The Definitive Guide To Homemade Hummus

When I tried, was blurry.

Posted the link.

Thanks for the share!

Sometimes I don't have Tahini, but you really don't need it. I hate cilantro, so fresh parsley. garlic, good olive oil, red pepper is all you need.

From the Recipe Thread...I give away a few gallons every Christmas...it's a very good recipe.

Hummus with a Louisiana Kick
2 cans of Garbanzo beans, 1 drained
1/2 cup tahini paste
2 T minced garlic
1/3 cup lemon juice
1/2 t red pepper
1 t salt
1/4 cup EVOO
4 T Italian parsley


In a food processor, add all ingredients except the parsley, and process until smooth. Then, add the parsley, and go another 15 seconds. Taste and adjust seasonings. Serve with toasted or untoasted pita bread.

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Then sub in peanut butter...yes, peanut butter.

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In Hummus? Gross. I only use it in gumbo.

looks like I need to pick up some Tahini

Although I've heard of tahini, I've never bought it or actually knew what it was. Now I do and its on the grocery list.

:themoreyouknow:

Key to making homemade hummus is in the mixer. A friend made some last week using her recently acquired Vitamix blender, and it was restaurant quality. Usually, it comes out a little grainy at home, though it still tastes good.

Sort of off topic:
I made hummus last weekend and there was an odd, kind of metallic aftertaste to it. I'm wondering where I went wrong. I've had the same jar of tahini in the fridge for a year, but it wasn't beyond its use by date. I wonder if it was the chickpeas or the a metal strainer that I used to drain them.

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I wish I could make hummus that tastes like Sabra brand.

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My husband wishes I could too. Doesn't matter how I make it, he prefers Sabra. The only hummus he likes as much as Sabra is the Publix brand jalapeño cilantro.