How I Can Find A Hummus In Chaingmai?

[gal]

helo,

maby someone can help me or know....

i live in chaingmai,and i very like hummus-

(israli-arab-Middle East food)

i know where i can find a restaurants are serve this,but,i want to make it by my self,

the problem is i cant find the bean...you know the small berry...or mmm....how to call this..

thw small balls..mmm...the hummus vegetable....to make it from this...

so,if somone know,or have good advice, for me...maby some matkat?

or how they call this in thai?

?!

tnx

[Jockstar]

helo,

maby someone can help me or know....

i live in chaingmai,and i very like hummus-

(israli-arab-Middle East food)

i know where i can find a restaurants are serve this,but,i want to make it by my self,

the problem is i cant find the bean...you know the small berry...or mmm....how to call this..

thw small balls..mmm...the hummus vegetable....to make it from this...

so,if somone know,or have good advice, for me...maby some matkat?

or how they call this in thai?

?!

tnx

Chick peas. I believe you can buy these in a tin at Carrefour or the likes. Fresh? I'm unsure of.

[Jockstar]

Hummus Recipe

A chick-pea cream with garlic, Hummus, Oumos, or Humus

A delicious and healthy mediteranean recipe, easy, cheap and fast to make (10 min).

Hummus is a cream of chick peas with garlic, lemon and olive oil, from Lebanon.

- Take a can of chickpeas (standard, 850ml 530 g), also called garbanzo beans. Wash the peas (4 holes on one side, open the other, put in a sink and rinse under a water flush)

- Put the peas in a blender (food-processor, e.g., Magimix).

- Add 100 ml of lemon juice (one glass or half a cup, unsweetened, e.g., Pulco, or two lemons)

- Let it turn for a while. When it becomes “creamy”

- Add 100 ml of olive oil (one glass or half a cup. Better to replace ¼ of the glass with canola (rapeseed) oil, for fatty acids balance)

- Some people prefer less lemon (50ml). Let the mixer turning until the cream is “perfect”. While it turns:

- prepare four big garlic cloves (two cloves are enough for most people),

- Stop the blender, crunch the garlic with a garlic-cruncher on top of humus, wait 2-3 min for garlic to “mature”, and mix again the humus (why should you wait? Why should garlic "mature"? see the explanation in the Gaspacho recipe).

- Serve it cold, with mint leaves as ornament (optional). Spread it on bread (or take a spoon!)

For those who “hate” garlic (yes, they exist), make humus without garlic, but provide cumin powder with it.

For those who like “hot” stuffs, use an olive oil where red chilli pepper have been “swimming” for a while.

Tahini Some people E-mailed me: "Hummus should contain tahini!" = sesame cream. Well, not easy to find in a supermarket, but Meige brought me a "Tahina" box (Alkanater, Lebanon). I thus tried to make hummus with one, two or four large spoons of tahini. But I did not find it better than without tahini: it makes hummus heavy and sticky, hard to clean and not so tasty. My advice is thus not to use it, but if you like it, use it ...

[gal]

mmmm.......tnx........

so.....someone know where i can get the Chick peas?

[Jockstar]

mmmm.......tnx........

so.....someone know where i can get the Chick peas?

Try Carrefour or Tesco Lotus and look for tins of chickpeas.

[Jingthing]

It would be better and cheaper to find bags of dried ones and soak them yourself. You might also ask at some Indian restaurants where they source them, as they are used in a popular Indian dish.

Edited November 3, 2007 by Jingthing

[jazzbo]

It just doesn't seem that the elusive chick pea is grown in Thailand... I have yet to find it. Sesame seed is grown in Thailand and making your own tahini is easy enough. Villa markets sells S&W canned chick peas imported from the USA for about 65 baht per tin... never seen a domestic brand of canned or dried packaged chick peas at the usual suspects: Tesco, BigC, Tops, etc. Pick some up on your next trip to Myanmar... An Indian food store in Bangkok would have them most likely imported from India with the Basmati rice, dahl, and other ingredients.

