Comments on: paula wolfert’s hummus http://smittenkitchen.com/2007/01/with-glee-and-ebullience/ Sun, 21 Mar 2010 01:21:26 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Victoria http://smittenkitchen.com/2007/01/with-glee-and-ebullience/#comment-350260 Victoria Wed, 17 Feb 2010 12:04:42 +0000 http://smittenkitchen.com/2007/01/with-glee-and-ebullience#comment-350260 I learned a cool trick for cooking chickpeas from when I lived in Kyrgyzstan. Add a teaspoon of baking soda to the soaking water. Rinse well before cooking, or you will have serious soda foam! The soda-soaking process shortens the overall cooking time considerably. You can put them in a bowl with warm water and soda in the morning, come back in the evening, and cook the peas in about an hour. I learned a cool trick for cooking chickpeas from when I lived in Kyrgyzstan.

Add a teaspoon of baking soda to the soaking water. Rinse well before cooking, or you will have serious soda foam! The soda-soaking process shortens the overall cooking time considerably. You can put them in a bowl with warm water and soda in the morning, come back in the evening, and cook the peas in about an hour.

]]> By: lizNstu http://smittenkitchen.com/2007/01/with-glee-and-ebullience/#comment-348200 lizNstu Wed, 10 Feb 2010 00:56:13 +0000 http://smittenkitchen.com/2007/01/with-glee-and-ebullience#comment-348200 great recipe-- tastes a bit different than other hummus but a delightful change! thanks! great recipe– tastes a bit different than other hummus but a delightful change! thanks!

]]> By: Jade http://smittenkitchen.com/2007/01/with-glee-and-ebullience/#comment-346162 Jade Mon, 01 Feb 2010 20:33:29 +0000 http://smittenkitchen.com/2007/01/with-glee-and-ebullience#comment-346162 I have frozen hummus before and it works just fine! I just put it in the fridge to defrost. I have frozen hummus before and it works just fine! I just put it in the fridge to defrost.

]]> By: deb http://smittenkitchen.com/2007/01/with-glee-and-ebullience/#comment-345211 deb Thu, 28 Jan 2010 16:59:06 +0000 http://smittenkitchen.com/2007/01/with-glee-and-ebullience#comment-345211 Hi Judy -- Thank you. I use a Canon 40D these days but I'm pretty sure I was using a Canon Rebel (original model) when I took these. You can read more about our approach to food photography in <a href="http://smittenkitchen.com/2007/11/our-approach-to-food-photos/" rel="nofollow">this post</a>. Hi Judy — Thank you. I use a Canon 40D these days but I’m pretty sure I was using a Canon Rebel (original model) when I took these. You can read more about our approach to food photography in this post.

]]> By: Judy http://smittenkitchen.com/2007/01/with-glee-and-ebullience/#comment-345207 Judy Thu, 28 Jan 2010 16:48:17 +0000 http://smittenkitchen.com/2007/01/with-glee-and-ebullience#comment-345207 Absolutely love your sight! I need to know what camera you use to take your beautiful and mouth-watering photos! Absolutely love your sight! I need to know what camera you use to take your beautiful and mouth-watering photos!

]]> By: Carol http://smittenkitchen.com/2007/01/with-glee-and-ebullience/#comment-336075 Carol Sun, 06 Dec 2009 23:18:33 +0000 http://smittenkitchen.com/2007/01/with-glee-and-ebullience#comment-336075 Instead of tahini, can I make this with sesame seeds and grind them up in the vitamix? If so, should I combine everything in the vitamix? Instead of tahini, can I make this with sesame seeds and grind them up in the vitamix? If so, should I combine everything in the vitamix?

]]> By: Nicole http://smittenkitchen.com/2007/01/with-glee-and-ebullience/#comment-331863 Nicole Wed, 18 Nov 2009 01:11:00 +0000 http://smittenkitchen.com/2007/01/with-glee-and-ebullience#comment-331863 I have a soaking bean question that I have always wondered? If beans are to 'soak overnight' does that mean 8-10 hours, or no time limit? If I want to make hummus once I get home from work, should I soak starting the night before, thus leaving them for somewhere between 16-20 hours? Or before I leave for work, so 8-10 hours? And should I leave them sitting out on the counter or in the fridge? And what confused me the most was that I think you soaked them and cooked them days before blending, if the steps take several days- do you leave them in their liquid inbetween? Is there such a thing as oversoaking beans? Is that enough questions for you? :) I have a soaking bean question that I have always wondered? If beans are to ’soak overnight’ does that mean 8-10 hours, or no time limit? If I want to make hummus once I get home from work, should I soak starting the night before, thus leaving them for somewhere between 16-20 hours? Or before I leave for work, so 8-10 hours? And should I leave them sitting out on the counter or in the fridge? And what confused me the most was that I think you soaked them and cooked them days before blending, if the steps take several days- do you leave them in their liquid inbetween? Is there such a thing as oversoaking beans? Is that enough questions for you? :)

]]> By: annie http://smittenkitchen.com/2007/01/with-glee-and-ebullience/#comment-330395 annie Sat, 07 Nov 2009 23:14:43 +0000 http://smittenkitchen.com/2007/01/with-glee-and-ebullience#comment-330395 Could I use sesame oil for the sesame paste? & if so, how much. It's just that I don't know what I could use the sesame paste for again. Will this recipe freeze well? Thanks for including how to prepare & cook DRIED garbanzo beans! Could I use sesame oil for the sesame paste? & if so, how much. It’s just that I don’t know what I could use the sesame paste for again.
Will this recipe freeze well?
Thanks for including how to prepare & cook DRIED garbanzo beans!

]]> By: Juliana http://smittenkitchen.com/2007/01/with-glee-and-ebullience/#comment-323300 Juliana Thu, 01 Oct 2009 11:24:06 +0000 http://smittenkitchen.com/2007/01/with-glee-and-ebullience#comment-323300 Thank You very much!!! Thank You very much!!!

]]> By: Sarah http://smittenkitchen.com/2007/01/with-glee-and-ebullience/#comment-313839 Sarah Tue, 18 Aug 2009 17:29:57 +0000 http://smittenkitchen.com/2007/01/with-glee-and-ebullience#comment-313839 Do you have a brand of tahini you love or could recommend? Do you have a brand of tahini you love or could recommend?

]]>