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Started By
Message
re: Makers Mediterranean on Lee Dr
Posted on 2/7/21 at 10:58 am to LouisianaLady
Posted on 2/7/21 at 10:58 am to LouisianaLady
That hummus looks awesome! I can’t ever seem to get my hummus like that. It looks like they whipped it or something.
The rest looks good too. Baton Rouge folks don’t know how good they have it when it comes to Mediterranean food.
The rest looks good too. Baton Rouge folks don’t know how good they have it when it comes to Mediterranean food.
4
Posted on 2/7/21 at 12:24 pm to SUB
Overload. I wish there were other ethnic food in br .
Posted on 2/7/21 at 7:55 pm to SUB
Do you peel the shells of your chickpeas? Thats one of the secrets to getting it really smooth.
Posted on 2/7/21 at 7:58 pm to SUB
quote:
That hummus looks awesome! I can’t ever seem to get my hummus like that. It looks like they whipped it or something.
You can’t use canned chickpeas. Gotta cook them and rub the skins off.
Posted on 2/7/21 at 8:10 pm to SUB
LINK
Use Alon Shaya’s recipe. This is what I’ve been using for a couple years and it’s the best I’ve found. I use a good bit more tahini because I like the flavor so do what you like to change it to your tastes.
The key here though is you have to get the skins off so use dry beans and do the baking soda soak and bake to dry. I also just keep rubbing them together in a pot of water and keep rinsing before I actually cook them like he does. This to me is cleaner than skimming while cooking.
This and using the oil and hot water and also blend the shite out of it makes it silky smooth. Once you make this you won’t do it any differently. It’s noticeably better than most others.
Like anything else, just plan ahead because it takes time. But I normally make about a pound or more at a time and it keeps really well.
Use Alon Shaya’s recipe. This is what I’ve been using for a couple years and it’s the best I’ve found. I use a good bit more tahini because I like the flavor so do what you like to change it to your tastes.
The key here though is you have to get the skins off so use dry beans and do the baking soda soak and bake to dry. I also just keep rubbing them together in a pot of water and keep rinsing before I actually cook them like he does. This to me is cleaner than skimming while cooking.
This and using the oil and hot water and also blend the shite out of it makes it silky smooth. Once you make this you won’t do it any differently. It’s noticeably better than most others.
Like anything else, just plan ahead because it takes time. But I normally make about a pound or more at a time and it keeps really well.
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