Calling all hummus lovers
What is your favourite "variety" or "flavour" of hummus?
Do you only like the traditional plain kind (chick peas, salt, garlic, tahini, lemon juice, olive oil)?
Do you like cumin and/or roasted red peppers and/or cilantro/jalapeno, and/or other add-ons / add-ins?
Do you make your own or only store bought?
Right now I:
1. Rotate through a few favourites and am looking for more ideas. My family likes hummus a little more spicy than just plain, so I make it with cumin and red pepper added to the base recipe, then some different flavours (e.g. we have liked "Moroccan" - with cinnamon and honey; then roasted red pepper; then sun dried tomato; then ....)
Please give me your different f(l)avourites!
2. The plain kind (to me) is a blank canvas to add on all kinds of other ingredients
3. I now make my own - it costs so much less, and I can put in just what we like.
Generally we prefer the traditional houmous.
I have made it on a number of occasions but have now stopped as my partner expresses a clear preference for the supermarket variety. Supermarket regularly stocks about 6 varieties and we've tried them all, always returning to the traditional.
I also prefer traditional...my favorite store-bought brand is Sultan and I can only find it at a nice little independent health food store (Sunsplash part of Natural Retail Grocery) here in Naples OR make my own that I try try try to replicate the taste of Sultan...my own consists of Eden brand organic chickpeas (no salt added)...fresh lemon zest, fresh lemon juice, tahini, fresh garlic, sea salt and olive oil..oh, and ground cumin.
I like the traditional best, but I also like it with roasted red peppers topped with some pine nuts.
I agree about the smoked paprika (and sitting down with a spoon...).
Because it's so easy, I seldom buy it - although in a pinch I'm sometimes in the mood for Trader Joe's chipotle hummus.
I also tend to add a small pinch of cumin and crushed red pepper to my "standard" hummus recipe, along with some additional olive oil and a sprinkling of za'atar on top.
for the last two springs i've made my own with fresh green garbanzo beans. they are a bitch to shell but the fresh sweet taste and the pretty green color is worth it. after you shell you can either steam them or roast with olive oil (and they still maintain their greeness.) you can put in whatever you like, but it's great just the traditional way, with lots of lemon, for me.