Favorite homemade hummus recipe?


#1

**We like the hummus we get from the deli section of the grocery store but I would like to try make it myself. I’ve looked up a few recipes and it seems pretty simple.

We like the roasted garlic flavor. I also like that it’s tangy (must be lemon juice?). So, do you make your own? What’s your recipe? I’d prefer one made with olive rather than canola oil.

Malia**


#2

Ymmmm! When we lived in Detroit, we were addicted to middle Eastern food! We miss it in the middle of MN, so we make our own from a cookbook we bought when we lived in Detroit

Here’s the recipe:
1 lb can chick peas
1/3 cup tahineh (sesame seed paste)
juice of 1 or 2 lemons
1 clove of garlic
salt to taste
3 TBS olive oil

boil chick peas in juice for 5 min on med heat. Drain

place chick peas, tahineh, lemon juice, garlic and salt in blender or food processor. Blend to make a smooth, thick paste

place Hummos on a plate and pour oil over it,

you can also brown 3 TBS pine nuts in 2 TBS butter and pour that over the hummos instead of oil

We dip veggies and pitas in it and serve with beef or falafel


#3

I don’t use a recipe, I just throw the ingredients (same ingredients as Jennifer J’s list) together and taste it till it comes out right. I usually use my mini food processor, so I start with half a can of chick peas (I’ve never bothered boiling them first), and a few very large spoonfuls of tahini. I buy large lemons most of the time, so I use about half a lemon or less. I blend the olive oil into the hummus to get the consistency I want, but I’ll probably start pouring some on top now too cuz that sounds good. If you like roasted garlic flavor, roast your own garlic and throw that in the processor as well (wrap blub in foil with olive oil and bake for one hour on 350*). You’ll want to use more if your garlic is roasted rather than fresh, the flavor is much milder when it’s roasted. Some fresh chopped parsley is a real nice addition as well.

You’ll be surprised how easy it is once you do it yourself.


#4

Ingredients:
1 can (15 oz) chickpeas
2 tablespoons fresh lemon juice
1/2 cup tahini (sesame paste)
1/4 cup minced yellow onion
3 cloves garlic, minced
2 teaspoons extra virgin olive oil
2 teaspoons ground cumin
1/8 teaspoon ground red pepper
1/2 teaspoon salt
Chopped fresh parsley (optional)

Directions:
Drain the chickpeas, reserving 1/4 to 1/2 cup
of the liquid.

Combine the chickpeas, lemon juice, tahini,
onion, garlic, onion, oil, cumin, pepper and
salt in a blender or food processor. Puree
until smooth, adding some chickpea liquid if
need to thin the puree.

Refrigerate 3 to 4 hours before serving to
blend the flavors. Garnish with parley if
desired. Serve with raw veggies or pita
wedges.


#5

I’ll go ahead and post the recipe for baba ghannouj too since if you like hummus, you’d probably like it as well. There is the Jewish deli I go to where I always like to get the middle eastern sampler – falafel and pita along with hummus, baba ghannouj and various other spreads.

Ingredients:
1 medium eggplant
1 clove garlic, minced
1 tablespoon tahini (sesame paste)
1/8 teaspoon ground cumin
Assorted raw vegetables

Directions:
Preheat the broiler. Slice the eggplant
crooswise into 1/2" slices. Place the slices on
a baking sheet and broil 3" from the heat until
soft and water beads on the surface. Cool
and peel the slices. Puree in a blender or
food processor along with the garlic, tahini
and cumin. Chill and serve with veggies.


#6

I generally boil up dried chick peas and simmer all day, adding a bunch of garlic cloves around noonish. When the peas are good and soft, I skim out the rough skins that have fallen off and risen to the top. I mash the peas through my food processor and then a strainer. then, back to the food processor to add tahini, more crushed garlic a bit of salt, lemon juice and LOTS of olive oil until it reaches a good, smooth consistency and tastes right. Chill overnight to spread the flavors. When serving, stir in more olive oil, and maybe a little more lemon juice, place in a nice bowl, forming a little indentation on top. Fill the indentation with olive oil and 3-5 whole cooked chick peas. Sprinkle with hungarian paprica, and serve with pita bread and raw vegetables. It keeps a good long time in the fridge and freezes well. . . so I do a lot at one time so I always have some on hand.

