One of these days I have to ask if Rami's makes their own hummus or buys from someplace else. At the same time I should ask Hunan's and Taam China for their recipes of hot and sour soup. They shouldn't worry since I'd generally be too lazy to make my own so I'd still buy from them.
I haven't yet had a chance to type it up, but I found a good, relatively straightforward recipe for hot & sour soup, and I think all the odd ingredients necessary are procurable at the Super 88 (different types of mushrooms, mostly).
Do you have a blender? That's how I make my hummus. Also, how do you feel about black beans? You can make a phenomenal black bean hummus... just change the chick peas for black beans and the lemon juice for lime in any hummus recipe.
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(no subject)
Date: 2005-09-16 03:18 pm (UTC)i concur. the variety with pine nuts is particularly delightful.
-steve
(no subject)
Date: 2005-09-16 04:07 pm (UTC)One of these days I have to ask if Rami's makes their own hummus or buys from someplace else. At the same time I should ask Hunan's and Taam China for their recipes of hot and sour soup. They shouldn't worry since I'd generally be too lazy to make my own so I'd still buy from them.
(no subject)
Date: 2005-09-16 04:18 pm (UTC)(no subject)
Date: 2005-09-16 04:10 pm (UTC)When I think of Sabra as a consumeable, I generally think of the liqeur of that name. Which makes for an interesting-flavored hummus.
(no subject)
Date: 2005-09-16 05:29 pm (UTC)It looks... um... bad. It tastes like heaven.
(no subject)
Date: 2005-09-16 08:05 pm (UTC)(no subject)
Date: 2005-09-16 08:07 pm (UTC)