[Dragonfly]

I just can't seem to get it right. It's either too something (dry, bland) or not enough something (spicy, most often).

If anyone has a fairly precise recipe for smooth, flavorful hummus, please impart your wisdom, o' great one. Thousands of poor, innocent garbanzos have given their lives for my botched attempts. Please help me to help them....

 

[HollyBearsMom]

This one always works for me. I think I got it form an old Gourmet magazine but the index card has been used many times!! Don't process too much or it will get dry/gummy:

4 cloves garlic
1 tsp salt
two cans chick-peas aprox 1lb+, drained and rinsed
2/3 cup well stirred tahini
1/4 cup fresh lemon juice
1/2 cup olive oil adjust if needed, I like a little more
1/4 cup fresh parsley
2 tablespoons toasted pine nuts
Water

Mince garlic and then mash to a paste with the salt. In a food processor purée the chick-peas with the garlic mixture, tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, until the hummus is nice and smooth then add more salt to taste. Add some more water, a little at a time, if its too thick. Transfer the hummus to a bowl and clean out the food procceser bowl. Then proccess the rest of the oil and the parsley in the food processor, until the oil turns bright green and the parsely if finely minced. Then transfer the parsley oil to a small jar with a tight fitting lid.

I do this in advance if for a party. When you re ready to eat put the hummus in bowl, drizzle with parsley oil and top with pine nuts. If just to have hummus for sandwiches etc skip the parsely oil but it does make it yummy!!

 

[Arduinna]

here is dh personal recipe, he always makes it at our house.

1 can garbonzos, drained
3 garlic cloves
1/4 teaspoon salt
1/8 teaspoon white pepper
1 Tablespoon Tahini
1/4 Cup olive oil
about 1 Tablespoon water
1 teaspoon lemon juice

Blend in food processor and serve on a plate drizzled with olive oil and sprinkled with paprika and either italian seasoning or herbs de provence.

 

[Gemini]

Are garbonzos and chickpeas different??

What is tahini?

I love hummus. We have a yummy greek food place in town that has their dips and pita bread for sale all over and I get it from our local co-op, nice since the food place is too far for me to go to regularly!

I'd love to try and make it myself!

 

[Arduinna]

Garbonzos and chik peas, ci ci beans ect are all the same.

Tahini is a sesame paste or butter. It's ground up seasame seeds. You can get it in either raw or roasted. It's personal preference, youo can get it in the jewish section of most grocery stores or in the heath food area/stores by the nut butters.

 

[MamaMonica]

My kids love it best when I make it with sunflower seeds (grind them with the chickpeas). I think its sweeter that way.

 

[Dragonfly]

Thanks so much for all of the replies! I'm soaking garbanzos today and will try at least one of them tomorrow!

 

[bebe luna]

If your hummus is too dry then continue to add a bit more olive oil, tahini, and lemon juice until it reaches the consistancy you like.

If it is too bland then continue to add a clove of crushed garlic and a couple pinches of paprika until it reaches the zest and spice you like. You can also add some crushed red pepper if you like even more spice.

 

[jessikate]

I like to save some of the cooking liquid and use it to get the hummus to the right consistency.

Lots of garlic & lemon juice are key for me, too.

I just go by feel & taste, so sadly have no real recipe to offer.

 

[Mothernature]

This is my fool proof hummus recipe. Even my friends who don't like hummus like mine and everyone asks for this recipe. It's sooo easy. The original recipe calls for dried chick peas soaked, but I've gotten lazy and started using canned. Since you're soaking I'll give you the original.

Soak chickpeas overnight in cold water. Drain, simer in plenty of fresh water over med. heat until done (about 45min - 1hr.) Drain liquid. Cool and put in food processor with 1/4 C tahini (I like the roasted) 1/2 t chili powder, 1 t salt, juice of 1 lemon, 1 T olive oil 1/2 t paprika and 1/2 t ground cumin. Blend until smooth. If it is too thick (it won't be) add a little olive oil until desired consistency. Spoon into shallow dish, sprinkle with 1 t chopped parsley and serve.