Sabra hummus doesn't cut it for me. I grew up in a city with a large middle eastern population and the hummus was AMAZING. Unfortunately I don't have any connections to that city anymore, so no one to ask for help.
So far I have perfected the texture by starting with dry chick peas, soaking/boiling them, and then peeling off the skins. I then put them through my food processor with some tahini and olive oil. It's good, but I've tried adding lemon and garlic and it's just not the same. I've been told that the garlic is a no-no because it makes it bitter.
Someone told me about a beverage(?)/ingredient that has a salty milky/yogurty texture that should go into the hummus. Apparently people drink it but also put it on certain dishes. It sounds like a keifer, but I have no idea. Do any of you know what it could be? Apparently greek yogurt would be an acceptable substitute but it's too tangy.
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