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comment by Cumol
Cumol  ·  427 days ago  ·  link  ·    ·  parent  ·  post: A Falafel Dinner

Nice to see some arabic dishes posted :) I don't know how you make hummus but we also have a simple recipe in the family that everyone likes. The most important thing is to start from dry chickpeas, soak them overnight, add one teaspoon of baking powder and then cook them on low heat for about 4 hours. You can skim off the peels depending on how "nutty" you want the taste.

Use good Tahini. It make a big different and use the water you strained to dilute it out...

keifermiller  ·  426 days ago  ·  link  ·  

I've never skimmed the peels off before... I'll need to try it. Didn't know that they affected the flavor. We generally make the tahini at home, store bought stuff is insanely priced around here.

Would you recommend toasted tahini or non-toasted?

I managed to track down some ground sumac at a local halal market. I'm a pretty big fan of it in hummus now.

Cumol  ·  425 days ago  ·  link  ·  

Never heard of roaster/non-roasted, need to check what the normal one in Israel/Palestine is. The one I like the most is Al-Karawan and hell that is like 7 times the price at home O.O

Sumac is an interesting spice to put in Hummus, never heard of anyone doing that but hey, it it tastes good :D We use it mainly in one special dish called Musakhan. It is basically tons of onions and chicken covered in massive amounts of sumac and served on bread soaked with the oil from the onions. One of my favorites and I just had a smell-memory activated by typing that! You should try it out :)

keifermiller  ·  425 days ago  ·  link  ·  

I think I started adding the sumac because of a random Lebanese food blog, but to be honest I'm not really sure.

The Amazon question/answers section says that tahini is toasted. That pricing is pretty par for the course, unfortunately. Maybe a few dollars higher than normal, since it is a food product on Amazon, but not by much. :(

I do love onions and bread...