I usually make my hummus from scratch, unless I make it over to this greek grocery store not too far from my house - theirs is AMAZING! I could just eat it with a spoon, the whole thing.
I usually make my hummus from scratch, unless I make it over to this greek grocery store not too far from my house - theirs is AMAZING! I could just eat it with a spoon, the whole thing.
I've made hommous before, it's easy and super cheap, but baba ganoush is labour intensive (because you have to roast the skin over a flame as described on the previous page) and expensive unless you can find cheap eggplants. I buy my Baba G at the corner supermarket but it's made by a local Lebanese family-run business who also make felafels and hommous and basically keep me from starvation.
"You're going to die tomorrow, Lord Bolton. Sleep well."
^^^ you can't just roast the eggplant in the oven like you do with red pepper? i'm curious since i've never made it before.
Well you can but you won't get that smoky flavour, you need an open flame for that.
"You're going to die tomorrow, Lord Bolton. Sleep well."
My kid rigged up a grill rack on top of our backyard chiminea (sp?) for cooking s'mores - I put a few eggplants in it last weekend and made baba ghanoush. Burned just wood from the grocery store and I cooked the holy shit out of the eggplants. There wasn't much left lol but the results were very smoky and quite good.
Does anyone put yogurt in their baba g?
in today's cheese news, i went to a kiwi cocktail party yesterday evening and the gift bags were these yummy organic wafers, quince paste, this incredible organic olive oil, all from new zealand. and best of all, a block of egmont cheese (from nz as well) that is like cheddar's nuttier, butterier cousin. it's amazing.
but homemade hummus is so quick and easy! and you can make loads of it at once. just get cans of chick peas, garlic, olive oil, salt, pepper and lemon juice and that's it. Oh, and a dash of cinnamon - the secret ingredient, according to my lebanese friend. and a bit of chili powder and cumin, if you want to give it a bit of a kick.
I'm open to everything. When you start to criticise the times you live in, your time is over. - Karl Lagerfeld
^And paprika sprinkled on top makes it pretty too. Lemon is the most important ingredient to bring out the yumminess.
NZ has the BEST dairy products. Their cheese is amazing and we used to live for care packages of the creamiest chocolate from Kiwi friends. And the wine is pretty good too.
hmm, GR cheese wine and chocolate tour...
"You're going to die tomorrow, Lord Bolton. Sleep well."
Don't you need that tahini stuff too?
Who lit the fuse on your tampon?
I'm open to everything. When you start to criticise the times you live in, your time is over. - Karl Lagerfeld
Tahini in hommous? I've never made it that way, although Habibi at my local always puts tahini on my felafel rolls. It's delicious but not essential I don't think.
"You're going to die tomorrow, Lord Bolton. Sleep well."
Yeah, I think the full name of hummus is hummus tahini
i always put it in mine, even though I forget to list it as part of the recipe![]()
I'm open to everything. When you start to criticise the times you live in, your time is over. - Karl Lagerfeld
Never done eggplant, but I roast my poblano peppers in the oven, as long as you roast them enough so they blister and char, they'll get that smokey flavor.
I like to make my eggless version of chiles rellenos this way. Roast poblano peppers, broil them in the oven on cookie sheet for maybe 10 minutes, whatever makes them blistery/charred on both sides.
Cover them with foil, put them in a plastic bag so they steam the skins off. Peel the waxy skin layer off, remove seeds and stems. Cut into slices and bake or microwave some cheeese on top. I like muenster or mozzarella.
Eat as is, or put this in a warm corn tortilla and make tacos.
That sounds sooooo good. Now I'm going to have to go out for Mexican.
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After work, I went to the grocery store & got hummus, goat cheese, whole grain crackers, a nice cheddar and some olives. Drank a groovy cabernet. DIVINE.
I need to expand my cheese repertoire but not sure how to start. I did buy a gouda but haven't tried it yet. There is a lot to learn about cheese and it's a little intimidating.
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