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Humous, how do you make it Special?

(9 Posts)
Slartybartfast Mon 25-Sep-17 08:57:27

I had a taster of pea and mint recently which was nice and thought I could try that
any other suggestions?

OP’s posts: |
LadyPenelopeCantDance Mon 25-Sep-17 08:59:39

Add in some Sumac, which is a Middle Eastern Spice. It gives a lovely flavour to a plain hummus.

pimmsy Mon 25-Sep-17 09:05:25

Add roasted peppers, some smoked paprika and a little preserved lemon

Add some beetroot and and lime zest and parsley, beautiful pink color

Adding roasted parsnip gives a nice sweet taste

I don't know if any of these still qualify as hummus though... but I enjoy them!

frenchfancy Tue 26-Sep-17 12:27:45

I love hummus. Never had pea and mint though. I add turmeric and paprika.

As an aside - I read a tip recently for making hummus - blend the tahini and the lemon juice together first before adding the chick peas. It makes for amazing hummus. Something happens between the tahini and the lemon juice that is magical.

ppeatfruit Tue 26-Sep-17 14:28:26

It gives me stomach bloat so I make a lovely dip with white beans , tahini, lemon juice, garlic and olive oil. Yes sometimes with cumin or peas and mint.

You can't get away from effing houmous though! Anyone would think there was no other bean type thing in the world!!

AdaColeman Tue 26-Sep-17 14:34:55

Try making a dip with haricots vert and yoghurt, delicious!

I like to add whole chick peas, or sesame seeds or pine nuts to houmus for a bit of texture.

LakeFlyPie Wed 27-Sep-17 22:52:09

I've tried loads of houmous recipes and they usually taste like they need something extra, but Ottolenghi's houmous is the business. Just basic ingredients but perfect taste and texture.

Bamboofordinneragain Fri 29-Sep-17 18:08:25

Roasted sweet potato and a big dollop of harissa.
And if you can be arsed to soak dried chick peas and cook them, it makes a real difference. Somebody I know PEELS them, and swears it is an essential step. But most people have a life outside of chick pea peeling.

CrazyOldBagLady Fri 29-Sep-17 18:15:16

Second the advice to use dried/soaked chick peas instead of the canned ones. The difference is like night and day.

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