Top Ten Chickpea Producers — 2005

(1000 tonnes)

India 5,470

Pakistan 868

Turkey 610

Myanmar 530

Iran 310

Ethiopia 216

Mexico 133

Australia 116

Canada 103

Syria 65

World Total 8,421

Source:

UN Food & Agriculture Organisation (FAO)[1]

[Jingthing]

Dried ones easy to find in Bangkok or Pattaya at certain farang markets, not only Indian markets. Its crazy to pay 65 baht a can to import a food like that from the US. In Chiang Mai, I think the Indian connection is the best bet. Don't they have an Indian market to supply the Indian restaurants?

Edited November 3, 2007 by Jingthing

[JohnBKKK]

Hi,

Hummus bi Tahini is about the tastiest and our best selling Hummus - you need Tahini, but do not buy the terrible stuff available ready made in bottles. Tahini is easy to make, roast some sessami seeds until golden - place in Blender, add extra virgin olive oil, some lemon juice and puree - add the oil bit by bit until you have a thic puree consistancy - thats it

For the Hummus, buy dried chickpees from a Indian shop - wash and than soak them overnight in water in the fridge - next day boil them for at least

3 hours and than place into a strong food processor - add Tahini (about 5 Tablespoons per KG of Chickpees afer soaking) roasted Garlic - some olive oil and a bit of the chickpee stock + some lemon juice and salt to taste - puree until really smooth - good Hummus is very smooth but in most places here, one gets a course paste because they don't have the right equipment or just don't bother to take the time to make it right. Make sure, the consistancy is that of a thick cream which can be poored if slowly - it will firm up more when cooled.

You can experiment by adding pieces of roasted red bell peppers on top or salted and drained BBQ eggplant pieces or chillies but you always add some fresh extra virgine olive oil when serving - needs fresh hot pitta bread

[jazzbo]

Thanks JohnBKKK -- that was my point. If they were available canned domestic Villa would not be importing them and selling them for 65 baht. My guess is that the Indian stores import them with all their other dried imported ingredients.

[JohnBKKK]

Thanks JohnBKKK -- that was my point. If they were available canned domestic Villa would not be importing them and selling them for 65 baht. My guess is that the Indian stores import them with all their other dried imported ingredients.

Hi jazzbo,

when we started making and selling Hummus I was surprised that chickpees are not grown in Thailand, its an excellent staple and makes some really delicious snacks. WE get them from the Indian market in BKK in sacks, but one can buy the dry ones in Villa too, 1 Kilo about 100.00 + - mind you this is a lot cheaper than the cans, when soaked the dry once quadruple in weight and volume - in the can .. well that's it - no more swelling

[jazzbo]

Hello again BKKK -- while you offer a perfectly acceptable way of making Tahini, and is the way I do it, REAL tahini is made by a laborious and messy process of first grinding the sesame seeds, placing them in a water bath so that the hulls float to the surface, and then roasting the paste, etc. etc.

[JohnBKKK]

Hello again BKKK -- while you offer a perfectly acceptable way of making Tahini, and is the way I do it, REAL tahini is made by a laborious and messy process of first grinding the sesame seeds, placing them in a water bath so that the hulls float to the surface, and then roasting the paste, etc. etc.

Hi Jazzbo,

the sesame seeds we buy are de-husked already so are the ones in Villa and other stores usually too. Its the same with the Hummus itself, in the old days and probably even today in some areas, women used to crush the chickpees in mortars and pound and pound for hours to get a smooth puree

now we have machines

[jazzbo]

'Never thought much about the sesame seeds being hulled -- 'thought I was just being lazy roasting them and throwing them in the blender hulls and all... now, just to get my hands on those chick peas up here in Isaan.

[jazzbo]

This was my favorite tahini based salad dressing in the USA:

Annie's Naturals Goddess Dressing

INGREDIENTS: Expeller-Pressed Canola Oil, Water, Tahini, Cider Vinegar, Soy Sauce (water, soybeans, wheat, salt), Lemon Juice, Sea Salt, Garlic, Toasted Sesame Seeds, Parsley, Chives, Xanthan Gum. -- Dairy-free, Vegan, No Added Sweetener

Annies Naturals is the #1 selling natural/organic salad dressing in the USA. Now, to try the knock-off here...