Comments on: Hummus Platter

By: Stephanie

Stephanie — Sat, 03 Dec 2011 17:40:07 +0000

This is a great tip. Thanks so much!

By: Maura

Maura — Thu, 28 Apr 2011 21:07:52 +0000

This looks so good! Great suggestion for a snack platter.

By: Lindsay

Lindsay — Wed, 27 Apr 2011 21:08:34 +0000

I cannot say for sure, but I have always considered it an item that needs to be refrigerated, unless it is unopened of course…but if it doesn’t say anything about refrigeration, I don’t know. Sorry that I cannot be more helpful.

By: deanna h

deanna h — Wed, 27 Apr 2011 18:31:55 +0000

I have a question about Tahini paste. I bought some last year so I could make hummus and ended up storing this big jar in my cupboards. I didn’t say to refridgerate. Does anyone know if you are supposed to refridgerate or does it keep in the cupboards. Also how long does it keep?

By: Adica

Adica — Sat, 12 Mar 2011 17:26:27 +0000

This is one of my favorite light lunches/dinners, especially in the summer! There’s a restaurant near where I used to go to college that served Middle Eastern food for very low prices, which was a favorite of ours. My favorite was the hummus pita. It was exactly what the name said, and they had about 20 different vegetables/toppings you could add to it for no cost. My favorite was lettuce, olives, feta, cucumbers, pickles, carrots, and pickled beets (and their “seasoning,” which I never figured out what it was). So good!

If you’re having trouble with using dry garbanzo beans, try using Alton Brown’s recipe for Slow Cooker Chickpeas (from FoodNetwork.com). He soaks a pound of chickpeas overnight (this is not in the recipe on the website, but I just watched the actual episode of Good Eats last night…), drains and rinses them, and combines them in the slow cooker with 7 cups of water, 1/4 tsp aluminum-free baking soda, and 1/4 tsp salt (which is also not listed on the website). He then cooks them on high for 4 hours or low for 8 – 9 hours.

He explained on the show that the baking soda and salt act as water softeners, which help the beans cook evenly, so they’ll grind more smoothly. I think they also helped break down some of the skin to water absorbs more easily.

By: Zanna

Zanna — Sat, 02 Oct 2010 19:19:34 +0000

If you think Katamalas are expensive try looking for them at Costco. I buy a large jar there for $7. I did the math and for me they ended up being cheaper then black olives when I buy them this way. I love olives and put them in salads and on margarita pizzas YUM! Plus you get a nice size jar for storing things in when your done with the olives.

By: BeautyAndTheBeastFashion

BeautyAndTheBeastFashion — Mon, 20 Sep 2010 22:05:17 +0000

This looks and sounds fabulous!! I am going to have to try this this week!

By: Melanie

Melanie — Tue, 06 Jul 2010 23:11:21 +0000

Hi! I’m new to this blog and I love it! Thank you for all the work you’ve put into it! Even though this post is over a year old I wanted to comment. My husband and I lived in the Middle East for a while (we met there, in fact) and love hummus also! We used to eat hummus with flat bread for dinner (they eat a light dinner and heavy lunch). Some other easy combinations with an authentic Middle Eastern flare for light dinners or lunch are flat bread spread with leban (cream cheese works) topped with fresh mint, cucumbers and honey all rolled up. Kids loved this! They walked around with these all the time. They even eat this for breakfast too. We also ate scrambled eggs with flat bread and goat cheese. Sometimes we’d have some tabbouli with these light dinners or we’d throw in some fresh cucumbers and tomatoes. And we’d have some fresh squeezed orange or grapefruit juice straight from the tree. Super yummy! Oh I miss it! Amazingly delicious and soooooo cheap! You’ve inspired me to do this for lunches and Sunday night dinners. I don’t know why I haven’t thought of before!

By: Whopper

Whopper — Sun, 30 May 2010 23:37:19 +0000

We love hummus and naan too. I just tried the whole wheat naan bread recipe. I did the overnight soaked method with the yogurt and water and left out the milk for the yeast the next day because it was already moist enough. It worked great. I used hard white wheat for the flour. It’s a lot easier to make than my usual naan bread recipe (fewer steps for the dough) and it works better with whole wheat as the flour than mine did so thanks for sharing

By: Tamara

Tamara — Mon, 11 Jan 2010 16:15:22 +0000

I have made this hummus so many times! Thank you for the link to the homemade Tahini! We live overseas and while you can find Tahini it is a little bit difficult to find and quite expensive. This way I can make just the amount I need! I just made some and it is delicious!