I made some hummus on Saturday. It is OK, but not... quite right.
50g sesame seeds, toasted (I think maybe I didn't toast them enough. Maybe try adding pre-made tahini next time)
400g tin of chickpeas (drained)
20ml olive oil
2 cloves garlic
juice of a lemon
about 100ml water
SHOULD have added: a pinch of salt.
and then I chopped the sesame seeds in the blender, mixed in the olive oil, added the rest and blended till it was smoothish. The texture is maybe a little gritty - could have added more water & blended for longer. To start with, the flavours were way off - the raw garlic and lemon juice was far too much. Today, the flavours have blended a bit so the whole thing tastes more pleasingly hummus-y, but still is lacking something. Maybe salt? Or maybe try dried chickpeas instead of tinned?
I still haven't made any beer fudge, but this is definitely on my to-do list. I originally came across the idea when I misread the words 'beer fridge' but the misreading sounded so delicious!
50g sesame seeds, toasted (I think maybe I didn't toast them enough. Maybe try adding pre-made tahini next time)
400g tin of chickpeas (drained)
20ml olive oil
2 cloves garlic
juice of a lemon
about 100ml water
SHOULD have added: a pinch of salt.
and then I chopped the sesame seeds in the blender, mixed in the olive oil, added the rest and blended till it was smoothish. The texture is maybe a little gritty - could have added more water & blended for longer. To start with, the flavours were way off - the raw garlic and lemon juice was far too much. Today, the flavours have blended a bit so the whole thing tastes more pleasingly hummus-y, but still is lacking something. Maybe salt? Or maybe try dried chickpeas instead of tinned?
I still haven't made any beer fudge, but this is definitely on my to-do list. I originally came across the idea when I misread the words 'beer fridge' but the misreading sounded so delicious!
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Comments
I think I'll try pre-made tahini. I only went for the sesame seeds because the supermarket I went to is diddy and had no tahini.
Drain a can of chick peas, tip them into a bowl, and pound them with a wooden spoon until they form a smooth paste. (Nowadays, I blitz them, but I think pounding's better). Add a finely-chopped garlic clove and a teaspoonful or so of ground cumin. Then mix in a spoonful of lemon juice, a spoonful of oil, a spoonful of lemon juice... until it's the consistency you like. (I use a mild olive oil or sunflower oil -- extra virgin's too strong). Cover with cling film, and leave overnight if poss. It's quite popular with my family!
No tahini or sesame seeds?
Also, I never put any salt in my cooking, so I don't know if you might feel it needs salt. I suppose the thing to do is taste it!
Beer fudge, hahah, that sounds like a must-try.
We have an endless debate about the quantity of salt he adds to things, but I have to confess (though not to him of course), it is delicious. The one time I tried to make it without salt it was inedible.
What's beer fudge? sounds fascinating.
I STILL haven't made beer fudge yet, but I imagine it will be like chocolate fudge, only flavoured with beer instead of chocolate...