Community Pick
Hummus
"This is a favourite of mine, I love to have it with FALAFEL! Hmmmm, yummmy!"
photo by DianaEatingRichly
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
3 cups
- Serves:
- 12
ingredients
- 2 (850.48 g) can garbanzo beans
- 118.29 ml tahini (sesame seed paste)
- 88.74 ml lemon juice
- 3 garlic cloves, pressed
- 4.92 ml ground cumin
- salt and pepper
directions
- Drain beans and reserve the liquid when you do so.
- Blend beans, along with the other ingredients and 1/4 cup of the liquid.
- Process until the mixture is smooth.
- Add liquid until the desired consistency is reached.
- Adjust seasonings alongwith more cumin, lemon juice, salt and pepper.
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Reviews
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A variation of this recipe was passed down to me from my Lebanese-Canadian mother. Instead of thinning it out with water we use a good quality light extra virgin olive oil, it gives the hummus a smooth, creamier texture. I use 1 tablespoon of tahini to one can of chick peas otherwise the tahini flavour is too overpowering, and no cumin, just lots of lemon juice and minced garlic does the trick, and then garnish with a sprinkle of paprika and a sprig of parsley! -
I couldn't help but lick the inside of the food processor! I decided to make a few varieties by adding roasted red peppers to a batch and kalmata olives to another batch. Delicious! It is the perfect addition to making a home version of Whole Food's Athena Club wrap: Spread hummus on a spinach wrap, layer olives, feta cheese, tomatoes, roasted pepers, etc., wrap it up and enjoy. -
I changed one thing. I'm a sucker for garlic, so I put in a whole head, but I roasted it first. I sliced the garlic head in half, pour evoo into it, fit the top back onto the bottom, and the wrapped it in foil and put it in a 400 degree oven for an hour. It really enhances the flavour. The garlic comes out sweet and soft.
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Very good recipe; thanks! I would not suggest using the chickpea water though, as it has preservatives in it (a kind of salt one may not want to consume). I used a few tablespoons of yogurt instead (also makes it smooth and creamy), I increased the lemon juice, reduced the tahini and added a tablespoon of olive oil, more cumin and some chili powder. It was grand! -
I made tahini but only used 1/4 cup and used two large cloves of garlic and the juice of a great big Costco lemon. Holy Garbanzo Beans!!! This stuff is goooooooood!!! Maybe I will cut down on the cumin next time. Thanks Charishma! It cost under $2.00 to make a blender full of this wonderful hummus! SA:)
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Tweaks
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I added a little more garlic than what was called for (I love garlic), and poured good quality olive oil over the top when done. Sometimes I also add a dash of paprika over the finished product for fun.
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Roasted garlic instead of plain; add 2-3 tblsps good quality olive oil. -
A variation of this recipe was passed down to me from my Lebanese-Canadian mother. Instead of thinning it out with water we use a good quality light extra virgin olive oil, it gives the hummus a smooth, creamier texture. I use 1 tablespoon of tahini to one can of chick peas otherwise the tahini flavour is too overpowering, and no cumin, just lots of lemon juice and minced garlic does the trick, and then garnish with a sprinkle of paprika and a sprig of parsley!
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This is a solid hummus. I used a 19 oz can of chickpeas, which made approximately 2/3 of the recipe. I substituted 2 tsp minced garlic for the pressed cloves, and added 1/3 tsp sea salt and 1/4 tsp black pepper. Great by itself or spiced by adding paprika or cayenne. I made a hummus veggie pita wrap for lunch and it was delicious. Definitely a keeper, thanks! -
Came out perfect. Since this was my first time, I halved the recipe and it came out very well beyond my expectation. I added some Olive oil as a emulsifier, used Pressed toasted Sesame oil instead of Tahini. Will definitely make this again. Thanks for sharing.
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<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>
