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Started By
Message
Hummus Recipe?
Posted on 10/26/16 at 6:15 pm
Posted on 10/26/16 at 6:15 pm
Any FnD'ers have a good Hummus recipe?
7
Posted on 10/26/16 at 6:21 pm to Zephyrius
2 cans Garbanzo beans, 1 drained
1/2 cup tahini paste
2 Tbs minced garlic
1/3 cup lemon juice
1/2 tsp red pepper
1 tsp salt
1/4 cup EVOO
4 Tbs Italian parsley
Procedure
1 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.
1/2 cup tahini paste
2 Tbs minced garlic
1/3 cup lemon juice
1/2 tsp red pepper
1 tsp salt
1/4 cup EVOO
4 Tbs Italian parsley
Procedure
1 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.
This post was edited on 10/26/16 at 6:24 pm
Posted on 10/26/16 at 6:24 pm to Zephyrius
It's super freaking easy to make and you'll wonder why you pay out the arse for it. I don't have an exact recipe but it's basically this
2 cans chickpeas (washed but save a little juice from the can in case the texture needs loosing)
Garlic
tahini
2 or 3 lemons depending on how you like it
Good EVVO (about 1/3 cup)
Salt
cayenne pepper (optional, i like the heat)
all in food processor and blender till smooth
you'll read a lot of recipes that say to use dry chickpeas but I am not about to go thru all that work for Hummus. You'll make perfectly great hummus the easy way.
2 cans chickpeas (washed but save a little juice from the can in case the texture needs loosing)
Garlic
tahini
2 or 3 lemons depending on how you like it
Good EVVO (about 1/3 cup)
Salt
cayenne pepper (optional, i like the heat)
all in food processor and blender till smooth
you'll read a lot of recipes that say to use dry chickpeas but I am not about to go thru all that work for Hummus. You'll make perfectly great hummus the easy way.
Posted on 10/26/16 at 6:44 pm to Zephyrius
Basic homemade recipe already listed is legit.
I substitute orange juice for lemon juice occasionally. I know. I'm a rebel.
I substitute orange juice for lemon juice occasionally. I know. I'm a rebel.
Posted on 10/26/16 at 7:03 pm to StringedInstruments
I use the Cook's Illustrated recipe and like it.
My only change is to use granulated garlic instead of raw clove. I just can't do raw garlic anymore (although if you soak it in lemon juice for a bit it tames it).
They've added since that if you microwave the chickpeas 1 minute, then let them cool, it makes the hummus creamier.
LINK
Ingredients
3 tablespoons lemon juice (1 to 2 lemons)
1/4 cup water
6 tablespoons tahini
2 tablespoons extra virgin olive oil, plus extra for drizzling
14 ounces chickpeas, rinsed and drained
1 garlic clove (minced or pressed through garlic press 1/2 teaspoon)
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 pinch cayenne pepper
1 tablespoon fresh cilantro or 1 tablespoon fresh parsley leaves, minced
1. Combine lemon juice and water in a small bowl or measuring cup.
2 Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
3 Set aside 2 tablespoons chickpeas for garnish.
4 Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
5 With machine running, add lemon juice-water mixture in steady stream through feed tube.
6 Scrape down bowl and continue to process for 1 minute.
7 With machine running, add oil-tahini mixture in steady stream through feed tube and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed).
8 Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro over surface.
9 Cover with plastic wrap and let stand until flavors meld, at least 30 minutes. 10 Drizzle with olive oil and serve.
My only change is to use granulated garlic instead of raw clove. I just can't do raw garlic anymore (although if you soak it in lemon juice for a bit it tames it).
They've added since that if you microwave the chickpeas 1 minute, then let them cool, it makes the hummus creamier.
LINK
Ingredients
3 tablespoons lemon juice (1 to 2 lemons)
1/4 cup water
6 tablespoons tahini
2 tablespoons extra virgin olive oil, plus extra for drizzling
14 ounces chickpeas, rinsed and drained
1 garlic clove (minced or pressed through garlic press 1/2 teaspoon)
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 pinch cayenne pepper
1 tablespoon fresh cilantro or 1 tablespoon fresh parsley leaves, minced
1. Combine lemon juice and water in a small bowl or measuring cup.
2 Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
3 Set aside 2 tablespoons chickpeas for garnish.
4 Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
5 With machine running, add lemon juice-water mixture in steady stream through feed tube.
6 Scrape down bowl and continue to process for 1 minute.
7 With machine running, add oil-tahini mixture in steady stream through feed tube and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed).
8 Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro over surface.
9 Cover with plastic wrap and let stand until flavors meld, at least 30 minutes. 10 Drizzle with olive oil and serve.
Posted on 10/26/16 at 7:41 pm to OTIS2
I make mine almost the same as Otis except a few changes:
- I use a little more lemon than tahini. Just a personal preference (about 1/2 cup lemon and 1/3 cup tahini)
- I process the lemon juice and tahini first for a couple minutes to whip it up. I read somewhere it makes it creamier but never tried it the other way
- I add a little bit of cumin. 1/4 tsp I think maybe. No red pepper and no parsley for me. Also, fresh garlic for me.
Serve with a sprinkle of paprika and feta
- I use a little more lemon than tahini. Just a personal preference (about 1/2 cup lemon and 1/3 cup tahini)
- I process the lemon juice and tahini first for a couple minutes to whip it up. I read somewhere it makes it creamier but never tried it the other way
- I add a little bit of cumin. 1/4 tsp I think maybe. No red pepper and no parsley for me. Also, fresh garlic for me.
