Madameshawshank, I've made that very same soup! I have to say I found it a little too abrasive, possibly because I was using the curry paste for the first time, so I didn't know what kind of flavour balances it had.
Joined: 30 Sep 2004 Posts: 1654 Location: Penrith (where jacarandas remind me of change), New South Wales, Australia
Posted: Sun Dec 20, 2009 3:11 am Post subject:
Alana, perhaps less of the paste next time..that is if you make it again _________________ "I've never accepted the external appearance of things as the whole truth. The world is much more elaborate than the nerves of our eye can tell us." - James Gleeson
Joined: 11 Nov 2007 Posts: 236 Location: Madison, WI
Posted: Sun Dec 20, 2009 9:34 pm Post subject:
Now that I have a slow cooker I may try making hummus with real cooked chick peas instead of canned ones. I have always loved hummus and made it at home, but mine never tasted as good as that in better Middle Eastern restaurants. I never had the patience to boil my own chick peas, as they can take 2 hours to cook, but now that I don't have to watch them carefully I am making all kinds of beans.
Joined: 21 Aug 2007 Posts: 552 Location: Central Kentucky
Posted: Sun Dec 20, 2009 10:49 pm Post subject:
Dory, have you tried presoaking the garbanzos? It's never taken me anywhere near two hours to cook them.
Also, if you are rinsing the canned ones, and the flavor isn't the same as store-boughten, chances are it's not the chickpeas that are making the difference. Could be the amount of tahini, or lemon juice, or garlic that's influencing the flavor.
It could be a texture thing as well. Really good hummus is made by passing the chickpeas through a seive. This results in an incredibly creamy consistency that can't be matched by other means. Me, I'm happy enough grinding everything in the food processor. But if you're up to it, try seiving them like that and see if it makes a difference for you.
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