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Post by ajsweetpea on Jul 7, 2014 14:27:33 GMT
I love hummus and my whole family is addicted to it also! Does anyone have a good recipe? I think it'd be less expensive and taste better if I made it on my own!
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Post by Merge on Jul 7, 2014 22:35:07 GMT
No recipe - I used canned chickpeas, tahini, fresh garlic, fresh lemon juice, salt, and olive oil. Start with a can of drained chickpeas in the food processor. Add the other ingredients in small amounts and taste frequently. Keep adding until you like the way it tastes.
Some people like cumin or cayenne in their hummus. You can also experiment with oregano, roasted red peppers, olives, etc.
ETA: You can make a lower fat hummus by adding some of the liquid from the can of chickpeas in lieu of some of the olive oil. You will need a fair amount of liquid and/or oil to get a nice consistency.
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Post by sugarmama on Jul 8, 2014 2:33:32 GMT
My daughter had to make homemade hummus for a class at school and I cannot tell you what a pain in the a$$ it was! Maybe it was that particular recipe--I don't know. At any rate, we decided the kind we buy at the store tasted better and was much easier!
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Post by pattyg on Jul 24, 2014 1:54:37 GMT
I do what merge left does.My background is Lebanese and when anyone in my family makes hummus it is garlicky!!!
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Post by ChicagoKTS on Jul 24, 2014 20:01:50 GMT
Check the Vitamix site for recipes. I believe there is one for basic hummus and you can go from there.
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Post by Lindarina on Jul 29, 2014 11:56:30 GMT
My daughter had to make homemade hummus for a class at school and I cannot tell you what a pain in the a$$ it was! Maybe it was that particular recipe--I don't know. At any rate, we decided the kind we buy at the store tasted better and was much easier! Most recipes I've tried have been super easy. I'm not a huge fan of Tahini, and I always make mine without it. I just throw chick peas, garlic, a bit of freshly sqeezed lemon juice and some vegetable broth in my blender. I also love to use some chili in it. Blend with enough broth to make a decent dip and salt and pepper to your taste. If I were to make "real hummus" I would add Tahini and maybe drop the broth. I've even heard people substitute the Tahini with peanut butter, but I haven't tried that one myself. |
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lcp88
Junior Member
PeaNut Number: 524269 :)
Posts: 99 
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Post by lcp88 on Aug 6, 2014 17:39:33 GMT
I've done the equivalent of MergeLeft's recipe, minus the tahini because tahini was something like 14 dollars for a little jar at my grocery store and that was too much of an investment for an experimental hummus day  . I've had to be careful with garlic; I added two cloves once thinking that would be perfect and it was totally overwhelming because I only used one can of garbanzo beans (yielding about a cup of hummus). I'd start small with the garlic and work your way up! |
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Post by Embri on Aug 7, 2019 6:08:46 GMT
No recipe - I used canned chickpeas, tahini, fresh garlic, fresh lemon juice, salt, and olive oil. Start with a can of drained chickpeas in the food processor. Add the other ingredients in small amounts and taste frequently. Keep adding until you like the way it tastes. This is pretty much how we make ours, minus the salt; canned chickpeas are already salted. You need a powerful blender to properly process a large batch of chickpeas into a smooth paste, otherwise you can just buy the already blended chickpea base by the can in the international cuisine section of any good middle-eastern grocery store. Go easy on the tahini (sesame seed paste) unless you like acrid flavours. We also always add parsley, and a sprinkle of paprika on the finished bowl mostly for looks - cayenne if you like hot. If you're using garlic powder you can use a fair bit, but fresh garlic is much stronger so one or two small cloves usually covers it. Personally I like it made ahead of time so it can sit in the fridge and cool for a thicker texture. |
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Post by disneypal on Oct 12, 2022 15:51:37 GMT
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. I've had to be careful with garlic; I added two cloves once thinking that would be perfect and it was totally overwhelming because I only used one can of garbanzo beans (yielding about a cup of hummus). I'd start small with the garlic and work your way up!
