Comments on: Hummus? Hummos? Houmous? http://vegfat.com/2008/06/hummus-hummos-houmous/ Sat, 14 Aug 2010 13:10:41 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Empty http://vegfat.com/2008/06/hummus-hummos-houmous/comment-page-1/#comment-9 Empty Thu, 07 Aug 2008 16:33:37 +0000 http://vegfat.com/?p=5#comment-9 Sounds great, Ron! Sounds great, Ron!

]]> By: Ron http://vegfat.com/2008/06/hummus-hummos-houmous/comment-page-1/#comment-8 Ron Mon, 28 Jul 2008 03:47:27 +0000 http://vegfat.com/?p=5#comment-8 I've been making hummus lately with jalapeno or Serrano peppers. Gives it a bit of zip, especially given the salmonella scare. But I don't mind the olive oil, in fact I add some during the cooking process to improve the texture. But would anyone really use canned chick peas?? I’ve been making hummus lately with jalapeno or Serrano peppers. Gives it a bit of zip, especially given the salmonella scare. But I don’t mind the olive oil, in fact I add some during the cooking process to improve the texture. But would anyone really use canned chick peas??

]]> By: Empty http://vegfat.com/2008/06/hummus-hummos-houmous/comment-page-1/#comment-7 Empty Mon, 16 Jun 2008 20:04:39 +0000 http://vegfat.com/?p=5#comment-7 Sounds heady and terrific. Sounds heady and terrific.

]]> By: Chris Blow http://vegfat.com/2008/06/hummus-hummos-houmous/comment-page-1/#comment-6 Chris Blow Mon, 16 Jun 2008 19:50:41 +0000 http://vegfat.com/?p=5#comment-6 i made and ate hummus every day in high school, back when I was a skinny emo vegan geek. I spent some time in Turkiye, where , I learned the best topping: heat a bunch of olive oil with bunch of red pepper flakes slowly. When the flakes turn dark brown and the oil is dark, it's done. Spread your hummus out on a big plate and make pretty patterns in the top with a fork. (*limit yourself to 30 minutes.) Pour the pepper oil on top. It's beautiful (and fantastically spicy if you get fresh flakes). also, sumac rocks my little world. i made and ate hummus every day in high school, back when I was a skinny emo vegan geek.

I spent some time in Turkiye, where , I learned the best topping:

heat a bunch of olive oil with bunch of red pepper flakes slowly. When the flakes turn dark brown and the oil is dark, it’s done. Spread your hummus out on a big plate and make pretty patterns in the top with a fork. (*limit yourself to 30 minutes.) Pour the pepper oil on top. It’s beautiful (and fantastically spicy if you get fresh flakes).

also, sumac rocks my little world.

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