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Houmousexual...
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By (user no longer on site)
over a year ago
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"Who else loves the garlicky goodness of houmous?
And does anyone make their own?
Think I'm going to try
  "
With toasted pitta and crisps, oh hell yes. Loooove tzatziki too. I grew up in a Greek Cypriot community and this is the taste of home to me  |
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By (user no longer on site)
over a year ago
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"Who else loves the garlicky goodness of houmous?
And does anyone make their own?
Think I'm going to try
"
Co-op's houmous range is the best one for me. |
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By *illy999TV/TS
over a year ago
Taunton |
"Who else loves the garlicky goodness of houmous?
And does anyone make their own?
Think I'm going to try
"
Make your own , it's simple , tastes much better & you can vary the courseness of the mix. Add a few basil leaves for an extra subtle flavour.. |
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"Who else loves the garlicky goodness of houmous?
And does anyone make their own?
Think I'm going to try
With toasted pitta and crisps, oh hell yes. Loooove tzatziki too. I grew up in a Greek Cypriot community and this is the taste of home to me "
Mmm love tzatziki too |
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By (user no longer on site)
over a year ago
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"Can I confess to an often slightly controversial secret.... I blooming love taramasalata as well! "
My mother used to wolf that stuff. Not for me but incredibly popular where I grew up. |
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"Yes. Houmous, babaganoush, flat breads and grilled meats and olives please. Ok thanks
You forgot halloumi and pastourma. And sheftalia "
Sieftalia is the food of the gods! I always preferred loukanika to pastrouma though. |
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By (user no longer on site)
over a year ago
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"I should add that I'm vegan so *of course* I like houmous 
Everytime i see your profile pop up i wonder if you are calling me  "
Haha. To be fair, if I thought you'd answer I definitely would...  |
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"Who else loves the garlicky goodness of houmous?
And does anyone make their own?
Think I'm going to try
"
Top tip: plenty of tahini and a good pinch of cumin. The cumin really brings the flavours together, you'll be surprised the difference it makes. |
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By (user no longer on site)
over a year ago
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"Yes. Houmous, babaganoush, flat breads and grilled meats and olives please. Ok thanks
You forgot halloumi and pastourma. And sheftalia
Sieftalia is the food of the gods! I always preferred loukanika to pastrouma though."
Your taste is excellent, agapi mou  |
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"Yes. Houmous, babaganoush, flat breads and grilled meats and olives please. Ok thanks"
Tesco in Liverpool used to do a really good babaganoush in the Jewish deli section.
I might try making some of that too |
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By (user no longer on site)
over a year ago
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"Yes. Houmous, babaganoush, flat breads and grilled meats and olives please. Ok thanks
You forgot halloumi and pastourma. And sheftalia
Sieftalia is the food of the gods! I always preferred loukanika to pastrouma though.
Your taste is excellent, agapi mou "
I'm hungry now. Pondering ordering Leb food because I cba to cook or shop |
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By *opinovMan
over a year ago
Point Nemo, Cumbria |
Very easy, but there are a couple of little tricks you can use to make it even tastier and give a better consistency.
Tinned chick peas tend to make for a smoother blend than home-soaked - save a little of the brine from the tin to water down and add at the end of you need to thin the mix, but before you salt to taste.
Crush the garlic (not chop) before blending in.
Use a good oily tahina and augment it at the end with light (not toasted) sesame oil if needed.
Use cold pressed virgin olive oil, and pour a thin layer over the surface before putting in the fridge - it'll stop it crusting.
Make it at least two hours before you plan to serve it for all the blended ingredients to infuse together, and make it a tiny bit thinner than you need - it'll thicken as it sits cooling in your fridge. |
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"Yes. Houmous, babaganoush, flat breads and grilled meats and olives please. Ok thanks
You forgot halloumi and pastourma. And sheftalia
Sieftalia is the food of the gods! I always preferred loukanika to pastrouma though.
Your taste is excellent, agapi mou "
Efharisto! |
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By (user no longer on site)
over a year ago
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"
I'm hungry now. Pondering ordering Leb food because I cba to cook or shop
Love Lebanese food... Wish i had a local restaurant
Surprising that. Parts of St Ann’s look a lot like Beirut!"
Ummmm... I might not live where my profile thinks i live    |
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By (user no longer on site)
over a year ago
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"Who else loves the garlicky goodness of houmous?
And does anyone make their own?
Think I'm going to try
"
Love it
It's so easy to make. I usually make some for family gatherings or having friends round for drinks. I make a normal one and another extra lemony and garlicky.
Yum fucking yum |
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By (user no longer on site)
over a year ago
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Addicted to the stuff
Sometimes that's all that is in my fridge (bar the wine and cheese, my other two loves) in a variety of flavours
On crackers, with tortilla chips, with raw carrot sticks...Yum!!! |
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"Love it. Regularly make my own & like experimenting with different flavour combinations.
Do you add tahini?
Ooooooooh yes , tahini is essential !"
Homemade hummus is the best - I think it's the liberal quantities of tahini I chuck in that makes it such a pure win! |
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"Very easy, but there are a couple of little tricks you can use to make it even tastier and give a better consistency.
Tinned chick peas tend to make for a smoother blend than home-soaked - save a little of the brine from the tin to water down and add at the end of you need to thin the mix, but before you salt to taste.
Crush the garlic (not chop) before blending in.
Use a good oily tahina and augment it at the end with light (not toasted) sesame oil if needed.
Use cold pressed virgin olive oil, and pour a thin layer over the surface before putting in the fridge - it'll stop it crusting.
Make it at least two hours before you plan to serve it for all the blended ingredients to infuse together, and make it a tiny bit thinner than you need - it'll thicken as it sits cooling in your fridge."
Ooh these are great tips - I do all except the sesame oil, may experiment...
I sometimes make is with squeezed orange instead of lemon (after a NO LEMON emergency) and that gives a pretty great smooth taste. |
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"Very easy, but there are a couple of little tricks you can use to make it even tastier and give a better consistency.
Tinned chick peas tend to make for a smoother blend than home-soaked - save a little of the brine from the tin to water down and add at the end of you need to thin the mix, but before you salt to taste.
Crush the garlic (not chop) before blending in.
Use a good oily tahina and augment it at the end with light (not toasted) sesame oil if needed.
Use cold pressed virgin olive oil, and pour a thin layer over the surface before putting in the fridge - it'll stop it crusting.
Make it at least two hours before you plan to serve it for all the blended ingredients to infuse together, and make it a tiny bit thinner than you need - it'll thicken as it sits cooling in your fridge.
Ooh these are great tips - I do all except the sesame oil, may experiment...
I sometimes make is with squeezed orange instead of lemon (after a NO LEMON emergency) and that gives a pretty great smooth taste."
Orange?! I'm not sure whether I'm horrified or my mind is blown  |
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"Very easy, but there are a couple of little tricks you can use to make it even tastier and give a better consistency.
Tinned chick peas tend to make for a smoother blend than home-soaked - save a little of the brine from the tin to water down and add at the end of you need to thin the mix, but before you salt to taste.
Crush the garlic (not chop) before blending in.
Use a good oily tahina and augment it at the end with light (not toasted) sesame oil if needed.
Use cold pressed virgin olive oil, and pour a thin layer over the surface before putting in the fridge - it'll stop it crusting.
Make it at least two hours before you plan to serve it for all the blended ingredients to infuse together, and make it a tiny bit thinner than you need - it'll thicken as it sits cooling in your fridge."
Definitely going to make some this week |
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