HOME > Chowhound > General Topics >

Discussion

Calling all hummus lovers

  • r

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.

Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. 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.

    1. 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.

      1. I like the traditional best, but I also like it with roasted red peppers topped with some pine nuts.

        1. I don't think I've ever met a hummus I didn't like. I even recently had a curry variety and loved it.

          I swear I could just sit with a spoon and eat that stuff. Any variety.

          Smoked paprika is nice in there as a home-made suggestion.

          2 Replies
          1. re: im_nomad

            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.

            1. re: im_nomad

              agree x 1 billion with smoked paprika in there

            2. 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.

              1. Remove some merguez from its casing and sautee it in a pan extracting the oil. Add some pine nuts to the mixture then spoon it on top of your hummus and finish with parsley.

                3 Replies
                1. re: Evilbanana11

                  that sounds fantastic! i'm going to try that. although my local source for merguez told me that Marcel et Henri's warehouse in So. San Francisco just had a huge fire and they're out of production mode until 2011! have to find another source... but you know what else would work, i bet? spanish chorizo, because it's so paprika-y.

                  1. re: mariacarmen

                    Absolutely, chorizo would be great. Btw, I won't take full credit for this recipe, I saw Mario batali prepare this dish on Iron Chef America battle chickpea to rave reviews :D.

                  2. re: Evilbanana11

                    We frequent a few places (Lebanese, Israeli) that offer hummus in a similar way, but with shwarma. Another nice touch is sauteed mushrooms - super umami bomb.

                  3. i mostly stick with traditional, but when i do want something different, my hands-down favorite variation is with artichoke hearts, feta, and fresh oregano...garnished with toasted pine nuts.

                    cilantro & jalapeno is another good combo, as is parsley & scallion.

                    1. we go through a lot of hummus, all diff types too and I love Sabre!!! I love the roasted peppers, roasted garlic and sun dried toms the best.

                      I use it as dressing as well, love it on a salad where I just thin it out with a lil oil, water, soy and sometimes some agave nector to sweeten it.

                      1. Traditional, homemade, soaked chickpeas and all..

                        Yum!

                        1. See, now I sorta see it as you do, a blank canvas...make a main batch, then for each use (as soon as I figure that out) of a portion, I add the colors. So maybe some aside with spice, some aside with a curry (these colors I find benefit from a longer "marriage".) so left as is for that day's OW found this fresh herb, etc.

                          I make my own when it is easier/cheaper/I have time. But now often a brand or two of store bought goes on sale I can't resist. Those flavors tend to go..as I feel/are available/ yeah. impulse buy.

                          1. I only like homemade, don't like any store brands. I usually do hummus bi tahineh, the traditional. Sometimes I also do the lightly fried pine nut version. Yum.

                            1. We only have homemade stuff and we throw in whatever's in the pantry/fridge.

                              Walnut in place of tahini sometimes
                              Smoked paprika in place of piquillo pepper
                              Water in place of oil
                              ...

                              One of the food items that lets your imagination go wild and will still taste good!

                              1. I like the traditional, but I like to make it with heirloom chickpeas from Spain that I buy from Spanish Table. Then sometimes I like to make it with walnuts, instead of tahini, and put toasted cumin into it.

                                1. If I make it at home I usually like it lemony, but plain. Sometimes I add kalamata olives.
                                  There are 2 store-bought brands I've been enjoying, Sabra and Basha. Basha roasted red pepper is in the fridge now. Very good.

                                  1 Reply
                                  1. re: bon oeuf

                                    I've never tried Basha, but I think Sabra has gotten the creaminess factor down, at least for an off-the-shelf version. And Sabra is everywhere now. Costco typically carries a few varieties in those huge (I think) quart tubs, and now in individual-sized cups for packing lunches.

                                    A little off-topic, but if you've never seen hummus as a focus item in a movie, check out, "You Don't Mess With The Zohan." Typical Adam Sandler over-the-top/potty humor, but it drives the point across as to how omnipresent hummus is in the Mediterranean... :)

                                  2. I prefer homemade to store bought. I find the storebought packaged varieties have too much of a greasy oil taste and the texture is too smooth or processed. When I make my own hummus, I make a very large batch and scoop out portions of it into several bowls, then add in different ingredients. That way I can make a lot at once but not all one flavor. My favorites are olive, roasted red pepper, and roasted garlic. My husband likes when I add in roasted jalepenos or poblano peppers.

