Make your own humous

Greyson

Greyson

Member
Location
Margate England




Ingredients


3 1/2 cups soaked and cooked chickpeas/garbanzo beans (1 1/2 cups dry) OR
2 cans chickpeas/garbanzo beans (15 oz. each), drained and rinsed
1/3 cup tahini paste
8 roasted garlic cloves, or more to taste
1/4 cup fresh lemon juice, or more to taste
1 tbsp extra virgin olive oil, plus more for garnish
3/4 tsp cumin
1/2 tsp salt (or more to taste)
Pinch of cayenne pepper
Paprika and fresh minced parsley for garnish (optional)

You will need a food processor

If using canned chickpeas, drain the chickpea water from one can into a small bowl and reserve. If using dried chickpeas, drain and rinse them after soaking, then simmer them in lightly salted water on the stovetop for 60-90 minutes until soft and tender. Drain the beans and reserve 1/4 cup of the cooking water in a small bowl.
Note: to make this hummus ultra creamy, you can peel the cooked chickpeas. Squeeze each chickpea gently to remove the skin, then discard the skins before processing. While this step is not completely necessary, it will ensure that your hummus turns out very smooth and creamy.
Reserve about 15-20 whole chickpeas for garnish. Outfit your food processor with a blade attachment. Place chickpeas, tahini paste, roasted garlic, lemon juice, 1 tbsp olive oil, salt, cumin, and cayenne pepper into the processor.
Pulse the ingredients for about 60 seconds, then process until smooth. Taste the mixture and add more salt, lemon juice, or garlic to taste. Process again to blend any additional ingredients. If the texture seems too thick, add some of the reserved water from the chickpea can or cooking liquid and continue to process until desired consistency is reached.
Transfer hummus to a shallow bowl and create a well in the center with a spoon. Garnish with reserved chickpeas, a drizzle of olive oil, and a sprinkle of paprika and minced fresh parsley. Serve with pita, crackers, or fresh dipping vegetables.
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I really like hummus, and I usually make my own, and it is about the same ingredients as you are using Greyson, except I use fresh garlic, or from the container, and not roasted garlic. I also add a little mayonnaise to mine, because I first learned to make hummus that way, and now it doesn't taste right to me otherwise.
I love garbanzo beans, and also add them to salads.
 
I love chick peas and also add them to my salads. I see hummus sold already made in the supermarkets. Once they had samples and I thought it was pretty nasty stuff. Is homemade much different in taste from store bought? I would consider making it if you think there is that great a difference.
 
Very different ...
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I totally agree with Greyson about that, Ruth n Jersey ! I think that it is like a lot of other foods, how it is prepared makes a lot of difference. Coleslaw is another good example. I love coleslaw, and I make mine with a mayonnaise/sweetened vinegar dressing and a can of those tiny shrimp.
I have had some that was made with nothing except cabbage and vinegar and a little salt, and it tasted horrible to me.
Since you like chick peas, you would probably like hummus if you made it yourself, because you can add, subtract, or modify ingredients until you have something that you really like.
I have tasted some that they sell at the store, and I also thought it was nasty tasting stuff, and if that had been my first experience with hummus, I might have never tasted it again.
I worked at an academy for delinquent teenagers, and I helped in the kitchen, and that is where I learned to make hummus, and the recipe we used there had mayonnaise added into it, which is how I like it now.
 
I make my coleslaw with green and red cabbage, onion, celery, green and red peppers, cider vinegar, rice wine vinegar, sugar, mustard seed and celery seed. It makes a nice sweet/tangy slaw that's especially good at Thanksgiving when you have bland/neutral/sweet dishes that need counterbalancing with some tang.
 
Some store bought hummus doesn't have the tahini paste in it as it is a bit expensive. It's ok, but the real thing with tahini is the best. I make my own but it's been a long time. Fresh garlic and fresh lemon juice. I never tried cumin but I bet it's great.

Take out the chickpeas and replace with roasted eggplant that has charred on the outside, and you have baba ganoush.
 
One of the cooking blogs I subscribe to is written by a Palestinian/Jordanian woman. The best Middle Eastern food I've made has come from her recipes.

That was a long roundabout way of getting to my point. She says if you want to make the best hummus, you need to cook your own chickpeas; canned chickpeas will never produce the same results. I've been using my Instant Pot to cook chickpeas, along with really good tahini and olive oil, and my hummus keeps gettting better all the time.

When I was using canned chickpeas, I discovered Minimalist Baker's Best Ever 5-Minute Microwave Hummus. I still use this recipe and technique but with my cooked chickpeas because it's too good not to.

https://minimalistbaker.com/best-ever-5-minute-microwave-hummus/
 

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