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Message
Hummus Recipe Here For Those Who Need it
Posted on 3/25/14 at 5:44 pm
Posted on 3/25/14 at 5:44 pm
It pains me to see people say they can't make good hummus, or that buying it is better than home made. Try this:
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.
Cut the recipe in half if you want. Be sure and process until COMPLETELY SMOOTH.
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.
Cut the recipe in half if you want. Be sure and process until COMPLETELY SMOOTH.
9
Posted on 3/25/14 at 5:54 pm to OTIS2
good recipe. fresh squeezed lemon is pretty important here, IMO. also I add the evoo as the blender is running.
Posted on 3/25/14 at 5:54 pm to OTIS2
Made hummus on Sunday.
Used a similar recipe but added a dash of paprika.
Used a similar recipe but added a dash of paprika.
Posted on 3/25/14 at 5:57 pm to OTIS2
That's pretty close to the recipe I use. I also add a couple of tablespoons of sour cream.
Posted on 3/25/14 at 5:58 pm to Oenophile Brah
You should try putting the tahini and lemon juice in the food processor first and run it for about a minute, scrape down the sides and then run about 30 seconds or so till it gets light a fluffy. I find it really improves the texture.
Posted on 3/25/14 at 6:42 pm to OTIS2
Needs cumin
Posted on 3/25/14 at 7:05 pm to OTIS2
Pretty much the recipe I use. I make hummus a lot but it always tastes better at restaurants. I'll keep trying and adjusting things.
Posted on 3/25/14 at 7:31 pm to Caplewood
quote:
Needs cumin
Nope. I don't care for cumin in hummus. I prefer the red pepper.
Posted on 3/25/14 at 7:46 pm to OTIS2
Zest that lemon and add it to your mix. I also throw in some
Kalamati olives, roasted red bell pepper and
Pepperoni.
Kalamati olives, roasted red bell pepper and
Pepperoni.
Posted on 3/25/14 at 7:48 pm to OTIS2
I peel the beans. It makes it much creamier.
Posted on 3/25/14 at 7:49 pm to pmacneworleans
I do like the lemon zest, and streaming in the evoo is a good step. I prefer to dress the finished product with olives and/or paprika as opposed to incorporating them.
Posted on 3/25/14 at 7:50 pm to alajones
quote:
I peel the beans. It makes it much creamier.
I've read a few ideas about peeling, and possibly cooking the beans in water.
Posted on 3/25/14 at 8:11 pm to Oenophile Brah
Damn auto correct. Add peperoncini.
Posted on 3/25/14 at 8:16 pm to Oenophile Brah
I like sprinkling sumac on the finished product.
use this recipe hummus
I add more lemon and garlic than what the recipe calls for. Eden Garbanzo beans in a can are really good to use and rinsing them most of the skins fall off.
use this recipe hummus
I add more lemon and garlic than what the recipe calls for. Eden Garbanzo beans in a can are really good to use and rinsing them most of the skins fall off.
Posted on 3/25/14 at 8:53 pm to Boss
Before you go to bed put some dry garbonza beans in a slow cooker. Use that the next day to make your Hummus....... comes out WAAAAYYYYYYY more betta.
Posted on 3/25/14 at 8:56 pm to pmacneworleans
quote:
Damn auto correct. Add peperoncini.
thanks for clarifying
I was going to try pepperoni, was already planning making some hummus this week
Posted on 3/25/14 at 9:04 pm to OTIS2
I like to churn a roasted red pepper off up in there. 
Posted on 3/25/14 at 10:16 pm to LSUballs
My process is:
Dry 1 can garbanzo beans
Peel skins off of them
Mix in ninja a couple of big spoonfuls of tahini, a roasted red pepper, salt and pepper, a little olive oil, and garlic
Slowly add beans and oil to desired creaminess
Eat with triscuits or carrots
Dry 1 can garbanzo beans
Peel skins off of them
Mix in ninja a couple of big spoonfuls of tahini, a roasted red pepper, salt and pepper, a little olive oil, and garlic
Slowly add beans and oil to desired creaminess
Eat with triscuits or carrots
Posted on 3/25/14 at 11:00 pm to alajones
Peeling the skins seems like it would take forever
Posted on 3/25/14 at 11:17 pm to OTIS2
Almost identical to mine. However, i like to make sure it melds in the fridge for a couple hours before eating
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