Really good hummus.

[Patchoulia]

I have a jillion recipes for hummus. I mean, they're all pretty much the same, at least at the base: chick peas, tahini, garlic, lemon, salt, olive oil & go from there. But I can't seem to create the really smooth & creamy & KICK-ASS hummus I'm striving for!

I read in one cookbook that making it in a blender instead of a food processer is the key to making it super creamy, but my blender just WILL NOT cooperate...I have to use my food processer...

Any tips? Or reference to a really amazing hummus recipe that I've somehow missed over the years?

[Erinisme]

try mashing the ingredients in a morter and pestal then adding to the bleder...once they are arleady kinda smoozed together it might make the blending easier :)

I'mlazy and I buy humus...LOVE sabra's rst. pine nut and Abrahams(which i can't seem to find anymore) lemon parslely, and rst red pepper

[Patchoulia]

I roasted some garlic on the weekend and made some hummus but it just didn't come out the way I wanted it to....stupid hummus. :(

I don't ask for much! Just be creamier, dammit!

[musicmomma]

blend it in smaller batches and do it until you get the desired consistency. that is what i do since my food processor is so freaking small.

[kramer]

increase the tahini:chick pea ratio. the tahini really thins out the hummous. often times recipes won't call for quite enough.

[FairMaidenMcree]

I have burned out 2 blenders making hummus. It does make it creamier though but the trick may be smaller batches (I usually make a double batch if I am taking the time to make it...lol)

One batch exploded on to the ceiling...right before breaking the blender.

[HoopsTer]

Tatum's father makes amazingly creamy hummus.
I dont know his secret though!

[Patchoulia]

Note: I have experimented with adding additional tahini, lemon, water to try to make it creamier...it's probably a matter of experimenting til I get the right amount to achieve the creamy consistency while not sacrificing flavour...

I sure do love hummus. :heart:

[moonstone]

I've never made yummy hummus either. I think part of it is I don't want to add that much tahini and EVOO because I don't want it to be that fattening. But I think that is the secret.

[sure-ur-rightdancer]

erin.... FYI they sell abrahams at the new fairway in paramus......

[Erinisme]

erin.... FYI they sell abrahams at the new fairway in paramus......

i refuse to drive to parmaus to go food shopping...although I"m told it's amazing. It's far...

[sure-ur-rightdancer]

have you been to fairway? I go there from JC (not every day obviously but if I am in the area I hit up the trader joes and now the fairway... oh and the stew leonards wine store)

[Arglebargle]

I find I need to add water to hummus to make it the right texture. And I usually wind up adding some vinegar to make it more tart, but I guess I could up the lemon juice.

[mayfly]

Ingredients:
1 can black beans, drained (15 oz)
1/4 cup tahini
1 tablespoon garlic, minced
1 tablespoon olive oil
1/4 tablespoon lime juice
1/2 teaspoon cumin
Preparation:
In a food processor, process all ingredients until smooth and creamy. If it is too thick, add half a teaspoon olive oil and a half teaspoon lime water. Serve immediately or store in refrigerator in airtight container.

Prep Time: 10 minutes
Ingredients:
1 can chickpeas/garbanzo beans (15 oz.)
2 tablespoons roasted garlic
1/2 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon oregano
Preparation:
In a food processor, process beans, garlic, olive oil, lemon juice and oregano until desired consistency. If hummus is too thick, simply add olive oil in small increments(i/2 teaspoon) until desired consistency.

Serve roasted garlic hummus garnished with finely chopped parsley with hot pita bread, pita chips, or veggies. Roasted red pepper hummus goes very well with cubes of warm Italian bread.

Prep Time: 10 minutes
Ingredients:
1 can garbanzo beans/chickpeas (15 oz), drained
1/2 cup fresh spinach
3 oz, crumbled feta cheese
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons tahini
1/4 cups red pepper flakes
1 teaspoon roasted garlic
Preparation:
In a food processor combine, beans, tahini, spinach, garlic, olive oil, and lemon juice. Blend well. Add cheese and red pepper flakes and blend to a smooth and creamy dip.

Spinach and feta hummus can be made up to two days in advance. Store in airtight container in the refrigerator. Spinach and feta hummus can be served hot or cold. Serve with pita bread, pita chips, or fresh veggies.



using dried
1 small eggplant
3 tablespoons of tahini
1 ½ tablespoon fresh lemon juice
½ cup olive oil
3/4 teaspoon cumin
1 clove of garlic, crushed
1/2 teaspoon salt
Sprig of parsley, finely chopped
Preparation:
Wash and dry eggplant. Remove the stem and cut the eggplant in round pieces about 1/8” thick ( about 1 cup). Rub olive oil and lightly salt each eggplant round and place in oven under broiler for three minutes each side. Watch closely so that the eggplant does not burn.
In a blender or food processor, blend the chickpeas. Add eggplant, olive oil, tahini, lemon juice, garlic, cumin, parsley, and salt until the ingredients form a paste-like consistency. Pour the mixture into a large bowl.

Garnish with any remaining parsley, cover and refrigerate for 30 minutes.
Ingredients:
2 cups chickpeas, drained and rinsed, or soaked if using dried
1 can (15 ounce) whole, peeled tomatoes
2 tablespoons of tahini
2 ½ tablespoon fresh lemon juice
2 1/2 tablespoon olive oil
1/4 teaspoon cumin
1 clove of garlic, crushed
1/2 teaspoon salt
2 ½ tablespoon basil, chopped
Preparation:
In a blender or food processor, blend the chickpeas. Add tomatoes, olive oil, tahini, lemon juice, garlic, cumin, basil, and salt until the ingredients form a creamy, paste-like consistency. Pour the mixture into a large serving bowl. Cover and refrigerate for one hour.

