Hummus

[waynesbluestreak]

Me again! Hummus - I can't believe how many calories a small dollop has. My brand of choice is the Sala one with pine nuts sprinkled on top. I like that it's very smooth. Can anyone suggest a lower cal hummus that is very smooth in texture? The last time I trie done it was quite coarse and didn't have a good flavour

There are recipes for it in most diet cookbooks. The fast 800 has it in there!

@Sethy38

How serious are you about weight loss?

If serious, then I’d steer clear of it.

I lost nearly 3 stone last year - one of my go to lunches, throughout weight loss and since is a whole meal wrap with reduced fat houmus, chopped veg and green leaves, tomatoes and herbs. It's super delicious, easy and quick, and keeps you satisfied due to the protein from the houmus. You can't load it with houmus but you don't need to because the flavour is there even is you use a relatively small amount.

Sabra hoummous is incredible and I now want some. There is no other brand like it. Swirl a spoonful of pesto in, a taste sensation.

Agree hoummous is a great option for watching your weight - my standard work packed lunch for ages has been carrots, peppers and celery with hoummous. Filling, low carb and delicious.

Goodness hummus is controversial!

Smooth hummus is much easier to make with red lentils.

I cup of red lentils to 2 cups of water or vegetable stock. Bring the water/stock to the boil, chuck in the lentils and simmer till they're soft and paler in colour (about 15 mins). They'll have absorbed most of the water. Blend with between 2 and 4 cloves of garlic depending how strong you like it, the juice of half a lemon, and add in a tablespoon of nut butter or tahini if you want to (makes it slightly creamier). This makes a really decent amount but you can freeze some.

Massively. 😁

As in massively controversial

@Gliblet

Smooth hummus is much easier to make with red lentils.

I cup of red lentils to 2 cups of water or vegetable stock. Bring the water/stock to the boil, chuck in the lentils and simmer till they're soft and paler in colour (about 15 mins). They'll have absorbed most of the water. Blend with between 2 and 4 cloves of garlic depending how strong you like it, the juice of half a lemon, and add in a tablespoon of nut butter or tahini if you want to (makes it slightly creamier). This makes a really decent amount but you can freeze some.

That's NOT hummus. That's lentilmus😁

My DH is always rollinh his eyes at hummus from other stuff and once got really emotional at falafel made from broad beans😂
I laugh but I got really upset about someone calling fermented radishes a sauerkraut so... 😂

I sometimes make cannellinius.

@HeronLanyon

I sometimes make cannellinius.

I like that😁

I thought it looked a bit rude but didn’t like to draw attention to it

Try warming the chickpeas through (just a little) first. Don’t know what it does but it does something (and stops me eating straight away as I’m not a fan of warm houmous so it has to sit in the fridge first!)

@HeronLanyon

I sometimes make cannellinius.

Sounds like it would go nicely with a bit of falaflio.

M&S do a smooth hummus, not sure how it compares calorie wise to Sabra or Yarden, but it is nice.

Sabra do a lite hummus too. I live in a largely Jewish neighbourhood and am spoilt for choice for smooth hummus.

A delayed update - have now done 2 hummus experiment sessions trying to achieve Sabra level smoothness.
Results and finding - these things worked -
Peeled chickpeas (just rub under water and drain off. Took about 10 mins). This without question was most important step for smoothness.
Add tahini after first blend of chickpeas Lemon juice salt and garlic (optional). So a second tahini blend.
Add COLD water or aqua fava as needed.

Conclusion - mumsnet knows what it’s talking about. Each of these were recommended. Each worked.

Thanks all. Now seeking a peer review publication and research grant for next investigation.

@HeronLanyon

A delayed update - have now done 2 hummus experiment sessions trying to achieve Sabra level smoothness. Results and finding - these things worked - Peeled chickpeas (just rub under water and drain off. Took about 10 mins). This without question was most important step for smoothness. Add tahini after first blend of chickpeas Lemon juice salt and garlic (optional). So a second tahini blend. Add COLD water or aqua fava as needed.

Conclusion - mumsnet knows what it’s talking about. Each of these were recommended. Each worked.

Thanks all. Now seeking a peer review publication and research grant for next investigation.

I admire your diligence and further research should be posted here first!

think my next may be guacamole based research. Loyalty to mumsnet is all well and good but as I’m clearly on the brink of fame with this new unexpected career twist I suspect I should seek out grants and then endorsements, no ?