/ck/ - Food & Cooking

[Anonymous No.16986667]

what's the best way to eat hummus?

[Anonymous No.16986694]

with a plate of warm pita

[Anonymous No.16986713]

>>16986667
See the humps where the legs meet the hips? Spread those humps wide open slather the musty brown tinted crevice and lick it all out

[Anonymous No.16986743]

I like to have it as a charcuterie option with cheeses, olives, cured meats, crackers, bread, tomatoes, carrots etc.

[Anonymous No.16986920]

i put it on rice, sandwiches, burgers, pretty much anything honestly

[Anonymous No.16987093]

>>16986667
you gotta bake it onto some toast so it form a crust layer.

[Anonymous No.16987123]

>>16986920
Hummus and pita is a complete meal on it's own, at most you need a side salad with lots of feta cheese

[Anonymous No.16987135]

Tearing off chunks of baguette and dipping it

[Anonymous No.16987153]

>>16986667
Corn chips

[Anonymous No.16987819]

>>16986713
how is she so perfect bros?

[Anonymous No.16987851]

>>16986667
With broccoli florets.

[Anonymous No.16988259]

>>16986667
The very first time I ever had hummus was at a Lebanese restaurant that served it very similar to your pic, OP, except in the center of the hummus plate, instead of that little pile of chick peas, they had a little pile of chopped up jalapeno peppers.

Ever since then I associate hummus with jalapeno peppers. My pic is my favorite flavor of Sabra hummus.

[Anonymous No.16989015]

>>16986667
Home made bread if any variety. It's ok with Fritos too but not as good as bread.
>>16988259
Sabra sucks, save some money and make your own.

[Anonymous No.16989047]

>>16986667
what kind of olive oil do you guys like to use? i find evoo is too strong and it's not what the places near me use. i had hummus for lunch yesterday and the place i got it from has perfected it. it's one of the most perfect foods. gonna dig out my food processor later this week and make some

my preference: don't overdo it on smoothness, a bit of grit is good, decent amount of lemon and tang, salty, peanut buttery, hint of garlic, a good layer of olive oil drizzled on top, and then cayenne pepper

could eat that every single day

[Anonymous No.16989060]

>>16989047

i work at a middle eastern place and we use lebanese olive oil for the hummus. spanish oil would be a good option too

[Anonymous No.16989062]

>>16986667
Wif yo mouf

[Anonymous No.16989077]

>>16989060
alright, i'll see what i can come up with
might have to order online
if you've got a brand name, that'd help
thanks bro

[tanooki moot No.16989082]

>>16986667
a spoon
or
just tongue

[Anonymous No.16989109]

>>16989077

this the brand we use. we have substituted it with spanish oil before idk why tho. i do enjoy spanish oil alot because its got a kind of musty/mossy flavor to it that i love on spreads

[Anonymous No.16989114]

>>16986667
By killing all jews

[Anonymous No.16989135]

>>16989109
that has the exact color of the olive oil they put on the hummus at my local lebanese place
go figure it's lebanese oil lol
i have the dumbs
will try
thanks again

[Anonymous No.16990064]

Pita + Gyro + Hummus = $$$$

[Anonymous No.16990244]

I've started making hummus and am currently using this recipe, with the exception that I put a drop of vinegar instead of lemon.

https://www.youtube.com/watch?v=88ljbueBLBw

What do you guys use, anything you'd recommend?

Also any tips on soaking and cooking dried chickpeas? After soaking them overnight, draining the soak water and setting it to boil, I drain the water again and pour in new water which gets salted at the last 30mins of cooking. After the chickpeas are cooked and I start mixing I mix in some of the left over water that has some flavor in it.