Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Hominy and hummus?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Hominy and hummus?),it will help you,my kids.
What are these foods? Where do they come from? How do you use them, as in cooking and preparing?
Answer:
Hominy is dried maize (corn) mostly used in menudo or in pozole (a stew of hominy and pork, chicken, prawns, or other meat hominy bread, hominy chili, casseroles and fried dishes. It is also ground coarsely to make grits, or into a fine mash (dough) to make masa, the dough used to make tamales and tortillas. It is a used in Mexico, Guatemala, Belize, Honduras, El Salvador, Nicaragua and Costa Rica.
Hummus is made in Arabic countries, Iran, Turkey, Greece and Israel. Hummus is a Middel Eastern dish not mediterranean.
Hummus is really easy to make:
1 cup dried chickpeas
1 cup tahina
1/2 cup lemon juice, or to taste
2 cloves garlic, or to taste
1 teaspoon salt
Freshly ground pepper to taste
1/2 teaspoon ground cumin, or to taste
3 tablespoons extra virgin olive oil
2 tablespoons pine nuts
Dash of paprika or sumac
2 tablespoons chopped fresh parsley or cilantro
1. Put the raw chickpeas in a bowl with cold water to cover and soak overnight.
2. Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover. Bring to a boil, then simmer, partially covered, for about an hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed.
3. Drain the chickpeas, reserving about 1-1/2cups of the cooking liquid. Set aside 1/4cup of the cooked chickpeas for garnish. In a food processor fitted with a steel blade, process the remaining chickpeas with the tahina, lemon juice, garlic, salt, pepper, cumin, and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a paste-like consistency.
4. Heat a frying pan and add 1 tablespoon of the olive oil. Spread the pine nuts in the pan and stir-fry, browning on all sides.
5. To serve, transfer the hummus to a large, flat plate, and with the back of a spoon make a slight depression in the center. Drizzle the remaining olive oil on top and sprinkle the reserved chickpeas, pine nuts, paprika or sumac, and parsley or cilantro over the surface.
6. Serve with cut-up raw vegetables and warm pita cut into wedges
Also becareful when making hummus you don't want it to taste like chalk...if it has a chalk like taste you might as well throw it away...and start over.
Hominy is corn treated with alkali to soften the hull and improve the taste. It's a traditional meso-American food.
As for Hummus, it's a traditional Mediterrainean food made of garbanzo beans, tahini, lemon juice, and garlic. It's usually served with pita bread for dipping.
Hummus is chick peas and tiana and lemon. (lots of lemon. Very healthy and help prevent heart disease and lower your cholestrol (I am told by friends who eat it daily). Hominy is grit, wheat and highly fiberous. You can boil them and eat them with fish, sausage or just put some butter in them and pig out.
For a simple hummus, puree boiled or canned chickpeas with salt, lemon juice, garlic, olive oil and tahini (sesame seed paste). The tahini is essential, otherwise it's just mashed chickpeas. Serve with pita bread, black olives and more olive oil, if desired.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Hominy and hummus?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Hominy and hummus?),it will help you,my kids.
What are these foods? Where do they come from? How do you use them, as in cooking and preparing?
Answer:
Hominy is dried maize (corn) mostly used in menudo or in pozole (a stew of hominy and pork, chicken, prawns, or other meat hominy bread, hominy chili, casseroles and fried dishes. It is also ground coarsely to make grits, or into a fine mash (dough) to make masa, the dough used to make tamales and tortillas. It is a used in Mexico, Guatemala, Belize, Honduras, El Salvador, Nicaragua and Costa Rica.
Hummus is made in Arabic countries, Iran, Turkey, Greece and Israel. Hummus is a Middel Eastern dish not mediterranean.
Hummus is really easy to make:
1 cup dried chickpeas
1 cup tahina
1/2 cup lemon juice, or to taste
2 cloves garlic, or to taste
1 teaspoon salt
Freshly ground pepper to taste
1/2 teaspoon ground cumin, or to taste
3 tablespoons extra virgin olive oil
2 tablespoons pine nuts
Dash of paprika or sumac
2 tablespoons chopped fresh parsley or cilantro
1. Put the raw chickpeas in a bowl with cold water to cover and soak overnight.
2. Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover. Bring to a boil, then simmer, partially covered, for about an hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed.
3. Drain the chickpeas, reserving about 1-1/2cups of the cooking liquid. Set aside 1/4cup of the cooked chickpeas for garnish. In a food processor fitted with a steel blade, process the remaining chickpeas with the tahina, lemon juice, garlic, salt, pepper, cumin, and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a paste-like consistency.
4. Heat a frying pan and add 1 tablespoon of the olive oil. Spread the pine nuts in the pan and stir-fry, browning on all sides.
5. To serve, transfer the hummus to a large, flat plate, and with the back of a spoon make a slight depression in the center. Drizzle the remaining olive oil on top and sprinkle the reserved chickpeas, pine nuts, paprika or sumac, and parsley or cilantro over the surface.
6. Serve with cut-up raw vegetables and warm pita cut into wedges
Also becareful when making hummus you don't want it to taste like chalk...if it has a chalk like taste you might as well throw it away...and start over.
Hominy is corn treated with alkali to soften the hull and improve the taste. It's a traditional meso-American food.
As for Hummus, it's a traditional Mediterrainean food made of garbanzo beans, tahini, lemon juice, and garlic. It's usually served with pita bread for dipping.
Hummus is chick peas and tiana and lemon. (lots of lemon. Very healthy and help prevent heart disease and lower your cholestrol (I am told by friends who eat it daily). Hominy is grit, wheat and highly fiberous. You can boil them and eat them with fish, sausage or just put some butter in them and pig out.
For a simple hummus, puree boiled or canned chickpeas with salt, lemon juice, garlic, olive oil and tahini (sesame seed paste). The tahini is essential, otherwise it's just mashed chickpeas. Serve with pita bread, black olives and more olive oil, if desired.
correctness,It's Non-profit and only for informational purposes.
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