Guest guest Posted November 14, 2006 Report Share Posted November 14, 2006 Jeanne- I love hearing that your grandsons liked the sweet potatoe hummus!!!! Its turning into a favorite at our house too. I'm going to try it as a filling in ravoli. Still thinking about what kind of sauce. Any ideas, anyone? Chupa treazure noname <treazured wrote: > > Oh this sounds so good I am going to need to make it soon! I wanted to give you more input on the sweet potato etc hummus. My grandson found it in the fridge and ate the entire thing as sandwiches. He let his brother (who hates all veggies) have a bite and he actually liked it. Brilliant, cher Chupababi, Brilliant!! > Jeanne in GA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2006 Report Share Posted November 14, 2006 I thought I'd swoon when I read about making this as ravioli stuffing. How does one top perfection? Use it in pasta! I cannot think of any sauce yet...so the ones which come to mind are unfortunately naughty ones made from things taught in Le cuisine Francais. (cream, butter, shallots....) Well, ok, shallots aren't naughty but butter and cream are on the big NO NO list for many on this list (and my husband person's cardiologist). I don't think the tomato based sauces would bring out the subtle divinity that is this hummus. Maybe you should post it again so new folks could worship..er...enjoy and maybe have suggestions. And now you have posted my other adored food...Tapenade!! Thank you, thank you, a million calories thank you! Sam's Club has a huge bottle of the Kalawhatever olives that is coming home with me this week. Oh, my computer is being a pest so I might not be around till I get her rebuilt again. (grr) But post post post!!! Since my surgery there are only two things that have not made me ill: tapenade and hummus. Before my surgery my favorite foods next to carrots and broccoli were olives and beans... Hmmmm I win! Jeanne in GA Everyone is raving about the all-new Mail beta. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2006 Report Share Posted November 14, 2006 , treazure noname <treazured wrote: > > I thought I'd swoon when I read about making this as ravioli stuffing. How does one top perfection? Use it in pasta! I cannot think of any sauce yet...so the ones which come to mind are unfortunately naughty ones made from things taught in Le cuisine Francais. (cream, butter, shallots....) Well, ok, shallots aren't naughty but butter and cream are on the big NO NO list for many on this list (and my husband person's cardiologist). > > I don't think the tomato based sauces would bring out the subtle divinity that is this hummus. Maybe you should post it again so new folks could worship..er...enjoy and maybe have suggestions. [...snip...] I remember thinking as I read this hummus recipe, when it was originally posted by Chupa Babi in Message #33019, that it did not contain tahini. Therefore, my suggestion for the pasta sauce would be some sort of tahini-based creaminess. -Erin www.zenpawn.com/vegblog Quote Link to comment Share on other sites More sharing options...
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