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The Basics: How to Make Hummus
From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.
WHAT YOU’LL NEED:
- • a strainer
- • a food processor
- • one 15-ounce can of chickpeas, also known as garbanzo beans
- • one medium garlic clove, smashed and peeled
- • one big spoonful (about 1/4 cup) of tahini
- • water
- • one medium lemon, cut in half
- • salt
- • extra-virgin olive oil
- • ground cumin and paprika (optional)
Personally, I don't think much of this recipe. First of all I would never use water only EVOO. Second, ONE clove of garlic? I have used as many as 12 cloves for one can of chickpeas. Also, I use much more lemon juice I have never put cumin in my recipe, it sound like a great idea.
As to the issue of Tahini, it is an integral part of the recipe and needs to be in the hummus. I like to make my...+READ
Personally, I don't think much of this recipe. First of all I would never use water only EVOO. Second, ONE clove of garlic? I have used as many as 12 cloves for one can of chickpeas. Also, I use much more lemon juice I have never put cumin in my recipe, it sound like a great idea.
As to the issue of Tahini, it is an integral part of the recipe and needs to be in the hummus. I like to make my own and it is a lot cheaper. All you need is as many sesame seeds as you feel you can afford to buy. Toast them in EVOO until they become dark Don't burn them. Into a blender, pour in a small amount of EVOO. While running the blender on high speed, slowly pour the toasted seeds into the EVOO. Keep blending until all the seeds have been “liquefied”.(add EVOO as necessary to keep the process going) Add a few more drops of the oil to keep the Tahini somewhat loose.-COLLAPSE
This is exactly the way I make it but I prefer to start with dried chickpeas. I never did like the tahini versions either, cumin is much better.
Although I make traditional hummus for company, . I leave out the thaini and oils when I am eating it for myself. I use chick peas, garlic, parsley, clilantro, lemon in the food processor. It is heavier, but I eat it as a meal with romaine lettuce leavesrather than dip. Very tasty and diet friendly without the tahini.
This is the Slayer-of-Kings asking 'Pro_Tour_630' if he likes my recipe??
zoona, my grandma taught me the yoghurt thing too :)
Something that almost all Palestinian hummus makers do is add just a tiny pinch of baking soda whilst cooking the chickpeas. It results in much creamier texture. Don't overdo it or else u'll get the soapy aftertaste.
Also, a spoon of yogurt/labaneh is what my grandma does as well. Gives it a bit of creamy tang.
The green salsa often found on top is just lemon juice, garlic, bit of parsley, and...+READ
Something that almost all Palestinian hummus makers do is add just a tiny pinch of baking soda whilst cooking the chickpeas. It results in much creamier texture. Don't overdo it or else u'll get the soapy aftertaste.
Also, a spoon of yogurt/labaneh is what my grandma does as well. Gives it a bit of creamy tang.
The green salsa often found on top is just lemon juice, garlic, bit of parsley, and green chilies. Pulse once or twice in the blender.-COLLAPSE
The secret to a great as opposed to an ordinary hummus is in the kind of chickpeas used. DON'T even think about using canned store-bought garbanzos to make your hummus. In the Middle East/Levant, chickpeas are smaller and darker than the (Mexican) chickpea used here. They have a much richer flavor, but DO need to be shelled. While almost imossible to find here, you can use the Indian KALA CHANA...+READ
The secret to a great as opposed to an ordinary hummus is in the kind of chickpeas used. DON'T even think about using canned store-bought garbanzos to make your hummus. In the Middle East/Levant, chickpeas are smaller and darker than the (Mexican) chickpea used here. They have a much richer flavor, but DO need to be shelled. While almost imossible to find here, you can use the Indian KALA CHANA which is identical to the type used by the Palestinian hummus masters. Most Indian/Pakistani markets carry them and they're easy to cook.-COLLAPSE
Make sure you read what that 'water' has in it before adding. I think fresh water would be a better choice. just cuz.
Rather than water, you can also use the liquid from the garbanzo beans. Just reserve about a 1/4 cup when you drain them.
I make hummus a lot and never ever take the skins off. A good quality brand of garbanzo beans seems to be creamier than lesser brands. The food processor does the job best but a good blender can be used. just make sure you have the liquid in to get the blades going! An easy peasy twist is to add sundried tomatoes, roasted red peppers, OR a pesto for an impressive looking trio of flavors. When I...+READ
I make hummus a lot and never ever take the skins off. A good quality brand of garbanzo beans seems to be creamier than lesser brands. The food processor does the job best but a good blender can be used. just make sure you have the liquid in to get the blades going! An easy peasy twist is to add sundried tomatoes, roasted red peppers, OR a pesto for an impressive looking trio of flavors. When I use the twist ingredient I leave out the tahini and thus make it lower in calories!-COLLAPSE
the best hummus recipe is dee dee's recipe on youtube. I've been making my own for the past year or so. She has tons of great recipes. She also has a recipe to make your tahini sauce. just sesame seeds and oil. Don't pay high prices for tahini. I add some honey, parsley and some EVOO to it and refrigerate it and have it with a cracker or pita chips and delicious. YUM!!!
Thank you so much for sharing the tahini emulsion tip! I made hummus for the first time a few weeks ago, and I could not figure out why it was so grainy. I'll try that next time.
what about those who insist you must remove the skins from the beans first? anyone do this?
That's not hummus. It's blackeyed pea puree. Hummus is by definition made with chickpeas.
mcsmithnyc has it. You need to make an emulsion with the tahini first: Lemon juice, tahini, salt, and enough water for it to turn creamy. (When you first add a little liquid to the tahini, it'll turn into a clumpy cement. keep adding liquid until it's creamy).
