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Hummus, A Love Story: Recipe and Pictures

Hummus, A Love Story: Recipe and Pictures
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  • Post #61 - September 3rd, 2019, 3:09 am
    Post #61 - September 3rd, 2019, 3:09 am Post #61 - September 3rd, 2019, 3:09 am
    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. Super nice people but not food centric and somewhat health obsessed, marathon, hiking biking, etc. The bride thought it was the amount of olive oil or maybe the pink color. All the veg were eaten. :)

    As an aside, I've been watching Mark Wiens latest Lebanon series where olive oil seems a food group all it own
    BeetHummusP66.jpg Beet Hummus


    Beet Hummus, count me a fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #62 - September 3rd, 2019, 10:13 pm
    Post #62 - September 3rd, 2019, 10:13 pm Post #62 - September 3rd, 2019, 10:13 pm
    Hi,

    If you wish, bring it to the LTH picnic. It will go well with Giovanna's mushroom dip, which her friends won't eat.

    I am sure our food-centric friends would eat it.

    I hope it did not go to waste.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #63 - September 8th, 2019, 7:16 am
    Post #63 - September 8th, 2019, 7:16 am Post #63 - September 8th, 2019, 7:16 am
    Received a LTH private message, my beet hummus looked "delish" and could they buy some. I did not have any on hand, we were going out to dinner and I didn't want to sell hummus either way. I long ago stopped having people over to my house for classes but found myself saying come over I'll teach you, its easy.

    Maybe its because hummus takes a couple of hours with making, eating and chatting, as opposed to BBQ which takes all day, or that aribucs is a friendly interesting fellow. It was nice to meet you Ari, I surprised myself by having a good time, hope you took home more than just a container of beet hummus.

    BeetHummusP55.jpg Beet Hummus w/aribucs

    And no, not setting a precedent please don't ask.

    "Give a man a fish, and you'll feed him for a day. Teach a man to fish, and you've fed him for a lifetime."
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #64 - September 15th, 2019, 10:25 am
    Post #64 - September 15th, 2019, 10:25 am Post #64 - September 15th, 2019, 10:25 am
    Hummus = breakfast. #lowslsowbbq #countmeafan #homecooking #hummus

    HummusBreakfastP1.jpg Hummus

    HummusBreakfastP2.jpg Hummus


    Hummus, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #65 - September 16th, 2019, 5:06 pm
    Post #65 - September 16th, 2019, 5:06 pm Post #65 - September 16th, 2019, 5:06 pm
    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.


    Was there a sign saying what it was? I wouldn't know, just looking at it.
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #66 - September 16th, 2019, 5:10 pm
    Post #66 - September 16th, 2019, 5:10 pm Post #66 - September 16th, 2019, 5:10 pm
    amyliz wrote:On a side note, it also had a recipe for red pepper-chipotle hummus that was sweet 'n spicy. Yum.


    I make hummus, and add a big raw carrot (chunked) into the food processor, to puree up with the chickpeas, and at least 2 Tablespoons, if not more, of Sriracha. It's great!
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #67 - September 16th, 2019, 5:59 pm
    Post #67 - September 16th, 2019, 5:59 pm Post #67 - September 16th, 2019, 5:59 pm
    I don't think I ever posted this story on LTH; a mentor of mine Gadi Gofbarg at OU(the first accredited fine art photography program in the US), he developed(pun-intended) a graduate course in fine art video, of which I was an initial student. Gadi was interesting, he was an outlier of the punk band CRASS(hi, Little Annie!), he gave me some of my harshest critiques ever, his own work was agitprop; large format photographs of language and b/w images. He was "sabra" tough on the outside, tender inside, soldiers. He was raised Israeli, but sympathized with Palestinians. He was, actually, an Israeli soldier. His parents moved the family to South America. I lost track of him when he and another photo prof of mine, Eva Enderlein, supposedly moved to her homeland of Sweden, because why not?, to be farmers; punks, image-makers, landscape, terroir. Point is(I know long getting here is), point being is one class day in video making, Gadi taught us how to make hummus. That was the class; ridiculous and lovely all at once. The best hummus I have ever had; the balance of lemon chickpeas and tahini(ugh...too much tahini kills it for me). Another session when we weren't rigorously evaluating, Oursler, Gadi brought down a blanket he kept warm with. He, as a cadet, found coins embedded(!) in the blanket; coins hidden by Jews. They were way down deep in the fabric. Hummus is lifemaking.
    Being gauche rocks, stun the bourgeoisie
  • Post #68 - September 17th, 2019, 12:58 am
    Post #68 - September 17th, 2019, 12:58 am Post #68 - September 17th, 2019, 12:58 am
    leek wrote:Was there a sign saying what it was? I wouldn't know, just looking at it.
    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.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #69 - September 26th, 2019, 6:16 pm
    Post #69 - September 26th, 2019, 6:16 pm Post #69 - September 26th, 2019, 6:16 pm
    Just finished a veggie combo plate from:

    Shawarma Stop
    947 W. Wellington
    Chicago, IL 60657
    773-327-0000
    http://www.goshawarmastop.com

    Guess what? Beet Hummus is one of two hummuses served. Looks like Pepto Bismol. Tastes yummy.

    Beet Hummus, count me a fan!
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #70 - September 27th, 2019, 1:44 am
    Post #70 - September 27th, 2019, 1:44 am Post #70 - September 27th, 2019, 1:44 am
    Dave148 wrote:Beet Hummus, count me a fan!
    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.

    HummusBeet47.jpg Beet hummus dusted with zaatar


    *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!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #71 - September 27th, 2019, 9:37 am
    Post #71 - September 27th, 2019, 9:37 am Post #71 - September 27th, 2019, 9:37 am
    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!


    Never met a beet I didn't love, but my favorite prep is like yours, warm with butter, sea salt (Maldon is great), and fresh ground pepper. Will have to try the splash of sherry vinegar.

    IMO, beets are such an underappreciated vegetable. With their natural sweetness, don't understand how they don't get more love.
  • Post #72 - September 27th, 2019, 10:06 am
    Post #72 - September 27th, 2019, 10:06 am Post #72 - September 27th, 2019, 10:06 am
    They are great. We have been eating them plenty lately due to the farmers markets being flooded with them. I have been cutting the red and gold ones into 1.5 inch chunks, then putting them into a foil pouch. I add EVOO, balsamic vinegar, kosher salt, fresh ground pepper, then I lay fresh thyme, rosemary, and sage on the top. Close foil and bake (325) or grill for about an hour. Good stuff.
  • Post #73 - September 30th, 2019, 3:42 pm
    Post #73 - September 30th, 2019, 3:42 pm Post #73 - September 30th, 2019, 3:42 pm
    G Wiv wrote:beet hummus...
    Beet Hummus, count me a fan!


    Forgot to ask - do you add roasted or raw beets, and approximately how much per standard batch of hummus?
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #74 - September 30th, 2019, 4:25 pm
    Post #74 - September 30th, 2019, 4:25 pm Post #74 - September 30th, 2019, 4:25 pm
    leek wrote:Forgot to ask - do you add roasted or raw beets, and approximately how much per standard batch of hummus?

    Not raw.

    I typically simmer peeled quartered fist size beets in lightly salted water until tender then add approximately 1 to 1-1/2 beets to blender* or Cuisinart, I use either interchangeably. This is for two 15oz cans, one 29oz can or three cups cooked (1/2lb dry weight) of garbanzo beans. I typically add garbanzo beans in two stages of blending with beet in the middle.

    If you'd rather roast in oven or outdoor cooker, fine by me, I've done both. When you get the color you like spoon a little on a plate and check. Its easy to add additional and I don't find the beets actually add much flavor, aside from a very slight almost imperceptible earthy sweetness, to the hummus.

    *Vitamix Vita-Prep
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow

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