does anyone have a homemade hummus recipe? the ones I've tried the ones online just haven't turned out right. I have good tahini paste, garlic cloves, lemon, etc. but can't seem to get the mix right.

is a blender/food processor the best thing to use or is there a more traditional way (mortar and pestle?) to make it come out better?

[Edited on February 20, 2013 at 9:54 PM. Reason : I also welcome cool flavored variations like red pepper, cilantro, etc. ]

2/20/2013 9:52:34 PM

Vitamix.

/thread

2/20/2013 9:53:07 PM

I wish I had that kind of money to drop on a blender.

[thread]

2/20/2013 9:55:06 PM

It's worth every penny.

2/20/2013 9:56:55 PM

I use a $40 Oster blender and a recipe from the internets (http://mideastfood.about.com/od/appetizerssnacks/r/hummusbitahini.htm ) Milkshake blade works better than regular blade, the consistency comes out very fluffy. To me, it tastes just as good as store-bought hummus to me. But I'm no hummus expert.

If you are really cash strapped, I've seen blenders at Goodwill for like 20 bucks. Seeing how long it takes with the blender to get the right amount of fluffiness, I'd hate to ever have to do it manually.

2/20/2013 10:08:56 PM

Here's the recipe I've used.

2 15 ounce cans of garbanzo beans(chick peas) drain one can. Use liquid from one can
1/4 cup raw sesame seeds
1 tablespoon olive oil
1/4 cup lemon juice
1 garlic clove
1 teaspoon cumin
Salt to taste

[Edited on February 20, 2013 at 10:14 PM. Reason : .]

2/20/2013 10:12:46 PM

ambrosia1231 made me some once. It was excellent. Maybe she posted her recipe on here. Supposedly it was a pretty authentic version.

2/20/2013 10:42:56 PM

almost all the hummus I've had in America is significantly stronger tasting than almost all of the hummus I've had in the Middle East and Mediterranean regions

2/21/2013 12:06:11 AM

Sabra hummus is a decent store brand.

2/21/2013 12:10:58 AM

it's better when you start with dried chickpeas and cook them than canned. comes out a lot creamier. gotta let the beans cool down and remove the skins afterward, but it's so worth it.


http://www.gilttaste.com/stories/4903-how-to-make-better-hummus

good tips on that page. the recipe looks pretty legit, but adjust the oil/lemon juice for the perfect consistency each time. don't forget the zatar

[Edited on February 21, 2013 at 9:31 AM. Reason : paging eahanhan]

2/21/2013 9:22:26 AM

The vitamix makes it very creamy and smooth

2/21/2013 10:32:57 AM

I made some recently using this recipe: http://allrecipes.com/recipe/easy-roasted-red-pepper-hummus/

but I modified it to use the dry beans and the ingredients below. I soak them for 10-12 hours, then let them simmer for about 1-1.5 hours in a pot with enough water to cover them(until they are soft enough to squish between your fingers). Drain, then dump in the food processor (I used the puree setting). I don't remove the skins, not sure if that's a big deal. I didn't notice anything funky about them. The consistency came out great and flavor was good. I didn't want to use any canned ingredients, because I wanted to avoid the canned flavor.

Here are my modified ingredients and amounts (notice there is no olive oil, so the calorie count comes out pretty good):

Roasted Red Bell Pepper, 1 bell pepper
Dry Chick Peas, 10 oz
Tahini, 5 Tbsp
Minced Garlic, 4.5 tsp (I think I'm going to try roasted garlic cloves next time)
Lemon juice, 1/3 cup
Water, 1/2 cup (you could probably use the water from cooking the chick peas here)
1 tsp salt

[Edited on February 21, 2013 at 11:33 AM. Reason : Forgot the salt, VV thanks for the reminder ]

2/21/2013 11:05:06 AM

i should try making my own sometime

2/21/2013 11:24:54 AM

Made these the other night. Didn't add any salt, big mistake.


http://www.youtube.com/watch?v=Zoe4gPx7KVo

2/21/2013 11:29:09 AM