Hummus, anyone make it at home?

The Mrs does and they’re very tasty. Don’t know details but soak & boil the chick peas. Add garlic, lemon & whatever. Zap it all in the food processor.

Not sure how much in terms of savings, but it does generally taste better and it’s not hard at all to make.

Try smoking the chickpeas. Two cans in a metal tray and placed opposite of coals and wood chips. Maybe about 25 minutes.

Throw it all in the food processor.

Good stuff.

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Don’t know details but soak & boil the chick peas.

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Wife’s made it, but always with canned chickpeas. Always been curious if I’d be able to tell the difference in the above method being better.

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Wife’s made it, but always with canned chickpeas. Always been curious if I’d be able to tell the difference in the above method being better.

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I do a lot with different types of chickpeas and I seriously doubt anyone could pass a blind taste test once you cook them.

I just have dry beans in case we lose power for a few days

I used to make it all the time, in various ways. It comes out very good, but I can never get it tasting as authentic as what you get at a good Mediterranean restaurant. I've done lots of research but can't pinpoint what I'm missing.

Here's my basic recipe:

INGREDIENTS
2 tsp baking soda
1½ cups cooked (1 cup dry) chickpeas or 1 (15-ounce) canned chickpeas, drained and rinsed*. Do not use canned chickpeas
3 tablespoons tahini - make sure to get good quality tahini
3 tablespoons lemon juice (1-2 lemons)
1 garlic clove, mashed
¼ teaspoon salt, or more to tastE
Approximately 2-4 tablespoons room-temperature water reserved from boiling chickpeas, or more if needed
Optional garnishes: extra virgin olive oil, sumac or paprika, finely chopped parsley or other herbs, whole chickpeas

INSTRUCTIONS
Fill pot of water an inch or two above chickpeas. Mix in 1 tsp baking soda. Soak chickpeas for 6-8 hours.

Drain and rinse chickpeas. Fill pot back up with water about 1-2 inches above chickpeas and add 1 sp baking soda. Simmer on low, partially covered (make sure suds don’t overflow) for 1 hour.

In a food processor or high speed blender, add the lemon and tahini.
Pulse/blend to combine. (**I like to add 1-2 tablespoons of room temperature water or aquafaba at this point.) Then, layer the chickpeas, garlic, and salt, and blend until pureed and smooth, stopping to scrape the sides down as needed (if in the blender, on low speed first, then slowly working up to low-medium speed, using the tamper as needed).

With the machine running, slowly add additional room temperature water or aquafaba, one tablespoon at a time, until hummus is light, creamy, and smooth. I usually add another 2-3 tablespoons, but you may add more or less, and blend for several minutes.

Taste and adjust seasonings, such as adding more salt or lemon.

Spoon the hummus into a bowl and serve with olive oil and any desired toppings.

Yes, and baba ganoush which I like better than hummus

I’m sure I’ll get bashed for this but out of necessity i found out that if you increase the lemon juice and add Tony’s you can skip the tahini sauce (I didn’t know where to get it from). So as long as you can get canned chickpeas for cheap you can make hummus really cheap

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Tahini

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Also ridiculously easy to make and much better than what you can buy generally.

I like to use red beans or white beans left over and mix with Tahini and olive oil, and seasoning to taste.
When feeling to over load using a fried pork skin for chip.

Pumpkin and Sweet potato are good as well. I like Cayenne and brown sugar in for flavoring.