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What hummus flavors do you create?

m
mothrpoet Feb 16, 2007 07:30 AM

I love to make hummus at home, and am happy with doing a cilantro, lime and cumin blend or a three-olive blend. How do YOU jazz up and individualize your hummus?

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  1. pescatarian Feb 16, 2007 08:06 AM

    usually I make it the classic way, however, sometimes, I add green onions, lots of parsley, sun-dried tomatoes, avocado, chili powder, tabasco, etc. (and no, not all at the same time)

    1. h
      HillJ Feb 16, 2007 08:10 AM

      lemon hummus is my favorite, with the addition of paprika sprinkled over top and a handful of roasted pine nuts for crunch.

      Pureed roasted peppers is another delicious version.

      15 Replies
      1. re: HillJ
        i
        intuitive eggplant Feb 16, 2007 06:25 PM

        Do you have a recipe for lemon hummus you would share?

        1. re: intuitive eggplant
          h
          HillJ Feb 16, 2007 07:44 PM

          Sure intu eggplant!

          Lemon Hummus

          2 cups canned chickpeas (garbanzo beans), liquid reserved
          2/3 cup tahini paste
          5 tablespoons olive oil (some for hummus, some for drizzle)
          1/2 cup lemon juice
          1/4 cup grated lemon rind
          3 cloves garlic
          Salt and pepper to taste
          1 teaspoon paprika
          1 tablespoon fresh parsley, chopped (optional)
          dash of paprika (optional)
          1/4 cup toasted pine nuts (optional)

          In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice, lemon rind and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; it will be slightly grainy.

          Pour into a bowl and drizzle with remaining olive oil when you are ready to serve. I also add a dash of paprika and roasted pine nuts for crunch over the top.

          Enjoy!

          1. re: HillJ
            bryan Feb 16, 2007 08:55 PM

            You don't say what to do with the pine nuts, the parsley or the paprika.

            1. re: bryan
              h
              HillJ Feb 17, 2007 08:11 AM

              bryan, was I unclear?
              parsley is an optional add-in for the hummus puree
              Sprinkle the dash of paprika over the top as well as a handful of toasted pine nuts just for added crunch, also optional.

              Enjoy!

              1. re: HillJ
                bryan Feb 17, 2007 11:34 AM

                Thanks.

            2. re: HillJ
              i
              intuitive eggplant Feb 17, 2007 06:55 AM

              Thanks, HillJ!

              1. re: intuitive eggplant
                h
                HillJ Feb 17, 2007 08:11 AM

                My pleasure intu eggp...let me know what you think :)

              2. re: HillJ
                rosielucchesini Feb 22, 2007 09:56 AM

                Thanks-this sounds yummy. I'll be making this one this weekend.

                Related question-how long does opened tahini last in the frige?

                1. re: rosielucchesini
                  h
                  HillJ Feb 22, 2007 12:42 PM

                  rosie, my jar of tahini never lasts too long because I use it in hummus and several light sauces, salad dressing recipes. Is there an expiration date on the jar?

                  1. re: HillJ
                    d
                    Diana Mar 9, 2007 08:22 AM

                    how light can the sauces and dressings be with tahini? That''s pure sesame seeds and tons of calories!

                    Yummy calories. Healthy calories, but far from "light"

                    1. re: Diana
                      h
                      HillJ Mar 9, 2007 12:24 PM

                      Diana, light as in a light flavored or thin textured dressing or sauce, not as in calorie count. hummus, tahini are all calorie high as you pointed out.

                  2. re: rosielucchesini
                    s
                    sweetpotater Mar 11, 2007 03:17 PM

                    Tahini lasts practically forever.

                    1. re: sweetpotater
                      h
                      HillJ Mar 11, 2007 03:54 PM

                      sweetp, my tahini has an expiration date on the side of the jar that applies to freshness once opened. Perhaps not all do?

