Posted: 6/2/2011 9:00:10 AM EDT
| I tried Hummus yesterday and liked it. The ingreadiants were chick peas, sesame oil, olive oil, salt and roasted red peppers. Do you have any chick peas in your preps? Do they store well? Do you have a good source for them? Other recipes that use them? |
They're a middle east thing IMO. Here in Turkey they're plentiful and I store them canned. Makes for a cheap and quick meal, tasty too. Just add some to rice like you would with beans and you're g2g. If you can only find them dry, I'd suggest using a pressure cooker since they're tough to cook. They go great with lamb. 
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good stuff. I too would like to know about the shelf life canned. You can buy dried ones in bulk, so I'd assume you could store like rice/grain, etc.
One of my favorite dirt poor bachelor meals was to fry up a small can of chick peas seasoned with salt and pepper, chop up and wilt some kale, and then mix together. top with ketchup and sour cream. High protein, low cost, and went well with cheap beer 
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Quoted: good stuff. I too would like to know about the shelf life canned. You can buy dried ones in bulk, so I'd assume you could store like rice/grain, etc. One of my favorite dirt poor bachelor meals was to fry up a small can of chick peas seasoned with salt and pepper, chop up and wilt some kale, and then mix together. top with ketchup and sour cream. High protein, low cost, and went well with cheap beer sounds mighty fine to me, I love kale in every recipe canned chickpeas keep as long as canned beans. mine have a 2 year expiration date on them. But we rotate before that.
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I F'ing love them. On salads, in soups, as a veggie entree dish, cooked with greens (ie the Indian chana palak- chickpeas and spinach), as hummous, whatever.
Available from Walton's pre packed or you can buy in 1 lb bags at the grocery store. Or, I buy in 4 lb bags at indian grocery stores a bit cheaper. I've bought canned ones on sale for 50 cents a can. Somebody posted a butternut squash and winter vegetable stew on the food forum. It had chickpeas in it, which I of course tripled. IIRC it was butternut squash, onion, carrots, kale, canned tomatoes, and chickpeas. I made a batch and ate it the first week. Then I made a triple batch, with 3x the chickpeas- maybe 9 cans. Anyway, about 4 gallons of soup. |
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Quoted:
I tried Hummus yesterday and liked it. The ingreadiants were chick peas, sesame oil, olive oil, salt and roasted red peppers. Do you have any chick peas in your preps? Do they store well? Do you have a good source for them? Other recipes that use them? Look at some other recipies. Don't know it off hand, but the one I make includes tahini, essentially sesame butter, paprika and lemon. I think the tahini provides a more mellow taste than the sesame oil. I love the stuff. |
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Thanks OP!
I've been thinking about making some hummus for a couple weeks now. I made about 4 cups worth last night using Goya brand bagged dry garbanzos. I also made some home made pitas because they weren't available at the tiny local store and I wasn't going to drive 25 miles for some dried out Thomas's. I tell you what, I'm now spoiled and doubt I'll ever buy store pitas again. They're so good I'm now contemplating marinating some venison or lamb to go on them. I made garlic lemon hummus; garbanzos, olive oil, lemon juice, sesame oil, salt, black pepper, and a dash of cummin. I need to pick up some Tahini, I haven't bought any in 10 years. 
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I LOVE Chick Peas/Hummus, fried into Falafel etc. anything made with them. Or just tossed on a salad...
However, if you're GI tract is anything like mine.... 
And if you try the really strong garlic Hummus, your spouse might reconsider their commitment to the shared marital bed too. 
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Big fans over here. The salad bar at work has a nicely seasoned cold chick pea salad, and the ladyfriend makes a killer hummus. We're not quite Bert Gummer level, but we've kept cans in the pantry for longer than seems like a good idea w/o issue. We used to come home and eat cheese and pretzels every night. We've switched to homemade hummus (from cans) with pretzels and enjoyed the protein boost. If I had my pick between a high protein/high fiber item like a garbanzo bean (same thing, and cheaper at Wal-Mart) and a "normal" veggie like green beans, I'll pick the bean every time. |
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I like hummus but not the price for store bought stuff. Already have canned chick peas. Just waiting for tahini to go on sale. That stuff is pricey. Try and buy it from an ethnic grocery store. They don't treat it as an exotic with exotic pricing. Get the Joyva brand, in the can. |
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Quoted: Quoted: I tried Hummus yesterday and liked it. The ingreadiants were chick peas, sesame oil, olive oil, salt and roasted red peppers. Do you have any chick peas in your preps? Do they store well? Do you have a good source for them? Other recipes that use them? Look at some other recipies. Don't know it off hand, but the one I make includes tahini, essentially sesame butter, paprika and lemon. I think the tahini provides a more mellow taste than the sesame oil. I love the stuff. Hummus isn't quite right without the Tahini & Olive oil. Don't forget to pound the garlic fresh in the mortar and some ground Sumac for garnish. It's much more economical to make it than to buy it from the supermarket pre-made. A half cup of pre-made stuff is typically about $4 and usually bland. I could make four cups or more with two 20 oz can of hummus, which costs less than $2. I don't have any dried garbanzos in my preps though. They require hours to cook and a lot of water. I prefer to stock lentils. |
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I like hummus but not the price for store bought stuff. Already have canned chick peas. Just waiting for tahini to go on sale. That stuff is pricey. I've never tried it, but Alton Brown on food network substitutes peanut butter for tahini in hummus. I stock a lot of PB, so that's a storage friendly recipe. |
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Quoted:
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Quoted:
I tried Hummus yesterday and liked it. The ingreadiants were chick peas, sesame oil, olive oil, salt and roasted red peppers. Do you have any chick peas in your preps? Do they store well? Do you have a good source for them? Other recipes that use them? Look at some other recipies. Don't know it off hand, but the one I make includes tahini, essentially sesame butter, paprika and lemon. I think the tahini provides a more mellow taste than the sesame oil. I love the stuff. Hummus isn't quite right without the Tahini & Olive oil. Don't forget to pound the garlic fresh in the mortar and some ground Sumac for garnish. It's much more economical to make it than to buy it from the supermarket pre-made. A half cup of pre-made stuff is typically about $4 and usually bland. I could make four cups or more with two 20 oz can of hummus, which costs less than $2. I don't have any dried garbanzos in my preps though. They require hours to cook and a lot of water. I prefer to stock lentils. I don't know about that. yes some time and some water and some heat. Legitimate concerns if you're keeping for off grid/energy conserving food prep. I just prepared a 1 lb bag of Goya brand dried garbanzos. The slow method was a straight up cold water soak overnight; no heat req'd. I did their speed method. Boil 4 cups of water, toss in garbanzos, cover, boil for 2 minutes and shut off and remove from burner. They're done in an hour. Not too bad unlike navy beans which always take a long time for me. I was eating hummus in less than an hour and a half. Well if you consider my Tahiniless hummus to be hummus, I sub'd sesame oil for the flavor to get me by. I saw the work around for no tahini online in a couple different recipes. |
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I store dried garbanzos, seem to keep just fine, I believe I bought my last batch a year or so ago, still good to go. They're also easy to grow, but I think they do better in a warmer climate than we get here in western Oregon, the ones I grew in my garden a couple years ago weren't all that productive.
I've found that sunflower paste works as a tahini substitute when making hummous. I've also made hummous with fava, not as good as garbanzos, but fava are easy to grow here. All this hummous talk makes me want to go make some, just what I need, another project this weekend... |