Comments on: Hummus – A Meticulous, Categorical Inspection of the World’s Most Dynamic Dip

By: WIAW: Through the Mason Jar | Polymind

WIAW: Through the Mason Jar | Polymind — Thu, 24 Jul 2014 05:37:46 +0000

[...] but I have been proven wrong. Once I rinsed everything off, I decided to whip up a batch of hummus. Of course it went into another jar, but not before I tasted it. OMG. I have never tasted hummus [...]

By: The Science Of Salad: How To Make A Salad That Serves As A Real Meal, And Actually Keeps You Feeling Full | Bonzai Aphrodite

Thu, 15 May 2014 20:24:57 +0000

[...] one of my secret weapons: hummus thinned with a little vinegar or lemon juice and [...]

By: The Many Lives Of Kale // or // How To Get The Very Most Value Out Of Your Vegetables, Both Nutritionally and Financially | Bonzai Aphrodite

Wed, 23 Oct 2013 17:20:48 +0000

[...] and spreads. Because I make broth so often I have a ton of it, so I use it in everything from homemade hummus to my breakfast pudla. I even cook Waits’s pasta in it! It adds lots of flavor, plus so much [...]

By: Alanna

Alanna — Mon, 29 Apr 2013 19:16:00 +0000

Oh thank you, thank you. I was looking for a good hummus recipe. This about covers it all. :)

By: Another Lost Weekend | Bonzai Aphrodite

Another Lost Weekend | Bonzai Aphrodite — Mon, 18 Mar 2013 19:43:03 +0000

[...] way to kick off the weekend! For dinner I commandeered her kitchen and threw together a batch of hummus using some chickpeas I’d cooked up at home and brought along. We set out a spread (hummus [...]

By: Sarah

Sarah — Tue, 23 Nov 2010 20:16:08 +0000

Okay, so I love hummus and I love recipes, but I also love good writing! Thus, your blog may very well be my new online BFF. =) I read a good many blogs, but overall (as I’m sure you’ve observed) the writing can leave a little something to be desired. (Don’t worry, I include my own blog in this assessment- I don’t claim mad writing skills. I just wanted a place to post pictures of my travels and my cat.) ANYhoo, just sayin’. I like it here. I think I’ll read more. =) Thanks for being awesome- it’s inspiring. =)

By: Sayward

Sayward — Tue, 05 Oct 2010 17:41:57 +0000

@ Alyssa – To roast them you cook them first, so you’re starting with the equivalent of what would come out of a can. From there you can just season them however you want (salt and pepper? cumin? cayenne? whatever!) and spread them on a tray (non stick or parchment). Roast at 400ish until they look nicely browned. Easy peasy!

By: Alyssa

Alyssa — Sun, 03 Oct 2010 21:06:09 +0000

The oven roasted hummus looks yuummm. Can you please tell me how to make this one? How long do you typically roast them and you still cook them normally afterwards, right? I’ve never been able to make a hummus like the ones at the grocery store, but I soooooo don’t want to pay three bucks for a quarter of the hummus I could make at home.

By: Sayward

Sayward — Sun, 09 May 2010 07:46:36 +0000

@ Alyssa – I’ve heard of that, but for the *ahem* gassier folks among us, it’s a dangerous prospect. The cooking liquid retains a lot of the gas-causing elements. So be careful! =D

By: Alyssa

Alyssa — Thu, 06 May 2010 23:30:26 +0000

Instead of using water or olive oil to thin it out, I save from liquid from the chick peas