Homemade Hummus

sunshinestate
sunshinestate Posts: 110 Member
edited September 21 in Recipes
1 can chickpeas
1 tbsp olive oil
1 tbsp tahini
1 tbsp garlic
1 tsp lemon juice
salt to taste

Put all this in a blender with a little water. 600 calories for the entire lot and GREAT to smear on bread/wraps or dip veggies in.
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Replies

  • HealthyChanges2010
    HealthyChanges2010 Posts: 5,831 Member
    thanks yay a blender!! I thought I had to have a food processer.

    Happy Dance!:smokin:
  • sunshinestate
    sunshinestate Posts: 110 Member
    Nope, blenders work great, but you have to work at getting it out with a spoon. If I can do it, anyone can.
  • pressica
    pressica Posts: 361
    ooh yum. . . I will try this.
  • BeautifulScarsWECHANGED
    BeautifulScarsWECHANGED Posts: 749 Member
    Right on! I've been wanting to make hummus, I LOVE it!
  • writer190
    writer190 Posts: 51 Member
    Or, if you don't want to used canned chickpeas (this takes a bit more time):

    Put out one cup dried chickpeas the night before with 1 tsp baking powder and 3 cups water. The next day, cover chickpeas with cool water (and 1/2 tsp baking powder) and put up to boil. Lower heat and simmer for 30-45 minutes.

    (I personally use 1/4 cup tahini, 1 garlic clove, juice from 1/2 lemon, 1/3 cup water, and 1-2 tsp salt; but I'm sure sunshinestate's recipe is just as delicious!)
  • sunnysashka
    sunnysashka Posts: 296
    great recipe, thanks!:flowerforyou:
  • Or, if you don't want to used canned chickpeas (this takes a bit more time):

    Put out one cup dried chickpeas the night before with 1 tsp baking powder and 3 cups water. The next day, cover chickpeas with cool water (and 1/2 tsp baking powder) and put up to boil. Lower heat and simmer for 30-45 minutes.

    (I personally use 1/4 cup tahini, 1 garlic clove, juice from 1/2 lemon, 1/3 cup water, and 1-2 tsp salt; but I'm sure sunshinestate's recipe is just as delicious!)
    Thats what I do, except I go one step further. I make my own Tahini. Just need to toast 1 cup of sesame seeds( dont burn) and blend it up with 2 tablespoons of olive oil.:bigsmile:
  • lisajuly
    lisajuly Posts: 240 Member
    i actually do my chickpeas in the crockpot. I can pick up a bag of dried chickpeas for $1 and it's the equivalent of 6 cans. I use @2 cans worth for hummus and put 2 cans worth in a tupperware and freeze them. Much cheaper than using canned.

    i :heart: hummus
  • Bump!! Want to add to topics!!
  • nikiswimr
    nikiswimr Posts: 150 Member
    Totally going to try this!
  • sb1619
    sb1619 Posts: 26 Member
    Yummy, I have to make this!
  • lucky1ns
    lucky1ns Posts: 358 Member
    This is awesome.

    Pre-made Hummus is totally a trigger food for me.
  • KAskinny
    KAskinny Posts: 50
    dude! I love hummus! and had no idea you could get the chickpeas not in a can!
    I'm totally headin' to the store now! :bigsmile: :bigsmile:
  • elizamary77
    elizamary77 Posts: 76 Member
    bump
  • shariguymon
    shariguymon Posts: 245 Member
    Thanks for all the tips and recipes.....love hummus
  • barty
    barty Posts: 729
    Bump.......thanks!!!
  • donnaleecam
    donnaleecam Posts: 54
    I've never made it...thanks!
  • HealthyChanges2010
    HealthyChanges2010 Posts: 5,831 Member
    Nope, blenders work great, but you have to work at getting it out with a spoon. If I can do it, anyone can.
    :laugh: good to know! Now if only I could make Pita bread without a food processer:tongue::huh: :laugh:

    Thanks again for the simple recipe:drinker:
  • HealthyChanges2010
    HealthyChanges2010 Posts: 5,831 Member
    i actually do my chickpeas in the crockpot. I can pick up a bag of dried chickpeas for $1 and it's the equivalent of 6 cans. I use @2 cans worth for hummus and put 2 cans worth in a tupperware and freeze them. Much cheaper than using canned.

    i :heart: hummus
    wow, you hummus fans are BRILLIANT, awesome idea.:wink:
    Great tip, thanks :)




    GB's are wonderful roasted as well, I'll dig the recipe out for that!:drinker:
  • sunshinestate
    sunshinestate Posts: 110 Member
    A friend of mine recommended adding roasted egglplant to it - sounds good! I have been eating my 600 calorie batch for two days now, dipping sliced cucumber and baby tomatoes in it. Sooooo good and so low-cal.

