RRC Archives

superjen wrote:and what are black turtle beans? you don't mean black turtle terds, do you? yuck

They're small black beans with a particularly sweet tasting, almost mushroom-like flavor and soft floury texture. These beans are medium sized, oval, with a matte black color. They are the most popular beans in the Costa Rica and Cuba.

J-Rock wrote:The average person lets out 1 liter of gas per day.

GROSS!!

Sandy, I made it once and way too much garlic (and I like garlic, a lot) but I can look for it if you want.

Sandy, since you ain't into Zen cooking, here is a recipe that looks similar to one I've used, that I lifted off the internet. I chose it b/c I liked the instructions:

"3 cans chickpeas
4 T good olive oil
2 T tahini butter
3 T lemon juice
1 t salt
1 T fresh parsley

First step: ignore the above measurements of everything but
chickpeas and tahini. Second step: puree the chickpeas and tahini
butter, adding oil to make it mixable. Add some of the other stuff,
stop and taste. Repeat. The final product shouldn't be runny --
then again, ignore that too. "

I believe that tahini and tahini butter are the same damn thing. (You say chicpea, I say garbanzo bean.) This will make a motherload of hummous though. Also, quite frankly, I like to add a heckuva lot more tahini than just two measlely tablespoons. Frankly, I go 1 can beans + 1/2 cup tahini.

Really, I recommend zen cooking. Follow the recipe, but after it is all mixed, taste it and see if you like the texture, if you want it a little more creamy, add more tahini. Also, this hummous will be a little bland, you might want to add:
1 T cumin.
1 T paprika.

Let us know about whatever masterpiece you create! Mhuah, ah, haaahhhh.

I got this from a friend a long time ago:
2 19oz cans chick peas
1/2 cup tahini paste
5-7 Tbsp lemon juice
6 garlic cloves, minced
1/2-3/4 tsp ground cumin
Garnish with paprika or fresh parsley. Salt to taste, if you wish. "Do not use a blender. Doing so will only anger the blender and cause its top to fly off."

The last time I made this, I wasn't into Zen cooking yet, so I didn't really alter the recipe. But, I was told you want the garlic and lemon juice in about the proportions that this recipe has, otherwise it will be distinctly garlicky or lemony - so if you decrease one, then decrease the other as well.

NOW we're talking! Thanks for the recipes!! I'll try them out, but I doubt I'll be changing anything. That has ALWAYS proven disasterous for me in the kitchen. I'm great at math, though!

Sandy. This is the recipe from my Jewish grandmother

3 cups dry chick peas
juice from one lemon
tahini
olive oil
garlic

Use measurements based on own taste and add water if consistency is not creamy enough.

I usually also add cayenne

Alright Charlie, you use garbonzo beans if you must. But whatever you do, DON'T use cooked carrots!!!

If I spin up some garbonzos, lemon juice, garlic, and all, how long would that keep outside the refrigerator? Would it last unrefrigerated for a three day trip to the Gorge?

Thanks, ZSpider

I made hummus tonight for the first time and used all the comments. It turned out great! I would say it was something like:
1 can chickpeas
1/2 cup tahini
1 Tbl oil
3-4 Tbl water
1 tbl lemon juice
1 large clove garlic
1/4 tsp cumin
1/2 tsp salt

First off, I used an electric mixer and it's creamy with little chunks in it. Fine for me but some may prefer to use a blender to get it smoother in texture.

I mixed the beans, tahini, oil, and water first, then added lemon juice and the rest of the ingredients. I would say I was a little heavier on the lemon juice and tahini. It turned out fantastic and I'm eating it with red pepper spears. Yum.

Thanks everyone for sharing. This is going to be a regular addition to my snacky time.

meetVA... both sound good. Could you post them?

re: blender vs. food processor...

food processor is best if you have one. it always turns out better!