To Curious and anyone interested in the hummus thread, I made the CI "Restaurant...

M

michael-in-phoenix

Well-known member
...Hummus".

It was good. Very creamy and smooth. The taste was right on as far as I am concerned; at least if you want a basic, all-purpose hummus to please everyone.

They have flavored variations as well that I plan to try, but I want to try the one Curious posted above first.

Will let you know.

Michael

 
I bought all the ingredients, but haven't made it yet. Did you use cilantro? I love it in hummus.

 
Btw, this is one reason my pantry is a disaster. I'm better at buying than making, smileys/frown.gif

 
The recipe I used only called for it as a garnish. That's what I did. By the way, I LOVE...

...cilantro-jalapeno hummus!

So does my wife. She likes the flavored versions (red pepper, sun dried tomato, etc.) better than the straight traditional stuff.

Michael

 
Ha, too funny...I keep collecting recipes on my computer (more than the clippings I use to collect)

and now I have more saved than I ever have time to either try to to record in my computer cookbook!

 
Michael, did you try the Chipotle Pepper Hummus that Marsha posted awhile back?

It's to die for! I use the LaTienda Sweet Smoked Paprika in it. Everyone I've served it to goes nuts over it.

Chipotle Pepper Hummus

1 15 oz. can garbanzo beans, drained and rinsed well
2 TBS tahini
1 chipotle chili in adobo plus 1 TBS liquid from can
1 clove garlic
2 TBS sweet paprika
juice of 1 lime
salt to taste

Combine all ingredients in a food processor fitted with the metal blade. Process until smooth.

Makes 2 cups.

 
I have not. It looks wonderful. Did you use the smoked paprika and the chipotle pepper?

Or the smoked paprika instead of the smoked chipotle pepper?

Michael

 
REC: Anchovy Tuna Dip (reads like Anchovy-Tuna Hummus to me)

* Exported from MasterCook *

Anchovy Tuna Dip

Recipe By :Boston Globe
Serving Size : 1 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient -- Preparation Method

1 can white tuna packed in spring water -- (6 1/2 ounces)
drained
1 tablespoon capers
1 small anchovy packed in oil -- rinsed
1 garlic clove
Juice of 1/2 lemon
1 cup cooked white beans
1/2 teaspoon black pepper
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
2 thin slices lemon -- for garnish

Place all the ingredients, except for the lemon slices, in the bowl of a food processor fitted with a steel blade and process until smooth. Add the parsley and basil, and stir to combine.Serve immediately, or cover and refrigerate for up to 4 days. Serve garnished with lemon slices.
Makes about 1 1/2 cups.

- - - - - - - - - - - - - - - - - - -

 
I used both and it's wonderful! My DH got up in the night and ate a ton of it! lol

Oh, that reminds me...I have 2 cups frozen! lol
We love all hummus but this one is so great! My oldest daughter and son-in-law are not hummus fans but they really, really liked it, too.

Marsha, thanks for posting the recipe! smileys/smile.gif

 
I cleaned it out today! And this time, after taking the cleanliness test, I removed everything

shelf by shelf and washed it all down. Whew! It looks so nice, though. I also threw away a few outdated items. I'm feeling very virtuous now, lol.

 
Speaking of cleaning things out, I recently recycled over 200 food magazines. Thought I might regret

it but it felt great to have them gone and no longer taunting me.

 
You must log in or register to reply here.
Back
Top