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Hummus

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.

              Enjoy!

              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.