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How do I make a simple one?

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  1. can of drained chick peas, large spoonful of tahina, a garlic clove or 2, ground cumin, little bit of olive oil, salt and pepper, whiz in a magimix or similar till smooth.

    3 Replies
      1. re: Nyleve

        I use one lemon to one can of chickpeas. An essential ingredient in my hummus

        1. re: Nyleve

          I like to add a pinch of cayenne powder and mix in some finely chopped parsley after the blending of the other ingredients.

      2. And I would save the liquid you drain off the chickpeas to add as needed to get the right consistency.

        For a small variation, you might throw in some roasted peppers (hot or sweet), and I sometimes use a little unsweetened peanut butter

        1. If you can't find Tahini (sesame paste) you can substitute sesame oil, easier to find in a lot of markets. Not qute as good, but i find it a better substitute than peanutbutter.

          1 Reply
          1. re: KaimukiMan

            Yeah -- I never substitute PB for all of the tahini, but I do usually add a little. I like the consistency a little better.

          2. The tahini is important to get that classic "fluffy" hummus texture. I also really like a recipe I found that calls for about 1/8-1/4 cup of seltzer water (depending on how much liquid you need), grated lemon zest, garlic, paprika, and several pickled jalepeno pepper slices for a bit of heat. Lemon infused olive oil works really well in hummus too.

            1. 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.


              5 Replies
              1. re: HillJ

                How long will this keep in the 'fridge? I understand that depends on how fast we eat it, but is it good for 1 week, 2 weeks?

                1. re: Tee

                  hi Tee, I make small batches to use a week at a time. Most spreads start to turn or get a bit too "head strong" for my tastes beyond a week. Hope that helps :)

                  1. re: HillJ

                    that indeed does help hillj. we seem to eat hummus in fits and starts, lots on the weekends and little weekdays. plus, small weekly batches will make expreimentation easier.

                    1. re: Tee

                      oh do share the experimental results, tee. Variations always welcome :)

                    2. re: HillJ

                      agreed -- I've adjusted my recipe a number of times to use a 1/2 can of chickpeas (the rest goes in the fridge). This seems to last about 1 week or less. It's easy enough to make that I don't mind making it more often.

                2. I like to add lots of lemon and a little cumin as well...

                  1. thanks for all the help - will let you know how it works out!!!

                    1. I like adding greek yogurt to my hummus; it make it a little less thick, and has a nice tangy flavor.

                      1. Does anyone else cook their chickpeas first? I always get them toasty.

                        I also add a LOT of garlic and lemon juice, and I actually prefer a splash of sesame oil and a splash of olive oil to the tahini... I don't know why, I definitely enjoy restaurant hummus and wouldn't want them to change it but when I make it myself I really like the sesame oil.

                        I have also made black and red bean variants (half and half beans and garbanzos) with good results.

                        2 Replies
                        1. re: Adrienne

                          Hmm. Some interesting ideas. Couple of questions:
                          - With the chickpeas, are those canned chickpeas -- and does toasty actually mean browned?
                          - With the sesame oil, is that roasted sesame oil or plain?

                          1. re: bite bite

                            -I do use canned chickpeas for hummus, drained and washed of course, and I usually put them in the pan with just a teeny bit of olive oil (~1 tsp) until the first few start browning. So there are usually maybe 1/4 of them with a little brown on them when I take them off the heat.
                            -My sesame oil does not say roasted on it, but it's pretty dark (I generally pick oil by color more than anything else)

                        2. My real secret ingredient is 3 or 4 roasted heads of garlic per can of beans. Used to use raw garlic, but the subtle taste of roasted really makes the hummus.

                          1. Another important thing in making Hummus with canned garbanzos is to really rinse them well to rid of the "canned juice" thing...

                            1 Reply
                            1. re: jinet12

                              Funny, haven't made in a while, but my thing was always to use the canned juice. Actually setting aside and mixing some of it back into the hummus instead of water.

                            2. Here you go-
                              2 medium cloves garlic, roughly chopped
                              1/4 C. lemon juice
                              1/4 C. water
                              1 14 oz. can chickpeas (garbanzo beans), rinsed and drained
                              1/2 C. tahini (sesame seed paste)
                              1 tsp. sea salt (or table salt to taste)

                              Place all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally. It can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.

                              1. Has anyone ever used fresh chickpeas? I have a pint of fresh chickpeas but I'm not sure if I need to blanch them first or if I can use them raw. I guess I'll open the package and see how hard they are and go from there.

                                3 Replies
                                1. re: jenjunum

                                  I would blanch them or soak them first.

                                  1. re: jenjunum

                                    Soaked but not cooked chickpeas are the choice for falafal but for hummus you will want a smoother consistancy which will require the chickpeas be tender.

                                    1. re: jenjunum

                                      My dad used to do this sometimes and the hummus always ended up kind of crunchy -- even after a long soak/cook. But maybe there's a technique to get around this.

                                    2. Based in Boston, where its ripoff territory for 'ready made Hummus' - here's what I do to keep me supplied with buckets of the stuff..

                                      1. Go to some Middle Eastern 'ethnic' stores, and buy the hummus paste (I find the large cans for around $2 each in some Lebanese stores.
                                      2. Also buy a big packet of cumin powder.
                                      3. Buy a big industrial bucket of tahina (whipped sesame seeds) to go with it.
                                      4. Olive oil.

                                      Every time I want to make a fresh load of hummus, I open a can of the paste, pour it out, mix in tahina, and a big quantity of the cumin, and a splash of olive oil - and sometimes cut up a clove of garlic in there as well.. and a squirt of concentrated lemon juice, and stir it up. voila.
                                      No grinding or fiddling required. Cost is perhaps $3 for 3 - 5 pounds of ready-to-eat tasty hummus. (Compared to the supermarket costs of maybe $4-$6 for barely half a pound of chemical-filled hummus. Or the equally pricey cost of chick peas. Rather buy the imported hummus paste from ethnic stores for next to nothing, and mix it up yourself - bypassing whatever vile chemical processing is happening locally with chick peas.

                                      1 Reply
                                      1. re: TheFamine

                                        The ingredient list from a Lebanese cookbook for Hummus bit-Tahini :

                                        1 can garbanzo beans
                                        3 T. Tahini
                                        1/4 to 1/2 fresh lemon juice
                                        1 clove garlic
                                        1/8 teaspoon cumin
                                        finely chopped parsley and/or pomegranate seeds for garnish
                                        simmaq (sumac) optional

                                        Writer says that it is an arabic custom to pour small amount of olive oil over the top as well as a sprinkling of simmaq. Garnish edge of serving dish with finely chopped parsley and mound 1 tablespoon of whole garbanzo beans in center with a few leaves of parsley.

                                        My advice: do not leave the cumin out, do not use loads of garlic or you will miss the other flavors, and definitely do place a little river or canal of quality greek olive oil on the top so you can spoon the humus out nicely with your Lebanese pita. The Lebanese home cooks make fancy little designs with the garbanzo on top. Ready-made humus with a spoon - not nice!

                                      2. The secret ingredients in my favorite hummus recipe are (fresh squeezed) grapefruit juice and cold water. I use either canned chickpeas or home-pressure-cooked. Blend together grapefruit juice, cold water, tahini, olive oil, and lemon juice until the mixture is "tight and white." Then process in those chick peas and garlic, salt to taste, perhaps hot pepper. We usually eat our hummus in hunks, on a plate, with tomatoes, lettuce, and cukes, rather than spread on bread. It's also quite nice to add a garnish of chopped fresh coriander (i.e., cilantro) and mint stirred into olive oil and pine nuts. But this is getting complicated.