homemade hummus advice

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  • mblair1968
    mblair1968 Posts: 323 Member
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    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
    JlSimon22 Posts: 73 Member
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    we use almond butter instead of tahini. its awesome.
  • carodabe
    carodabe Posts: 13
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    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
    ferasaldarmi Posts: 29 Member
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    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.

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