Going to make hummus

"Rubystars" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I'm thinking of making some hummus tomorrow or the day after because I finally found a simple and
easy recipe for it in a cook book called "The Can Opener Gourmet."

Hummus is easy to make and there are lots of variations; it really is a question of taste. I always
use fresh garlic because I always have some handy and I use tahini (sesame paste) because it keeps
for ages in the fridge and gives the hummus some oomph. I never cook beans from their raw state;
canned are fine for me. I would add the oil because it does give the dip some flavour, but why not
experiment - you can always add the oil later? If you really don't want to add the oil, I would
suggest adding water to get the right consistency - broth might impair the flavour too much. Hummus
works well with cucumber, tomatoes and raw carrots on the side, with a warm pita bread it makes a
hearty snack. Deb

[email hidden] (Rubystars) wrote in message news:<[email hidden]>...

Quoted message said:

I'm thinking of making some hummus tomorrow or the day after because I finally found a simple and
easy recipe for it in a cook book called "The Can Opener Gourmet."

Here's the recipe:

One 15 ounce can garbanzo beans (same as chick peas), drained. 2 teaspoons bottled lemon juice. 1
tablespoon olive oil (or other vegetable oil).
1/2 teaspoon garlic powder.
1/8 teaspoon salt.
1/8 teaspoon paprika.

Puree the beans. In a bowl mix the pureed beans with the remaining ingredients. (It has a
suggestion on adding extra oil or water if it's too thick.)

Now my question is this, could it be made without the oil? Should I add some water or broth or
something to compensate for not putting the oil in if I try it that way? I've never tried to make
a recipe that called for oil without oil before.

The reason I'd like to try this one is because I have everything I need for the recipe except the
garbanzos. I want to get rid of the oil because I don't want to add another 120 calories to the
recipe needlessly.

-Rubystars

Not a specific answer to your question but here's a list of two dozen hummus recipes that are 'fat
free' or low fat (ie without oil). I'd suggest looking through them for one that looks good to you
and going for that rather than changing around the one you have now.
fatfree.comhummusOpen ↗

To me, tahini paste is the key to good hummus but as that's got lots of oil, you'd probably want to
leave that out, too.

While frolicking around in alt.food.vegan, Rubystars of

url='http://groups.google.com/'http://groups.google.com/url said:

Now my question is this, could it be made without the oil? Should I add some water or broth or
something to compensate for not putting the oil in if I try it that way? I've never tried to make a
recipe that called for oil without oil before.

To my experience you can replace it with water, but use less water and some more spices. Getting
some real garlic in stead of garlic powder would also be an improvement.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18 ICQ# 251532856 Unreferenced footnotes: nut.house.cxcgiOpen ↗
bin/nemwiki.pl?ISFN "I get tired of being told what we are supposed to be. There is a man or woman
out there to appreciate every kind of man or woman. Be yourself." ClaySkye (a.a.)

Rubystars said:

I'm thinking of making some hummus tomorrow or the day after because I finally found a simple and
easy recipe for it in a cook book called "The Can Opener Gourmet."

I'm surprised Strutz hasn't chimed in on this. He's a snob who looks down on "soup can"
type recipes.

Quoted message said:

Here's the recipe:

One 15 ounce can garbanzo beans (same as chick peas), drained. 2 teaspoons bottled lemon juice.

A fresh-squeezed lemon will make it taste a lot better, and it's easy enough to do (not much more
difficult than unscrewing the Re*Lemon bottle).

Quoted message said:

1 tablespoon olive oil (or other vegetable oil).

Use the olive oil. Olive oil is polyunsaturated and documented to elevate HDL, which helps lower
LDL. It's one of the best possible fats you can have in your diet.

Quoted message said:

1/2 teaspoon garlic powder.

I know it's a "can-opener" recipe, but I'd only use fresh garlic. Or try roasted garlic if you have
a little time. That's pretty easy -- cut a head of garlic in half, drizzle with oil, and roast it
until it gets all soft and gooey.

Quoted message said:

1/8 teaspoon salt.
1/8 teaspoon paprika.

Puree the beans. In a bowl mix the pureed beans with the remaining ingredients. (It has a
suggestion on adding extra oil or water if it's too thick.)

Now my question is this, could it be made without the oil?

Yes. It needs some tahini (sesame butter) and cumin to be proper hummus, though.

Quoted message said:

Should I add some water or broth or something to compensate for not putting the oil in if I try it
that way?

Yes, just a bit.

Quoted message said:

I've never tried to make a recipe that called for oil without oil before.

It can be left out of many recipes. Olive oil shouldn't be treated as an unhealthy ingredient like
shortening or butter or lard or margarine. It's heart-healthy and lends a great flavor to foods
(especially hummus, imo).

Quoted message said:

The reason I'd like to try this one is because I have everything I need for the recipe except the
garbanzos. I want to get rid of the oil because I don't want to add another 120 calories to the
recipe needlessly.

