Host Julia Collin Davison makes a fabulous Moroccan Fish Tagine, ingredient expert Jack Bishop tells you everything you need to know about buying and storing spices, and test cook Becky Hays whips up Ultracreamy Hummus.
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It's funny she said that sugar is not a traditional ingredient for preserving, but Americans use sugar in everything possible way, and the fact that they are the fattest people on earth should not come as a shock.
I wouldn’t boil the canned chick peas and remove the skins, I would also add the crushed garlic directly without straining it, as the food processor would eliminate any bits. I would add a couple of dry red chillies while processing. In Israel they add a little heavy yoghurt to make it creamy. Don’t forget the cumin powder, tahini and salt.
Best with falafel: There are ready mixes that are very good.
I always find it amusing when I hear people call the chickpea spread "hammas", which is the name of the terrorist Palestinian faction in Gaza. The actual proper name is "hoomus",. Nobody in the Middle East would know what you want if you asked for "hammas". I find it just as funny as when foreigner tell me that they want to vacation one day in Meeyami, Florida, or have a relative in Boofalo. 😉
The cod Tagine looks great, must give that a try (it's a while since I pulled my Le Creuset Tagine out). On the spice front… pestle and mortar can work (especially for the crushed peppercorns etc.) and was traditionally used even for 'fine' ground but to get fine spices more easily you need a grinder. Don't get too fancy – a blade based grinder (like the one shown) is fine – do not be tempted to spend the extra to get a burr grinder. A burr grinder will deliver perfectly uniform ground spices and that's not what you are after when you are cooking a recipe that starts with whole spices (well not usually). If you think about the mixed texture that would come from a pestle and mortar then that is what you are trying to replicate – but much more easily. .Not so sure about the hummus…seems like a lot of effort to remove a bunch of fibre that you'd normally eat and not notice. I use almost identical ingredients but without the extra steps to remove skins and steep garlic… and I keep some chickpea water back so I can use that to help loosen the hummus during the final part of the blender process. A dusting of paprika on top is also a nice finish.
To clean the grinder i use some sliced bread, best way
Hummus recipe starts at 15:02
Was there salt added to the hummus?
LOL…Coffee grinder.. I have 3
Coffee …. spices … seeds/nuts
Sorry, that consistency is too loose. I have mastered hummus and it should be a little bit more thicker.
Heh, doesn't seem like this episode makes the top 10 of all time :p
The recipe page with quantities for the hummus is blocked unless you submit your email address,.. not impressed
Please catch the aquafaba,i.e. the cooking liquid of the canned chickpeas. It has so many uses incl. egg white replacement and vegan mayonnaise base. You can also re-use it to adjust the considtency of your hummus.
I love hummus warm as a kind of mashed potatoes replacement with warm grilled veggies. So good.
MAKE YOUR OWN TAHINI !
I like Becky ❤
You don't have to "give" inanimate objects anything. You just stir the chick peas. She did not remove all the skins.
Even though I'm signed up for emails from America's Test Kitchen, when I click on the link for the recipes, a few paragraphs are legible, but the rest of the article and the recipes are blurred out. Why? Everything is about signing up or paying.
Jack is the best!
Good hummus techniques. Thanks!
fyi always use ice cold water and more than you think.
Loved it! Came out terrific. Just a note…once I saw the chickpea skins…I had to get them all!!!
Not everyone uses canned food. Some of us actually buy in bulk and cook as needed in an instant pot. It would be VERY useful to have the amount of food in CUPS as well as cans for both types of views/cooks.
What a great episode thanks again!
Fish tajine is normally Tunisian rather than Moroccan
"Put a date" on the sticker, yes, but not the date "when you get home." Instead, put the date that the herb/spice expires, to ensure best flavor.
Julia – Having a baking stone longer than you've had your husband, was precious, and rare air. Not that I agree or don't, about the longevity of even a baking stone, but I'm glad yours isn't dead yet, meaning the stone, and not necessarily your husband, regardless.
HOO-MOOS — not HA-MASS (HAMMAS Is a terror organization..)
HUMMUS (HOO-MOOS) is Arabic for GARBANZO BEANS — it does not mean A DIP!
No such thing as AVOCADO – HUMMUS…
Actually, the HUMMUS DIP is, in Arabic, MOODAMAS HUMMUS.