Thread: Good hummus recipe?

I found tahini at my healthfood store and got some to make hummus. Now I need a good recipe. I know I can look for one online and pick any one, but was wondering if some of you make it and can particularly recommend a specific recipe?

Buy the dried chickpeas** and soak them overnight in COLD water (important - not hot!) with a little bicarb soda.

Next day boil them, then wash under cool water and press between your 2 fingers to have the pea release from the husk.

Mash the chickpeas with a little tahini, garlic and lemon juice - add a little cool water to loosen if needed. Do regular taste test and adjust for your palate...I love tonnes of garlic and lemon juice and only little tahini.

Get a large spoon and create a dip configuration (makes the hummous look like a target sign without the interior hole!) then drizzle with good quality olive oil and then sprinkle cumin over the non oiled hummous.

Delicious!

I can't offer hard and fast measurements for this because it really is by taste and the person that taught me wanted to teach me to cook like an authentic Lebanese (in my experience they rarely use recipes, it is all by taste and I've even seen an apron that says, 'I don't use a recipe, I'm Lebanese').


** Dried chick peas are favoured as they will give your hummous a lighter and cleaner look over canned chick peas

Glad you told me that or I would've used canned chickpeas! Thanks!

Originally Posted by bul_bul_ksa

Next day boil them, then wash under cool water and press between your 2 fingers to have the pea release from the husk.

Is this just a test to make sure the chickpeas are done, or do you squeeze each one out of the husk before mashing? No way would I have that much patience.

I make mine using canned chickpeas...its so much easier. I only use dried chickpeas for making falafel. This is my recipe:

16 oz can of chickpeas
3-4 cloves of garlic
3 tablespoons of tahini
the juice of 1 lemon
salt

Drain chickpeas, saving the liquid. In a food processor, pulse all the ingredients and add a small amount of the liquid that was saved until you get the desired consistency. Serve with drizzled olive oil and a pint of paprika.

Originally Posted by Mark Balahadia

I make mine using canned chickpeas...its so much easier. I only use dried chickpeas for making falafel. This is my recipe:

16 oz can of chickpeas
3-4 cloves of garlic
3 tablespoons of tahini
the juice of 1 lemon
salt

Drain chickpeas, saving the liquid. In a food processor, pulse all the ingredients and add a small amount of the liquid that was saved until you get the desired consistency. Serve with drizzled olive oil and a pint of paprika.

I use canned chickpeas, as well- much easier, much quicker, and my family and I like the results just as well. I pretty much do the same thing as Mark- I've never reserved the liquid in the can, though- I just add a small amount of water if needed. Mark, I'm assuming that you mean a "pinch" of paprika? A pint is an awful lot! ..g.:

For a nice twist add some diced roasted red pepper-yum.
Pint of paprika-LOL- sounds like it should be a dance move, like a hip twist with a pop at the end!

I have never try this, but I will very soon:

Edamame hummus! Hum! ..g.:

Go Green! «

The Food Librarian: Edamame Hummus (Ellie Krieger)

Edamame Hummus Recipe — The Delicious Life

Qamar

Originally Posted by Zamira

Is this just a test to make sure the chickpeas are done, or do you squeeze each one out of the husk before mashing? No way would I have that much patience.

No, you need to remove the husk as it isn't supposed to be eaten.

I'll just second that cooking the chickpeas up from dried makes a HUGE difference over canned.

However, I'm too lazy to take the seed coats off of them (though this is the way to get perfectly silky hummus if you use a blender or food processor). I just use a blender seed coats and all and blend for a really long time. I also suspect that the seed coats probably contain alot of the fiber and other nutrients.

I make mine exactly the same way Mark does. Yummy.

Keti Sharif has great Middle Eastern recipes on her website, including Hommus:

Middle Eastern Vegetarian Recipes

delete

I add sundried tomatoes to my hummus. . .

Not to many people I know remove the skins for family hummous, nor do I after finding that one out, but for guest hummous I still do (don't need to be more Arab than the Arabs now ;) ). If you have boiled and cooled the hummous, you can just roll them between your hands then duck them back into the water, the skins will mostly just float to the top. You only have to pop a few that way. Insha allah, that helps :)

I pressure cook my own beans, I prefer the taste (I cook them a bit longer than the canned ones seem to get). I haven't had to roll a skin off since I got my wonderful food processor.
I make both a Traditional and Fusion Hummus. :) Raised my kids on this stuff plus Chappati.

