Here Comes The Hummus!

[kevin313]

Ralph makes a wonderful hummus that we often take along to parties. There's a large Middle Eastern population in the Detroit area, so hummus here is about as common as French onion chip dip!



http://cavalcadeoffood.blogspot.com/2013/02/here-comes-hummus.html

 

[petek]

Great video Ralph

I just made my first ever batch of hummus about 3 months ago and it turned out quite good. So inexpensive compared to buying those little pre made tubs at the grocery store.
Now though I've got a big jar of tahini sitting in the fridge. Do you think it's still okay to use? I see so many differing points of view about that,, not to refrigerate, must refrigerate etc.

 

[kevin313]

You are right to refrigerate the tahini - it can spoil after opening. There should be a "use by" or expiration date on the jar somewhere. The one we have is good until 2014. Since you've got the tahini, you should make another batch of hummus!

Tahini is also a good base for salad dressing - mix it with some olive oil and lemon juice (or a little vinegar).

 

[58limited]

Thank you! Thank you! Thank you for posting this! I was diligently writing as I watched the video. I love Hummus, can't get enough. I will try this as soon a I can find Tahini. Our local (local to the state of Texas) grocery store HEB sometimes has a veggie/cracker tray with spicy Hummus - red pepper added. I plan to make that using your recipe.

 

[perc-o-prince]

Nice to see this posted! Homemade hummus has no rival in the supermarket, I don't care how fancy-schmancy the market is!

Have you ever tried using cannellini beans instead of chick peas? I know it's not traditional, but I switched to these a few years back. I used to use 1/2 and 1/2, cannellini to chick, but rarely use the chick peas any more. It's a very creamy hummus. I also use toasted sesame oil and roasted garlic (I heard you mention the roasted garlic in the vid- yum!!!).

I'd love to figure out exactly what the spices are that Trader Joe's adds for their version of "Mediterranean" hummus. I know they have a few pine nuts and flakes of red pepper in there, and it's a little heavier on the lemon, but the rest??? Anyone have any idea?

Chuck

 

[petek]

I went to check my tahini in the fridge and it had separated with the oil on top and quite hard and getting dry on the bottom. Stirring is difficult, I may have to run it through a blender.. now which one LOL
And there's no date on it for some reason other than a 6 number code on the lid ending in 16, which could be the year. No off smell or anything

Some of the recipes I looked at used sun dried tomatoes which might be good though we don't have any right now.

 

[frigilux]

I love hummus and will definitely give your recipe a try. As always, thanks for sharing your wonderful videos.

 

[foraloysius]

Pete

Bring the tahini to room temperature, stirring should be easier.

 

[58limited]

Kevin,

 

How long will hummus last in the fridge? Can you freeze hummus for later use?

 

[perc-o-prince]

Sorry to break in, but based on the recipe he posted, and variations posted there of, you won't need to worry about freezing any. We just ate the last of the last batch I made and it was in the fridge for 2 weeks. Homemade hummus won't last because it'll be gone!

As a general rule, whatever you make and refrigerate will last as long as the least lasting ingredient you used.

I've never frozen (freezed?) hummus. Anyone? When I freeze chili the beans don't seem to suffer, but I wonder about a full-bean concoction.

Chuck

 

[mattl]

Just made a 1/2 batch -- very good.

 

[kevin313]

I've never frozen hummus but a friend of mine told me that it doesn't freeze well - it "breaks" when it is thawed out. Maybe because of the olive oil?

 

[gus]

Hi guys!. I have some long experience in eating hummus tehine. Just since I was born. Related to keeping tahine in the fridge, it's an exceptional long run. Sometimes I keep it a year in the fridge. No problem. The secret? Just as someone said, it gets covered by sesame oil so is insulated from air. That's why it lasts so long. Right now I have a jar in the fridge from which a cooked some hummus in December and is still good, D'you know the experiation date? valid until 03/09 so is 4 years older than it should. Of course I don't advise using sth so old, but I do and ate it and nothing happened. I just trust the oil coverage, that's the only barrier, but don't forget is natural (apart from being in the fridge). Oil and salted water are two antique protections of food through time. Old knowledge, (not mine of course). The jar I actually have at home was bought in Brazil, the make is Al Wadi Tahina 100% sesampaste, made in Beyrouth, Lebanon. My two pence Gus

 

[58limited]

Thanks for the replies. I'll make a half batch. I often make food in bulk and freeze, was just wondering if I could do that with the hummus.

 

[gus]

I would say you can freeze hummus, but properly packed and isolated from air, but in this case to avoid dryness of the food. Another item is not too long because garlic get too strong in freezing conditions. It's like sausage, if you keep it too long it bacomes too strong when defrosted. I would say one or two months not more than that. Just because of the strong taste. Just a sugestion, not real knowledge. Gus

 

[maytagbear]

I never have hummus long enough

to even think about freezing it.

I even top pasta with it, once in a while. Best on whole wheat penne, I think. I take a nice glob of hummus, warm it up and loosen it somewhat with pasta water.

I store hummus in a wide mouth canning jar. I do not process it, but just use the lid and tighten the jar ring hand tight.

If the garlic has the green sprout in the center, remove it with the tip of your paring knife.

One time, I was jonesing for hummus, and didn't have any tahini, so I used about a teaspoon (yes) of dark roasted (Asian) sesame seed oil, and it turned out ok. I added some water to loosen the texture a bit, however.

Thanks for posting, Kevin.

Lawrence/Maytagbear

(can you tell that I have something of a passion for hummus?)

 

[perc-o-prince]

Hey Lawrence-

Other than sometimes grinding some sesame seeds in the processor prior to adding anything else, I primarily use the dark sesame oil in hummus. I'll have to try the tahini some time; after all it IS traditional. But then again, so are chick peas, but we prefer 2/3 to all cannellini beans.

gus- I haven't had the problem of sausage getting stronger after a while in the freezer, and I've sometimes had it in there for 6-8 months or better. Maybe because I vac-seal it?

Chuck

 

[gus]

I've never tryed sausage in the freezer, because in 1981 Ibought a Frigidaire fridge and the user's manual recommended not to store sausages in the freezer for the reason I've already said. Just that and I didn't do it. That was a good fridge and lasted some 20 years. Once we've forgotten a sheep leg for 14 months and I wanted to drop it, but the mother of my children cooked it, and it was superb!. Sometimes freezers are surprising. Gus

 

[58limited]

Turns out my local store has Tahini, it was by the peanut butter. I made the hummus today and it is great. I like garlic so i chose the 4 biggest cloves I had. I'll admit that it was a little too much but was still good. Everyone at work liked it, we just had to brush our teeth before meeting clients.