Serve with a sprinkle of paprika and feta
Posted on 10/26/16 at 7:48 pm to Twenty 49
Always go with the recipe that has cumin..
Posted on 10/26/16 at 7:49 pm to vilma4prez
No. I don't care for cumin in the dish.
Posted on 10/26/16 at 7:51 pm to Zephyrius
To add to everyone else's recipes:
If I want to add something to the hummus (olives, sun-dried tomatoes, etc) I add it at after the mixture has been processed. Give it a couple of short blasts for a rough chop, move mixture to a bowl and sprinkle some feta on top, and you have yourself some gourmet hummus.
If I want to add something to the hummus (olives, sun-dried tomatoes, etc) I add it at after the mixture has been processed. Give it a couple of short blasts for a rough chop, move mixture to a bowl and sprinkle some feta on top, and you have yourself some gourmet hummus.
Posted on 10/26/16 at 7:57 pm to McVick
I have heard that a little baking soda helps make the hummus extra smooth, which IMHO, is one of the essentials of great hummus.
Posted on 10/26/16 at 8:29 pm to Stadium Rat
I like more tahini.
I make baby Lima beans a lot and I'll make him as with them the next day. They are lighter than chickpeas. I like sun dried tomatos and roasted red bell peppers in them as well.
I've made it with leftover white beans too and left the smoked pork. Good and different.
I make baby Lima beans a lot and I'll make him as with them the next day. They are lighter than chickpeas. I like sun dried tomatos and roasted red bell peppers in them as well.
I've made it with leftover white beans too and left the smoked pork. Good and different.
Posted on 10/26/16 at 9:10 pm to Zephyrius
I bought of the Bush Hummus mix. You just add it to a can of garbanzo beans and stick it in the food processor. Came out pretty good, I did add a little cooking oil.
ETA: I Didn't heat up beans but I will next time.
ETA: I Didn't heat up beans but I will next time.
This post was edited on 10/26/16 at 9:13 pm
Posted on 10/26/16 at 9:35 pm to Zephyrius
One hint that I notice people are leaving out.
After they are dry, peel the beans. Makes it a lot creamier and keeps it from getting that grainy texture. Makes a huge difference.
For me, I don't really measure
1 can garbanzo beans
Olive oil
Tahini
Salt
Pepper
And then just whatever seasoning you prefer after that.
Ninja that shite and put on some Stacy's chips.
After they are dry, peel the beans. Makes it a lot creamier and keeps it from getting that grainy texture. Makes a huge difference.
For me, I don't really measure
1 can garbanzo beans
Olive oil
Tahini
Salt
Pepper
And then just whatever seasoning you prefer after that.
Ninja that shite and put on some Stacy's chips.
This post was edited on 10/26/16 at 9:36 pm
Posted on 10/26/16 at 9:37 pm to OTIS2
Add a little lemon zest if you wish.
Posted on 10/26/16 at 10:07 pm to Zephyrius
I always add roasted red pepper for sweetness and color
Posted on 10/27/16 at 5:26 am to alajones
quote:
After they are dry, peel the beans. Makes it a lot creamier
I've read that. It's not as much trouble as it sounds for one can of beans, but it didn't make that much difference for me.
Posted on 10/27/16 at 4:21 pm to OTIS2
quote:
2 Tbs minced garlic
Why would you need to mince garlic that is going in the food processor?
I find that canned garbanzo beans have an off-flavor to them, which is probably the preservatives. I prefer buying fresh garbanzo beans and soaking them, then boiling. It tastes a lot better and is worth the extra effort.
Basic recipe is:
4 Cloves Garlic
4 cups garbanzo beans
1/4 cup water from beans
1/3 cup tahini
1.5 lemons - juiced
1 tsp kosher salt
1/2 cup greek yogurt (full fat) - This will make your hummus extra creamy.
1/2 cup olive oil
1 tsp paprika
Experimenting is fun too. I've added hot peppers - serranos, jalapenos, habaneros, which came out great. I've also done an avacado hummus, but I'd only do that in small quantities and make sure you will be eating it soon, because it will turn brown, as avocados do when left out.
This post was edited on 10/27/16 at 4:23 pm
Posted on 10/27/16 at 4:32 pm to SUB
quote:
quote:2 Tbs minced garlic Why would you need to mince garlic that is going in the food processor?
Not all garlic cloves come in the same size. I gave a unit of measure.
Posted on 10/27/16 at 7:46 pm to OTIS2
Somebody just needs to duplicate the Sabra recipe and I'll be set - smooth and creamy and not too tart.
Posted on 11/5/16 at 4:50 pm to Twenty 49
quote:
Ingredients
3 tablespoons lemon juice (1 to 2 lemons)
1/4 cup water
6 tablespoons tahini
2 tablespoons extra virgin olive oil, plus extra for drizzling
14 ounces chickpeas, rinsed and drained
1 garlic clove (minced or pressed through garlic press 1/2 teaspoon)
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 pinch cayenne pepper
1 tablespoon fresh cilantro or 1 tablespoon fresh parsley leaves, minced
Thanks for the recipes... I tried this one first and came out really well.
I was pretty exact with the ingredients with the fresh cilantro.
I'll give this one a thumbs up.
I'll try some others and post my thoughts when I complete.
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