Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 7, 2008 06:14 AM

Jfood needs help please: New to Homemade Hummus

The jfoods have been going through tons of hummus (thank you costco and Sabra) and made a batch this weekend. He used Goya Chick peas, garlic, tahini, oil, lemon juice salt and water. Although he liked the flavor it was much nuttier than other varieties he has eaten, almost more of a liquified falaffel flavor (yup jfood knows falaffels are chick peas).

Are there various flavors in different canned chick peas and which brands do people recommend?

Recipes also appreciated. He did a search and found several (including a killer black bean that he will try) but resorted to for his first try.


  1. Click to Upload a photo (10 MB limit)
  1. I usually use the Whole Foods 365 brand - organic. Here's the recipe that I use, from Hopkinson's Roast Chicken & Other Stories:

    10 oz can of chickpeas, drained and rinsed
    Juice of 1 lemon
    1 large clove garlic, peeled and crushed
    1 T tahini
    1/2 cup olive oil
    Tabasco sauce
    1/2 tsp ground cumin

    Blend the chickpeas, lemon juice, tahini and garlic with a little water in the FP, to form a pasted. Then add the olive oil as if you were making mayonnaise - in a stream - you can use more or less depending on how creamy you want it. Season with salt, cumin and tabasco. I usually garnish with some olive oil and cilantro. The recipe is part of one for marinated and grilled lamb chops, served on top of the hummus. The tabasco and cumin give it a nice kick.

    1. After much experimentation, I've decided I like white bean hummus more than chick peas.

      1 Reply
      1. re: southernitalian

        southernitalian: do you use tahini in the white bean hummus?

      2. The nuttiness probably has more to do with the amount of tahini than the chick peas themselves. And, as you know, falafel is usually served with a tahini sauce also - so that might explain the flavour. Is it also possible that the commercial hummus you buy is made with a touch of mayo? I've seen it used in baba ghannouj. I personally prefer it without, but of course to each his own. It would certainly smooth out the flavour, masking some of the lemony zing of a typical fresh hummus.

        Another thing I would recommend is that you use a blender, if you have one, rather than a processor. It will give you a much much smoother hummus - more like what you might have bought. It's more work because the blender has to be scraped down frequently while it tries to cope with the ingredients, but in my opinion, worth it.

        6 Replies
        1. re: Nyleve

          I agree about the tahini - was thinking that as well. I'll have to try the blender sometime.

          1. re: MMRuth

            Ditto about the tahini; sometimes when I don't have it, I make it without and still like it.

            1. re: itryalot

              I "third" the tahini comment. I have also noticed that the overall flavor of the hummus is very dependent on the brand of tahini and raw vs toasted tahini.

          2. re: Nyleve

            I actually prefer hummus without tahini, a la Bobbi's. Give it a try.

            1. re: missfunkysoul

              I am absolutely 100% determined to duplicate Bobbi's this summer and as a result. we eat a lot of hummus around here. And yes, the ingredients do not mention tahini.

              I do give the beans some time simmering on the stove and also try to remove as many of the skins as I can, which makes it smoother. I also use the blender. And when I experiment using canned beans, I do not use any of the liquid in the can as it tastes like- a can.

              It's fun to experiment with a basic hummus and then start adding things to it. But I still have not hit the magic formula that Bobbi has discovered. (I love Sabra, but Bobbi's is over the top.)

              1. re: missfunkysoul

                bobbis? you've got me curious about hummus without tahini. i lurv hummus, but it ends up a bit flavorless for me without tahini...calorie-laden!

            2. Goya is the chickpea brand I usually use, however, I've made hummous with practically every bean in a can. I never use water, and only about a tablespoon of tahini, although I do like the taste of it. My other variations are no water and just a splash of EVOO. My recipe is very similar to Hopkinson's recipe as MM posted it with the substitution of cayenne instead of Tabasco. It's fun to experiment till you find just the right ingredients/ratios to your liking.

              1. I usually cook my own chickpeas, but if I don't have time, I use Goya. I lived in the Middle East for three years, and all of the hummous I ate (lots) was basically the same: chick peas, tahini, lemon juice, garlic and salt whirred in the blender and thinned as needed with some of the chickpea cooking liquid. Spread on a platter and drizzle with good olive oil -- never put the oil IN the hummous! A lot of Americans put way too much garlic in this dish.

