Smoked ghost and green ghost flakes on some hummus and in a hummus taco. I’d say about 40 grinds of the grinder. 20 each something like that.
Smoked ghost and green ghost flakes on some hummus and in a hummus taco. I’d say about 40 grinds of the grinder. 20 each something like that.
by jaime_lion
13 Comments
Sambalang
Post this to r/tacos
EntertainerDear9875
So… why?
TFG4
No way this was good
ActualDepartment1212
Hummus taco, straight to jail
EntertainerDear9875
Try this, and add in your spice. I’m curious how it would turn out.
Jerusalem Hummus
Hummus * 1 cup dried chickpeas * 2 teaspoons baking soda * 1 1/2 cups tehina sauce, plus a bit more for the topping * 1 teaspoon kosher salt * 1/4 teaspoon ground cumin * paprika * chopped fresh parsley * olive oil, for drizzling 1. Place the chickpeas in a large pot with 1 teaspoon baking soda and add cold water to cover by at least 4 inches. 2. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don’t worry if they are mushy and falling apart a little.) Drain. 3. Combine the chickpeas, tehina sauce, salt, and cumin in a food processor. Puree the hummus for several minutes, until it is smooth and uber-creamy. Then puree it some more!
Tehina Sauce * 1 head garlic * 3/4 cup lemon juice (from 3 lemons) * 1 1/2 teaspoons kosher salt * 2 generous cups tahini * 1/2 teaspoon ground cumin
1. Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and 1/2 teaspoon of the salt. Blend on high for a few seconds until you have a course puree. Let the mixture stand for 10 minutes to let the garlic mellow. 2. Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tehina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt. 3. Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1 1/2 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce. 4. Taste and add up to 1 1/2 teaspoons more salt and cumin if you like. If you’re not using the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen for up to a month. Jerusalem topping * 1 tablespoon canola oil * 1 cup chopped onion * 1 pound ground beef/lamb * 2 garlic cloves, slivered * 2 tablespoons pine nuts * 1 teaspoon baharat (optional) * salt, to taste * freshly chopped parsley 1. Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add 1 cup chopped onion and cook, stirring occasionally, until it begins to soften, 5 to 8 minutes. 2. Add 1 pound ground beef, 2 slivered garlic cloves, and 2 tablespoons pine nuts. Cook, stirring, until the beef is browned, about 10 minutes. Add ½ teaspoon baharat and season with salt. Garnish with chopped fresh parsley. Serve over Hummus Tehina.
I don’t understand hummus taco. I love hummus. I love tacos. I have never once thought to make a tube of cold mush.
31Don_
caesarsaladcrouton
Yum gritty mush
h8reddit-but-pokemon
beau1229
This looks unpleasant due to being kinda gritty. Not understanding the hate for taco, it’s functionally no different then dipping tortilla or pita in hummus.
Jackson_Castle
I get the hummus tacos thing. They used to be a common food when I was watching what I eat. I’d add some slices of bell pepper and onion in there. One of my faves. This much flake is something else.
Interesting-Lynx-989
Sounds good, but you may have gone a tad overboard with the flakes.
Extreme_Sugar_8762
Am I terrible for not seeing anything wrong with this..
13 Comments
Post this to r/tacos
So… why?
No way this was good
Hummus taco, straight to jail
Try this, and add in your spice. I’m curious how it would turn out.
Jerusalem Hummus
Hummus
* 1 cup dried chickpeas
* 2 teaspoons baking soda
* 1 1/2 cups tehina sauce, plus a bit more for the topping
* 1 teaspoon kosher salt
* 1/4 teaspoon ground cumin
* paprika
* chopped fresh parsley
* olive oil, for drizzling
1. Place the chickpeas in a large pot with 1 teaspoon baking soda and add cold water to cover by at least 4 inches.
2. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don’t worry if they are mushy and falling apart a little.) Drain.
3. Combine the chickpeas, tehina sauce, salt, and cumin in a food processor. Puree the hummus for several minutes, until it is smooth and uber-creamy. Then puree it some more!
Tehina Sauce
* 1 head garlic
* 3/4 cup lemon juice (from 3 lemons)
* 1 1/2 teaspoons kosher salt
* 2 generous cups tahini
* 1/2 teaspoon ground cumin
1. Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and 1/2 teaspoon of the salt. Blend on high for a few seconds until you have a course puree. Let the mixture stand for 10 minutes to let the garlic mellow.
2. Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tehina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.
3. Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1 1/2 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
4. Taste and add up to 1 1/2 teaspoons more salt and cumin if you like. If you’re not using the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen for up to a month.
Jerusalem topping
* 1 tablespoon canola oil
* 1 cup chopped onion
* 1 pound ground beef/lamb
* 2 garlic cloves, slivered
* 2 tablespoons pine nuts
* 1 teaspoon baharat (optional)
* salt, to taste
* freshly chopped parsley
1. Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add 1 cup chopped onion and cook, stirring occasionally, until it begins to soften, 5 to 8 minutes.
2. Add 1 pound ground beef, 2 slivered garlic cloves, and 2 tablespoons pine nuts. Cook, stirring, until the beef is browned, about 10 minutes. Add ½ teaspoon baharat and season with salt. Garnish with chopped fresh parsley. Serve over Hummus Tehina.
__________
Baharat Spice Blend
* 1 tablespoon ground black pepper
* 2 teaspoons ground coriander
* 2 teaspoons ground cinnamon
* 2 teaspoons ground cloves
* 2 teaspoons ground cumin
* 1/4 teaspoon ground cardamom
* 1 teaspoon ground nutmeg
* 1 tablespoon paprika
I don’t understand hummus taco. I love hummus. I love tacos. I have never once thought to make a tube of cold mush.
Yum gritty mush
This looks unpleasant due to being kinda gritty. Not understanding the hate for taco, it’s functionally no different then dipping tortilla or pita in hummus.
I get the hummus tacos thing. They used to be a common food when I was watching what I eat. I’d add some slices of bell pepper and onion in there. One of my faves. This much flake is something else.
Sounds good, but you may have gone a tad overboard with the flakes.
Am I terrible for not seeing anything wrong with this..