During Great Lent, I ALWAYS have a pot of beans of some variety on the stove . . .


#7

THANK YOU!!! I will try your recipes. My hummus tastes too salty, not enough tahini, just not good.


#8

I love hummus!

I use chick peas, fresh garlic, olive oil and lemon juice.

Also, try www.allrecipes.com


#9
  1. Go to Costco, display card at entry (alternately go to Kroger, but be prepared to pay twice as much)
  2. Find out where they’ve hidden the Basha hommus this time around
  3. Pick it up
  4. Purchase
  5. Eat my heart out

Love the stuff, don’t have time to make it :o


#10

I don’t know why, but heating the chick peas up first does make a difference in the flavor–we prefer it. I think it makes it easier to puree the beans–they smoosh up finer? I don’t know. You can always try it both was and see if you can see a difference.
:smiley:


#11

This recipe is from Saudi Arabia

Hummos bi Tahini

2 cans chick peas, drained, hulled and rinsed in cold water
1 cup tahini
1 cup lemon juice
10 medium cloves garlic (or to taste)
salt to taste

Keep about 1/2 the chick pea juice and heat to almost boiling. Use to thin hummos if it gets too thick.

Place chick peas in blender. Add lemon juice and tahini. Place garlic in mortar and pestle with salt and mash until smooth. Add this to the blender. Blend at high speed until smooth. It will require some stirring. Do not use too much thinner as hummos is better thick.

Serve on a plate arranged with a well in the centre. Fill well with extra virgin olive oil.

Tear pieces of arab bread and dip into hummos and olive oil.


#12

This is a recipe I use that I got from a friend and I have copied and pasted it:

Sorta long but it is SOOOOO good.

Shopping List


2 Cans of Chic Peas (the size of can that is the size of a can of Chunky)
Jar of Tahini (If you choose unhulled, please add 1 tablespoon of sugar)
Bottle of Olive Oil
1-2 Fresh Lemons
Fresh Parsley (or two table spoons worth of the dried stuff)
1 Head of Garlic
Cumin
Salt
Pepper
Dave’s Insanity Hotsauce
Paprika

You will also need the following:
Colander
A blender or large food processor.
1 baking pan
Spatula
Aluminum foil

  1. Start by cleaning the outermost layer of the garlic, leave some of the husk, but not much. Place on aluminum foil Put on two table spoons of olive oil on (add a 1/4 teaspoon of salt if you like garlic taste). Wrap in aluminum foil and place in over at 350° for 20-25 minutes.
  2. Open the cans of chick peas and place them in a colander to let the gross preserve water out. Rinse under cold water for about 10-20 secs. Leave to drain.
  3. Cut open your lemon(s) and de-seed. (Trust me two is not too much, but not recommended for anyone with acid reflux.) Add fresh parsley now if your are using fresh parsley, use 1-2 small stalks. Place in blender with 100-ml of water and blend until juice like.
  4. Now you need to determine your Oil/Tahini Ratio. If you like watery hummus (eww). Use 150-ml of Olive oil and 150-ml. I recommend you do the 100-ml of Olive oil and 200-ml Tahini, it keeps better and is a better spread.
  5. Place your Olive oil in the blender with the juice, and add your Chic Peas. Blend until it starts forming a paste, you may have to stop the blender, use a spatula to lift and maybe even add some more water. Once you have a chunky past you should add the Tahini and blend some more.
  6. Remove the garlic from the oven, drain oil into blender, run through strainer if you are worried about the remaining husk. The garlic should be tender that when pressed it just bursts out of the cloves. Remove any of the excess husk and drop cloves into blender.
  7. This is when you can add any of the spices you wish.
    You should add at the very least:
    1 heaping tablespoon of cumin
    1 teaspoon of salt (salt to taste after this)
    1 teaspoon of pepper or half teaspoon of paprika or both.
    Now I recommend hotsauce, but it is not required.
    2 Drops of Dave’s insanity will not give it that much more of an extra kick, but you will know there is something, 4 if you want it hot.
    You can use sauces like Red Hot, or louisiana hotsauce, but you will need a whole tablespoon to get the same effect as 2 drops of Dave’s. This also raises the acid content of the hummus, as these sauces are high in vinegar content unlike Dave’s and I believe takes away from the flavor overall.
  8. Blend this with all the ingredients in and your hummus is pretty much ready. I recommend putting it in a baking pan for 10-15 min at 450°. This makes it a little thicker and the taste develops a lot quicker. Transfer into bowl, mix it a little since some will have obviously crisped up from the oven. Sprinkle Parsley and Paprika for appearance and enjoy.

