It's our thing. Stolen from other middle-eastern countries. **** you guys.
Porche's are ghey and are really betles
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sucks to suck. enjoy paying more for less tasty food.
Such a hassle to soak them overnight. Hummus is a spur of the moment endeavor for me. Don't have the luxury of using dried chickpeas unless it's planned.
Such a hassle to soak them overnight. Hummus is a spur of the moment endeavor for me. Don't have the luxury of using dried chickpeas unless it's planned.
my pressure cooker will do chickpeas in like 4 hours. smaller ones even faster.
“Bloody Mary, full of Vodka, blessed are you among cocktails. Pray for me now and at the hour of my death, which I hope is soon. Amen.”
-Sterling Archer
I only use dried chick peas when I also make the tahini, otherwise it's a waste of time and effort, so I don't make hummus from scratch like that too often. I always have canned on hand for soup. When I want a fast/easy hummus, I use hotter peppers which makes the taste difference between dried/canned beans negligible, same with the tahini. Still a million times better than store-bought hummus, which I like anyway....I also don't strain the beans or anything, dat fiber.
Hard work hummus = appetizer/side for dinners with pita bread
Easy hummus = dip
Edit: I don't own a pressure cooker yet. I start with cold water and put them in the slow cooker on low overnight (~8hrs) for garbanzo beans or split peas...assuming I'll be cooking right in the morning.
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Last edited by Stagger Lee : 02-14-2013 at 04:36 PM.
my pressure cooker will do chickpeas in like 4 hours. smaller ones even faster.
4 hours is too much, hummus is a 10 minute snack. No can do.
Quote:
Originally Posted by Stagger Lee
I only use dried chick peas when I also make the tahini, otherwise it's a waste of time and effort, so I don't make hummus from scratch like that too often. I always have canned on hand for soup. When I want a fast/easy hummus, I use hotter peppers which makes the taste difference between dried/canned beans negligible, same with the tahini. Still a million times better than store-bought hummus, which I like anyway....I also don't strain the beans or anything, dat fiber.
Hard work hummus = appetizer/side for dinners with pita bread
Easy hummus = dip
Edit: I don't own a pressure cooker yet. I start with cold water and put them in the slow cooker on low overnight (~8hrs) for garbanzo beans or split peas...assuming I'll be cooking right in the morning.
I never make my own tahini. I go to this middle eastern market where it's handmade/ packed by the owner's wife, while the owner smokes hookah out back and talks anti-Israeli politics with his friends. If only he knew I was Jewish, he'd probably spit in my tahini.
