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    You are in: Home / Community Forums / Cooking Q & A / the hummous mystery
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    the hummous mystery

    pollen
    Fri Jan 25, 2002 12:32 am
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    i made carol's hummous this evening:

    it was super sparky and flavourful right after i made it, but i left it out on the counter for a few hours and when i tried it again, it was very bland.... most of the flavour dissappeared. it didn't taste bad.. it just didn't really taste.


    does anyone perhaps know why??
    Lennie
    Fri Jan 25, 2002 1:56 pm
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    Was it like it mellowed out? That's not uncommon icon_smile.gif A lot of herbs and spices, and even garlic, are quite zingy at first but then the flavours all start to meld together as a dish sits and your dish will, well, mellow out. Sometimes that's a good thing, as Martha would say, because the flavours start off too harsh, but sometimes it's not so good, and you have to goose something up again. Does that sound like what happened?
    pollen
    Fri Jan 25, 2002 4:19 pm
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    hm... i guess. but it REALLY mellowed out then....

    would covering it prevent that, or refrigerating?
    Lennie
    Fri Jan 25, 2002 5:06 pm
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    I don't really know. I am kind of a safety freak so I tend not to leave stuff out on the counter but just about always refrigerate everything.

    All I can suggest is making a second batch, refrigerating it, and testing it again after the same amount of time went by as in your first batch, between tastings. If the second batch retains its zing, then that could be the answer for you.
    Carol Bullock
    Sat Jan 26, 2002 12:53 am
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    You made my hummous? I wish I could tell you what went wrong. I tend to like lots of garlic and lemon (I mean LOTS), but I've never noticed a huge difference in the flavor after leaving it out all day.
    Not sure if not drizzling oil over it right away would affect it. I always do that not only for taste, but so a 'crust' doesn't form.
    I will tell you that when I make hummous, there's a lot of tasting going on, until I get it just right.

    I hope you try it again.
    chef blade
    Sat Jan 26, 2002 2:53 am
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    I too learned hummous from a Lebanese friend (and boss). Carol's recipe is exactly the same.
    But we always used COLD everything and FRESH lemon; and kept it chilled. Tasted great for days. Served tons in the restaurant.
    pollen
    Sat Jan 26, 2002 10:37 am
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    hm.... yes, i guess i should have put it in the fridge right away.... next time!

    it was delicious hummous (did i mention i ate about half the batch myself.. heeheeh, i'm so bad about doing that :p ), although one of my housemates doesn't like garlic (! can you imagine??), so even though i cut down on the amount, he still was a bit snotty about it. but it has a very intriguing combination of flavours in our mouth.

    chef blade, did you friend even use cold chickpeas and water? (this recipe calls for hot). i guess it wouldn't matter that much, i'm just curious to know.
    chef blade
    Sat Jan 26, 2002 12:30 pm
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    Water was cold. Beans at room temp, I guess. But I'm just guessing hot water was your problem. Also we drizzled just a tad of extra virgin olive oil in the processor at the end to give it a little sheen....enjoy
    Carol Bullock
    Sat Jan 26, 2002 1:26 pm
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    Pollen - I read your review. When you said that the hummous had a bitter taste it made me wonder - was the tahini rancid? Also, did you use pure lemon juice? Either fresh or the kind in the soft squeeze bottle that is pure lemon will give it the best flavor.

    Also, you said you reduced the amount of garlic in the recipe. That may have attributed to the blandness problem. Maybe next time you can make a batch just for yourself and put as much as you want in. Garlic is key in this recipe - you will find that if you go to a mediterranean restaurant that serves hummous, it should be VERY garlicky!

    I was told to use hot water as the tahini and lemon tend to sieze up together, and the hot water cuts through it, and also told to heat the beans so the hummous could be served warm. I have always preferred my hummous warm, as that was the way it was introduced to me by the experts (the Lebanese women). I doubt that the hot vs cold water would have anything to do with bitterness or blandness, as well as the temp of the beans.

    If you try it again, I hope you give my pita bread a try too.
    Caryn
    Sat Jan 26, 2002 10:04 pm
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    Pollen I had a friend that made a White Bean Hummus that was delicious. She served it as a spread during gatherings with pita chips and vegetables.
    pollen
    Sun Jan 27, 2002 2:03 pm
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    Quote:

    Pollen - I read your review. When you said that the hummous had a bitter taste it made me wonder - was the tahini rancid? Also, did you use pure lemon juice? Either fresh or the kind in the soft squeeze bottle that is pure lemon will give it the best flavor.

    Also, you said you reduced the amount of garlic in the recipe. That may have attributed to the blandness problem. Maybe next time you can make a batch just for yourself and put as much as you want in. Garlic is key in this recipe - you will find that if you go to a mediterranean restaurant that serves hummous, it should be VERY garlicky!

    If you try it again, I hope you give my pita bread a try too.


    carol, i'm pretty sure the tahini is ok... i just bought it, and it tastes fine on its own. also, i used fresh-squeezed lemon juice. and the hummous tasted very good and flavourful immediately after i made it (i'd never tried warm hummous before, but you're right - it's really good that way!).... it was pretty garlicy as it was, just not 8 cloves worth....

    i will be sure to try the pita bread next time... it sounds great, and i've never made pita before.
    pollen
    Sun Jan 27, 2002 2:12 pm
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    Quote:

    Pollen I had a friend that made a White Bean Hummus that was delicious. She served it as a spread during gatherings with pita chips and vegetables.


    thanks caryn! it sounds good.... do you know how white kidney beans differ from red ones (other than in colour)? are they similar at all, or is it just a name thing?
    Caryn
    Mon Jan 28, 2002 12:37 am
    Food.com Groupie
    Quote:

    Quote:

    Pollen I had a friend that made a White Bean Hummus that was delicious. She served it as a spread during gatherings with pita chips and vegetables.


    thanks caryn! it sounds good.... do you know how white kidney beans differ from red ones (other than in colour)? are they similar at all, or is it just a name thing?


    I couldn't tell you if there was a difference because I use the red kidney beans in chili and the white in the hummus which are such different recipes. Do they use white kidney beans in White Chili made with chicken?
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