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Home Made Hummus

John B Jan 28, 2005 05:47 AM

I was looking for Harissa and found this recipe

Link: http://www.winetalk.com/forum/showthr...

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  1. g
    GG Mora RE: John B Jan 28, 2005 08:01 AM

    FWIW, I never add oil when I make hummus. If it needs thinning, I use water or leftover cooking liquid (if I cooked the chick peas myself). Thinning with water makes a much lighter, creamier hummus. Which may seem counterintuitive, but try it sometime.

    1. e
      Ellen RE: John B Jan 28, 2005 08:56 AM

      My hummous is based on the recipe in the original Moosewood cookbook, which is simple and good. It doesn't call for oil and I don't think I'd like the recipe you've found. Many recipes do call for a drizzle of good oil over the top before serving, which is nice, but you're probably talking about a tablespoon at most.

      2 Replies
      1. re: Ellen
        Abigail Shneerson RE: Ellen Jan 28, 2005 09:26 AM

        I only make hummus with olive oil, but never use harissa. I preffer the adjika instead.

        1. re: Ellen
          p.j. RE: Ellen Jan 28, 2005 10:31 AM

          We have been using the original Moosewood recipe for years. We double the garlic and triple the parsley called for. Otherwise it is a great recipe. It calls for some cayenne and tamari sauce to kick it up.

          I recently made a batch with cilantro instead of flat parsley---due to a brain cramp at the supermarket. It was delicious.

          I don't use any olive oil, and also thin the hummos carefully with the cooking liquid from the garbanzo beans. The food processor makes the hommos in a minute, and seems to fluff it up as well. The hummos does freeze well.

          I garnish with some parsley and a squeeze of lemon juice.
          p.s. Trader Joe's has a horseradish hummos that is awesome. I may try to add some horseradish to a part of my homemade next time around.

        2. j
          julesrules RE: John B Jan 28, 2005 09:30 AM

          I wouldn't add oil either but it probably would taste just fine.

          Here's an idea for hummus lovers: recently a local brand with many hummus variations (no, not authentic) came up with Wasabi hummus, ohmigod is it good! Along with the usual ingredients & wasabi, ginger is listed as an ingredient. I will probably attempt homemade soon as my grocer doesn't seem to be carrying it anymore.

          1 Reply
          1. re: julesrules
            John B RE: julesrules Jan 28, 2005 09:33 AM

            post a recipe, please ! Sounds wonderful to me.

          2. d
            DanaB RE: John B Jan 28, 2005 01:20 PM

            That recipe is pretty close to the one I use, except that like others, rather than water, I'll thin the hummos with the bean liquid. I do actually add a little olive oil to my hummos, which makes it rich and creamy, but it's optional. I also think that the amount of garlic in the recipe you linked is too much -- I'd start with 1-2 garlic cloves per 14 oz can of beans -- if it's not garlicky enough for your taste, you can always add more, but the raw garlic can overwhelm the other flavors if you add too much.

            1. n
              Nyleve RE: John B Jan 28, 2005 01:57 PM

              For optimum smoothness use a blender, not a food processor, if possible. You'll have to add a touch more liquid (cooking liquid from chick peas or can) to make it blend well, but this produces an exceptionally creamy and dippable hummus.

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