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    You are in: Home / Community Forums / Middle East & North Africa / help with hummus
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    help with hummus

    Chef #1219442 joyce.W
    Thu Sep 09, 2010 5:01 pm
    Newbie "Fry Cook" Poster
    every time I make hummus, it comes out little bitter. I cant figure out what I need more of!, anyone got an easy hummus recipe?? icon_question.gif icon_question.gif icon_question.gif
    UmmBinat
    Thu Sep 09, 2010 5:07 pm
    Food.com Groupie
    Maybe you have a poor olive oil or tahini. Both can be bitter if cheaper quality.
    Chef #1219442 joyce.W
    Thu Sep 09, 2010 5:41 pm
    Newbie "Fry Cook" Poster
    some recipes have tahini, some dont, which do u prefer, and is their a shelf life on tahini, i've had my jar for a long time
    UmmBinat
    Thu Sep 09, 2010 7:29 pm
    Food.com Groupie
    I'm not sure, I'm not Arab BTW. I think you can keep them a long time and I do prefer with tahini to be authentic but like I said I have tasted a quality difference between cheap and better quality tahini and the same with olive oil.
    chef FIFI
    Sat Sep 11, 2010 2:09 pm
    Food.com Groupie
    The secret to hummus is to boil dried garbanzo beans with a spoon full of baking soda....This trick was given to me by my BIL who owns a restaurants in Jordan which serve hummus....After that you want to grind it in the food processor. I always add a very descent amount of tahini, and lemon juice, and some water left over from boiling the hummus, and garlic smashed up very very well. Traditional hummus, doesnt have cumin or allspice, or anything of that sort. I have seen recipes that include it here on zaar, but in true reality hummus is a very simple dish. Usuualy dont need to add too much salt when using baking soda, for the baking soda adds a salty taste and seems to help the garbanzo beans to cook faster.
    I would never buy tahini from a local grocers unless that grocers is a middle eastern grocer....only because there is a difference between what is authentic and not.
    Here is a major distributor that carries most if not all the products we use in middle eastern cooking. http://ziyad.com/
    Chef #549411
    Thu Sep 16, 2010 4:01 am
    Newbie "Fry Cook" Poster
    Make sure you are using tahini made from hulled sesame. The unhulled sesame tahini is more bitter.
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