I'd find something else to cut back on (sugar, saturated fats) if you use a polyunsaturated oil like
olive or canola.

Thanks everyone for the replies.

I may just use a little less oil, like maybe a teaspoon instead of a tablespoon. I'm trying to lose
weight and have a long way to go so that's why I'm trying not to add needless calories.

I'll also check out that page Mr. Falafel posted. 🙂

-Rubystars

Well I made the recipe with less oil and a little more water and it
turned out good. I'm going to try some others later on. 🙂

Plug said:

I would add the oil because it does give the dip some flavour, but why not experiment - you can
always add the oil later? If you really don't want to add the oil, I would suggest adding water to
get the right consistency - broth might impair the flavour too much.

It's not going to taste like hummous without tahini in anyway, so I'd say leave out the oil, add the
broth and call it chickpea dip. Either that or use fresh lemon juice instead of bottled - the
zinginess will mean you won't miss the oil at all.

I never put oil in my hummous - it makes it too heavy - but I do use tahini.

Kake

usual suspect said:

Rubystars said:

I'm thinking of making some hummus tomorrow or the day after because I finally found a simple and
easy recipe for it in a cook book called "The Can Opener Gourmet."

I'm surprised Strutz hasn't chimed in on this. He's a snob who looks down on "soup can" type
recipes.

I'm thinking of doing a cookbook just to spite that pimply-assed beanpole. I'll call it either "The
7-11 Gourment" or "The Circle 'K' Gourmet". It will be a bunch of recipes featuring only things that
can be bought at those convenience stores, preferably things in cans.

Quoted message said:

Quoted message said:

Here's the recipe:

One 15 ounce can garbanzo beans (same as chick peas), drained. 2 teaspoons bottled lemon juice.

A fresh-squeezed lemon will make it taste a lot better, and it's easy enough to do (not much more
difficult than unscrewing the Re*Lemon bottle).

Quoted message said:

1 tablespoon olive oil (or other vegetable oil).

Use the olive oil. Olive oil is polyunsaturated and documented to elevate HDL, which helps
lower LDL.

I think it improves the ratio of the two, doesn't it? I didn't think it actually removed the LDL.

Quoted message said:

It's one of the best possible fats you can have in your diet.

Plus it just tastes good.

Quoted message said:

Quoted message said:

1/2 teaspoon garlic powder.

I know it's a "can-opener" recipe, but I'd only use fresh garlic. Or try roasted garlic if you
have a little time. That's pretty easy -- cut a head of garlic in half, drizzle with oil, and
roast it until it gets all soft and gooey.

Quoted message said:

1/8 teaspoon salt.
1/8 teaspoon paprika.

Puree the beans. In a bowl mix the pureed beans with the remaining ingredients. (It has a
suggestion on adding extra oil or water if it's too thick.)

Now my question is this, could it be made without the oil?

Yes. It needs some tahini (sesame butter) and cumin to be proper hummus, though.

Quoted message said:

Should I add some water or broth or something to compensate for not putting the oil in if I try
it that way?

Yes, just a bit.

Quoted message said:

I've never tried to make a recipe that called for oil without oil before.

It can be left out of many recipes. Olive oil shouldn't be treated as an unhealthy ingredient like
shortening or butter or lard or margarine. It's heart-healthy and lends a great flavor to foods
(especially hummus, imo).

Quoted message said:

The reason I'd like to try this one is because I have everything I need for the recipe except the
garbanzos. I want to get rid of the oil because I don't want to add another 120 calories to the
recipe needlessly.

I'd find something else to cut back on (sugar, saturated fats) if you use a polyunsaturated oil
like olive or canola.

"usual suspect" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Rubystars said:

I'm thinking of making some hummus tomorrow or the day after because I finally found a simple
and easy recipe for it in a cook book called "The Can Opener Gourmet."

I'm surprised Strutz hasn't chimed in on this. He's a snob who looks down on "soup can" type
recipes.

I don't thumb my nose at all canned ingredients, only when people do things like dump Campbell's
Cream of Mushroom Soup in otherwise perfectly good tomato sauce. Canned garbanzos are okay.

BTW, I like to get creative (yes, believe it or not) with hummus. I make a sort of southwestern
hummus using pinto beans, tahini, olive oil, cilantro, cumin, chipotle powder, garlic, and lime
juice. It's okay to use canned pinto beans too...

"Rubystars" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Thanks everyone for the replies.

I may just use a little less oil, like maybe a teaspoon instead of a tablespoon. I'm trying to
lose weight and have a long way to go so that's why I'm trying not to add needless calories.

I'll also check out that page Mr. Falafel posted. 🙂

-Rubystars

I worked in the Middle East and it is a delicious tidbit. Have you tried the eggplant things and
ollives. They are very good for weight loss. I often go to the deli counter and get the best medley
of olives. They are a nice snack items to be used with pasta, sphaghettie without meat, etc. There
are also some desserts that are made with thyme and other spices that help with weight loss. You can
get the bread requirement filled at breakfast time. In the Middle East that spice is called Zatar,
and I buy it at a local Middle Eastern grocer.

