Making your own hummus...anybody tried it?

[Alaskan Rover]

I LOVE hummus....I can eat it by the spoonful...no. chips necessary, but I'm sick of paying the $$$ for a little 8 oz dish of it.

Anybody have any luck making their own?

The ingredients seem pretty simple: Chickpeas tahini,olive oil, mustard(?).....but the actual making of it may not be simple. And where can I pick up Tahini paste????

Give me hummus, cous-cous and some flatbread and I can live off that!! (for a while.)

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[MakersTeleMark]

Super easy, and you can mix it up with different spices/ingredients as you want. Here's a proven basic one:

http://www.sooogood.org/iraqi_food_recipes/hummus.html

Not sure where you live, but tahini is available at most any regular grocery store.

[jfost]

careful, if you buy all those ingredients at once, you end up on the terrorist watch list.

[TurxSki]

Yeah, but not for a while. Broke a blender making it...
No Mustard

To really save $$'s use dried Garbanzo's (Chick Peas), that you have soaked & cooked.
Think it's just Chick Peas, Tahini, Olive Oil, Lemon Juice & Garlic.
Knew one guy who switched Tahini to Peanut Butter, but I wouldn't try it.
Tahini is Sesame Paste, if that helps. You could make your own by mashing sesame seeds in a pestle & mortar. Could make the Hummus in there too.
You'll prolly have to get a Catering Size of Tahini, and go from there.

We really like the White Bean & Basil version they sell at TJ's. You could experiment wwith different Pulses.

[DeathVan]

Making it into shapes, like Jabba the Hummus, can bring hours of enjoyment!



-make it freaky and add a little papriky

[Flyoverland Captive]

I read that title wrong...

[BraddA]

Nope, no one here has ever made the easiest dip that ever was.

[Tippster]

If you have a Kosher section in the Grocery then you can find Tahini/Sesame Paste there. Might be a little difficult in AK. You can buy cans of it on Amazon almost cheaper than Peanut Butter: http://www.amazon.com/Lior-Tahini-Na...f=pd_sim_gro_2 Garbazos too: http://www.amazon.com/Garbanzo-Beans...eywords=Tahini

Top your Hummus with a spoonful of Za'atar: http://mideastfood.about.com/od/midd...s/r/zaatar.htm SO GOOD.

[Buke]

I'm kind of a purist and like my hummus in the lebanese style. To that end, don't use canned garbanzo beans and stick to a tahini like Joyva or Alwadi. A food processor is a must to get the smooth texture.

[that dude who did that thing]

Dude, if you're in Alaska order your tahini on Amazon (I assume it's 1.99 next day shipping up there, too?) Food processor makes it super easy, blender works too, jmust takes a little more work.

[Solesides]

Cannellini beans or some kind of white bean works really well to smooth out the blend. Chickpeas alone, without enough oi, tahini, lemon juice, etc...can be really dry

[Mulletizer]

Finding the right tahini is the key IME. There's a lot out there that doesn't make tasty humous, some that does. Unhelpfully I don't remember any brands. But if your humous doesn't taste good it's likely the tahini that's the problem. I notice that far more that tinned vs freshly cooked chickpeas, for instance.

FWIW I use chickpeas, tahini, olive oil, lemon juice, salt and a tiny bit of crushed garlic in mine. Sometimes a little plain yoghurt if it tastes like it needs it. No idea how authentic that recipe is.

[DasBlunt]

Super easy and often done poorly as a result of everybody thinking they can pull it off.

Soak your chickpeas until slightly starting to sprout before cooking ( the million dollar tip btw).

Use the best olive oil and garlic you can find and afford.

Old tahini can kill.

everything else is style and talent.

[BurnHard]

What I love doing is sprouting the chickpeas ahead of time, adds a ton of extra taste (and nutrients!).
I soak them for 12-18hours, then pour out the water and let them sit on the counter, open air, for 3-4 days, rinsing them several times a day. Make sure they stay wet, but aren't soaking. Then make the hummus. So. Fucking. Good.

[butterscotch]

Just made it last night for the first time. Roasted a red pepper and added some of that. No mustard, yes lemon juice. Better than store bought for sure.

[Pegleg]

For extra awesomeness, make your own tahini. Just buy and toast 2 cups of sesame seeds, then process them into a paste with 1/3 cup olive oil. Not quite as smooth as commercial tahini, but way, way tastier and way, way cheaper.

Also, for quick hummus, use a stick (immersion) blender and just blend the garbanzos in the can with some olive oil, garlic, salt, tahini and lemon juice. Super quick and super tasty, I do it all the time when I have nothing in the fridge to put in my daughter's lunchbox (she loves her a hummus and cheese sandwich).

[gregL]

I do re-hydrated garbanzo beans, EV olive oil, garlic, sea salt, lemon and CUMIN (no one's mentioned it yet, but it's essential). No mustard. Sometimes roasted peppers, though. Super cheap, especially if you use dried garbanzos.

[DougW]

I am the hummus master in the valley ( end Jules voice) recipe linked is alot like the one I use , cumin and coriander, though the recipe had parsley and I subed in cilantro. Have done it both ways dry beans and from can. Can't say one is better though from dry takes a lot longer ( at least night before) and can be chewier.

If you make a big batch you can freeze some. Not as good as fresh but still good.

[Yeah!]

Good suggestions in here. I too have exploded a blender trying to make it, so a food processor is necessary. I make it with chickpeas, salt, lemon, tahini, and a dribble of water. 1 lemon per can of chickpeas, or 3-4 lemons per pound dry beans. Sometimes I'll add EVOO, but often like it without the extra oil.

[jfost]

I add 1 part sizzurp to mine and call it "chemical ali"

[Alaskan Rover]

Thanks......never knew it could be so easy to make or I would'be tried long ago. I'm seriously in love with middle eastern food.

This weekend I break out the chef's hat and am gonna try Armenian Manti (fried dumpling stuffed with meat, potatoes and spices...topped with plain yoghurt), tabuli, cous cous and flat bread

[HansJob]

I add 1 part sizzurp to mine and call it "chemical ali"

that had me lmao.

[NmbrdDays]

I make mine all the time from canned chick peas. The trick is to not wash the beans off and saving the liquid that was in the can.

Per one can of chick peas:
Tbsp tahini
I med garlic clove
Tsp of fresh lemon juice
Tbsp olive oil
Use the saved liquid to thin it out to your liking.
S+P to taste

Put it all in a blender and go until its smooth.

I'm not a fan of adding too much seasoning. Roasted garlic or kalamata olives are good additions as well.

[AK47bp]

They say the toughest thing about making your own hummus is telling your parents you're gay.

[splitinbend]

Chickpeas, garlic, sundried tomatoes, lots of olive oil, basil. No specific amounts, just add at will and enjoy the taste. I buy the sundried tomatoes in the bottle that are in oil.