                Instead of following a recipe, I like to adjust the taste as I blend. Sounds like you find the tahini overpowering, so I'd start out using less. Personally, I like a very lemony hummous, so I keep adding more until it's perfect.

                A great variation is to spread the hummous on a platter, but instead of drizzling with oil, use the oil to quickly sear little bits of cut-up lamb. Dump that on top of the hummous --delicious.

                18 Replies
                1. re: pikawicca

                  I agree completely about everything you say. Most North Americans make tahini with too little lemon, waaaay too much garlic, and it's usually much too thick. I like tahini that's quite creamy and with just a little olive oil drizzled on top. And to thin it, I use either the cooking liquid (if I'm using home cooked beans) or some of the liquid from the can of chick peas.

                  A sprinkle of finely chopped parsley, a bit of zaatar, or some smoked or regular paprika on top are nice for a change also. But never mixed in - just sprinked on top. The lamb sounds fantastic.

                  1. re: Nyleve

                    I've made a dish where you saute ground lamb and put it on top - terrific.

                    1. re: MMRuth

                      Oh yes! A CH brought that once to a party at my house and it was delicious. Thanks for reminding me.....

                    2. re: Nyleve

                      like the liquid from the can idea. Oh boy fun tonight.

                      1. re: jfood

                        One thing to be mindful of with the liquid from the can - my husband finds that it causes him intestinal difficulties, so I rinse the beans well and discard the liquid. I'm going to have to try making hummus without olive oil - I'm curious now.

                        1. re: MMRuth

                          don't want any of that during HK tomorrow night. thanks for the heads up. h2o sounds good.

                          1. re: jfood

                            I was going to suggest rinsing and draining the beans first and add back in plain water as needed. That's what I was taught and it has worked for me. Adding the oil and water in small amounts at the same time to the beans in the food processor makes it emulsify and get a little "fluffier".

                      2. re: Nyleve

                        i LOVE smoked paprika on top. :D

                        1. re: lollya

                          agreed - smoked paprika is great. i love to garnish with a drizzling of good olive oil and a dusting of smoked paprika.

                      3. re: pikawicca

                        i am one of those terrible americans that uses way too much garlic. :) i understand it's a bastardization, but i really love the spicy kick it gives, and don't mind the dragon breath afterwards. ;)

                        1. re: mrsjenpeters

                          Me too, mrsjenpeters, me too! And, lest we not forget, raw garlic is VERY good for your immune system!

                        2. re: pikawicca

                          Bingo on how to make hummous. Although I don't have a blender and use a food processor. Luckily, I don't mind mine a little less than silky smooth.

                          Most recipes I know call for way too much garlic. If you're using one can of chickpeas, a clove of garlic is going to overpower it. I microplane or mash about 1/3 to 1/2 clove and add that before processing. Nothing like biting into a bit of raw garlic when you're not expecting it.

                          It's also good to note that the raw garlic flavor intensifies over time. Not a bad idea to let your hummous sit for a couple of hours in the fridge before deciding that it's not garlicky enough.

                          1. re: Kagey

                            I love the idea of using the microplane on the garlic.

                            1. re: MMRuth

                              "I love the idea of using the microplane on the garlic."
                              a microplane is great for fresh ginger as well. it really is one of the best kitchen gadgets ever.

                              back on topic, re: hummus, i prefer roasted garlic in mine - mellower flavor.

                              1. re: MMRuth

                                Yes, it's very convenient. But do take care because that thing will go through a clove of garlic (and then the skin on your finger) faster than you can believe. If you're used to using it on ginger, you'll see what I mean!

                            2. re: pikawicca

                              How do you cook your chickpeas? I bought 2 bags of dried peas and they're sitting in my cupboard, waiting to be used!

                              1. re: Magnificat2005

                                Soak them overnight, then dump the soaking water. Cover with fresh cold water, bring to a boil for 5 minutes, reduce heat and simmer until tender, anywhere from 2-4 hours, depending on the age of the beans.

                              2. re: pikawicca

                                i have to say i've had some very garliky hummus in israel