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  #21  
Old 30.06.2011, 17:55
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Re: Houmous finally goes mainstream!

You say hummus, and I'll say houmuss.
You say humus, and I'll say homus...etc etc

Any clever sorts know what the actual spelling is for this tasty dip? (that by the way is sooo easy to make and mine is even better than Mowvich's mums! fact)
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  #22  
Old 30.06.2011, 18:01
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Re: Houmous finally goes mainstream!

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Watch out, too much humous and you'll be blamed for exporting gas to Israel. and they will be right.
Hahaha.....don't worry about that, i know how to clear that with my friends, you won't be spying and i won't be exporting gas to israel
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  #23  
Old 30.06.2011, 18:22
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Re: Houmous finally goes mainstream!

Question: Where can I find tahini? If Migros or Coop please tell in what section. Thank you.
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  #24  
Old 30.06.2011, 18:40
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Re: Houmous finally goes mainstream!

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You say hummus, and I'll say houmuss.
You say humus, and I'll say homus...etc etc

Any clever sorts know what the actual spelling is for this tasty dip? (that by the way is sooo easy to make and mine is even better than Mowvich's mums! fact)
حمّص

So you can transliterate it however you choose.
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  #25  
Old 30.06.2011, 18:57
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Re: Houmous finally goes mainstream!

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Question: Where can I find tahini? If Migros or Coop please tell in what section. Thank you.
I was looking for a special cream cheese to make "ugat gvina" (cheesecake), and while browsing I also found tahini here: http://www.koshercity.ch/

Not sure about other stores...
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  #26  
Old 30.06.2011, 19:02
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Re: Houmous finally goes mainstream!

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Question: Where can I find tahini? If Migros or Coop please tell in what section. Thank you.
Health food store as I recently discovered, but that was only after I had already made some from scratch.

Made up a batch of hummus just now.

Tom
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  #27  
Old 30.06.2011, 19:04
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Re: Houmous finally goes mainstream!

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I have discovered that it is actually very easy to make. I simply whizz rinsed tinned chick peas in a blender with olive oil, lemon juice, garlic and a little tahini (with a little water if it is too thick) and it is delicious!
I don't rinse them, and add some cumin powder as well.

Tom
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  #28  
Old 30.06.2011, 20:10
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Re: Houmous finally goes mainstream!

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Any clever sorts know what the actual spelling is for this tasty dip?

Hummus




P.S - the Miki brand is worth taking. pun intended

Last edited by Pashosh; 30.06.2011 at 20:14. Reason: adding picture
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  #29  
Old 30.06.2011, 23:46
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Re: Houmous finally goes mainstream!

What's a pity is how Betty Bossi (and Migros' "Anna's Best") butchers my favorite middle-eastern dish, tabbouleh. Now, tabbouleh is supposed to be a lemony parsley salad spiked with bulgur and olive oil. The Betty Bossi version is couscous with a couple of pieces of chopped bell pepper and a raisin here and there. No lemon, no olive oil, and NO PARSLEY!!! (And no flavor whatsoever.)

It's like taking some Uncle Ben's rice, throwing a canned sardine on it, and calling it "sushi"…
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  #30  
Old 01.07.2011, 00:55
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Re: Houmous finally goes mainstream!

It's Sephardic isn't it? Hence its presence in Greece, Turkey, Lebanon etc etc.

Cheers,
Nick

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BUT Hummous is not Greek but ARAB
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  #31  
Old 01.07.2011, 10:33
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Re: Houmous finally goes mainstream!

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Question: Where can I find tahini? If Migros or Coop please tell in what section. Thank you.
Larger Coops sell it in the section with the Middle Eastern foods. You can also find it at Jelmoli, but for more CHFs naturally.
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  #32  
Old 01.07.2011, 10:36
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Re: Houmous finally goes mainstream!

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I don't rinse them, and add some cumin powder as well.

Tom
I like to chuck in a handful of pine nuts, too. Sometimes a dash or two of cayenne pepper. Sometimes extra lemon juice and fresh coriander.

I usually make my own, but last night we tried the Blini brand that we found at Coop -- it was remarkably good for store-bought.
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  #33  
Old 02.07.2011, 14:10
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Re: Houmous finally goes mainstream!

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Ha ha! That explains why it was on the fish counter. Next to the Taramasalata.
Humous/Taramasalata - what's the difference? It's all greek to me.
I just heard on the BBC Radio 4 programme The Now Show that in Greece a humous factory and also a taramasalata factory are having to close due to the economic downturn.
They are calling it a double dip recession.
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  #34  
Old 04.07.2011, 16:02
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Re: Houmous finally goes mainstream!

As promised, here is my recipe of Homous. This version is the "I have little time" version. I will be writing soon the "Cook to impress" version.

However, as we all agree, it is fairly simple to prepare and ingredients like Tahini can be found at COOP, Turkish grocery stores and even some fuel stations!

Enjoy!
Attached Files
File Type: pdf Homous-HaveLittleTimeVersion.pdf (40.7 KB, 224 views)
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  #35  
Old 05.07.2011, 12:01
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Re: Houmous finally goes mainstream!

Thanks for posting your version TAE!

I must say, in all my houmous making years, I have never boiled canned chick peas for 15-30 mins! Can I ask you what difference you feel this makes to the finished product?
Thanks
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Old 07.07.2011, 00:10
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Re: Houmous finally goes mainstream!

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Thanks for posting your version TAE!

I must say, in all my houmous making years, I have never boiled canned chick peas for 15-30 mins! Can I ask you what difference you feel this makes to the finished product?
Thanks
Two Reasons:
1- You need to warm the chick peas anyway before blending. One simply does not get the same smooth texture when blending them cold.
2- I always found canned ones to be "al dente", hence the need to boil them further.

In my "Cook to impress" version, I boil chick peas from scratch. The texture is even smoother since the process involves soaking for 24 hours and using Sodium Bicarbonate.

However, Houmous will be delicious no matter what you do. Therefore, if you have little time, just warm the canned chick peas in the micro wave (not in tin though ) and pour them directly into the blender.

Last edited by TAE; 07.07.2011 at 00:23.
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  #37  
Old 13.09.2011, 16:25
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Re: Houmous finally goes mainstream!

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What's a pity is how Betty Bossi (and Migros' "Anna's Best") butchers my favorite middle-eastern dish, tabbouleh. …
My sentiments exactly, but I am referring to the Hummus. They have completely screwed it up. Betty Bollocks more like it. I preferred it much more when it was made in France. Hummus is such an easy thing to prepare, how in the world did they get it wrong?? Yes I know it's easy to prepare at home but I don't have a food processor yet and am not too interested in using my mortar & pestle.

P.S. Where is this Health Food store that I can get Tahini from?
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  #38  
Old 13.09.2011, 17:01
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Re: Houmous finally goes mainstream!

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P.S. Where is this Health Food store that I can get Tahini from?
Don't waste your money on health food store Tahini - any Turkish shop will stock at least 2-3 kinds.
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  #39  
Old 13.09.2011, 17:29
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Re: Houmous finally goes mainstream!

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I was looking for a special cream cheese to make "ugat gvina" (cheesecake),
What you need is called Quark here, available everywhere. Take Mager-(Low Fat) Quark for ugat gvina.
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  #40  
Old 14.09.2011, 13:07
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Re: Houmous finally goes mainstream!

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Don't waste your money on health food store Tahini - any Turkish shop will stock at least 2-3 kinds.
I ended up buying it at the Egli health food shop at HB. Will tell yol how it fares in my humous. Cost around 5 bucks.
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