http://smittenkitchen.com/2007/01/with-glee-and-ebullience/ Sat, 21 Nov 2009 07:54:50 -0500 http://wordpress.org/?v=2.8.6 hourly 1 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? :)

]]> 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!

]]> 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!!!

]]> 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?

]]> http://smittenkitchen.com/2007/01/with-glee-and-ebullience/#comment-295122 Krissy Mon, 15 Jun 2009 22:05:43 +0000 http://smittenkitchen.com/2007/01/with-glee-and-ebullience#comment-295122 I've made this recipe a couple of times and really enjoy it. I have often made two adjustments. When the garlic is too strong, I will add 1/2 up to 1 tsp of sugar to help balance it out. I also love to add a jar of roasted red peppers (12 oz) to make a roasted red pepper version. And sometimes a roasted jalapeno, when I'm looking for a real zingy hummus. I’ve made this recipe a couple of times and really enjoy it. I have often made two adjustments. When the garlic is too strong, I will add 1/2 up to 1 tsp of sugar to help balance it out. I also love to add a jar of roasted red peppers (12 oz) to make a roasted red pepper version. And sometimes a roasted jalapeno, when I’m looking for a real zingy hummus.

]]> http://smittenkitchen.com/2007/01/with-glee-and-ebullience/#comment-292662 Jill Sun, 07 Jun 2009 10:51:21 +0000 http://smittenkitchen.com/2007/01/with-glee-and-ebullience#comment-292662 I love all the delicious things that can be made with chickpeas! I live in Turkey and cook with them all the time. This is a great recipe but I want to tell you about a couple things you can add (suggested by my Turkish boyfriend). He always adds a generous amount of cumin...it is a chickpea's best friend. Also, a sprinkling of sumak (you could find it at Middle-Eastern stores) on top not only adds a tart zing, but a beautiful reddish-purple color. I strongly suggest you try it! Once, in Antakya, we had hummus served with melted butter an pinenuts on top...decadent and delicious. Thanks for all the great recipes. I love all the delicious things that can be made with chickpeas! I live in Turkey and cook with them all the time. This is a great recipe but I want to tell you about a couple things you can add (suggested by my Turkish boyfriend). He always adds a generous amount of cumin…it is a chickpea’s best friend. Also, a sprinkling of sumak (you could find it at Middle-Eastern stores) on top not only adds a tart zing, but a beautiful reddish-purple color. I strongly suggest you try it! Once, in Antakya, we had hummus served with melted butter an pinenuts on top…decadent and delicious. Thanks for all the great recipes.

]]> http://smittenkitchen.com/2007/01/with-glee-and-ebullience/#comment-265621 deb Tue, 07 Apr 2009 17:46:04 +0000 http://smittenkitchen.com/2007/01/with-glee-and-ebullience#comment-265621 I have never frozen hummus, but I don't see why it wouldn't work. I have never frozen hummus, but I don’t see why it wouldn’t work.

]]> http://smittenkitchen.com/2007/01/with-glee-and-ebullience/#comment-265592 Ruby Tue, 07 Apr 2009 16:37:44 +0000 http://smittenkitchen.com/2007/01/with-glee-and-ebullience#comment-265592 Does hummus freeze well? I was thinking to make a huge batch, as the recipe seems to take a while, and then be able to pull out servings as required. Does hummus freeze well? I was thinking to make a huge batch, as the recipe seems to take a while, and then be able to pull out servings as required.

]]> http://smittenkitchen.com/2007/01/with-glee-and-ebullience/#comment-255775 deb Sun, 15 Mar 2009 14:01:40 +0000 http://smittenkitchen.com/2007/01/with-glee-and-ebullience#comment-255775 They likely have better machines for pureeing it than we do at home -- it's always a sore point for me too! They likely have better machines for pureeing it than we do at home — it’s always a sore point for me too!

]]> http://smittenkitchen.com/2007/01/with-glee-and-ebullience/#comment-255423 Dawn Sun, 15 Mar 2009 01:38:29 +0000 http://smittenkitchen.com/2007/01/with-glee-and-ebullience#comment-255423 I made this tonight. It's pretty good but not as smooth as the hummus I get from my Afghan takeout place. I made this tonight. It’s pretty good but not as smooth as the hummus I get from my Afghan takeout place.

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