YES
MOTHERFUCKING HUMMUS
(http://img399.imageshack.us/img399/2483/hummus.jpg)
YUM YUM YUM YUM
also, see that orange thingy to the left of the plate? that is one of the cloves of garlic I did NOT put in my hummus. I didn't throw it away either, because it's all mysterious and shit. You see, it is actually orange, and slightly translucent, exactly like a dried apricot, when I took it out of the bulb. The other cloves were perfectly normal. I've never seen this before, there's no fungus, and (as far as I can tell) no little critter living in it either, it's just ... orange and slightly translucent.
What the fuck is up with that, anyone got an idea?
(and yes I'm kinda tempted to taste it)
(also the motherfucking HUMMUS is motherfucking excellent)
What's hummus?
Quote from: The Good Reverend Roger on October 09, 2009, 07:07:52 PM
What's hummus?
Hummus is a middle-eastern spread made from pureed garbanzo beans, garlic, lemon juice, olive oil, and tahini (sesame butter). It is ungodly delicious.
Quote from: Nigel on October 09, 2009, 07:14:06 PM
Quote from: The Good Reverend Roger on October 09, 2009, 07:07:52 PM
What's hummus?
Hummus is a middle-eastern spread made from pureed garbanzo beans, garlic, lemon juice, olive oil, and tahini (sesame butter). It is ungodly delicious.
Ew. Garbanzo beans.
Still, I will try it.
Quote from: The Good Reverend Roger on October 09, 2009, 07:15:42 PM
Quote from: Nigel on October 09, 2009, 07:14:06 PM
Quote from: The Good Reverend Roger on October 09, 2009, 07:07:52 PM
What's hummus?
Hummus is a middle-eastern spread made from pureed garbanzo beans, garlic, lemon juice, olive oil, and tahini (sesame butter). It is ungodly delicious.
Ew. Garbanzo beans.
Still, I will try it.
You may be surprised by how tasty it is! OMG. On toast, or as a chip dip, or with baby carrots.
Quote from: Nigel on October 09, 2009, 07:26:31 PM
Quote from: The Good Reverend Roger on October 09, 2009, 07:15:42 PM
Quote from: Nigel on October 09, 2009, 07:14:06 PM
Quote from: The Good Reverend Roger on October 09, 2009, 07:07:52 PM
What's hummus?
Hummus is a middle-eastern spread made from pureed garbanzo beans, garlic, lemon juice, olive oil, and tahini (sesame butter). It is ungodly delicious.
Ew. Garbanzo beans.
Still, I will try it.
You may be surprised by how tasty it is! OMG. On toast, or as a chip dip, or with baby carrots.
With carrots, I think.
I also added a spoon of minced chilli peppers and some honey. I don't think honey is in any of the recipes, but just a dash of sweetness really enhances the flavour (of pretty much anything).
Oh and powdered cumin.
Important trick is you need a LOT of olive oil, and from there you should add the water the chickpeas boiled in until it is all smooth and pasty. I could have added a bit more water to this one.
Carrots indeed make a really good combo for this stuff. And yes it is indeed probably the best way to consume chick peas. They are incredibly boring little balls otherwise :)
Anyway, anybody knows what's up with the semi-translucent orange garlic clove?
Quote from: Triple Zero on October 09, 2009, 09:43:30 PM
I also added a spoon of minced chilli peppers and some honey. I don't think honey is in any of the recipes, but just a dash of sweetness really enhances the flavour (of pretty much anything).
Oh and powdered cumin.
Important trick is you need a LOT of olive oil, and from there you should add the water the chickpeas boiled in until it is all smooth and pasty. I could have added a bit more water to this one.
Carrots indeed make a really good combo for this stuff. And yes it is indeed probably the best way to consume chick peas. They are incredibly boring little balls otherwise :)
Anyway, anybody knows what's up with the semi-translucent orange garlic clove?
I've seen those before and just assumed that, for some reason, instead of molding the conditions were just right for it to start to dehydrate. But I don't really know.
That stuff is absurdly good. In fact, as soon as I feel better, I'm going to make some. :) The Joy of Cooking has a fabulous recipe for it.
Trip--could it just be beginning to go bad?
Quote from: Triple Zero on October 09, 2009, 09:43:30 PM
Anyway, anybody knows what's up with the semi-translucent orange garlic clove?
No idea. Maybe try planting it in a pot and see if anything grows?
Quote from: Triple Zero on October 09, 2009, 09:43:30 PM
I also added a spoon of minced chilli peppers and some honey. I don't think honey is in any of the recipes, but just a dash of sweetness really enhances the flavour (of pretty much anything).
Oh and powdered cumin.
Important trick is you need a LOT of olive oil, and from there you should add the water the chickpeas boiled in until it is all smooth and pasty. I could have added a bit more water to this one.
