Looking for a hummus recipe
 

My family enjoys hummus, I have tried a homemade recipe and can never get it just right. So I buy it and it is pricey, considering beans are reasonable. Does anyone have a recipe they would care to share? I have some in the fridge that i made, think it is headed towards recycling bucket. Thank you!

I have heard, use canned chickpeas and slip the skins off. Makes it extra smooth. I have not tried it though.

I make it often, but never measured anything. I use canned chick peas, drained and rinsed. I have also used dried peas, that I soaked for hours and then cooked.
I put a clove or more of garlic in food processor and run it, add the chick peas, squeezed lemon, salt, cumin, olive oil- just a bit. Purée it all. If I have an avocado on hand,I will add half, so good. The seasonings really depend on how much you prefer. Enjoy.

http://viveleveganrecipes.blogspot.c...my-hummus.html for a traditional hummus. This one is good if you like chipotle http://viveleveganrecipes.blogspot.c...an-hummus.html . I sub pinto beans for the kidney and lemon juice for the lime juice. I never add the agave, lime zest or cilantro.

This is delicious

Tin of chickpeas
1/4 pint of tahini (sesame seed paste)
3 cloves of garlic
Juice of 1-2 lemons
Salt and pepper

Drain chickpeas reserving liquid. Place chickpeas in a blender with remaining ingredients seasoning with salt and pepper at end. Add enough of reserved liquid to make a soft creamy paste.

It's ages since I made this think I will get the ingredients and make some tomorrow.

I make hummus different ways for different times of the year. When I want a clean taste for spring and summer I use a cucumber in the food processor. I have found a large strong powerful processor work best for a creamy texture. In fall and winter I add alot of garlic and roasted peppers. The must have is Tahini and chicken peas. Cans are faster but expensive when doing lots of hummus. The dry takes longer and work cooking and getting those skins off but must cheaper and makes about 6 cups. Use olive oil you can add pine nuts but they are costly. I sprinkle paprika on top to add color and taste. My husband likes HOT peppers so after I make mine I'll leave some hummus in the food processor and add a few to the finished for him. Enjoy.

Like you I could never get my hummus to taste just like the store bought. It wasn't as creamy. I read an article, which naturally I can't find right now, that talked about processing the tahini longer. Since I've done that it's pretty darn close to store bought.
Use whatever recipe you have but put your tahini in the food processor first and process it alone for several minutes. Then as you add the other ingredients process them longer. It takes more than just putting them in the food processor and grinding them up.
Hope this helps.

Okay, my mouth is watering. I have chick peas on my grocery list, and this page is in my favorites.
Thank you.

I blend chick peas, garlic and a dash of lemon juice.

I use chick peas, not the beans that you suggest. Perhaps that is the difference?

Cannyquilter has a good recipe. It sounds pretty much what I do. I do make it a lot but I don't measure either. You can make it with lemon juice instead of a lemon. Add 1-2 tablespoons of lemon juice. Start with the 1 tbsp, then taste and add more tahini or lemon as needed. I also add just a drop or two of olive oil and I cover the spread-out hummus with red paprika. Be sure to place lengthwise sliced dill pickles on top of the hummus and add a little olive oil in the middle (make a hole in your hummus first) of the hummus. This all gives it additional yummy taste.

Chickpeas and garbanzo beans are the same thing. If you have trouble digesting raw garlic just pop the clove of raw garlic in the microwave for 10 seconds. I really like hummus with roasted garlic. It sounds like you just need to process the tahiini longer as someone suggested. Makes me want hummus!

Definitely use garbanzo beans/chick peas and cook them yourself.
Here is a recipe. Do NOT add black pepper and I do add good quality olive oil but mix it in. The thahini is very important.

http://www.mamaslebanesekitchen.com/...-from-scratch/

I also cook the beans much longer then the recipe calls for and then I "grind" them in something like this.

http://www.amazon.com/Weston-61-0101...700417&sr=1-20

Mine looks slightly different and has a fixed bottom grid with small holes.

It will mush the beans but keeps the skins. I throw the skins away.

This thing is great to do tomatoes in also and make tomato soup.

There is something seriously wrong with me I keep reading "looking for a human recipe". HahahahaSince I don't have any of those maybe I can help with the hummus. Canny quilters recipe is a good basic recipe, I use less of the tahini and add a good quality Evoo. You can alter the flavors by adding roasted red bell peppers, roasted jalapeno peppers, canned or frozen atrichoke hearts, a mutiitude of items. Like others have mentioned blending it longer and Pealing the skins from the beans also helps to get that really smooth texture. A really good quality blender helps too personally I have tried a food processor but it never seems to be able to chop the gritty texture away. Cooking your canned beans on a low simmer to get them extra done before blending also helps get it smoother too.

Dear Judylg, I have this recipe that I got from a cooking class. Here goes: 1 clove of garlic , 1 large lemon, 1 (15 1/2 ounce) can garbanzo beans, 1/2 or cup warm water, 2 Tblsps low-fat plain yogurt, 2 Tblsps olive oil, 1 tsp salt, 1/4 tsp black pepper. Optional ingredients: fresh red pepper or 3 roasted red peppers. Pinch ground cumin, ground cayenne pepper, or red pepper flakes.

Peel and chop garlic. Mince red peppers, squeeze lemon juice in bowl. Drain and rinse beans to remove some of the salt. Add garlic, lemon juice, beans, and remaining ingredients to blender. If using optional spices, add now. Blend well and smooth.


Good luck

I do a simple version but its not traditional. you can add any of the additions or subtract them per your taste.
one can of garbanzos (chickpeas same diff)
olive oil to blend.

start the blender adding more olive oil til its smooth but not thin. add 2 garlic cloves diced or minced. add s and pepper. mix til smooth again. may take a couple minutes depends on your blender. I hit a higher number on my blender to make sure its all blended.

now I add 1/4 cup shredded parmesan more or less . I love adding a small can of diced black olives too. blend til smooth then I Pour into a bowl. add cumin to taste tiny bit of red pepper and man you have one heck of a good dip. again you can remove the parm and the extras if you don't like them. you can add the cheese and the cumin and make it a smooth slightly Mexican flavored bean spread. ifyou add the cheese its not officially hummus its a bean dip. I never add tahini because well I never have it. its not necessary to making a delicious bean spead however. good luck.

Thank you for all of the recipes, I will try making it again and see what I come up with.

Here is my recipe for Hummus. I could eat it just with a spoon and forget the vegetables some times.

1/4 cup Tahini
1/3 cup lemon juice
1/3 cup to 1/2 cup warm water
1 clove garlic, chopped
1 can drained and rinsed garbanzo beans
1 1/2 tsp.salt
Pepper to taste, preferably freshly ground
Olive oil and parsley to garnish.

Process until smooth in a blender. It will be a thick paste, so stop and scrape down the sides . It will thicken when refrigerated. Before serving drizzle with the olive oil and garnish with the parsley. Good with fresh vegetables or pita wedges. Salsa can be added for a bit of spice, if desired.

I have all the ingredients, but not tried it. The other day while I was grocery shopping I was in the correct section of the grocery store and found a box of hummus mix, all I added was cold water and mixed. Actually it is good, so much for me cooking the beans......Thanks for all the suggestions.