                  3. re: HillJ
                    d
                    Deedine Feb 23, 2011 01:35 PM

                    Your recipe is a lot like I make it, no formal recipe, I am always amazed at how little tahini some recipes call for, 1 T. to a can of chick Peas, We also dice seeded cucumbers or tomatoes and put on top, drizzle with olive oil and scoop it up with warm toasty pita bread.
                    I grew up in Saudi and the Homus (not a misspelling, that is how they pronounced it at the roadside stands we ate at.) was loaded with tahini! With the most amazing roasted chicken you ever ate!

                    1. re: Deedine
                      h
                      HillJ Feb 23, 2011 01:40 PM

                      Right up my alley, deedine! Love it.

              3. mrbunsrocks Feb 16, 2007 08:20 AM

                I like sundried tomatoes a lot. Hot peppers are good too though.

                1. d
                  dtud Feb 16, 2007 09:59 AM

                  my favorite is 2 cans garbanzos, about 4 cloves garlic, 1/2 to 3/4 jar of roasted red bell peppers, a healthy amount of hot sliced jalepeno peppers, some salt, pepper, cayanne, and lemon juice as desired. i don't use any tahini in my hummus becuase i find it to bee too strong of a flavor.

                  1. j
                    julesrules Feb 16, 2007 10:20 AM

                    chipotle and wasabi are two ideas I like but have not perfected.

                    1. 2m8ohed Feb 16, 2007 01:53 PM

                      I am not mad about garbanzos, so I use edamame instead: Edamammus!

                      1. o
                        OldTimer Feb 16, 2007 03:51 PM

                        For a can of garbanzos, use 4-5 HEADS of roasted garlic in addition to olive oil, tahini, lemon juice and herbs and spices.

                        1. s
                          stephen Feb 16, 2007 04:17 PM

                          I start with a bag of dried beans... soaked overnight and the cooked in the morning. Six or so fresh garlic cloves are added to the processor with tahini, fresh lemon juice, salt and some bean cooking liquid for texture if needed.

                          For me a smooth a smooth yet beany puree with lemon and garlic in the forefront is satisfying. Tahini should be the sole flavoring in a classic hummus.

                          Split and brush this whole wheat pita with olive oil and sprinkle with salt. Toast in a hot oven...

                          1. p
                            piccola Feb 16, 2007 05:45 PM

                            I like to throw chunks of roasted pumpkin or squash into the blender with the chickpeas.

                            Other variations/add-ins:

                            saffron (the cheap kind)
                            babaghanoush and cilantro
                            pomegranate seeds
                            chopped kalamata olives and crumbled feta
                            coconut milk and lime juice, sometimes with unsweetened grated coconut
                            cooked, squeezed chopped spinach or pesto

                            1. chowser Feb 17, 2007 05:41 AM

                              caramelized onions

                              1. Adrienne Feb 17, 2007 05:43 AM

                                Has anyone tried making hummus with edamame? I've been told it can be done (I think 50/50 edamame and chickpeas) but I've never tried it.

                                1 Reply
                                1. re: Adrienne
                                  2m8ohed Feb 17, 2007 08:23 AM

                                  I mentioned it above. Just substituted cooked edamame beans (I microwaved them in a bowl with a little water) for garbanzos. I'm sure a combo of the two would be fine, also. I adapted this loosely from something on the Food Network web site:

                                  Puree all of these things in the food processor or blender:

                                  1 T (or more) olive oil
                                  ½ to 1 t sea salt
                                  1 t cumin (I like cumin)
                                  1/4 t coriander
                                  ½ t za'atar
                                  2 cloves garlic
                                  ½ lb edamame beans, cooked (I just nuke 'em in a bowl with a little water for a few minutes and drain)
                                  3 T tahini
                                  1/4 C water (more if it's too thick)
                                  the juice and zest of 2 lemons (I like it lemony)

                                  I didn't invent edamame hummus (there are recipes online), but as far as I know, I did come up with the catchy name ("Edamammus") all my myself. :)

                                2. p
                                  pitterpatter Feb 17, 2007 06:06 AM

                                  I always start with dried chickpeas, soaked overnight and cooked until soft, then cooked some more until really, really soft. In addition to the usual things, like tons of parsley, minced garlic, tahini, etc. I add roasted sesame oil and sumac, and top with a sprinkling of zaatar and olive oil. Big tip is to use the blender rather than the food processer and don't overload, using some of the cooking water to amalgamate. And, if hugely ambitious, push through a sieve for a smoother texture and to rid of the chickpea peels.

