What could be more delicious than sourdough bread topped with homemade hummus? To learn how to make sourdough starter, visit Mother in Israel’s post. And to find out more about hummus and what makes an authentic chickpea dip (as opposed to some wannabes), visit the Occidental Israeli’s post.
Why sourdough starter?
- Health: More in this article on fermented bread. Easier to digest seems to be a top feature. Also, some people have reactions to commercial yeast (my father may have this) and find they don’t have the same reaction with the sourdough.
I’m thinking of doing this in July, as Mother in Israel says it works better in the hot humidity. See also read Mimi’s Oatmeal Sourdough Bread.
Here’s the Occidental Israeli’s comments on common hummus errors:
Another mistake I saw on TV that day, was the host opening a can of chickpeas and simply pouring them into the food processor. When making hummus, you must, MUST, wash the chickpeas numerous times, to make the “hummus” even edible. Moreover, if you want your hummus to be good, even if you use canned chickpeas, you have to boil them and remove most the skins, from most of the individual beans.
The biggest mistake, however, was the lack of tehina (sometimes called tahini). For hummus to be really good it must include tehina. Apparently there are other authentic versions that replace tehina with ful or with labaneh, but simply mashing chickpeas (with other vegetables, no less) does not result in hummus.
10 thoughts on “SourDough and Hummus”
Thanks, I left a comment for OI about washing off the cooking liquid.
I just found a recipe in a Joyva Tahini advert in an old Vegetarian Times for Lemon Poppyseed Sunburst bread. It was adapted from http://www.recipezaar.com/Lemon-Poppy-Sunburst-Bread-289001
I’m planning to send away for the free recipe book from Joyva @ [email protected]
I throw a large can of chick peas in a food processor with a couple of cloves of garlic, salt, pepper, maybe some of that Middle Eastern spice (what’s it called? I took it home from Israel, got it at the shuk) a little water to thin it, and a hefty glob of tachina (from the can, the orange and brown one), and people always want to take some home. It is pretty heavenly.
I wish I didn’t have to go to work but instead could make hummus and savor it on homemade bread.
Thanks! Now I have just to make falafel – somehow I don’t think schwarma is going to follow…
Thanks for your post! My memories of falafel making is that it smells up the house.
I’ve always wanted to make fresh bread. Thanks for the tips. I actually have a recipe book for breads and have never opened it. 🙁
Truthfully, the easiest way to learn to make bread is to buy a bread machine. Then the bread tastes so good (and takes a mere ten minutes to put together, because the machine will bake it for you) you may want to try the more complicated methods, like this one for sourdough.
Oh gosh..I used to make sourdough bread..I shared the starter with my fellow teachers…