You can also add some other items in to make the hummus a little different. Just try not to add more than 2 of these, otherwise the flavor goes all over.
-Red peppers, roasted in the oven whole for 10-15 minutes at 375°. Cut, clean and blend.
-Avocado.

  • Roasted Celery
  • Horseradish (Great with Roasted Meats)
  • Sun-dried Tomato
  • Steamed Spinach and Dry Cottage Cheese (Lightly blend and hand mix into hummus, great with veggie wraps), can use Feta but it gets salty.
  • Black Olives (de-pitted of course)
  • Jalapenos
  • Peanuts (great if you are using this as a meat replacement, just be sure to use unsalted and I wouldn’t recommend mixing with other additions)
  • Roasted Onions
  • Fresh Dill
  • Tzatziki (great if you like less thick hummus)

You also can replace the garlic with about 4 Shallots, just roast them the same way, it changes the flavor a little bit, but it is an nice variation.
Finally you can add 2 tablespoons of flax or hemp seed oil to add some health benefits. Just make sure you do this if you are not cooking your hummus or at least wait to add it until it has cooled. Hand mix in that case.


#13

DH hates chickpeas.

I use Cannallini beans instead. Black beans are really good, too.


#14

Mine doesn’t like hummus. “Do we need more hummus?”, is a question he could live without ever hearing again!!


#15

Trying making it with cannallini beans and PB instead of chickpeas and tahini. The taste is a bit milder.


#16

**
Thanks, i think I’d like that. The ones in the store all have a huge list of ingredients and most are things I don’t want to eat, lol. This recipe seems simple and easy. **


#17

I don’t know why, but heating the chick peas up first does make a difference in the flavor–we prefer it. I think it makes it easier to puree the beans–they smoosh up finer? I don’t know. You can always try it both was and see if you can see a difference.

I’ve found this to be true too hmmmmm

I’ve also found that taking the outer skins of the chickpeas off makes a super smooth end result. I drain mine then rub them between two dish towels and the skins come right off. It also makes the hummus a lot more…digestable ( if you know what I mean). Those outer skins are very tough and can make the hummus grainy.

Roasted red peppers are a yummy addition too btw! (drained well).

At my fav middle eastern restaurant in Chicago, they serve the hummus drizzled with oilve oil, paprika, and cayenne. YUMZZZZZZZ!!! Hummus is on the kids list of super yum foods…little do they know it’s BEASN:eek: :eek:


#18

The best I’ve ever used is the Moosewood Cookbook recipe. I can’t remember it off the top of my head but sometimes libraries have a copy of the Moosewood so you could try to check it out there. My family tends to cook the chickpeas down and grind them up twice through a meat grinder, and then add about six times the amount of garlic the original recipe calls for. I like to roast the garlic first, and drizzle in the olive oil it roasted in.


#19

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