I should probably write a few words about hummus. Hummus is one of my favorite foods. It hits the same parts of the palate as meat, cheese, and fried things, but it's a lot healthier. It's got a warm, comfort-food flavor, which can swerve in almost any direction you like--towards the traditional Greek/Middle East, or into Tex-Mex or Italian or even non-specific Asian depending on what kind of ingredients you add. I think the reason it's not more popular is that it sounds weird. The fuck is a hummus, anyway? So think of it as Greek bean dip. Bean dip is great, everyone loves bean dip, and Greece is a really cool country so probably food from Greece isn't going to be too crazy, right?
Anyway, hummus is simple. I use a food processor because I have one, but I've also made it with a big, heavy spoon or salad-serving fork. Primary ingredient is chickpeas/garbanzo beans (they're usually labeled as both). Chickpeas are where the warm, comfortable flavor comes from--you can add them to chili or beef stew and they'll fit right in. Drain them and rinse them if you're using canned. If you're using dry beans, well, you're on your own.
Next up is tahini. The fuck is a tahini!? Relax, tahini is just mashed sesame seeds. I about two tablespoons per can of beans. You can use more or less, or even none at all. Tahini is kinda bitter; it adds a sort of tartness to the hummus. It's usually in the international isle, in the Mediterranean section if they have one.
After that, lemon juice. You can use a lot or a little. Again, it adds some bitterness to the hummus; traditional hummus makes pretty heavy use of it, but I tend to use less.
Last, olive oil. If you're going Asian, you can actually substitute sesame oil for some or all of the olive oil. I have no idea if there are any actually-Asian dishes that use chickpeas, but I made sesame oil hummus as a spread for some dahk galbi (Korean barbecue chicken) wraps once, and it was fucking delicious. But generally, you use olive oil, around three or four tablespoons. A teaspoon or two of salt will help bring out the flavor. Put all the ingredients in the food processor and blend them until you end up with a smooth, homogenous mixture. If it's too thick, add more tahini, lemon juice, or oil as you prefer, or even just some water. If you're not using a food processor, mash 'em with the implement of your choice until your arms wear out.
Those are the necessary(ish) ingredients. Beyond that, you can pretty much spice it to fit. Garlic, paprika, and marjoram are good, especially if you roast the garlic. You can also roast pine nuts and add them, either as a topping or to be ground up with the rest of the hummus. Cumin is never out of place, especially if you're going more Tex-Mex. Hot pepper flakes for kick, or even a chipotle pepper or two for some real bite. For the Asian hummus, I added some soy sauce and MSG.
You can do whatever you want with it. Traditionally it's a dip, I guess? Scoop it up with pita or chips. Like I said, I also use it as a spread on wraps and sandwiches. I've even used it as a chicken soup base. Basically, find something that isn't dessert, and put hummus on it and it will probably turn out okay.
Anyway, hummus is simple. I use a food processor because I have one, but I've also made it with a big, heavy spoon or salad-serving fork. Primary ingredient is chickpeas/garbanzo beans (they're usually labeled as both). Chickpeas are where the warm, comfortable flavor comes from--you can add them to chili or beef stew and they'll fit right in. Drain them and rinse them if you're using canned. If you're using dry beans, well, you're on your own.
Next up is tahini. The fuck is a tahini!? Relax, tahini is just mashed sesame seeds. I about two tablespoons per can of beans. You can use more or less, or even none at all. Tahini is kinda bitter; it adds a sort of tartness to the hummus. It's usually in the international isle, in the Mediterranean section if they have one.
After that, lemon juice. You can use a lot or a little. Again, it adds some bitterness to the hummus; traditional hummus makes pretty heavy use of it, but I tend to use less.
Last, olive oil. If you're going Asian, you can actually substitute sesame oil for some or all of the olive oil. I have no idea if there are any actually-Asian dishes that use chickpeas, but I made sesame oil hummus as a spread for some dahk galbi (Korean barbecue chicken) wraps once, and it was fucking delicious. But generally, you use olive oil, around three or four tablespoons. A teaspoon or two of salt will help bring out the flavor. Put all the ingredients in the food processor and blend them until you end up with a smooth, homogenous mixture. If it's too thick, add more tahini, lemon juice, or oil as you prefer, or even just some water. If you're not using a food processor, mash 'em with the implement of your choice until your arms wear out.
Those are the necessary(ish) ingredients. Beyond that, you can pretty much spice it to fit. Garlic, paprika, and marjoram are good, especially if you roast the garlic. You can also roast pine nuts and add them, either as a topping or to be ground up with the rest of the hummus. Cumin is never out of place, especially if you're going more Tex-Mex. Hot pepper flakes for kick, or even a chipotle pepper or two for some real bite. For the Asian hummus, I added some soy sauce and MSG.
You can do whatever you want with it. Traditionally it's a dip, I guess? Scoop it up with pita or chips. Like I said, I also use it as a spread on wraps and sandwiches. I've even used it as a chicken soup base. Basically, find something that isn't dessert, and put hummus on it and it will probably turn out okay.
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Can you help me understand how this is different from firing someone because he/she is a jerk?
Cause everyone seems to be on the same side as me for this one, and I see the two as being essentially the same - firing someone because of personal feelings having little or nothing to do with that person's work behavior.
But I don't want to post about it in that thread, because it's just going to reopen the can of worms.