The tahini emulsion should be tasty on its own. Once that's made, add it to the rest of the ingredients in your food processor.
I use blackeyed peas instead of chickpeas and the result is a slightly sweeter and much smoother hummus.
I used to make hummus like this and it was fine...but I was always disappointed with the hummus not being as creamy as store-bought and being sort of a chickpea mash. The way to fix this is two fold, but I usually skip the second option.
1) Do not add all ingredients to the food processor at once. Start with just the lemon juice and tahini and let that emulsify. After you whiz that up for about...+READ
I used to make hummus like this and it was fine...but I was always disappointed with the hummus not being as creamy as store-bought and being sort of a chickpea mash. The way to fix this is two fold, but I usually skip the second option.
1) Do not add all ingredients to the food processor at once. Start with just the lemon juice and tahini and let that emulsify. After you whiz that up for about 30 seconds then add the rest of the ingredients. This secret tip has been a godsend for me!
2) In addition to the above which I always do, if I want to make really "gourmet" hummus I take off the skins of the chickpeas before adding them. This does take forever and so I rarely do it, but it is oh so fabulous!-COLLAPSE
call me crazy but I add quite a bit of raw garlic in the mix.
hi, sorry to have to make a correction to this, but there is no olive oil in authentic hummus, except for drizzling on top. It's chickpeas, garlic, lemon juice, salt and tahini (water to adjust texture if needed) with paprika used for garnish. There have been many, many alterations to the original recipe but that's how we make it in Lebanon :)
I second the comment about starting with dry chick peas - and reserving the cooking liquid to adjust the texture. Definitely play around with the olive oil:lemon:tahini ratio to figure out where you stand on the all-important gradient of preferring a more lemon-y hummus or more tahini-y. Another favorite tip: leave some beans un-pureed and dump them (preferably still warm) on the top of your...+READ
I second the comment about starting with dry chick peas - and reserving the cooking liquid to adjust the texture. Definitely play around with the olive oil:lemon:tahini ratio to figure out where you stand on the all-important gradient of preferring a more lemon-y hummus or more tahini-y. Another favorite tip: leave some beans un-pureed and dump them (preferably still warm) on the top of your hummus with an extra drizzle of olive oil and/or tahini.-COLLAPSE
This may be so terribly un-cheflike, but I get garbanzo bean flour in my Mediterranean market and mix it with warmish water until it's the right consistency - or maybe a little thicker than the finished product , then mix with lemon juice and tahini. It's VERY smooth. Try it!
when i was in law school, one of the food stuff i could afford was canned beans. realizing that pureed garbanzos were the base for hummus, it was always an easy and inexpensive snack or appetizer. a little bit of fresh chopped parsley or mint complimented the garlicy/lemony mixture. sundried tomatoes and a dash of organo created a spread/dip that had a nice twist on the traditional version.
I make black bean hummus add thai chillis, extra garlic of course on pita, lavash bread or carrs crackers, I'm on cloud #9...........:'))
I'll have to try the yogurt idea. I like Olive Oil in the mix and drizzled on top with some paprika. My other tricks are to use some applewood smoked salt, paprika, cayenne, sriracha and onion powder along with toasted sesame seeds and cumin.
To those who have no fear of ... boiling garbanzos, I'd heartily recommend starting from the best dry garbanzos you can find. They need to be soaked possibly for more that 24 hr, then boiled for one and a half to two hours (unless you have a pressure cooker).
If you keep the water level just above the cooked garbanzos, you'll end up with a very tasty, thick liquid to add to your hummus (tastier...+READ
To those who have no fear of ... boiling garbanzos, I'd heartily recommend starting from the best dry garbanzos you can find. They need to be soaked possibly for more that 24 hr, then boiled for one and a half to two hours (unless you have a pressure cooker).
If you keep the water level just above the cooked garbanzos, you'll end up with a very tasty, thick liquid to add to your hummus (tastier than tap water). And, since garbanzos absorb whatever liquid they are in, instead of the nasty taste of canned liquid, they'll have absorbed your own fresh, filtered water with a pinch of salt.-COLLAPSE
aklein's Tempering sounded so good I had to try! I never thought of garnishing a hummus with so much flavor, I'll never forget this tip.
we like to heat olive oil, serrano, garlic and cumin seeds, let it cool, then drop it into the food processor to finish.. lemon zest, too
Sometimes if i don't have tahini i use peanut butter
mmmels, I'm going to try your yogurt idea right now!
@helmut fig newton
That's the great thing about hummus, it's super versatile. I just use tahini as the only fat/oil base. can't go wrong with olive oil though!
i guess i'm on the opposite end of the olive oil spectrum. i use 1/2 cup oil per 2 cans beans. Oh, and throw in 1 raw jalapeno!
There definitely doesn't NEED to be olive oil in the hummus.
I grew up on hummus and I usually decorate the top of the dish with a small canal-like circular groove that I dribble olive oil into and dust it lightly with cumin and paprika. I feel that mixing in the olive oil into the hummus itself muddles the flavor, but it's definitely a matter of personal preference.
One trick that I've...+READ
There definitely doesn't NEED to be olive oil in the hummus.
I grew up on hummus and I usually decorate the top of the dish with a small canal-like circular groove that I dribble olive oil into and dust it lightly with cumin and paprika. I feel that mixing in the olive oil into the hummus itself muddles the flavor, but it's definitely a matter of personal preference.
One trick that I've learned to make hummus creamier--add a spoonful of yogurt.-COLLAPSE
Thanks for sharing the recipe on making basic hummus. I can always add olive oil to this recipe...
They did put olive oil in there. I don't use water, but instead I use the liquid from the canned chick peas.
it seems like there should also be olive oil in there!?