"Hummus is a pureed garbanzo bean dip with Middle Eastern origins. Serve with pita and an assortment of fresh vegetables. This is the secret combination straight from a Boston restaurant. Tahini, or sesame seed paste, can be found in health food stores, gourmet shops and even many grocery stores." — RC2STEP
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canned garbanzo beans, drained
minced fresh parsley
This recipe, like most, is not going to suit everyone's taste as written. But it is a good basic recipe and a good place to start. Remember that you can always add more of one ingredient, but "removing" means adding more of every other ingredient.
1. notice the recipe starts with 2 cups of beans, not 2 cans (garbanzo beans are also called: chick peas or ceci beans
2. drain and retain all the bean juice as you will want to add it later to get the texture to your liking (water will also work)
3. tahini can vary in intensity, I recommend starting with about 3 TBSP and working up or down from there (Tahini can be identified by its bitter taste)
4. start with 1 OZ of lemon juice and work up if you like your hummus more sour
5. it’s always best to add salt towards the end because some beans have salt in the juice
6. garlic- what can I say about garlic- some people will say 1 clove, some people will say 12 cloves (I use 3-4 depending on size)
7. olive oil is traditionally served on top, I blend 1TBSP in and pour more on top- olive oil is a "good oil" so don't worry about adding it
8. paprika is traditional on top but won't add much heat, if you want some kick, blend in cayenne, jalapeños, or crushed red pepper (I use 1 tsp crushed red pepper flakes)
9. I consider cumin a necessity (start with 1/4 tsp and work up from there, I like 1 tsp)
10. have fun- try adding roasted garlic, chives, scallions, roasted red peppers, olives, sun-dried tomatoes, or feta cheese
First, I've never been a fan of hummus, but the lemon especially is so over powering in this recipe. Maybe I just had an especially sour lemon, because that's all I tasted. Also, a little too much tahini for my taste. I started with the original recipe and then kept adding things until it was edible. Added 1/4 tsp cumin, another clove garlic, and some roasted red peppers. Next time I'll try the Spiced Sweet Roasted Red Pepper Hummus on here.
My husband and I are arabic so we eat a lot of hummus and after making this recipe we agreed it is absolutely easier to make it then to get in our car and drive to the restaurant and carry it out. However, we needed to make a couple of minor changes to get to this point. We used 2- 15 1/2 oz cans of garbanzo beans. We thought it was a bit too much tahini so we used slighty under 1/3 cup. We added an extra clove of garlic (at least). We also added red pepper which is a staple ingredient in hummus so I was surprised it was ommited (not a lot- maybe a teaspoon or so). We also agreed with other reviewers that you need some of the chick pea juice to thin it out just a bit. We used 3/4 of a can of juice from one can of the chick peas. My mother in law tells me that if you peel the chick peas (which is supposed to be fast and easy) it will come out better too- I don't think I will do this though because it tasted great just like this. We also used a little more lemon than the recipe called for - it just depends on your taste.
Lots to read on this one! Here's a review of the reviews. Use fresh lemon juice. Save bean liquid if thinning necessary. Some like less Tahini - 2T works. Cumin, tobasco or red pepper adds flavor. Roasting the garlic mellows it. Some add more cloves. Make it the night before serving so all the flavors meld. Indian or pita bread brushed w/olive oil, topped w/parmesan cheese, toasted in the oven and cut in wedges works well for dipping as does bagel and other chips, or crackers. Tahini can be hard to find - some grocers carry it on the peanut butter aisle. I go to a fun health food store called Manna Mills that carries it. Hummus is heart healthy and earth friendly. I disliked chickpeas as a child & recently learned to enjoy them (read the classic 'The Yearling').
Been making Hummus for 35 years. This is THE recipe! I've made gallons of this one, and lived next door to a Lebanese family in Georgia recently, the Dad a restaurant owner, who live on Hummus... and mine (this one) kicked butt! Add 1/4 to 1/2 C roasted red peppers to the mix for color and flavor to die for. Forget the blender. If a blender works, it's too thin. A big, heavy duty Quisinart will save hours!
Another tip: Fill muffin tins, then freeze them, then put the Hummus portions in a bag in the freezer. One cake, thawed, warmed a little, with 2 T Premium olive oil, sprinkled with sesame seeds, served with warmed pita bread is the way to go. SOOooooo good for you!!
This is wonderful! Tastes better than the hummus I get at the local deli. Stick with 2tbsp tahini, as others have recommended. I added three cloves of garlic (next time I'll add four), a pinch of chili pepper flakes, cumin and dried parsley. This is so good, you'll have to force yourself to put it down!
This is the first time I have ever made hummus....this is delicious!! I dont think I will ever buy store bought again. Easy recipe and very tasty. I used fresh lemon juice instead of bottled...which I think makes a difference. Served with toasted pita wedges and blue tortilla chips. I loved this recipe....thanks Rhoda for a tasty dip! Quick note...I did have a problem finding tahini, searched several food stores....and I found it in the peanut butter aisle of my grocery store.
Every person who tried this at a gathering loved it, and most of them hate garbanzo beans. They were surprised to find out this fantastic stuff was made with them! I used more garlic than called for, but roasted the garlic first. Instead of thinning it with the juice from the beans, I used yogurt, so it would come out a bit creamier.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 39
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