I don't really follow a recipe. I just add stuff till it seems right tasting as I go.
I used to make it from dried chickpeas and purchased tahini. It was a lot of work cooking the chickpeas, and the tahini was expensive so I didn't make it often and we would purchase premade hummus. One day DH asked if we could save money making our own and I explained about the work cooking the chickpeas and the cost of tahini. After talking about it, we decides to switch to canned chickpeas, and grinding our own tahini from sesame seeds.
Things I've learned over the years of making hummus:
- Though the traditional way to make hummus is to press the chickpeas through a strainer, it is much easier to put it in the food processor.
- The strainer method actually is more important with home cooked chickpeas than with canned (this surprised me.)
- Canned chickpeas are very varied from brand to brand.
- Adding olive oil to the sesame seeds while grinding them into tahini makes it go much faster and easier.
- It's almost impossible to make something that isn't at least edible.
- Lemon juice varies widely in potency.
- You can substitute cheaper sunflower seeds for some of the sesame seeds in the tahini.
Things I've learned from being a restraunt and supermarket hummus consumer:
- Every region of every country around the Eastern Mediterranian makes hummus differently.
- The freshness of the bread it served with has just as much to do with the enjoyment of the meal as the quality of the hummus.
My basic hummus recipe (note this is a huge batch, I freeze most of it in several container
- A few of cans of chickpeas drained.
- A few handfuls of sesame seeds and a couple of handfuls of sunflower seeds ground with a few glugs of olive oil.
- As much parsley as i can collect without killing the parsley plant on the window sill (actually it frost killed recently.
- a few lemons worth of juice
- a sprinkle of salt
- several glugs of olive oil
- a couple of dozen cloves of garlic
Obviously the garlic is your issue. I would substitute another member of the onion family. I would avoid yellow onions since they are so sharp, and red onions since the have a distinctive flavor, so maybe white or pearl onions. If you use scallion the green tops could also take the place of the parsley. I wouldn't go with leeks, they are too bulky. Shallots would be very sutle.
Do all types of garlics upset your stomach? Elephant garlic is less hot and may work for you.