Carrots indeed make a really good combo for this stuff. And yes it is indeed probably the best way to consume chick peas. They are incredibly boring little balls otherwise :)
Anyway, anybody knows what's up with the semi-translucent orange garlic clove?
Disputed - I see your hummus and I raise you fallafel!
But hummus is delicious and if you haven't tried it it's a damn shame.
See, you can eat hummus by itself on something as simple and flavorless as a saltine. I've always found there must be something else being eaten with fallafel for it to be tasty.
http://lifewithouttoast.com/2008/02/orange_garlic.php
hmm it really IS a mystery :eek:
hummus is the only way i can eat chick peas without gagging.
they're really .... mealy and tasteless otherwise.
holy fucking weirdness orange garlic lolwut!
What are chick peas?
http://en.wikipedia.org/wiki/Chickpea
ahhaaa, thanks for the link Burns, the comments were useful, it is either:
- ALIEN MUTANT GARLIC
- this is what happens to garlic when it touches a bible
- "waxy decomposition", http://postharvest.ucdavis.edu/Produce/ProduceFacts/Veg/garlic.shtml, Waxy breakdown is a physiological disorder that affects garlic during latter stages of growth and is often associated with periods of high temperature near harvest. Early symptoms are small, light yellow areas in the clove flesh that darken to yellow or amber with time. Finally the clove is translucent, sticky and waxy, but the outer dry skins are not usually affected. Waxy breakdown is commonly found in stored and shipped garlic but rarely in the field. Low oxygen levels and inadequate ventilation during handling and storage may also contribute to development of waxy breakdown.
http://plantclinic.cornell.edu/FactSheets/Diseases%20of%20garlic/GarlicDisorders.htm
http://people.ischool.berkeley.edu/~ryanshaw/wordpress/2005/03/04/strange-yellow-garlic/ people reporting on having used it in dishes and that it was actually really good and had a very unique strong smoky garlic taste. sweet. I'm gonna try it. good thing I didnt throw it away.
I love hummus and I love falafel, and also I love a chickpea soup that I make with tomatoes and basil.
That sounds really, really good, Nigel. Would you mind sharing that recipe?
I will try! I usually just sort of wing it.
Start by soaking dry chickpeas (you can use canned, but I like dried better) over night.
Sautee a bit of minced onion in a dash of olive oil; drain the chickpeas, add them to the onion and simmer in chicken broth until tender (a couple of hours).
Add a couple of cans of diced tomatoes, or several cups of fresh diced tomatoes, a large wad of chopped fresh basil, and some crushed garlic. Simmer for another hour or so; add salt and pepper to taste, and serve with whole grain bread.
Thanks! I'm going to try it with vegetable stock instead, but that sounds both easy and tasty.
Quote from: Corvidia on October 10, 2009, 11:48:21 PM
Thanks! I'm going to try it with vegetable stock instead, but that sounds both easy and tasty.
It is! It's really easy, and delicious, and lends itself well to other vegetable additions, such as zucchini or eggplant.
Awesome. :D Thanks again.
You're welcome!
Quote from: Nigel on October 10, 2009, 11:01:59 PM
I will try! I usually just sort of wing it.
Start by soaking dry chickpeas (you can use canned, but I like dried better) over night.
Sautee a bit of minced onion in a dash of olive oil; drain the chickpeas, add them to the onion and simmer in chicken broth until tender (a couple of hours).
Add a couple of cans of diced tomatoes, or several cups of fresh diced tomatoes, a large wad of chopped fresh basil, and some crushed garlic. Simmer for another hour or so; add salt and pepper to taste, and serve with whole grain bread.
This sounds like dinner tonight. :D
Quote from: Jenne on October 12, 2009, 04:46:06 PM
Quote from: Nigel on October 10, 2009, 11:01:59 PM
I will try! I usually just sort of wing it.
Start by soaking dry chickpeas (you can use canned, but I like dried better) over night.
Sautee a bit of minced onion in a dash of olive oil; drain the chickpeas, add them to the onion and simmer in chicken broth until tender (a couple of hours).
Add a couple of cans of diced tomatoes, or several cups of fresh diced tomatoes, a large wad of chopped fresh basil, and some crushed garlic. Simmer for another hour or so; add salt and pepper to taste, and serve with whole grain bread.
This sounds like dinner tonight. :D
Yay! :D I might make it for my kids this week. I have a ton of basil and tomatoes, and I love the smell of it.
Smells heavenly! Almost ready!
Quote from: Jenne on October 13, 2009, 01:47:52 AM
Smells heavenly! Almost ready!
Yay! Do report on how it's received.
Twas good, filling and aromatic! The kids were slurping it and putting their bread in it to dip and munch. I had enough leftover to freeze for another time as well!
Yayyyy!