                                  1. t
                                    taryn Feb 21, 2007 10:23 PM

                                    i use tons of cilantro in mine, along with a good amount of olive oil, lemon, garlic,and kosher salt to taste. sometimes i use so much cilantro it comes out a bit green, but i love it.

                                    1 Reply
                                    1. re: taryn
                                      k
                                      Kuisine Feb 22, 2007 08:18 AM

                                      A friend of mine brought cilantro hummus to a party - it was the color of a lime rind. It was *fantastic* - I tried to make it myself but it did not come out as well as his did, or I'd post a recipe. I definitely endorse the idea of lots of cilantro thrown in with the garbanzo beans for a great hummus.

                                    2. w
                                      wka Feb 22, 2007 08:54 AM

                                      I've gotten compliments after making Black Bean Hummus. To make it, take a basic hummus recipe and substitute black beans for chickpeas and lime juice for lemon juice.

                                      1. w
                                        winger1930 Feb 22, 2007 09:52 AM

                                        Couple of things I've done:

                                        -in the fall, with all the canned pumpkin, I do half a large can of pumpkin and 3 cans chick peas, tahini, lemon juice, olive oil, 3 cloves of garlic, cumin and coriander
                                        -throw in some dill to change it up some
                                        -I just did it in the recent batch I made and added in about 1/2 a cup of low fat sour cream to the mix, and it made the hummus very smooth and creamy
                                        -a friend of mine swears by peeling the skins off the chick peas and then adding in yogurt

                                        1. NiKoLe1625 Feb 22, 2007 10:10 AM

                                          I like to add some pine nuts and sun dried tomatoes!

                                          1. m
                                            mom13 Mar 9, 2007 07:24 AM

                                            have been making hummus for years and my kids love it as a snack after school with wheat thins. My problem was that I didn't like the grainy texture from the chickpea skins when I made it in the food processor. I finally figured out that if I make it in the blender it is beautifully smooth! Just thin it with some of the cooking liquid from the chickpeas. Also, if you are out of lemon juice, a little vinegar works fine.

                                            1. IndyGirl Mar 9, 2007 07:34 AM

                                              I like adding some edamame to mie, with some red pepper flakes and lemon juice.

                                              1. m
                                                MarkC Mar 9, 2007 07:54 AM

                                                Bobby Flay has a recipe that includes canned chipotles in adobo sauce. Just make your standard hummus recipe and blend in two or three of the saucy chipotles. It's delicious.

                                                1. t
                                                  tigerbitesman Mar 9, 2007 09:12 AM

                                                  Hummus is a great entry food for beginning cooks, I know it was for me. One of my first jobs had me making four buckets of Hummus every day, it's still one of my favorite foods. I've made white bean and black bean versions as well as the spicy red pepper kind. It's a matter of taste but I like mine heavy on the cumin and tahini. My Egyptian boss told me it should be the color of a camel, like a boy from Indiana has any idea what that is. For dip I like a thinner, richer hummus with more oil, garlic, and lemon, but as a sandwich spead I make a thicker, less rich hummus that pairs well with turkey and milder cheeses.

                                                  1. manraysky Mar 9, 2007 11:09 AM

                                                    I used to make hummus at work using tangerine juice (in season) or orange juice for the liquid. So good.

                                                    4 Replies
                                                    1. re: manraysky
                                                      bryan Mar 9, 2007 06:31 PM

                                                      Wow. That sounds really good. I'm gonna have to try it. I've been adding a little fresh tangerine juice to my hollandaise and it's delicious.

