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Oct 15, 2002 05:27 PM


  • s

The other night I was making hummus and I wondered what I could do to elevate this dish to chowhoundish levels. I normally just take canned chicpeas, rinse and dump them in a blender, add lemon juice, tahini, green onions, olive oil. I blend them to the consistency I am familiar with and garnish with olive oil and paprika and maybe more green onions.

My question is what could I do to make this more authentic or a higher level experience. I am calling on your experience to know what changes will make a difference. Should I use dried chickpeas rather than canned? Is there a particular brand of tahini that will make an improvement? What type of paprika? Olive oil? Are there other ingredients I should be using or some I am using that should be left out? Let me know how I could make the perfect hummus.


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  1. I didn't hear you mention garlic or cumin, both of which I think are essential. Also, S&W garbanzos are way better than the brand X competition. For diet purposes I substitute juice from the can of beans for much of the oil. I go generous on the lemon juice and tahini 1/4 cup each per 1 lb can of beans.

    4 Replies
    1. re: Sharuf

      Try mixing in some pesto.

      1. re: Sharuf

        S&W are the best and I'm using roasted garlic. From the grill. I do the same w/ juice from the can. Cumin is also great.

        I want to know what you put it on, cuz' I don't make nan.

        1. re: Sharuf

          You are so right! S & W garbanzos are really, really good. I like your idea of using the bean juice. I have been using a chicken broth in my hummus, to make it a little lighter.

          1. re: sueatmo

            the chickpeas may be good but the juice from canned beans is gross.

            The key to a good texture IMO is creaming the tahina with lemon juice and some water at the beginning of the recipe until it reaches a silky, creamy white consistency..

            I. I usually throw the garlic cloves (lots) into the processor, grind, then, add the tahina paste and oil , squeeze lemon juice and some water process and add additional water as necessary until the right silky light consistency is reached. Only then would I put in the drained chickpeas (skinned if I am being fussy) and further process to the desired texture. I then would add some cumin, salt, to taste and usually a handful or two of fresh parsley, with aleppo pepper for a little extra bit.e Some olive oil maybe at the end or to garnish.

        2. i flavor slightly with cumin and a little cayenne pepper. and yes, dried instead o' canned can make a difference espcially if you're mashing with a potato masher for the chunkier kind. making it without tahini is an option. and raw garlic is a common ingredient, no? using sea salt is nice too.

          have fun.

          1. Canned chick peas are fine especially if you're going for a creamier texture. Find a good brand though, because I've found the preservatives used in some have a strong flavor.

            Try adding roasted garlic and/or roasted red pepper before you blend.

            1. Definitely add that garlic. But, to make it more special, consider topping it with something. Place it in a wide, shallow dish and sprinkle any of the following around the edge (I like to leave the center uncovered for the guests who don't want the extras): well seasoned, cooked and crumbled ground lamb; pomegranate seeds; finely minced parsley, mint and/or cilantro; toasted pine nuts or chopped walnuts; sprinkling of sumac, zatar or cayenne.

              1. I always drizzle mine with homemade parsley oil. It doesn't just add a level to the taste, but also makes a nice presentation. Make a slight well in the center, and drizzle more around the edges. Just combine blanched (to maintain a bright green color) parsley with a little salt and a high quality olive oil in a blender or food processor. Strain, and store in a jar.