Hummus
 

I bought some, roasted red pepper. Now just what do I do with it?:D

toast some pitas and dip 'em in. if you don't have any, regular toast is good too.

Pita chips by the bag. Or pretzel chips. Hummus is awesome, I keep it in the fridge at work for lunch.

Make it.

I've seen what you guys have in the US stores, and as a representative of the middle east, I am sorry but that barely counts as hummus, its ok I guess, but you are missing out.

Grab your blander and make your own. It also lets you try things that otherwise no restaurant would (A bit of cheddar cheese blended in hummus, it comes out so creamy it's evil).

Oh look, a hummus purist. ;)

I won't be grabbing my blander any time soon. My hummus doesn't need to have any special meaning.

:)

Keryx uses a food processor to make hummus. She puts all kind of things in it. I really like it, and it keeps things moving. If you get my meaning.

I used to make my own houmous (spellings vary by region) because I could make it in small enough batches not to have to make it last. So less fat or nasty additives.

You'll be getting carbs and protein in the houmous, so raw vegetables cut the heaviness a little. I liked carrots cut into batons with mine, or scallions (although not at lunchtime as the breath fallout was extraordinary). I'd also have it with red peppers, but I can see that would be a repetition of flavour for you there. Colleagues of mine often had it with celery.

I use hummus as a spread on my sandwiches instead of mayo. It's more flavorful and doesn't have the fat and HFCS.

I made hummus when I had a powerful stick blander, it's a cheap easy thing you can make with that powerful cheap thing.

although is it just me or are cans of garbanzo beans up by double in the last few years

garbanzo beans are not cheap. I priced it out, making your own hummus, and while it was cheaper, it wasn't dramatically so.

I think Goya brand garbanzo bean aren't too bad price wise. In the ethnic aisle.

this is the way to go, I have a KitchenAid stick blender. I could easily make this post in the "Products I heartily endorse" thread. And I owe thanks to Clodfobble for first planting the idea that I could make good use of one. I finally purchased one precisely because I wanted to make hummus.

buster, as for what to do with it, the chip suggestions are good, but using carrots as edible dipping tools is even better in my opinion. Sundae's batons would be good, but so are regular carrots if you don't mind double dipping (over and over again) and baby carrots too. Delicious.

It'll get worse.
plus

If you want to make your own hummus, here is a recipe:

Ingredients:
1 15-ounce can (425 grams) chickpeas, also called garbanzo beans, rinsed and drained
1/4 cup (60 ml) fresh lemon juice, about 1 large lemon
1/4 cup (60 g) tahini
Large garlic clove, minced
2 tbsp (30 ml) olive oil, plus more for serving
Dash of sea salt, to taste
Dash of ground cumin (about 1/2 teaspoon/3.5 g)
2 – 3 tbsp (30 ml) water
Dash of ground paprika, for serving

Directions:
1.In your food processor or blander, blend tahini and lemon juice for 1 minute.
2.Add olive oil, minced garlic, cumin and salt and blend for another minute.
3.Add canned/soaked chickpeas and process until thick and smooth. (You may have to add additional 2-3 Tbsp. water until desired consistency
4.Serve with carrots, cucumber or whole grain pita.

Servings: 8

Note: Garbanzo beans probably have gone up due to the popularity of hummus.

Tahini is WAY expensive (i'm seeing 45 to 80 bucks.)

Well, fuck that, then.

I've noticed hummus has become a popular trend in the last couple years.

In another year eating hummus will be like wearing white after Labor Day.:neutral: