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Post by mlynn on Feb 16, 2020 3:39:47 GMT
I have been enjoying humuus in the hospital and at some meetings. I know nothing about making humuus. I cannot afford to purchase it, but I have some cans of garbanzo beans. I have looked at some recipes on the internet, but have no frame of reference to tell if they are any good or not. Any peas have a killer recipe for humuus? What should I look for?
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ashley
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Post by ashley on Feb 16, 2020 3:43:20 GMT
I think the key is to remove the outer skin/husk from the chick peas.
I don’t really measure... 1 can chick peas, two large spoonfuls of tahini, a chilled garlic clove, good pinch of salt, lots of lemon juice, some oil and/or water, pepper.
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Post by MichyM on Feb 16, 2020 4:10:23 GMT
I think all the recipes are pretty similar. To me, the ingredients make a big difference. Make the tahini from scartch, super easy. Use fresh lemon juice over bottled, freshly chopped garlic, and the best olive oil you can.
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Post by gillyp on Feb 16, 2020 9:20:23 GMT
As ashley says, you get a smoother result if you remove the outer skin. It’s quite therapeutic but I realise life can be too short! Tip a tin of garbanzo beans into a colander and rinse them under cold water. The skins come off easily if you squeeze the chickpeas carefully. Chocolate humuus: 1 tin garbanzo beans, rinsed and skins off 3 1/2 or 4 tbsp maple syrup 1/2 tsp vanilla extract 1/4 tsp salt 4 tbsp unsweetened cocoa powder Water if necessary Blitz together, add water to get your desired consistency and enjoy with fresh fruits and plain cookies. I love savoury humuus too but it’s a sunny Sunday morning here and I felt some decadence was appropriate. |
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Post by phoenixcov on Feb 16, 2020 10:27:39 GMT
I`m lazy...  I just buy Roasted pepper Hummus from Icelands and eat it with chunks of Conference pears as a treat. Sorry no help there am I ? Off to visit the fridge. |
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Post by jackie on Feb 16, 2020 11:02:31 GMT
I think hummus is super easy to make. If you can’t afford pre-made hummus, then I don’t think you need to worry about the finest of all ingredients. I do agree that it’s best to use fresh garlic and fresh lemon juice though. This is the recipe I use. You can use canned chick peas or cook dried ones. I honestly always just use canned. When I’m draining the chick peas in the strainer I do rub them while in the strainer and take off the skins that easily come off. I don’t worry about getting every skin off. I honestly notice very little difference.
1 15-oz can chick peas (rinse, drained, with some skins rubbed off)
1/4 cup lemon juice (usually one lemon)
1/4 cup tahini (I’m told you can make without, but I’ve never done that)
1 garlic clove
2 T olive oil
2-3 T cold water (or you can use liquid from canned beans)
1/2 t cumin
Salt to taste
I just throw it all in the food processor and whir it around until I get the consistency I want.
You can get creative if you like and try adding in other things, like some toasted red peppers. I keep it simple though. I’ve been using this recipe for years; it’s so easy, and I always get lots of compliments on it.
