquid for 10 minutes, prior to using. (Rinse beans prior to using). She mentioned that the Hummus was creamier than using beans from the can.
Hope this helps!
Regards,
Barb
She suggested to boil/simmer the beans in their liquid for 10 minutes, prior to using. (Rinse beans prior to using). She mentioned that the Hummus was creamier than using beans from the can.
Hope this helps!
Regards,
Barb
luisa_calif
Well-known member
I think you may be correct! I don't subscribe but my dad does & I DID read his copy when last I was
there. Thanks!
there. Thanks!
luisa_calif
Well-known member
Yes, I was planning to use them in one of these. Hence I purchased some of the dried garbos.
luisa_calif
Well-known member
Yes, I saw this too while I was searching! What a great hint!
luisa_calif
Well-known member
Just my thinking too!
dawn_mo
Well-known member
Hi barb, actually that was Dawn/NYS's hint for the garbanzo beans.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=2351
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=2351
My ex-boss told me about that. I guess the salt in the cans makes
them a little harder that they would be if you cooked the beans yourself. Also, I think they hold up better while shipped if they're "al dente" in the can.
I make hummus about twice a month this way. And, incidentally, while we're talking about the glycemic index here, I recently read that beans make you process sugars and starches better throughout the day, even though they are a starch, themselves.
them a little harder that they would be if you cooked the beans yourself. Also, I think they hold up better while shipped if they're "al dente" in the can.
I make hummus about twice a month this way. And, incidentally, while we're talking about the glycemic index here, I recently read that beans make you process sugars and starches better throughout the day, even though they are a starch, themselves.