                                    1. Definitely traditional, and then in this order:
                                      1. From a local market/restaurant, with a lot of olive oil and well seasoned
                                      2. From my kitchen
                                      3. From a brand. If I had to pick favorites, it's Sabra (only when very fresh - it goes south QUICKLY), then Hannah's, then Joseph's. But that's about it.

                                      I like it freshly made, with a little well made for Tehina, olive oil, paprika and sumac. Warmed pitas.. yum.

                                      1. I make my own, using extra garlic. Then I make a Meditarranean cole slaw - shredded red cabbage, grated carrot, diced romas, quartered kalamata olives, capers, dash of balsamic vinegar, two dashes of olive oil, squeeze of lemon, salt and pepper. Spread the hummus on the pita or flour tortilla, top with slaw, and sprinkle with tabasco.

                                        1. I often just make a traditional hummus, but sometimes will add dill or paprika. If it's destined to be used in a sandwich spread, then I sometimes will use sage oil, instead of just plain olive. This goes really well with leftover roasted chicken and sliced tomatoes. Roasted garlic can be a nice addition,in the place of raw. I've also used olive brine in the place of water (I add a bit of water to mine at the end, to make it creamier), but it has to be *good* brine, not cheap stuff. But I don't do that very often, as the brine seems happier in a cocktail glass with some vodka.

                                          1. I like Sabra for the texture, and then usually end up with the pine nut version because it seems to be my cat's favorite flavor. (I'm serious. He's not usually a lap cat, but when he sees the hummus container come out of the fridge, he's all in your face to get his dollop of it)

                                            1. I had some extra time the other week and, instead of tossing my cooked chickpeas straight into the Cuisinart, I thought I'd torture myself and peel them all. Ohh yes.
                                              It wasn't THAT bad, although it would have been a pretty mind-numbing two hours without the TV. Boring enough, though, that I was hoping it wouldn't make a difference.

                                              Oh boy, did it EVER make a difference. Smoothest hummus I've ever had. Am I patient enough to do the same next time? I guess it depends what's on TV...

                                              1. I made pumpkin whoopie pies today and with the leftover pumpkin, I made pumpkin hummus, it was pretty good!

                                                4 Replies
                                                1. re: im_nomad

                                                  No kidding? I'm curious about the spices used. Do you want to share your recipe? And what you ate it with (bread, veggies, etc)! That would be good on a sturdy piece of toast, I bet.

                                                  1. re: onceadaylily

                                                    This was the recipe I used, just came across it on a google search: http://www.bellaonline.com/articles/a...

                                                    Instead of the cayenne, I used some chipotle I also had leftover from making chili last night.

                                                    1. re: onceadaylily

                                                      i've got a pumpkin hummus recipe for you until nomad chimes back in. read the replies that follow it as well to get a sense of how you might want to adjust the seasonings (and if you like spicy food, add a little adobo sauce)...

                                                      http://chowhound.chow.com/topics/6480...

                                                      1. re: goodhealthgourmet

                                                        Thanks to both of you. I like the idea of using yogurt with the chipotle, and I'm always looking for excuses to dip into my enormous stash of garam masala. And the pumpkin seeds are a nice touch.

                                                  2. I stopped buying hummus a few years ago when I realized how easy and cheap it was to make my own. I usually like to throw in whatever fresh herbs I have on hand to use them up before they go - parsley, cilantro, basil, mint have all found their way into the mix with excellent results. I also usually add crushed red pepper flakes for extra heat. If I do make plain, I usually add extra tahini and lemon otherwise I find it a little bland.

                                                    I love the Moroccan twist - I'll have to try that!

                                                    1. I like most variations on hummus, though the traditional is my favorite. I don't care much for the supermarket ones ("Tribe" is not bad) but most of them are just too homogenized...I like hummus to have a bit more character and not be quite so "whipped up". There was a Lebanese restaurant near where I live that made the best hummus I ever had and it is theirs that I based my home made version on.
                                                      It's really so easy to make at home, and _always_ better than what's in the stores.