I mean, I’m all for expanding your horizons, I positively encourage it but ‘Broad Bean, Asparagus and Mint Houmous’? Now come on, thats going a bit too far isn’t it?
Its like Cherry Coke, its just wrong really and I despair in those who allow themselves to be drawn into it. They should never have messed with it IMHO.
I’m what you might call a Houmous-purist. I like the fact its such a simple recipe and such a good taste with the variety coming from different blends of the same basic ingredients, so whats with all these hundreds of different flavours of Houmii’ that we are getting now?
I sincerely hope this dilution of houmous-culture will not have any unforeseen negative effects.
Also, is it Houmous, or Hummus? Do we know? is it pronounced humm-us, or hoooo-muss(as my Mum says).
I flipping love houmous. Practically live off the stuff. Adding things to it is just plain wrong. If you don’t like houmous as it is you should probably just go back to your processed squeezy cheese or whatever it is you freaks normally eat.
I flipping love houmous. Practically live off the stuff. Adding things to it is just plain wrong. If you don’t like houmous as it is you should probably just go back to your processed squeezy cheese or whatever it is you freaks normally eat.
[arab heritage] actually a broad bean dip made much the same way as hummus is perfectly traditional in the middle east, as is my absolute favourite ful mudammes – made with fava beans (though my mum adjusts it a bit by adding chopped fresh tomato to it.) Sorry to be a pedant but mum would be disappointed if I didn’t point it out! [/arab heritage]
mintimperial – this is a far superior foodstuff to houmous
As this picture proves, it benefits from the addition of all kinds of yummy stuff
See this is exactly what I’m talking about. You’re welcome to eat whatever nasty cheese-type food-style goop-inna-tube you fancy, and you can add bits of house-brick to it for all I care. Just don’t go messing around with traditional middle-class English cuisine like houmous, ok? 😉
Have you got a blender Kayak? It’s dead easy to make your own and you can make it just the way you like it, once you work out the right mix for you.
I have a Charge Blender, but not a food blender.
I tried to make it a few times before but frankly it always tasted slightly overpowering in one or more of the ingredients, or indeed too bland and a bit like sand. I wouldn’t put that down to my culinary skills in the dip department as my Guacamole has now become legendary 🙂
Just can’t get the knack of a good houmous I suppose and actually quite enjoy it from supermarkets over a deli or suchlike (shock-horror!)
making humous is a faff I reckon, more expensive and no better than the bought stuff. I tried a couple of times and ended up re pointing the back wall with it, my god it was bad. The old man makes it and it tastes good but no better than tesco’s
you serious
1 kg dry Chicke peas about £2 one jar of tahini about £ 2 clove of garlic about 40 p and some oil [ tbh I cant tell if you use normal oil or Olive but I am ssur esome can
I reckon for £5 quid you end up with about 4 kilo of humous perhaps more…probably no cheaper if you use tinned chick peas but that is not making it yourself is it 😉
Its not cost effective to make your own tahini I have tried but it can be omitted to save even more