    It's almost like potato chips to me.

    But I have a good imagination ;-)
  • sunshinestate
    sunshinestate Posts: 110 Member
    A friend of mine recommended adding roasted egglplant to it - sounds good! I have been eating my 600 calorie batch for two days now, dipping sliced cucumber and baby tomatoes in it. Sooooo good and so low-cal.

    It's almost like potato chips to me.

    But I have a good imagination ;-)
  • I recommend adding a few comino seeds and spreading the hummus on toasted pita triangles!
    url=http://www.myfitnesspal.com/weight-loss-ticker]274650.png[/url]
    Created by MyFitnessPal.com - Free Calorie CounterSo good and the comino adds interest!
  • slim4lyf
    slim4lyf Posts: 33 Member
    Pita Bread :-) no Food processor needed


    Ingredients:
    1 package of yeast, or quick rising yeast
    1/2 cup warm water
    3 cups all purpose flour
    1 1/4 teapsoon salt
    1 teaspoon granulated sugar
    1 cup lukewarm water
    Preparation:
    Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
    Combine flour and salt in large bowl.
    Make a small depression in the middle of lour and pur yeast water in depression.
    Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
    Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.
    Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
    Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
    Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.
    Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.
    Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
    Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
    Take spatula and gently push down puff. Immediately place in storage bags.
  • melodyg
    melodyg Posts: 1,423 Member
    The hummus *and* pita bread both sound great!
  • futballuvr73
    futballuvr73 Posts: 24 Member
    Try subbing 1c thawed edamame for 1c of the chickpeas... It gives it a slightly greenish hue but amazing creaminess and flavor! We have a hummus night a couple times a month. FYI- hummus goes incredibly well with muenster cheese!
  • CardioRS
    CardioRS Posts: 88
    Or, if you don't want to used canned chickpeas (this takes a bit more time):

    Put out one cup dried chickpeas the night before with 1 tsp baking powder and 3 cups water. The next day, cover chickpeas with cool water (and 1/2 tsp baking powder) and put up to boil. Lower heat and simmer for 30-45 minutes.

    (I personally use 1/4 cup tahini, 1 garlic clove, juice from 1/2 lemon, 1/3 cup water, and 1-2 tsp salt; but I'm sure sunshinestate's recipe is just as delicious!)

    Thanks for this! Been searching for a good means of doing my own (as some canned have gluten) I see you soak your chickpeas overnight. I was wondering if they soak all of that up overnight and then you add fresh water the next day or do you drain them before adding the cool water in the AM?
  • writer190
    writer190 Posts: 51 Member
    Or, if you don't want to used canned chickpeas (this takes a bit more time):

    Put out one cup dried chickpeas the night before with 1 tsp baking powder and 3 cups water. The next day, cover chickpeas with cool water (and 1/2 tsp baking powder) and put up to boil. Lower heat and simmer for 30-45 minutes.

    (I personally use 1/4 cup tahini, 1 garlic clove, juice from 1/2 lemon, 1/3 cup water, and 1-2 tsp salt; but I'm sure sunshinestate's recipe is just as delicious!)

    Thanks for this! Been searching for a good means of doing my own (as some canned have gluten) I see you soak your chickpeas overnight. I was wondering if they soak all of that up overnight and then you add fresh water the next day or do you drain them before adding the cool water in the AM?

    Okay - first of all, I put in 1 tsp of baking soda, not powder! =/ That's embarrassing.

    Anyway, the chickpeas don't soak it all up overnight. I do drain them and add new, cool water, in the AM. Also, when they simmer for 30-45 minutes, they do not soak up all the water at that point, either.
  • albeachgirl
    albeachgirl Posts: 1 Member
    bump
  • angel60067
    angel60067 Posts: 12
    Love hummus!!
  • Amandac6772
    Amandac6772 Posts: 1,311 Member
    bump
This discussion has been closed.