re: Hummus, anyone make it at home?

If you have a food processor, pretty quick and easy, canned beans are even quicker. Tahini is almost every grocery store, if you don't see it you must me looking is the wrong aisle. I always add the zest from the lemons for a flavor boost.

Some variations we like:
Handful of basil leaves
A roasted red pepper
Use black-eyes peas instead of chickpeas
Throw in a fresh jalapeno.

I mean, if you're using canned beans and store bought tahini, just grab the store bought hummus. Toasting your own sesame seeds is where a great deal of the homemade flavor comes from.

I prefer the dried beans and you gotta take their jackets off.

It’s time consuming and annoying but a necessity.

Always good with lemon and garlic.

I think it’s a-lot cheaper if you do it in bigger batches.

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I prefer the dried beans and you gotta take their jackets off.

It’s time consuming and annoying but a necessity.

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It really doesn't take much time. Maybe 2-3 minutes?

It's not in my recipe that I posted earlier, but after I've soaked the chickpeas overnight in baking soda, I boil them for 7 minutes, then strain them, then put them in a big bowl full of cold water. Pick up big piles of beans between your hands and rub vigorously. Do this a few times, and the shells come right off and float to the top of the bowl. Tilt the bowl to drain off the shells and most of the water, then fill it up again and repeat the deshelling process. I do this 2-3 times and just about all the shells come off.

After deshelling, you will want to cook them some more because they are still firm. You don't want to cook them too much before deshelling or it will be a bitch to remove shells since they will become mushy.

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Use high quality tahini. It makes a difference.

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100% Don't go cheap, because the cheap stuff makes your hummus taste more like bean dip. It sucks. I found out that the Mediterranean Chef who makes "Grandma's Hummus" (found in Houston and Central TX) uses the brand below, so that's what I use.

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Sabra seems to have cut the hot pepper version with roasted red pepper.)

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By far my favorite one they do.

Mrs Shingo makes it weekly. Chipotle flavored usually with the occasional black olive flavor once every couple of months. Fantastic with pita chips or carrots

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I mean, if you're using canned beans and store bought tahini, just grab the store bought hummus. Toasting your own sesame seeds is where a great deal of the homemade flavor comes from.

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I use "Good" store bought tahini and I use canned chickpeas and I think whatever we make (a modified ATK recipe I think) is considerably better than most grocery store hummus and better than some of the Med/Persian spots we order from too. There are a handful that stand well above ours, but to me I think it's still quite noticeable over something like Sabra.

Now whether it's worth the modest upgrade - debatable. If you cook a lot and have a food processor on the counter 24/7, sure probably. If not, then it's mixed (that's us, which is why only make on occasion despite the whole house loving hummus).