Originally Posted by Shelleyshimmy

For a nice twist add some diced roasted red pepper-yum.

Do you know if roasted red peppers can be bought that way? Like canned, or in a jar or whatever?

Also what do you all eat with hummus other than pitas and flatbread? Carrot sticks? Triscuits crackers?

Originally Posted by Darbla

Do you know if roasted red peppers can be bought that way? Like canned, or in a jar or whatever?

Also what do you all eat with hummus other than pitas and flatbread? Carrot sticks? Triscuits crackers?

Am pretty certain roasted red peppers can be bought in jars although they are easy peasy to prepare. I cut my peppers lengthways into wide strips and put under the grill (skin side up) and let them turn black and blistered looking, place into a plastic bag for a few minutes (this helps it to sweat and makes it easier to peel) then chop and use as desired. I also prepare them this way for my pasta sauces.
Yep carrot and celery sticks and crackers are all good with hummus.

I buy my peppers pre-roasted most of the time. Trader Joe's has red peppers, tri-color, and piquillos, fire-roasted and jarred--I add them to lots of things.

I usually make my hummus in the fly, starting with either canned garbanzos or ones I've soaked ahead of time--depends on my level of preparedness. I usually add roasted peppers, and spices as the mood takes me. It's something I generally do on the fly--taste, add, mix, taste, until I'm happy. :)

QUICK! Why not cold water. I always do like my mil and do what is called a "quick soak" on American packages: bring to a boil and cover and soak (except I leave them overnight, not just an hour). My mil also says not to use the baking soda, that modern (I guess irrigated) chickpeas don't need it and its just a "baladi" thing.

figure out your favorite hummus recipe and then add an avocado. it makes this great creamy dip that is to die for.

i love eating hummus with cucumber wedges. those seedless persian cukes are really the best but kirbys aren't bad either.

..g.: - my favorite recipe is this
Go to grocery store.
Buy Sabra brand hummus which tastes just like the hummus I've had in the Middle East and at Middle Eastern restaurants in the San Francisco Bay Are and a bag of pita chips.
Go home, open packages, dip chips (or veggies) in the hummus, enjoy!
..l;,

Originally Posted by leylalanty

..g.: - my favorite recipe is this
Go to grocery store.
Buy Sabra brand hummus which tastes just like the hummus I've had in the Middle East and at Middle Eastern restaurants in the San Francisco Bay Are and a bag of pita chips.
Go home, open packages, dip chips (or veggies) in the hummus, enjoy!
..l;,

mmmmm.....Sabra. My favourite! Spicy with lots of chilis on top...g.:

Originally Posted by leylalanty

..g.: - my favorite recipe is this
Go to grocery store.
Buy Sabra brand hummus which tastes just like the hummus I've had in the Middle East and at Middle Eastern restaurants in the San Francisco Bay Are and a bag of pita chips.
Go home, open packages, dip chips (or veggies) in the hummus, enjoy!
..l;,

LOL. Sabra is our fave store brand as well. It's really good.
When I cook dried chick peas at home I found using a pressure cooker made them much better somehow. Don't know how, though. :)

Ooo nice...glad I found this

My mom makes an AWESOME hummus...normal hummus but she adds a tablespoon or so of a fermented garlic/lime mix. It's amazing.

Originally Posted by maurazebra

I make both a Traditional and Fusion Hummus. :) Raised my kids on this stuff plus Chappati.

Thanks! I am going to try those. ..g.:

I love this thread. I am a hummus addict.

Where do you typically get dried chickpeas?

Oh, and edamame hummus is amazing, I had it at a wonderful Asian restaurant in Florida and I have always wanted to make it!

my hubby just made some this morning, wasn't paying attention on how he made it though.....but it tastes yummy

There are as many variations on hummus as there are stars in the sky. I like Cooks Illustrated's recipe but I leave out the cumin and paprika (MY grandmother never used those spices in her hummus, and I won't either.) The technique is great and the hummus comes out wonderfully! DO NOT USE TOO MUCH GARLIC!!! A little goes a long way