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Help!!! Too much lemon!!!

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olwagens Dec 30, 2006 03:28 PM

Any remedies for too much lemon in a dish? In this case, it was Houmous/Hummus - the recipe called for way more lemon than was necessary (having never made it before, the ratio's didn't seem incorrect at the time), and the result was an EXTREMELY acidic, and horrifically and overly lemon-flavoured dip.

I made a second batch without lemon in the hopes of mixing it with the first, but that one now has a VERY burny-garlic flavour, even with quite a bit of the overly-lemony hummus in. I fear that any further attempts at making additional hummus to dilute the previous batches will result in our household drowning in hummus. Any other suggestions would be greatly appreciated. Thanks

PS...I blame this entirely on the strength of flavour of Danish produce. Nowhere else in the world (US, South Africa, UK) have I experienced onions that can burn your eyes while cutting them like Danish onions do, and they also have an extremely strong flavour. As of today, I add lemons and garlic to my list of volatile Danish produce. Future visitors and expatriates to Denmark, beware!!

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    Kater RE: olwagens Dec 30, 2006 05:37 PM

    Yikes! Let me be the first to suggest that it may be time to start again!

    Now I tend to like very lemony hummus, but your idea to extend the recipe without lemon juice should have solved the problem. Did you cook your garlic? If not, is it possible that your tahini is off? Otherside I don't know where the bad flavor came from but it's probably a good thing that the lemon is masking it in the first batch.

    You might be able to roast a good sized eggplant and add it with plenty of kosher salt and even a bit of mayonnaise to come up with an appealing dish - provided that your haven't already added the burny-galicky batch to the mix.

    Unless of course it turns out the Danish eggplants taste like turpentine... then you're in real trouble!

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      dtud RE: olwagens Dec 30, 2006 05:52 PM

      I'd keep both separate, blend some garbanzos with a little water or olive oil to a "hummus" consistency. Then, slowly add to the lemon batch to see if you can chill it out a little. I use this solution with mashed potatoes when I've accidentially added too much salt (except with potatoes, of course).

      This is cheap and if it doesn't work (starts to taste like burnt garlic) - I think you should start over as well. Did you cook your garlic?

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        olwagens RE: olwagens Dec 31, 2006 11:47 AM

        Thanks so much!! Decided to turf both batches, and will start from scratch again after New Year when I can purchase a few more tins of beans/chick peas (here things shut down completely around public holidays, and everything is shut on Sundays in general - takes quite a bit of getting used to).

        Well, at least now I know to be careful with the lemon, and I'm sure that cooking the garlic is what's going to make it just right (and such that my 4 yr old daughter will actually eat it!). Thanks again! Have a great New Year, and a happy and prosperous 2007!

        1 Reply
        1. re: olwagens
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          dtud RE: olwagens Dec 31, 2006 09:13 PM

          I actually do not think you should cook your garlic. I've never cooked it for hummus. I asked since you said it had a "burnt" taste. If you didn't cook it - maybe ease up on the tahini.

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