Cookaholics Bulletin Board

Hoping someone here can post Fuzzy's hummus recipe. I can't believe I can't find mine

BTW Fuzzy, thank you for the work you have put into this board. It looks great!

Janet

I found it!!

Silly me, I was on the wrong computer. It was saved on my work station and I was on my lap top.

Thanks all the same. I am taking this to a post-holiday get-together tomorrow.

Janet

Janet,

I'll put it up on my blog sometime later for quick reference.

Josh, It would be a good addition to your blog. It was enjoyed by all at our gathering & I liked it so much I am going to make a small batch tomorrow just to have around. I was very relieved to find the file.

Out of curiosity, have you ever added paprika (smoky???)? How did it effect it? I was tempted, but dh encouraged me not to try on an (highly) unknown group.

Take care, Janet

Janet,

I've added non-smoked paprika before. It added some color but the taste was undetectable. I have added Aleppo pepper, which would be more culturally appropriate, and it added a nice little bit of bite to the whole thing, but it's not really necessary. Mine is "kitchen sink" hummus as it is.

Janet,

Recipe posted: http://www.fuzzychef.org/archives/Speck ... -2009.html I realized that I've changed it since I posted it on CI.

Tell us more about kalmata olive oil Fuzzy (price, where do you get it, what else do you use it for...). I've never heard of it nor seen it. It sounds yummy.

Lynn,

Kalamata olive oil is like other virgin olive oils, only it's made from the pungent Kalamata olive of Greece and Turkey. This gives it a harsher, spicier flavor quite different from the more delicate Tuscan oils or fruitier California oils. It's the most appropriate variety of olive oil to use, especially for cooking, in most Greek, Turkish, Levantine, and Arabic cuisine. The Greeks also have beautiful "golden" olive oils, such as Lykovouno, which they use for desserts and pilaf which are very different.

The brand I buy is Epathlon, but that's pretty much because it's the brand our Greek grocer carries; I've never done a comparison of Kalamata olive oils. A good substitute would be one of the more spicy Sicilian oils, or more robust Spanish ones, but since both of those cost more than Kalamata, that's kind of a bad deal. Otherwise, just use a medium-grade, medium-flavor virgin olive oil like Trader Joe's house brand.

And yes, I have 7 varieties of olive oil in my pantry:

An Italian "pure" olive oil in a gallon can for frying
O&Co. basil olive oil
Homemade roasted garlic olive oil
Epathlon Kalamata Olive Oil
Santini olive oil for general EVOO uses
McEvoy "Limited Edition" olive oil for dipping
Black Truffle-infused olive oil

Made Fuzzy's recipe AGAIN last night and decided to up it a bit by carmelizing 4 large button mushrooms, coarsely chopped, with the onions, coarsely chopped, before pulverizing the whole mess into the main mixture with FP - GREAT! Now, I'm thinkin' that different mushrooms can really kick it up a bit - Woo-hoo

Wino,

That's a new one. I'll tell my friend Tazz. He liked my hummus recipe so much ... and eats so much hummus ... that he's made dozens of variations, including: blackeyed-pea/chipotle, edame, and lentil/habanero.

Really, anything with pureed legumes, garlic, lemon, olive oil and salt is going to be pretty good.