What's your take on hummus? How do you make it? What do you add?
Like these? Never had Greek Kibbe. I'm from a background of Halabian Jews or Jews from Aleppo so the the ingredients may vary from what some consider standard. These fried kibbeh do not have meat in the shell like traditional Syrian or Lebanese kibbeh do. Meat in the stuffing for sure. We use tomato in our kibbeh neyeh.Pretty pure here, too.
chickpeas (canned or fresh, I do both depending upon what I have) tahini, lemon, garlic, Olive oil parsley. But I always add cumin and I don't like it without cumin. To me, it is like having pasta with no trace of garlic in/on anything. Has to have cumin.
I have not been adding paprika, Margcata. I think I will try that since I like it in most things.
Now that we've settled that, I'm looking for a really great Greek kibbe recipe. I've had both raw and cooked, and I like both. Anybody got one????
Donna
I've never put parsley in my hummus, never seen it either. Is this a norm?Pretty pure here, too.
chickpeas (canned or fresh, I do both depending upon what I have) tahini, lemon, garlic, Olive oil parsley. But I always add cumin and I don't like it without cumin. To me, it is like having pasta with no trace of garlic in/on anything. Has to have cumin.
I have not been adding paprika, Margcata. I think I will try that since I like it in most things.
Now that we've settled that, I'm looking for a really great Greek kibbe recipe. I've had both raw and cooked, and I like both. Anybody got one????
Donna
Like these? Never had Greek Kibbe. I'm from a background of Halabian Jews or Jews from Aleppo so the the ingredients may vary from what some consider standard. These fried kibbeh do not have meat in the shell like traditional Syrian or Lebanese kibbeh do. Meat in the stuffing for sure. We use tomato in our kibbeh neyeh.
what can i say kk? call me a maverick!I've never put parsley in my hummus, never seen it either. Is this a norm?
I've never heard of a kibbe, much less a greek kibbe.
that just makes my mouth water. Any chance you would share some family recipes?
This is definitely something worth trying!I must say they look good too.
@ KK : The original recipe calls for tahini but if you don't have tahini you can use peanut butter. Has anyone ever tried this ? I had to add it when I ran out of tahini once and it had a very nice flavor.
Petals.
For the Kibbeh Nayeh (raw kibbeh)Scubadoo97, Oh yeah!
Those look great! I'm with tigerwoman, can you please share the recipes?
Donna
that just makes my mouth water. Any chance you would share some family recipes?
@ Petals,
Olive oil and the chickpeas, shall form a homogenous pureé dip, even without the Tahine ( sesame ). However, peanut butter, wouldn´t this create a sweetness atypical to a hummus ?
Margcata.
Hi French Fries,Never been really adventurous with my hummus, I just like to use dried chick peas, soak overnight and cook in the pressure cooker, and process for enough time so it is as smooth as possible (the Lebanese restaurant around here gets their hummus very, very smooth, I'll have to ask them how). Then all the classics: tahini, lemon, garlic, S & P.
When ready to serve I mix a bit of olive oil with a little sweet paprika. I form a little hole in the center of the hummus dish and make a little pool of that red oil.
NICE!!Hi French Fries,
I don't work in the Lebanese Resto around ur place, but I'm Lebanese
When my mother prepares hummus it would be sooo smooth because after boiling the hummus and setting it aside (soaked in its water) to cool down a little, she would run her fingers through the chickpeas and peel the skins off the beans (they should be so tender - the skins will just fall-off).
After a minute or so you'll see a layer of skins floating on the surface; remove those skins and proceed with your usual method.
Voila, super smooth Hummus.
Jad