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Original Message
"Hommus"
Posted by aquariaqueen on 04-20-08 at 04:55 PM
Ok, a few weeks ago, I went to Costco, and they have all these little food stations set up. I tried Hommus, and I think it was on like a melba toast or something. Whatever it was, it was very good.

Today, I buy a tub (probably 3-4 lbs) of it, and I don't know what in the world to do with it now that I have it home

Any suggestions on how you enjoy it?

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Messages in this discussion
"RE: Hommus"
Posted by Seana on 04-20-08 at 05:01 PM
Hummus is mashed up chick peas (aka garbanzos - Hi Bravie!) with tahini (sesame paste), lemon and maybe garlic, I forget. I made it ages ago. I think it's mostly served with toasted pita triangles.

But it's a dip, right? So you could serve it with veggies or other bread, I would think.



"RE: Hommus"
Posted by aquariaqueen on 04-20-08 at 05:38 PM
Yes, the consistency is that of bean dip....all I remember was that it has a name that makes me think silly thoughts, and that it was quite tasty.

"The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it" - Albert Einstein


"RE: Hommus"
Posted by Puffy on 04-20-08 at 05:29 PM
I agree with Seana. Use it as a dip for veggies, pita bread, and flat bread.



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"RE: Hommus"
Posted by mysticwolf on 04-20-08 at 06:35 PM
Only way I've ever had it was on pita bread. In addition to using it as a dip, you can use it as a spread for sandwiches - in place of mayonnaise, for instance.

If you google hummus+uses you'll get a whole bunch of foodie blogs and such that suggest different ways to prepare and use it. One peep mentioned using a type of hummus as a sauce for chicken. I imagine that would be pretty good. Thinned, you could even use it as the batter base for fried chicken, I'd think.

Since it's often served with lamb, I'd guess you could use it to coat a roast (I probably wouldn't thin it for this). Coat the lamb with it then crust it with parsley or a combination of herbs and roast until med-med/rare.


A smokeysmom
"In the end we will conserve only what we love. We will love only what we understand. We will understand only what we are taught." - Baba Dioum

"RE: Hommus"
Posted by Breezy on 04-20-08 at 07:57 PM
I use it as a dip for my baby carrots and sliced cucumbers. I've also used it on sammiches.


Breezy and Brett sitting in a tree...

"RE: Hommus"
Posted by KwietOne on 04-20-08 at 08:49 PM
You mean hummus? Mmmmm... Reminds me of that one scene in Sixteen Candles where the Korean exchange student confused hernia with hyena.

3-4 pound tub? OMG...I gotta go to Costco! Did they have any other flavors?

You can spread it on toasted bread, or use it to spread on a tortilla for a nice turkey wrap. I sometimes use it for a dip.

"RE: Hommus"
Posted by aquariaqueen on 04-20-08 at 10:28 PM
It's spelled "Hommus" on the package..

"The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it" - Albert Einstein


"RE: Hommus"
Posted by RollDdice on 04-21-08 at 12:11 PM
It's spelled "Hommus" on the package..

That's why it's $4.99 for the 3# tub.
BTW, after reading Mysticwolf's suggestions, I think I'm in love.

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Craving Lebanese food at the moment.

"RE: Hommus"
Posted by mysticwolf on 04-22-08 at 01:45 AM
*smooch*

I made lamb the other night, but I didn't use hummus. Mix some good Dijon mustard with olive oil, crushed garlic (or use garlic oil), and fresh parsley to make a paste (a pinch of kosher salt and a few grinds of pepper go without saying). Coat the chops or roast. Place in a high-heat oven (I'd prefer 500, but my convection/microwave only goes to 450) and roast until med-rare. If you're doing a roast, do 450 for the first 15 minutes, then drop the temp to 350 for the rest of the time - total of about 25 min. per pound. Go for an internal temp of ~120-130 and let it rest before you carve. Easy peasy and yummy.

Now I'll destroy your crush. I actually like to eat my lamb with mint jelly. If I'm feeling fancy I can make it into a sauce, using pan drippings, that no one would believe includes an electric green substance coming from a jar. Mostly, I don't bother. Just gimme a spoonful of electric green on the side, please.


A smokeysmom
"In the end we will conserve only what we love. We will love only what we understand. We will understand only what we are taught." - Baba Dioum

"RE: Hommus"
Posted by moonbaby on 04-20-08 at 09:36 PM
Pita chips and crisp veggies. Deee-lish!


"RE: Hommus"
Posted by zombiebaby on 04-21-08 at 08:24 AM
I love some hummus! What is good too is to spread some on the bottom of your salad bowl, make your salad on top(greek preferably!) and eat with little pita triangles. That way you get a little dip for your bread!

I never saw it spelled Hommus before. Maybe it's a knockoff!



"RE: Hommus"
Posted by Breezy on 04-21-08 at 12:16 PM
For some reason Cedars spells theirs that way. Weird, eh?
"RE: Hommus"
Posted by weltek on 04-22-08 at 12:16 PM
Your comment made me think about "How I Met Your Mother" last night. Robyn & her ex (James VanderBeek)were from Canada in a flashback and were saying "eh" and "aout" (you know, as in "I was going aout the door.."). We laughed bunches. It was like having Lightsy there in our living room.


-A Shamrocktastic SharTribe Creation!

"RE: Hommus"
Posted by pinksparkleguitar on 04-21-08 at 12:21 PM
Grab yourself some pita bread and stuff it with some hummus, falafel, tomatoes, bean sprouts, and lettuce and you've got yourself a tasty lunch!



Thanks, Agman!

"RE: Hommus"
Posted by Dakota on 04-21-08 at 11:37 PM
>Grab yourself some pita bread and
>stuff it with some hummus,
>falafel, tomatoes, bean sprouts, and
>lettuce and you've got yourself
>a tasty lunch!
>

Thank you. I wanted to mention falafel but didn't want to look up how to spell it.

Pita chips, veggies, any kind of chip or cracker, or you could use it like cream cheese or butter or mayo on a sandwich, with or without falafel. It's healthier and I've always been amazed that there's a culture out there that found a way to make chickpeas so tasty. They also make it in different flavors now, like red pepper (spicy).

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