                                                      1. re: bryan
                                                        lollya Mar 11, 2007 09:45 AM

                                                        i would absolutely LOVE both of your recipes if you get a chance. i've been making homemade hummus lately (it's a new thing) and it's far superior to what I can get in the store, so I don't buy it anymore, but the tangerine part sounds nice, in both the hummus and hollandaise!!

                                                        1. re: lollya
                                                          bryan Mar 11, 2007 02:58 PM

                                                          I just substitute tangerine juice for the lemon juice. I use the Joy of Cooking recipe for the hollandaise. I sometimes grate a little tangerine rind in there too. It's great on eggs benedict, asparagus and poached fish.

                                                          1. re: lollya
                                                            manraysky Mar 22, 2007 02:54 PM

                                                            Sorry it took me so long to reply.
                                                            I never used a recipe for the hummus, and I made it in HUGE batches at work. But try substituting tangerine juice the some or all of the liquid in a recipe. Good luck!

                                                      2. Infomaniac Mar 9, 2007 12:27 PM

                                                        I make two flavors....Garlic and Extra Garlic

                                                        1. c
                                                          cimui Mar 9, 2007 02:55 PM

                                                          I like adding basil or dill to mine. Chives or cilantro/lime are also great, as someone mentioned before. In the summer, I lighten it up by adding some cucumber and yogurt--but at some point you have to stop calling it hummus, I guess! Just a really tasty garbanzo dip.

                                                          1. b
                                                            bite bite Mar 9, 2007 11:36 PM

                                                            I like mixing in pesto sometimes. Tobasco sauce is a huge part of my hummus eating experience -- man can hummus absorb a lot of heat... Sometimes substitute garlic-chilli paste but like the pure tangyness of Tobasco.

                                                            1. a
                                                              another_adam Mar 10, 2007 08:30 AM

                                                              Ever since Trader Joe's started carrying bags of frozen green garbanzos, it's been all about green hummous in our house :)
                                                              I happen to like the taste of almonds and parsley together, so sometimes I use part or all almond butter, though I find it takes more lemon juice when I do this. Can even toss in a few whole almonds into the blender first with the lemon juice to get some crunch.

                                                              1. Jetgirly Jan 9, 2011 06:55 PM

                                                                I like it "plain" (chickpeas, lemon juice, garlic, tahini) sprinkled with sumac.

                                                                If I'm using other beans and still calling it hummus, then I particularly like white cannellini beans pureed with an entire bulb of roasted garlic, fresh sage, rosemary and pinenuts.

                                                                1. a
                                                                  acecil Feb 23, 2011 01:48 PM

                                                                  horseradish!! Just had TJ's last week, and today made my own - it was a revelation!

                                                                  1. s
                                                                    saturdaysmouse Feb 23, 2011 02:15 PM

                                                                    I make a pretty standard garlic hummus and add a good spoonful of Vietnamese chili garlic sauce for extra kick.

                                                                    1. h
                                                                      haiku. Feb 24, 2011 12:35 AM

                                                                      I've made the frozen green pea 'hummus' from SeriousEats as I thought it looked interesting, and it was really good. Not a true hummus, but an interesting variation :)

                                                                      1. Infomaniac Feb 24, 2011 03:56 PM

                                                                        Thre ways I like to make hummus are:
                                                                        garlic hummus
                                                                        avacado hummus
                                                                        jalapeno hummus

                                                                        1 Reply
                                                                        1. re: Infomaniac
                                                                          Sam Salmon Feb 26, 2011 05:51 PM

                                                                          A generous shot of liquid smoke-I like the Woodlands product-is standard in Casa Salmon.

                                                                          I do like the idea of Sumac-will have to remember that.

                                                                        2. r
                                                                          Roland Parker Feb 27, 2011 03:48 AM

                                                                          Interesting thread.

                                                                          In the Middle East there's no such concept as a flavored hummus. Hummus is hummus and one doesn't tamper with it, except for varying degrees of tahini or lemon juice.

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