Making hummus - Page 2

Wait. Wut? You cook canned chic peas for your hummus?

I use an immersion blender. I don't know if it works better than the food processor, but it works well enough and it's easier to clean. I blend in the same bowl in which I'll store the hummus, so there's not much mess

Starting with dried chickpeas is essential. Personally, I prefer hand-ground hummus, but I am as lazy as the next person and typically use either a food mill or a cuisinart. I add little toasted cumin and Aleppo pepper for gentle heat.

I start with dried ones too, but cook in a pressure cooker. Really speeds things up.

+100 for pressure cookers and beans of any form.

Agree with most of the opinions expressed so far. Dried is better but canned works fine. Bullet-style hand blender works well--I bought mine off Amazon based on reviews. Tahini is better than none.

Magic Bullet is a versatile machine. Will easily do small batches of chick peas for hummus. Don't overblend.

You must have tahini. You also must have lemon juice.

Consider that many commercially prepared hummus recipes use very large amounts of salt. That's why store-bought hummus tastes so fucking good.

You have some paprika, right?

Why doesn't the blender work for you Jav?

I sometimes add a bit of yogurt into the mix. Its gives a different texture and doesn’t affect the taste. Also a few spoons of water of you like smoother consistency.

Tahina is very important; one of the base ingredients of hummus together with lemon. Add some herbs and seasoning to the mixture, it all depends on taste really. Sprinkle some paprika on top with oil and you are good to go.

+1 to everything here... and think about throwing some toasted, ground-up pine nuts into the mix. Freakin' YUM.

Best recipe for Hummus I have comes from a vegeterian, low-fat Jewish cookbook:

4 cups precooked chickpeas
1/2 cup water3 tbsp tahini
2tbsp lemon juice
1 tsp sesame oil
1 tsp garlic powder
1 tsp cumin
S&P to taste.

Blend in cuisart until smooth. Yum! I have played with it at different times and, afer blending, added red pepper pieces &/or red pepper flakes for a little heat; lemon zest and olive oil on top; roasted garlic cloves and pignoli - let your imagination run wild. It's a versatile food.

T

PS. I always cook my dreid beans in either the pressure cooker or ovenight in a slow cooker -depends upon how much time I have on my hands.

Adding grilled garlic is huge!!!