I used to eat the prepackaged hummus like Sabra or Little Sesame to my heart's content (Whole Foods or other brands give me the shits) and then I started making my own and never went back.I use way too much garlic probably and I don't use just the lemon juice I throw in a whole, peeled, lemon. Parsley. You can dip just about anything in it. Cheap, filling. Image is not mine.
It really does make a huge difference. I need to learn to make pita. Packaged pita just doesn't do it for me.
It just works.
16x the chickpeas
Do tahini brands vary that much in taste? My store has 3 brands, two are fairly cheap but one is really expensive. I am wondering if it would be that much better.
>>21953963as long as the sesame seeds they use aren't stale, tajini is like peanut butter, it all taste the same.
I just get the wegmans brand. They have like 20 flavors it's crazy.
>>21953963It does. I recommend you to buy the smallest batches you can and compare them side-by-side.
>>21953931>Image is not mine.then how can we believe any of your claims
>>21953992Come over and find out ;)
>>21953963>Do tahini brands vary that much in taste?Absolutely. Like what >>21953965 says, it's like peanut butter. Unlike what >>21953965 says, they all taste different, just like different brands of peanut butter taste different.Whatever you buy make sure it's in glass and not plastic (unless it's Joyva) and make sure it's Arab/Israeli. Tahini, under different names, is used all along the former Silk Road and each culture along the way makes it differently. Chinese tahini is cheapest but I fucking hate how it tastes in hummus.That said, I make my own only because I dislike how smooth shopbought is. My nan used to mash the chickpeas individually with her fingers and remove the skins then add the tahini, lemon and so on and whip it all together. Uncommon for someone of her background, she hated garlic so she'd take some out at that point for herself then whip salt-pasted garlic into the rest for us and drizzle both with additional oil. Good stuff, friend-o.>>21953965You have broken tastebuds there, bud.>>21953935>I need to learn to make pita.I'm not 100% on proper pita but my wife is Indian and we just use her roti for hummus. We also make "hummus" out of other legumes and different herbs (like white kidneys with sage) but unlike chickpeas, we use the food processor for that since they don't have separable skins. Also good stuff.
>>21953931Fresh hummus is so much better without that nasty tahini bullshit
>>21954124so you just eat mashed chickpeas
>>21954007>it's like peanut butterNot at all. Not even close. Like all middle eastern food it's bad no matter how it's made. Your wife is Indian? That explains your shit taste and invalidates everything you say. Imagine marrying a filthy street shitter.
>>21954124>without that nasty tahini bullshitIDK why I'm the only person that feels this way. Tahini has a bitterness to it that is just unnecessary and adds nothing to hummus.
>>21954138From what I understand, the fats of the tahini add to the final texture of the product. Its not necessary and hummus is good without it but it does alter the product as a whole, not just taste wise.
>>21954129>Like all middle eastern food it's bad no matter how it's madeabsolute shit take
>>21954129>roasted fatty seed paste is nothing like this other roasted fatty seed pasteit's kind of similar
>>21954129You really ought to work on your reading comprehension, Retard-kun.
