Comments: Hummus with a heck of a lot of garlic


Yummy yummy oh so yummy. (Psst... when I want a softer garlicky flavor, I throw the garlic cloves into the bean pot for the last three minutes or so of cooking. It seems to take the edge off the sharpness, but still provides plenty of deep garlic flavor.)

Did you use Australian olive oil for the 1/4 cup?

And another question for you (or the masses) - does anyone know exactly how long you can keep tahini in the fridge? Whenever I find it here, it seems to come in a huge container and I just don't use it that often. So it usually lurks at the back of the fridge until I'm SURE it must be out of date...

Why yes, Meg, I DID use Rowallan Australian olive oil for the center bit. It's light and fruity flavor goes well with any Mediterranean food. I only wish it was regularly available in a supermarket near me. I'm sure it would be competitively priced for the market and a great value for the discerning olive oil consumer.

OK, have I said enough to get Sam to find a US distributor yet?

The hummus looks great Barrett and thanks for the recommendation. Actually, you are in pretty good chef company this week. Jamie Oliver, who is currently opening a restaurant in Melbourne for new television series, said last week that Aussie olive oil is as good as anything he has tasted in Europe. And being a little bit more parochial, for my little region , Nigela Lawson’s favorite olive oil comes from the Limestone Coast in South Australia. Her endorsement means it sells for a premium in London. In any case the most important tip for Too Many Chefs readers is to only use fresh olive oil. From wherever it is sourced If you are fortunate enough to have a nearby farmers market that is where I would look first.

Since we're talking about Aussie olive oil, has anyone tried Bird in Hand's olive oil? It's the best that I've tasted from Down South. (Of course I could be partial, since I have lived in Aussie land... :-) )
Here's the website:

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