- How old were you when you first tried houmous…
I’m from oop nuuuueeerrrrrth and never though of Humous as being ‘alternative’, however my dad was (is) into cooking from various countries so always has something different going on in the kitchen. He built a make-shift Tandoor oven back in the day when BBQ’s were just kicking off, and we had a Tandoori cook-out instead of a BBQ. Though I guess I didn’t have the typical upbringing when it comes to food. About the only aspect of my life that wasn’t typical and boring when growing up.Posted 3 months ago
Its basically this, with some garlic flavouring added….
Like olives, nobody actually likes it, but if you’re prepared to endure the tiling grout/fairy liquid combo of those two vile substances then you’re accepted into the middle class, whereas if you’re an honest salt of the earth oik you are excluded, but at least you can shrug and have some primula on a thick piece of sliced white bread and a packet of Monster Munch
I think I know who’s winning 😀Posted 3 months ago
Olives are the devils chug-nuts.
I periodically try them just to check if I’ve somehow magically become more middle class and sophisticated, like.
Invariably I haven’t, as I also end up asking myself the same question…. why do they inject them with washing up liquid?Posted 3 months agokayak23Subscriber
I can’t remember when I first tried Houmous, but I just cannot imagine life without it. Pretty young I reckon. Veggie since 14 so perhaps more open to eating that foreign muck.
I was wondering what my life was like BH recently as it happens. What the frig did I put on me sangers?
I’m a big fan but something of a Houmous-purist. All these new fangled flavours these days are for amateurs.Posted 3 months agoDezBSubscriber
Like olives, nobody actually likes it
My kid likes olives. Has done since he was tiny. And kids don’t fake shit like that! Weirdly, he prefers green to black.
Anyway, houmous – prob in 30s, after I was married. The ex liked to do pita , olives and humous for lunch. Another weird one, cos she wasn’t at all posh.
Why are we all spelling hummus wrong anyway?Posted 3 months agokerleyMember
Olives are the devils chug-nuts.
I periodically try them
I couldn’t eat them at all when young but persevered with them and then one day went from hating them to loving them. Something about trying things enough times (around 10)
Have always liked houmous but don’t give me any kimchi (or any other fermented stuff)Posted 3 months agoMalvern RiderMember
Don’t remember exactly. Was also brought up on meat paste, tins of mince-meat, processed pork and jams. Even (especially) mayonnaise didnt feature in our house, nor any other ‘foreign muck’. Proper British. There came a time somewhere in the 1980s where the family love of pork had somehow let ‘paté’ slip through the net and into the fridge. On rare occasions. Yes, it was foreign. Yet it doesn’t have garlic in it (a foodstuff literally banned from the house I kid you not) – so it somehow passed the ‘test’. The Force of Pork is strong in the Black Country. Had to be Brussels paté.
Houmous, though? I don’t remember hearing it mentioned in the 70’s/80s. And isn’t it Arabic? That would be beyond pretentious. Completely alien goo territory.
So I probably tried houmous some time in the 90’s in my twenties. Then-girlfriend had a big family and they ate all manmer of ‘foreign stuff’. It was like a magical wonderland for my taste-buds. This immediately landed me in the ‘pretentious’ category back home. I think I may have mentioned once that I liked it. Black sheep status eaned.
Still haven’t found a foodstuff that I don’t like (apart from badly-cooked stuff of course) Probably will be an insect or some of that rotten-smelling Scandinavian tinned fish-horror I read about. Or that italian cheese made of cheesy maggot-poo and maggots. Although, have eaten a maggot once. Hmmm…Posted 3 months agoAndy RSubscriber
My wife makes the best houmous (revithosalata) that I’ve ever tasted, the important bit is not to boil the chickpeas. This is dry chickpeas, of course – not tinned.
Soak them overnight then freeze them for a few days – the freezing is the important bit, because it softens them so you don’t need to boil them, which means that you don’t lose all the flavour into the water you’ve boiled them in.
And on a hot summer’s day you’re not heating your house up with all that boiling either……..
Then just as normal – tahini, garlic, rigani, parsley, lemon juice, salt, olive oil and blitz with a hand blender. Drizzle a bit more olive oil on top before serving. Result is more flavour and texture than if you boil the chickpeas and infinitely better than any of the bought stuff.
Eat with some lallagia with a glass of Plomariou ouzo. What’s not to like?Posted 3 months ago
You must be logged in to reply to this topic.