I think if you keep eating them your body gets used to them.
Not so bad now. I eat humus/falafal once a week on average.
::Leader Board:: Ahnko Honu Takes The Lead Chapter 23!
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I think if you keep eating them your body gets used to them.
Not so bad now. I eat humus/falafal once a week on average.
Perhaps if I were a hermit. . .
I crop dust in class!
Try Beano? I think it works like Lactaid - provides an enzyme your body is missing to help digest the bean protein.
The Padre just has the Madre and RLK to crop dust - and he has to live with them (or they with him...).
"Plausible deniability" is problematic with such a small audience.
salukulady
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So it’s just chickpeas and garlic? Or add tahini...how much? Do you drain the chickpeas? Do this in a blender?
https://www.bonappetit.com/recipe/classic-chickpea-hummus
tons of recipes on line. Bon Appetite is always a good place to start. I make it according to the recipe and then figure out what I would change. If I really like it, I'll try a few other sites just to compare ingredients/procedures and see if another site might be better.
If the first site sucks I look for another one that has some pretty obvious differences and try that one.
READ THE RECIPE. The link is there with very detailed instructions. Pay attention to the tips - they help to be sure it's at its best.
The recipe I linked is by someone who uses Bon Appetit, in part, as she develops her own twists. I found her version to be the best I've ever had and easy to make my own additions.
Great!
Now I have to haul my food processor home (I keep it at school;I'm off next week) to try this recipe. I'm going to experiment a little and maybe cook some with pineapple juice or papaya if I can find it. They both contain an enzyme called papain that breaks down protein. It's why on a shish kabob the meat is mushy if it's cooking next to a chunk of pineapple.
The picture of her hummus looks amazing.
salukulady
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Her tips are really good, though. Normally I scroll right down to the recipe when I find a lot of wordiness, but her tips about the cooking with baking soda and letting the fresh garlic sit in the lemon juice for a while really do make a difference.
Pueo
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