G Wiv wrote:Brought beet hummus to neighborhood Labor Day BBQ. I thought it was tasty, and not the first time I've made, but remained virtually untouched.
amyliz wrote:On a side note, it also had a recipe for red pepper-chipotle hummus that was sweet 'n spicy. Yum.
No, but there weren't that many people there that a sign was necessary. They knew what it was, ate the accompaniments, just not the pink hued hummus. On another note, when I make beet hued gravlax it tends to go fast, not sure color is the issue.leek wrote:Was there a sign saying what it was? I wouldn't know, just looking at it.
Yes, absolutely! In fact I made another batch tonight. The Bride is hummused out for the moment, not me, but she loves beets* and those accompanied our broiled whitefish.Dave148 wrote:Beet Hummus, count me a fan!
G Wiv wrote:*I mentioned to My-Hien a few weeks ago beets with butter, Maldon and parsley were a go-to, she suggested adding a splash of sherry vinegar, and a delectable suggestion it was.
Beets, hummus and dinner in general, count me a Fan!
G Wiv wrote:beet hummus...
Beet Hummus, count me a fan!
leek wrote:Forgot to ask - do you add roasted or raw beets, and approximately how much per standard batch of hummus?
G Wiv wrote:Sometimes you just have to touch the stove . . .
Hummus, count me a Fan! (Not the canned hummus, I have not tried it yet but don't have high hopes)
G Wiv wrote:I will never tire of hummus.
In another thread JoelF wrote:I seem to remember it was OK with significant doctoring with lemon, garlic, cumin, paprika, good olive oil...
chgoeditor wrote:Living in Saudi Arabia, the Ziyad brand was very popular, and a lot of hummus recipes that floated around began with, "Take one can of hummus and one can of chick peas..." So if you don't like it straight from the can (I can't say I've ever tried it), you can always throw it into the next batch you make.
Rene G wrote:G Wiv wrote:Sometimes you just have to touch the stove . . .
Hummus, count me a Fan! (Not the canned hummus, I have not tried it yet but don't have high hopes)
I'm not a big fan of Ziyad canned hummus. Instead of lemon it contains citric acid at a level I find unpleasant, and there's no garlic. The texture is heavy and dry, almost crumbly (maybe some peanut butter or mayonnaise would help?!). I'll be curious to hear your opinion.G Wiv wrote:I will never tire of hummus.
You just might tire of Ziyad canned hummus.In another thread JoelF wrote:I seem to remember it was OK with significant doctoring with lemon, garlic, cumin, paprika, good olive oil...chgoeditor wrote:Living in Saudi Arabia, the Ziyad brand was very popular, and a lot of hummus recipes that floated around began with, "Take one can of hummus and one can of chick peas..." So if you don't like it straight from the can (I can't say I've ever tried it), you can always throw it into the next batch you make.
Interesting comments. It hardly occurred to me that Ziyad canned hummus (imported from Jordan) might be a starting point, not the finished product. Although the label says serve as-is with a drizzle of olive oil, I have no doubt that many doctor it further. But if you're willing to go to all that trouble, why not start with whole chickpeas? It doesn't seem like much more work. I've generally been quite happy with Ziyad products, except the hummus (which I might well have been using incorrectly).
Ziyad is a local company that started in 1966 as a bakery on the South Side, the first pita bakery in Chicago (the Ziyad website has some good history and recipes). I ate a lot of their pita throughout the 1970s and vividly remember the red and blue-printed plastic bags of 'Syrian Bread' with an image of 'Chef Ziyad' (the website's history section has a photo). My freezer was rarely without a bag. As packaged imports became an increasing part of their business they outgrew their Chicago quarters and moved to Cicero. Now they are a major player in the Middle Eastern food market. Do they really sell Ziyad products in Saudi Arabia?
chgoeditor wrote:Rene G wrote:Do they really sell Ziyad products in Saudi Arabia?
I could have sworn it was Ziyad, but it was also 35 years ago so it could have been another similarly colored can.
G Wiv wrote:Hummus, count me a Fan!
ronnie_suburban wrote:Your girl Refika has a new video with a couple of different hummus variations, including one with beet . . .
Rene G wrote:I'm not a big fan of Ziyad canned hummus. Instead of lemon it contains citric acid at a level I find unpleasant, and there's no garlic. The texture is heavy and dry, almost crumbly (maybe some peanut butter or mayonnaise would help?!). I'll be curious to hear your opinion.