Community Pick
Creamy, Yummy, Hummus, Hummos, Hummous - However U Spell It!
photo by Chef Mom 5
- Ready In:
- 17mins
- Ingredients:
- 9
- Serves:
-
3-4
ingredients
- 1 (15 ounce) can chickpeas, drained
- 2 garlic cloves, minced
- 1⁄3 - 1⁄2 cup olive oil
- 3 tablespoons tahini (sesame paste)
- 2 -3 tablespoons plain yogurt
- 3 tablespoons fresh lemon juice
- 1⁄2 teaspoon salt
- more salt (to taste depends on your taste buds)
- pepper
directions
- If you have the patience, peel the "skins" off all the chickpeas, but this step is optional. Peeling helps with the creaminess.
- Boil chickpeas for 10 minutes (skim off the scummy stuff that forms as it boils).
- Drain but reserve about 1/2 cup of the boiling liquid in a separate cup.
- In a food processor or blender, add all the other ingredients (except the reserved boiling liquid) and the chickpeas and blend till smooth. If you find it is difficult to blend or too thick pour in some of that reserved boiling liquid -- just little at a time until you get the right smooth consistency.
- Garnish with a good serving of extra virgin olive oil, and chopped tomatoes, onions, and a little paprika.
- It is even better the next day!
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Reviews
-
I made this yesterday and didn't want to review it because it didn't taste all that good...but then again it was a little warm from all the boiling, etc. Anyways, today it tastes amazing. Probably because it sat in the fridge and the flavours came together overnight. I followed Bint e Naeem's recommendation and added extra tahini, lemon juice and salt, but also added some hungarian paprika. This is my new favourite hummus recipe...and I'll be making it again and again.
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THAT's IT!!! Made another hummus recipe on here and it was too much cumin and tahini for my taste...and something was off. I tried this one with some tweeks... and it was the holy grail of hummus. I did add 1/8 tsp cumin, 1 extra garlic clove, 1/4 tsp paprika, only a 1/4 tsp salt, almost a half tsp of cayanne (I like it spicy), and a bit less olive oil (part of which was an lime infused olive oil). I did end up using the reserved cooking liquid as well. I saw someone else say they put the mixture through a sieve to get a smoother result...so I may try that next time for a velvety texture...but honestly, it was amazing just as is. I think the balance of tahini to chickpeas and the yogurt that is key here. Not sure what the boiling of the cece does...but I don't want to mess with perfection. YUM..thanks!
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Yummy! I loved this the 1st time around, however I did add a little extra salt. I am trying to go low on fat, so the 2nd time I made it I omitted the oil and cut the tahini in half. I added a couple of slices of canned jalapeno and some horseradish (for kick.) Yummmy! This is about my 6th time to make this in a month.
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Tweaks
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I "had the patience" to remove the skins off of the chickpeas. It was something I never thought of before and I was curious to see how it would affect the final product. I never had boiled chickpeas before for hummus either and some of the skins I missed floated to the top and were easy to skim off. I used greek yogurt in place of the plain yogurt and realized I forgot to buy a lemon so I had to use lime juice out of a squirt bottle. The lime made it a little more bitter, but the consistency was excellent and I am excited to make it again with fresh lemon juice.