Best of luck I have lost 4 dress sizes and look quite good, if I have to say it myself. You can get
any fashion at a size 6. Norma

"Jonathan Ball" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

usual suspect said:

Rubystars said:

I'm thinking of making some hummus tomorrow or the day after because I finally found a simple
and easy recipe for it in a cook book called "The Can Opener Gourmet."

I'm surprised Strutz hasn't chimed in on this. He's a snob who looks down on "soup can" type
recipes.

I'm thinking of doing a cookbook just to spite that pimply-assed beanpole. I'll call it either
"The 7-11 Gourment" or "The Circle 'K' Gourmet". It will be a bunch of recipes featuring only
things that can be bought at those convenience stores, preferably things in cans.

Just don't get caught plagiarizing recipes from the can labels.

Jonathan Ball said:

Quoted message said:

Quoted message said:

I'm thinking of making some hummus tomorrow or the day after because I finally found a simple
and easy recipe for it in a cook book called "The Can Opener Gourmet."

I'm surprised Strutz hasn't chimed in on this. He's a snob who looks down on "soup can" type
recipes.

I'm thinking of doing a cookbook just to spite that pimply-assed beanpole. I'll call it either
"The 7-11 Gourment" or "The Circle 'K' Gourmet". It will be a bunch of recipes featuring only
things that can be bought at those convenience stores, preferably things in cans.

LOL! It sounds promising. You should do it.

<...>

Quoted message said:

Quoted message said:

Quoted message said:

1 tablespoon olive oil (or other vegetable oil).

Use the olive oil. Olive oil is polyunsaturated and documented to elevate HDL, which helps
lower LDL.

I think it improves the ratio of the two, doesn't it? I didn't think it actually removed the LDL.

First, let me correct myself. Olive oil is monounsaturated (duh). Second, HDL acts as a transporter
for LDL -- so elevating HDL will have a beneficial effect with LDL beyond just improving the ratio.
This is why doctors and nurtitionists often focus on elevating HDL through exercise and diet rather
than simply reducing LDL with medications or restrictive diets.

Here's a simple explanation: High density lipoproteins (HDL's) are known as good cholesterol because
high levels of HDL's are associated with a reduced risk of heart disease. HDL's unstick LDL's from
vessel walls and transport cholesterol out of the arteries.
medic.med.uth.tmc.edu00000389.htmOpen ↗

I can find more technical studies if you'd like.

Quoted message said:

Quoted message said:

It's one of the best possible fats you can have in your diet.

Plus it just tastes good.

Yes, it does. Many commercially-prepared "low-fat" and "fat-free" foods use sugar to improve the
flavor and feel of the reduced or missing fat. Sugar, imo, is a lot worse for people than
unsaturated fats like olive and canola.

<snip

C. James Strutz said:

Quoted message said:

Quoted message said:

I'm thinking of making some hummus tomorrow or the day after because I finally found a simple and
easy recipe for it in a cook book called "The Can Opener Gourmet."

I'm surprised Strutz hasn't chimed in on this. He's a snob who looks down on "soup can" type
recipes.

I don't thumb my nose at all canned ingredients, only when people do things like dump Campbell's
Cream of Mushroom Soup in otherwise perfectly good tomato sauce. Canned garbanzos are okay.

BTW, I like to get creative (yes, believe it or not) with hummus. I make a sort of southwestern
hummus using pinto beans, tahini, olive oil, cilantro, cumin, chipotle powder, garlic, and lime
juice. It's okay to use canned pinto beans too...

Try it sometime using pepitas (pumpkin seeds) whizzed up with the oil instead of tahini. The
chipotles are fine, but fresh jalapeños are really good in hummus.

"Norma" <[email hidden]> wrote in message <snip>

Quoted message said:

I worked in the Middle East and it is a delicious tidbit. Have you tried the eggplant things and
ollives. They are very good for weight loss. I often go to the deli counter and get the best
medley of olives. They are

a

Quoted message said:

nice snack items to be used with pasta, sphaghettie without meat, etc. There are also some
desserts that are made with thyme and other spices

that

Quoted message said:

help with weight loss. You can get the bread requirement filled at breakfast time. In the Middle
East that spice is called Zatar, and I buy

it

Quoted message said:

at a local Middle Eastern grocer.

That sounds good. I've never had hummus or that other stuff so I'm not sure what they're
"supposed" to taste like, so if I come out with something that tastes half way good then I'll
probably be happy.

I don't want to eat too many olives though because they can be fattening.

Quoted message said:

Best of luck I have lost 4 dress sizes and look quite good, if I have to

say

Quoted message said:

it myself. You can get any fashion at a size 6. Norma

Thanks and congratulations.

-Rubystars