What did you cook or eat today (February 2024)?

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Eggplant parmesan stacks and spaghetti.
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JAS_OH1 said:
I am boiling garbanzo beans right now for just that purpose. I making a big batch of it and I bought a bunch of pita bread (I know, how lame that I am not making my own). Over here in the US tomorrow night is the big Superbowl American football game as many people might know. We are going over to our nephew's house to watch it so I will take some hummus and also leave some here for snacking throughout the week. I found a really good recipe online and it's really the best recipe I have ever found to make hummus. It's always funny when a recipe states "The best..." of whatever food, and most of the time it's not! This one actually lives up to the title! Although, badjak, I am sure yours is wonderful, and most likely you can get better tahini than I can here...

The Best Hummus

Edited to add that I use roasted garlic instead of regular garlic so it's not as intense, but I use plenty of it so that it definitely has a great garlicky flavor!
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Here's batch 1. I finished it with a bit more lemon juice and a drizzle of toasted sesame oil. I need a bigger food processor!
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JAS_OH1 said:
the Best Hummus
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I'm like you; very suspicious of recipes that say they're "The Best".
However, that hummus is not one I'd make. Nothing wrong with it at all, may I say, but I personally like my hummus with a bit of texture to it, not blitzed to a beige mayonnaise texture. I imagine that each country makes hummus differently, so it's definitely a personal (or perhaps, national?) thing. The blogger also whacks in a whole bucketload of tahini, and some cumin. Again, each to their own, but I rather like the flavour of the chickpeas to come through, with a touch of garlic.

This could be the beginning of a hummus thread... :happy: :happy:
 
The French are so different to us. So 2pm sit down meal with her and partner, us, son and his lot (5) and daughters future in laws. They live in Normandy and have a holiday home in spain. Morning Glory would get on with them. They drink wine with everything. I swear they heard me rinse my hands and another bottle was opened.
I was on lemonade. Lunch at 2pm for me is foreign. Leg of lamb 2 chooks salads etc. Its 8pm and I'm still full. They normally eat at 9 or 10 pm?..
We got an invite for their home in either counties.
I had night off cooking. Bonus lol

Russ
 
karadekoolaid said:
I'm like you; very suspicious of recipes that say they're "The Best".
However, that hummus is not one I'd make. Nothing wrong with it at all, may I say, but I personally like my hummus with a bit of texture to it, not blitzed to a beige mayonnaise texture. I imagine that each country makes hummus differently, so it's definitely a personal (or perhaps, national?) thing. The blogger also whacks in a whole bucketload of tahini, and some cumin. Again, each to their own, but I rather like the flavour of the chickpeas to come through, with a touch of garlic.

This could be the beginning of a hummus thread... :happy: :happy:
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I like the very smooth texture of this, as does my husband, and a boatload of garlic. I used double the garlic and I didn't use as much tahini as she did, but I did puree the heck out of it. But people I know who don't like hummus say hummus is too grainy. I don't mind a little grit but smooth is better, to me.
 
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