Prep Time: 10 minutes
Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon cilantro, finely chopped
x
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with extra cilantro (optional). Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
User Reviews





Overall Rating: 5 out of 5
Wonderfully Flavored Hummus, April 19, 2009
By Shelbyleeann

"If you enjoy the flavor of cilantro and lemon this recipe is excellent!!
I will absolutely be making this regularly not only as a substitute for mayonaise. This would be great as a dip for veggies as well as pita bread. I used 3 tbls of lemon juice and 1tbls of cilantro. My husband asked for less lemon and even more cilantro on the next batch. I also used 1/2 a tbls sesame oil because I did not have the tahini. The flavor of sesame oil can be strong, I wanted to play it safe.
My family and I really enjoyed the combination of cilantro and lemon.
Fantastic recipe!!"

5 of 6 people found this review helpful.

[musicmomma]

no matter how many times i make hummus its never as good as Sabra hummus. :drool:

[nancykind]

mmmmmmmmm, sabra is good!

[fire_rocket]

mmmmmmmmm, sabra is good!

I love Sabra... they make this olive hummus that is to die for. No other hummus makes me dip my fingers into it. :lol:

[musicmomma]

funny sara, the only one we don't like it the olive one. lol. i love the pine nuts one and the hummus tahini. got some of the roasted garlic one, maybe i'll open it today! :drool:

[fire_rocket]

funny sara, the only one we don't like it the olive one. lol. i love the pine nuts one and the hummus tahini. got some of the roasted garlic one, maybe i'll open it today! :drool:

That is funny! I could just about live on olives though... :wink:

[musicmomma]

i only like kalamata's the rest taste like band aids (as cassidy says)

[JamOnIt247]

i only like kalamata's the rest taste like band aids (as cassidy says)

momma... are those the ones with the pits in them?
The greek olives? I just bought a ton.

[musicmomma]

you can get them with or without pits. they are the purple one. :drool:

[JamOnIt247]

mmmmm yeah I got a mix of green & purple. :drool:
My local store doesnt have the ones without pits.
Just like my store only has one brand of hummus... Tribe??
Kind of stayin away from 2 many olives tho, very salty.

[kramer]

tribe is OK... i like their 40 spices hummus, but generally prefer other brands... Sabra is way creamier... more authentic middle eastern flavors... nom nom nom

[musicmomma]

yeah, tribe was my go to until i found sabra. now i'm a hummus snob. its almost as good as the hummus from Rami's... man i want another falafel now. :drool:

[Patchoulia]

I plan to make hummus today to bring over to a friend's place...*fingers crossed*...

[donna4128]

sabra is only 2.99 at walmart here vs. 4.50 at supermarket. it is my favorite!

[Jersey Thug]

i love Sabra's peppadew hummus, and their pine nut one, and the spicy one, and and and... :lol:

but i do want to take another stab at making my own. i tried years ago but like Patchoulia, could never get it just right. i really want to try again, though. i have Motty's black bean hummus recipe and Silly ol Bear's edamame one and they both got rave reviews at the picnic this year...i think i'll start there :)

[Patchoulia]

I found they do sell that "Sabra" brand at one of my local supermarkets...some flavours more expensive than others...$4.99-$6.99. I'll give it a try, one of these days.

[sure-ur-rightdancer]

i was asking my lebonese co-worker about this cause her hummus is great.... she said always get the tahini in the glass jar never the one in the can (which I find in a lot more stores - orange and white design)

[Patchoulia]

I didn't even know it came in a can...?

[Jersey Thug]

ut-oh. i bought the can :(

okay, off to find the stuff in the jar... :lol:

Patchoulia, this is the most common brand of tahini in the states:

http://ninecooks.typepad.com/photos/uncategorized/2007/08/13/tahini.jpg

[CaliBella]

Using a vitamix insteadof a normal blender made all the difference to me. Also, my husband has a slower metabolism than me and has to keep his weight down for the miltiary, so I add pureed (cooked) caulifolower to it, when I make it for both of us, to cut down on teh calories...this works awesoemin everything...mashed potatoes, even some cakes and muffins!

[sure-ur-rightdancer]

ut-oh. i bought the can :(

okay, off to find the stuff in the jar... :lol:

Patchoulia, this is the most common brand of tahini in the states:

http://ninecooks.typepad.com/photos/uncategorized/2007/08/13/tahini.jpg

me too! I have to ask her to get me some jar stuff next time she goes shopping at the Lebanese store (or maybe fairway will have it)

[pixiebug]

my husband is allergic to sesame so i usually skip the tahini when i make hummus and it still comes out yummy! i use my food processor and it does come out creamy...

i also just got my kraft newsletter which had a recipe for avocado hummus i might try...i'll c&p it here:

Avocado Hummus

http://www.kraftfoods.com/assets/recipe_images/Avocado_Hummus.jpg

Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 13 servings, 2 Tbsp. spread and 5 crackers ...

Ingredients:

1 avocado, peeled, pitted and chopped
1 cup canned chick peas or chickpeas (garbanzo beans)
1/3 cup chopped onion
2 large cloves garlic, minced
3 Tbsp. lemon juice
1 tsp. hot pepper sauce
1 tsp. ground cumin
65 RITZ Crackers

Directions:

PLACE all ingredients except crackers in blender or food processor; blend until smooth. Place in serving bowl; cover.

REFRIGERATE at least 1 hour before serving.

TOP each cracker with a generous teaspoonful of avocado mixture. Serve immediately.

[sure-ur-rightdancer]

you can also use a spoon full of normal Peanut butter instead of tahini (but it does give a peanuty taste unless you use a strong flavor like garlic)