homemade hummus advice

mblair1968

I use juice from 1 lemon, tahini, sundried tomotoes, & garlic cloves. I have found heating the chick peas helps it to puree to a finer consistency than processing them straight from a can.

JlSimon22

we use almond butter instead of tahini. its awesome.

carodabe

Tahini is low in salt - 17 mg per 1 tablespoon. I would not use salt-free see: http://nutritiondata.self.com/facts/nut-and-seed-products/3142/2
Did you use canned or homecooked garbanzos?
Here is a simple recipe for hummus: http://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/
(I do not add cumin to mine.)
I do use a food processor to make my hummus - would recommend this vs. blender, if you have one. In fact, some folks just mash with a potato masher and prefer the coarser (and a little lumpy) texture.

Good luck. Enjoy. Play with the recipes.

I would recommend using fresh garlic vs. garlic powder - just FYI.

ferasaldarmi

Being middle eastern, here is my advice:

Use a nice squeeze of lemon, extra virgin olive oil, normal tahini, and a nice clove of garlic, sprinkle some paprika

And use natural chick peas not canned, it makes a HUGE difference. Just soak them in water for a few hours.