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ellen
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Post by ellen on Feb 16, 2020 12:50:33 GMT
I think hummus is super easy to make. If you can’t afford pre-made hummus, then I don’t think you need to worry about the finest of all ingredients. I do agree that it’s best to use fresh garlic and fresh lemon juice though. This is the recipe I use. You can use canned chick peas or cook dried ones. I honestly always just use canned. When I’m draining the chick peas in the strainer I do rub them while in the strainer and take off the skins that easily come off. I don’t worry about getting every skin off. I honestly notice very little difference. 1 15-oz can chick peas (rinse, drained, with some skins rubbed off) 1/4 cup lemon juice (usually one lemon) 1/4 cup tahini (I’m told you can make without, but I’ve never done that) 1 garlic clove 2 T olive oil 2-3 T cold water (or you can use liquid from canned beans) 1/2 t cumin Salt to taste I just throw it all in the food processor and whir it around until I get the consistency I want. You can get creative if you like and try adding in other things, like some toasted red peppers. I keep it simple though. I’ve been using this recipe for years; it’s so easy, and I always get lots of compliments on it. This is pretty much how I make mine. You can easily add other things to it. I sometimes check out different flavors at the grocery store to get ideas of what to add to mine. I recently bought a Kitchen Aid immersion blender and was reading that people use their immersion blenders to make hummus, so I tried it and it worked pretty well. I think it's easier with a food processor, but I think it's a good option for someone who doesn't have one. |
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paigepea
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Post by paigepea on Feb 16, 2020 15:28:33 GMT
I make hummus 2-3 times a week and my friends request it weekly too so I also make for them. Fresh garlic is the key. It needs to be fresh and you need to use enough. Most recipes don’t use enough:
1 run drained rinsed chickpeas
4-5 cloves garlic (I use 5-6 depending on how big they are)
Juice of half a lemon
1 tsp salt
1 tsp pepper
1 Tbsp tahini (optional)
1 large rounded tsp cumin (I use closer to 1 tbsp)
2 tbsp chopped fresh parsley
5-6 tbsp olive oil
Blend in processor to desired smoothness. Sometimes I leave it chunky sometimes I make it extra smooth.
ETA: serve with cut veggies. I double the recipe regularly. Leave out of fridge as much as possible. I decorate the top with sprinkled parsley, black olives, paprika and drizzled oil
You can make variations as you get interested. Adding feta makes feta hummus, adding Greek olives makes olive hummus, hot pepper flakes makes spicy hummus and so on. You can’t go wrong.
Just an FYI - I don’t measure anything. I just throw it all in.
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Post by pjaye on Feb 18, 2020 16:27:06 GMT
s ashley says, you get a smoother result if you remove the outer skin. It’s quite therapeutic but I realise life can be too short! Tip a tin of garbanzo beans into a colander and rinse them under cold water. The skins come off easily if you squeeze the chickpeas carefully. Chocolate humuus: 1 tin garbanzo beans, rinsed and skins off 3 1/2 or 4 tbsp maple syrup 1/2 tsp vanilla extract 1/4 tsp salt 4 tbsp unsweetened cocoa powder Water if necessary I came to post the same thing. I just made this tonight to take to my book club meeting. We must have the exact same recipe - I did it, but taking off the skins had whiskers on it! I used almond milk instead of water to thin it down and also added 1/4 teaspoon of bicarb because I read another recipe that said it made it taste more cake batter-y. I did the taste test and it's pretty good, not too sweet at all, I'll be serving it with apple slices (the book we are reading is set in Tasmania which is known as "the apple isle" and I made chocolate because the Cadbury chocolate factory was located there). |
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Post by maryland on Feb 18, 2020 17:07:54 GMT
Where do you all buy tahini? It's hard to find around us, but I did find a jar for $8.99. That seems expensive, but hopefully it lasts a long time in the refrigerator.
