By continuing to use the site, you agree to our use of cookies and to abide by our Terms and Conditions. We in turn value your personal details in accordance with our Privacy Policy.
Please log in or register. Registered visitors get fewer ads.
Got any tips or a decent recipe? What about flavoured, chilli or red pepper? A football forum is the obvious place to ask this right?
No idea when I began here, was a very long time ago. Previously known as Spirit_of_81. Love cheese, hate the colour of it, this is why it requires some blue in it.
You're not going to want to hear this... but using peeled chick peas makes all the difference in terms of smoothness!
My advice is to make baba ghanoush instead (especially if you can cook the aubergines on a BBQ)
Pronouns: He/Him/His.
"Imagine being a heterosexual white male in Britain at this moment. How bad is that. Everything you say is racist, everything you say is homophobic. The Woke community have really f****d this country."
Anybody make their own hummus? on 18:17 - Feb 11 by SpruceMoose
You're not going to want to hear this... but using peeled chick peas makes all the difference in terms of smoothness!
My advice is to make baba ghanoush instead (especially if you can cook the aubergines on a BBQ)
This x 100.
Homemade baba ganoush is the food of the gods and generally much better than homemade hummus. Homemade hummus has a grainy texture if you don't peel the chickpeas (and who has time to do that?) and for me it's never that amazing.
Anybody make their own hummus? on 18:28 - Feb 11 by Herbivore
This x 100.
Homemade baba ganoush is the food of the gods and generally much better than homemade hummus. Homemade hummus has a grainy texture if you don't peel the chickpeas (and who has time to do that?) and for me it's never that amazing.
Baba ganoush it is then, so you feckers gonna offer anything or do I now have to start a 'anybody make their own babs ganoush' thread?
Now tell me you've never made it, go on, I dare you ;)
No idea when I began here, was a very long time ago. Previously known as Spirit_of_81. Love cheese, hate the colour of it, this is why it requires some blue in it.
Anybody make their own hummus? on 18:35 - Feb 11 by Coastalblue
Baba ganoush it is then, so you feckers gonna offer anything or do I now have to start a 'anybody make their own babs ganoush' thread?
Now tell me you've never made it, go on, I dare you ;)
Not claiming mine is authentic, but we do make it on the regular (especially during the summer) and we always like how it comes out.
Wrap two or three aubergines in tin foil and either bake them in your oven, or better yet, BBQ them over some woodchips, until they're soft.
Scrap out the flesh into a blender, add lemon juice, tahini, garlic, salt, parsley. This is where you can get creative. Sometimes we add some Aleppo pepper, maybe some smoked paprika, or some other spice combos. Blend it until you get a good consistency. Smash it down your gullet.
We've made it with and without BBQing the aubergines and the smokiness really does make a difference when they've been on the grill.
Pronouns: He/Him/His.
"Imagine being a heterosexual white male in Britain at this moment. How bad is that. Everything you say is racist, everything you say is homophobic. The Woke community have really f****d this country."
Anybody make their own hummus? on 18:35 - Feb 11 by Coastalblue
Baba ganoush it is then, so you feckers gonna offer anything or do I now have to start a 'anybody make their own babs ganoush' thread?
Now tell me you've never made it, go on, I dare you ;)
I usually half the aubergine and make three incisions I the flesh of each half and stuff a garlic clove in each incision. Roast it for circa 30 minutes. The garlic roasting in with the aubergine means you get a nice garlicky flavour rather than harsh raw garlic flavour. Scoop the aubergine flesh and garlic cloves into a bowl, add the juice of a lemon and about a tablespoon of tahini, pinch of salt for seasoning and blitz it up. You can add olive oil if you want a looser texture but I don't usually worry, or more lemon juice to taste. I also often add a pinch of smoked paprika for even more smoky goodness.
Anybody make their own hummus? on 18:48 - Feb 11 by Herbivore
I usually half the aubergine and make three incisions I the flesh of each half and stuff a garlic clove in each incision. Roast it for circa 30 minutes. The garlic roasting in with the aubergine means you get a nice garlicky flavour rather than harsh raw garlic flavour. Scoop the aubergine flesh and garlic cloves into a bowl, add the juice of a lemon and about a tablespoon of tahini, pinch of salt for seasoning and blitz it up. You can add olive oil if you want a looser texture but I don't usually worry, or more lemon juice to taste. I also often add a pinch of smoked paprika for even more smoky goodness.
[Post edited 11 Feb 2021 18:48]
That garlic trick sounds like pure filth. I'll be giving that a go.
Pronouns: He/Him/His.
"Imagine being a heterosexual white male in Britain at this moment. How bad is that. Everything you say is racist, everything you say is homophobic. The Woke community have really f****d this country."
Anybody make their own hummus? on 18:52 - Feb 11 by footers
Y'all need some sumac on that shiz.
I've actually only discovered the joys of sumac in the last month or so while trying to reconstruct halal cart style white sauce! Next time I make the BG, it's going on!
Pronouns: He/Him/His.
"Imagine being a heterosexual white male in Britain at this moment. How bad is that. Everything you say is racist, everything you say is homophobic. The Woke community have really f****d this country."
Anybody make their own hummus? on 18:59 - Feb 11 by SpruceMoose
I've actually only discovered the joys of sumac in the last month or so while trying to reconstruct halal cart style white sauce! Next time I make the BG, it's going on!
Sumac is lovely on Persian kebabs as well.
0
Anybody make their own hummus? on 22:09 - Feb 11 with 926 views
By continuing to use the site, you agree to our use of cookies and to abide by our Terms and Conditions.
