Hummus... the new (healthy) Mayonnaise/Aioli

Thats Pumice.
TREE'D

My brother has tried to make me have hummus before I haven't quite warmed up to the idea but I think I might soon.
 
FoolKiller
Properly grilled meat needs no topping.
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Don't get me wrong, I love a great steak free from any kind of sauce or topping... although even a fine filet mignon can be more enjoyable with a light rub of pepper and coarse Mediterranean sea salt. 👍

However, not all meat is created equally or grilled for that matter... and there are some delicious meat recipes that include toppings (like hummus) and sauces that dramatically enhance and improve the taste of the meat. In fact, one of my favorites is medallions of pork tenderloin baked with sundried cherries and a port sauce.


Speaking of ways of preparing meat and on the subject of tenderloin and great tasting foods, here is what the Mrs. surprised me with last night:


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Beef Wellington... my favorite all-time dish!

:drool:
 
Being in Sydney, we have a large middle eastern population here per capita, so it's not hard to find a nice kebab shop and getting a nice, juicy chicken or beef doner kebab!! 👍 I love kebab's stuffed full with beef, salad, tabouli & hummus, some chilli & BBQ sauce for the meat, toast the pida lightly, with a big bottle of Coke to wash it all down. 👍

MMMMMmmmm, yummy!! :D:D:D:D

I think I've just worked out my brunch this morning. :cool: I'll see how fat I can get them to make it for a photo. :D
 
Digital-Nitrate
Don't get me wrong, I love a great steak free from any kind of sauce or topping... although even a fine filet mignon can be more enjoyable with a light rub of pepper and coarse Mediterranean sea salt. 👍
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I do my rubs pre-cooking and then let sit overnight.

However, not all meat is created equally or grilled for that matter... and there are some delicious meat recipes that include toppings (like hummus) and sauces that dramatically enhance and improve the taste of the meat. In fact, one of my favorites is medallions of pork tenderloin baked with sundried cherries and a port sauce.
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Oh, don't get me wrong, I only feel this way about steaks. I think it says a lot about a cook/chef if they can take a slab of meat and prepare it so that once it lands on your plate you just have to eat it.

But other meats have flavors not easily accentuated by just spces and must be partnered with a topping or sauce, such as pork tenderloin with a port sauce.

Beef Wellington... my favorite all-time dish!

:drool:
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I'm not sure whether I think that is better than my giant cookie or not. Yours definitely has the personalized touch while mine came from a bakery.

Who am I kidding? I love meat.
 
FoolKiller
That is why I use Miracle Whip Light.
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If I didn't like you so much, we couldn't be friends anymore after that.

Miracle Whip is bloody awful and Miracle Whip Light is just bloody awful with more air and water stirred into it.
:yuck:

@ D-N: We make our own hummus all the time. 2 cans chickpeas/garbanzos, a little olive oil, a little tahini, lots of garlic, and a minute in the food processor - fast and easy. About once or twice a month we have hummus for dinner with some toasted pitas brushed with olive oil and romano cheese, and a variety of chopped vegetables. It's great!
 
DQuaN
One of my favourites is Hummus with a dollop of Pesto on it. Yum! :)
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Gross. :yuck: I'd much rather have Hummus with red chili and tomato! Then again, that would seem crazy.
 
Smallhorses
and have consumed almost 8 pints of water daily so I can assure you that the weight loss is not water alone.
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As someone who has lost a fair bit of weight over the last two years (about 100lbs atm), how much impacts does quantity of water have on the diet? I remember always drinking loads of water when it was literally falling off, I've fallen off of late, but what kind of difference would 4 pints and 8 pints whilst on the same diet have?

Not only for my own health reasons, but for my career, that was a very useful health lesson, Nick. Thanks.
 
Duke
If I didn't like you so much, we couldn't be friends anymore after that.

Miracle Whip is bloody awful and Miracle Whip Light is just bloody awful with more air and water stirred into it.
:yuck:

@ D-N: We make our own hummus all the time. 2 cans chickpeas/garbanzos, a little olive oil, a little tahini, lots of garlic, and a minute in the food processor - fast and easy. About once or twice a month we have hummus for dinner with some toasted pitas brushed with olive oil and romano cheese, and a variety of chopped vegetables. It's great!
Click to expand...

Simple recipe there, but sounds good. I'm making mine either today or tomorrow. I plan to use what you have plus the following; plain yogurt, pine nuts and ground smoked cumin, hickory smoked salt (smoked both myself) and smoked (yeah) paprika.
 
Yeah, we use kosher sea salt and a little paprika in it as well.
 
Just a curious question guys with Kosher interests (since I saw the Kosher sea salt), how much more expensive is it to buy Kosher in the US compared to normal foods??

I know personally (was a Kosher foods specialist for Coles) how much extra the jewish population here in Oz get slugged when it comes to buying Kosher, anything from gefilte fish to Matzos, noodles, chocolate and especially Kosher Pepsi (around 4 times the price of normal Pepsi for a 1.25L!! :eek: ).
 
In the States, there is hardly any impact at all on foods and beverages bought in the grocery store. Many regular packaged foods carry some form of kosher certification (U, K, Pareve, etc). I have never bought kosher butchered meats, so I can't speak to that, but kosher hotdogs and such are no more expensive than any other good hotdog.

Most restaurants are not kosher unless they advertise being so, and kosher restaurants are not common except in areas of a high concentration of Jewish population. Nearly all decent-size cities have access to kosher delicatessens at the very least.
 
Failure!

Bleh. My hummus was terrible. :yuck: Too many pinenuts, which I think may have been spoiled. I'm not eating this and neither is anybody else.

I guess I'll try your simple recipe and work my way up. Oh, and smaller batches. I've got two 12 ounce tubs and one 8 ounce tub of this stuff to get rid of. What was I thinking, making so much?
 

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