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Post by bc2ca on Feb 18, 2020 17:35:42 GMT
Where do you all buy tahini? It's hard to find around us, but I did find a jar for $8.99. That seems expensive, but hopefully it lasts a long time in the refrigerator. That sounds expensive. How big is the jar? I picked some up at Trader Joe's a couple months ago and I'm sure it was less than $4/10.6 oz. I was surprised to see it in Trader Joe's because last time I looked they didn't carry it. Around here it is easy to get at healthier/natural grocery stores (Sprouts), Middle Eastern and Asian markets. You can price compare what you bought with what is available through Amazon if you don't have many grocery choices in your area. I make something similar to paigepea, although I never add parsley, and I'll only add a TBSP of olive oil if I'm not using tahini. Hummus is easy to play around with and find the consistency you like without completely ruining it. Our other favorite versions include throwing in a fistfull of fresh spinach, 1/4 cup fresh cilantro and 1/4 lime juice (instead of lemon). When I'm roasting vegetables I'll toss a small whole eggplant on the tray and let it roast, turning every 15-20 minutes and then letting it sit to cool down. The inside is lovely and soft and blends so beautifully into hummus - just add a little more seasoning. |
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Post by maryland on Feb 18, 2020 18:56:40 GMT
Where do you all buy tahini? It's hard to find around us, but I did find a jar for $8.99. That seems expensive, but hopefully it lasts a long time in the refrigerator. That sounds expensive. How big is the jar? I picked some up at Trader Joe's a couple months ago and I'm sure it was less than $4/10.6 oz. I was surprised to see it in Trader Joe's because last time I looked they didn't carry it. Around here it is easy to get at healthier/natural grocery stores (Sprouts), Middle Eastern and Asian markets. You can price compare what you bought with what is available through Amazon if you don't have many grocery choices in your area. I make something similar to paigepea , although I never add parsley, and I'll only add a TBSP of olive oil if I'm not using tahini. Hummus is easy to play around with and find the consistency you like without completely ruining it. Our other favorite versions include throwing in a fistfull of fresh spinach, 1/4 cup fresh cilantro and 1/4 lime juice (instead of lemon). When I'm roasting vegetables I'll toss a small whole eggplant on the tray and let it roast, turning every 15-20 minutes and then letting it sit to cool down. The inside is lovely and soft and blends so beautifully into hummus - just add a little more seasoning. It is 16 oz. That's the only size they had. I will have to check TJ's! |
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paigepea
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Post by paigepea on Feb 18, 2020 19:00:12 GMT
Where do you all buy tahini? It's hard to find around us, but I did find a jar for $8.99. That seems expensive, but hopefully it lasts a long time in the refrigerator. Tahini will last a long time. I did just see it at TJ but i didn’t buy it so I don’t know if it’s good. I buy an Israeli brand. I can get it at a big grocery store or I buy it at the kosher butcher. It’s far better than any regular brand I’ve bought at the grocery store. I don’t like strong tahini flavour in my hummus so I don’t blend in too much. If you like smooth hummus use fresh chick peas, not from a can. I can tell the difference but still use canned chick peas to be quick. Good tahini is not cheap. I spend more then that on a big jar. You can try making it. It stays for a long time in the fridge and comes out so incredibly good. Far better than store bought. When i roast eggplant I often make my own tahini. Mashed eggplant with garlic and tahini is so good. Add in parsley, lemon and chopped tomatoes and it’s even better. |
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J u l e e
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Jun 28, 2014 2:50:47 GMT
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Post by J u l e e on Feb 18, 2020 20:02:11 GMT
I make a black bean hummus which is really good! Basically double a regular hummus recipe but instead of doubling the chickpeas, use 1 can of chickpeas and 1 can of black beans.
I made a pizza hummus the other day that doesn’t use tahini. It was really good on pita chips and wheat thins.
1/2 c garbanzo beans
2-4 T nutritional yeast
Heaping 1/2 t dry basil
Heaping 1/8 t salt
1/4 c basil and garlic tomato sauce (or Hunts has a basil and oregano style)
1 T olive oil (can even omit this if you’re no oil or want it to be fat free)
Throw it all in a food processor and enjoy it warm or cold.
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J u l e e
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Post by J u l e e on Feb 18, 2020 20:03:09 GMT
As ashley says, you get a smoother result if you remove the outer skin. It’s quite therapeutic but I realise life can be too short! Tip a tin of garbanzo beans into a colander and rinse them under cold water. The skins come off easily if you squeeze the chickpeas carefully. Chocolate humuus: 1 tin garbanzo beans, rinsed and skins off 3 1/2 or 4 tbsp maple syrup 1/2 tsp vanilla extract 1/4 tsp salt 4 tbsp unsweetened cocoa powder Water if necessary Blitz together, add water to get your desired consistency and enjoy with fresh fruits and plain cookies. I love savoury humuus too but it’s a sunny Sunday morning here and I felt some decadence was appropriate. Mmmm, thank you for that recipe! Can’t wait to try it! |
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