tag:blogger.com,1999:blog-749491115727358019.post5044083583049522322..comments2023-08-26T21:29:18.847+08:00Comments on The Vegan Apprentice: Chipotle Chilli with Sweet Potatoes and Brussel SproutsMandyhttp://www.blogger.com/profile/04615563913854946465noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-749491115727358019.post-23858116068160246502012-02-06T21:31:14.496+08:002012-02-06T21:31:14.496+08:00I've just dragged out my copy of Veganomicon t...I've just dragged out my copy of Veganomicon to compare, and it looks like Moskowitz and Romero use less lemon juice and less tahini (padding the oil quotient with olive oil instead of tahini). I think the acid from the citrus and the nuttiness of the tahini are critical.<br /><br />Home-boiled chick peas seem fluffier in texture than the canned ones, somehow. I don't know how much of a difference this makes to hummus; in fact I'm not sure I've tried making hummus from tinned chick peas.Brettnoreply@blogger.comtag:blogger.com,1999:blog-749491115727358019.post-73074424204798534402012-02-06T09:34:15.430+08:002012-02-06T09:34:15.430+08:00Hi Brett and Mel,
Thanks for the recipe and tips. ...Hi Brett and Mel,<br />Thanks for the recipe and tips. I will be trying it very soon!<br />I have tried the recipe from Veganomicon but I used canned chickpeas, and it didn't quite hit the target. So it sounds like I will need to not be so lazy and start with dried chickpeas. <br />Thanks especially for your tips about garlic. I will let you know how I get on.Mandyhttps://www.blogger.com/profile/04615563913854946465noreply@blogger.comtag:blogger.com,1999:blog-749491115727358019.post-14282538635657732722012-02-04T17:44:05.429+08:002012-02-04T17:44:05.429+08:00Personally, I enjoy a little raw crushed garlic in...Personally, I enjoy a little raw crushed garlic in my hummus. But my husband is a bit of a wimp so I allow him to take the edge off it. If you do use raw garlic though, only use a very, very small amount and incrementally add more until it suits your taste.Melnoreply@blogger.comtag:blogger.com,1999:blog-749491115727358019.post-42402678801966488162012-02-04T16:14:25.436+08:002012-02-04T16:14:25.436+08:00Hi Mandy,
I have bad news: you have been under yo...Hi Mandy,<br /><br />I have bad news: you have been under your rock for longer than you think, as the PPK webpage is from 2008, making chipotles <i>last</i> decade's sundried tomato. I'm not sure what will earn the honour this decade. And we must have been under the same rock, because I'd never heard of them either.<br /><br />But perhaps I can help with hummus.<br /><br />First, the chick peas. Soak 'em overnight and then either boil them for what feels like forever until they're done, or (my preferred option) do them much more quickly and efficiently in a pressure cooker. I pretty much do what it says <a href="http://neckredrecipes.blogspot.com.au/2007/04/cooking-chickpeas-with-pressure-cooker.html" rel="nofollow">here</a> except that I don't use the baking soda. You might have to vary the timing depending on the size of your chick peas. (My mistake when I first tried to cook chick peas in the pressure cooker was that I overdid things and ended up with chick pea mush.)<br /><br />As for the recipe, what I do is based on a recipe from Charmaine Solomon's <a href="http://www.charmainesolomon.com/index.php?content=cookbooks&side_content=vegetarian" rel="nofollow"><i>Complete Vegetarian Cookbook</i></a><br /><br /><b>Ingredients</b><br /><br />250g dried chick peas<br />1/2 cup lemon juice<br />3 large cloves garlic, crushed or finely chopped<br />a little olive oil<br />1/2 cup tahini (sesame seed paste)<br />a little salt to taste<br /><br /><b>Method</b><br /><br />Soak, then cook chick peas as above. Put them in a food processor. Meanwhile, cook the garlic very lightly in a little bit of olive oil. To the chick peas in the processor, add the lemon juice, tahini, garlic/oil and salt. Taste it and see what you think. Adjust according to the whims of your palate. Serve up on a plate and garnish if you like with olive oil +/- paprika +/- parsley. This recipe makes enough for a party.<br /><br />A nice thing about hummus is that you can adjust all the basic flavours at the end until you're happy with it. In my opinion, features which elevate a good home made hummus above the store-bought stuff include fresh citrus tang, fresh garlic taste, and generosity with the tahini. (Tahini isn't cheap, and I bet the commercial hummus preparations skimp on it.)<br /><br />I should add that many recipes, including Ms Solomon's, use raw crushed garlic. You may too, if you wish. It's a bit fierce for me that way, which is why I give the garlic a minimum of cooking in the oil, just to take the burn out of it.<br /><br />Hope that helps.Brettnoreply@blogger.com