Did you hear all the uproar about that company blending hummus with guacamole, or peanut butter, or... To make it seem more palatable than a tub of ground garbanzo beans, I guess.I love hummus, and I'll take it plain. Garlic is implied, also oil and tahini. Lemon, of course. That's plain. Even a shake of hot pepper is OK with me.
Yes, I winced when I read about the peanut butter hummus (but come on, tahini is basically sesame seed butter).
Yet I'll admit I cringe-admired a fellow blogger's exploration into hummus with blendered asparagus. Mostly cringed, but there was a lot of seepage over into the "appreciate" lobe of my brain.
Cranky and I have been using hummus for a dipping sauce with artichokes for a few years now. Lately we have been stirring in yogurt, almost 50-50, to lighten and dairy it up. Yummy.
Then yesterday the seepage lobe of my brain said "minced cucumber!" Wow. A lyrical, summery lilt of a flavor suggestion. But alas, no cucumbers chez us. Wouldn't that have been good?
Cranky tendered a tender idea (I've found he can be scared of talking about food in front of me). Minced tomato (and not too much). We had a beautiful dark red globe, fresh from the market. (Yes, possibly hothouse grown, but so what? Really tasty, and I think I want to get a little greenhouse.) Totally, yes, Cranky.
This was like lumpy silk. Soft, shimmering, bumpy tiny bites here and there. Flavor, texture.
It was really that good or I wouldn't be telling you.
Posts
16 comments:
I was a classical Hummus kinda guy until I changed to roasted garlic which allows me to be around others after consumption.
I do appreciate how you guys love your lunch.
See, I think you can dip an artichoke into almost anything savory and call it yummy. But here's a tip if you're angling for cucumber-y freshness: purslane, that lovely garden weed. Blend it with some oil (or yogurt) and some of your sorrel, if it's still crisp-fresh: you've got a lovely homegrown dipperoo.
(My tee-off for this is I make purslane gaspacho when the tomatoes are ripe. And I love sorrel.)
Ooo. The addition of cucumber sounds like it would work to me.
A mix of moutabal and hummous is pretty darned good as well.
I think eating hummus on artichoke leaves is brilliant! Cucumber of tomato are fine wit me too. (No peanut butter though.)
Looks lovely... and I really really think you need a greenhouse! I admit I want one myself. I just need a spot for it.
Greg: Garlic is a must. You might expand into other, less "smelly" flavors.
Fast: Purslane! Oh, I've had it at my last three addressess, but not for the past few years. What a stunning idea. I'm totally sold. In the gazpacho, too.
Kailyn: Doesn't it sound delicate? Thanks again for the hummus-artichoke idea.a
J-in-Wales: Eggplant (aubergine) in hummus sounds so good, I'm going back into the kitchen.
Kalyn: It's always just baby steps. Try a little; keep trying. Thanks for all your recent brilliant ideas.
Zia: I knew somebody would sneak in while I was typing replies.
We are actually semi-serious about the greenhouse, although we bunted last year. Got a great yard for it; just need serious leveling of some space. We demand that it be big enough for two cranks to sit in together in the winter. Screw the lettuce. ("Screw"?)
I knew you were a hummus-sexual.
one of our faves is pumpkin, we also rather like a beetroot variety, it's got a touch of horseradish.
But the variety I make at home is the traditional version, with too much raw garlic. It's ok, we eat it together!
Peter: John Kerry likes my hummus.
Mouse: Really? Those are additions to hummus? (We are so behind Australia in food fashion.) I guess the floodgates are open, anything goes.
But yeah, plain is nice.
Ooh, ooh, Vegemite hummus?
Vegemite?? No, nope, no *shudders* ONLY on toast or crumpets.
I make Kalyn's my words....
nothing to add to her comments, but I wanted to jump in and play too...
:-)
Mouse: Eek! And to think that I almost gave it a try. :D
BK: Play nicely! (We've been having a GOOD dog day.)
Post a Comment