Content about Hummus
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A fool-proof method discovered.
If you don’t want to go to all the bother of soaking and cooking them, canned chickpeas work extraordinarily well
- James Beard, Beard on Food
I wanted to go to all the bother of cooking dried chickpeas from scratch. Why? Well, because I never had cooked dried chickpeas before, and I really wanted to see whether taking the time to cook them from scratch would make for a more delicious and cheaper hummus. I had already toyed...
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October 13, 2010
On a search for the lesser-known ingredient in hummus
Is store bought tahini best?
The goal is to make hummus at home with no shortcuts. I’m an apprehensive hummus fan at best, having dipped one carrot stick too many into something chalky and pasty, which claimed to be hummus but was purchased quickly from the grocery store. You could say that I’ve been ruined by the silky smooth texture of real hummus, the kind the comes with a sheen of rich olive oil on top, which is spiked by...
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June 30, 2010
Hummus' neglected cousin
When it comes to Middle Eastern dips, hummus hogs most of the love and attention. (The New York Times recently reported that hummus is "catching on" in America, where it dominates the $325 million-a-year refrigerated flavored spreads category). You see tubs of it everywhere, and for good reason: it's a great snack to have around.
But there's another beige spread (now doesn't that sound appetizing?) that gets short...
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All content copyright Nick Kindelsperger and Blake Royer.
