Hummus Help Please

bobbinseed

I recently tried hummus for the first time and fell in love with the rich creamy flavor! I am so sad it took me 38 years to try it! It is a really filling and satisfying snack. It really sticks with you and helps curb those mid-afternoon cravings.
I am looking for some tried and true great tasting recipes and ideas of different ways to eat it. I have seen them with pita chips and pretzels and I have been eating them as a veggie dip. Any suggestions would be greatly appreciated.:glasses:

Seraphemz

I recently tried hummus for the first time and fell in love with the rich creamy flavor! I am so sad it took me 38 years to try it! It is a really filling and satisfying snack. It really sticks with you and helps curb those mid-afternoon cravings.
I am looking for some tried and true great tasting recipes and ideas of different ways to eat it. I have seen them with pita chips and pretzels and I have been eating them as a veggie dip. Any suggestions would be greatly appreciated.:glasses:

You can use it instead of mayo in sandwiches.

I use a recipe that i found.

2 cans of chickpeas
1/2 cup of Tahini
1/4 cup of Olive oil
Paprika
Lemon ( depends on how tangy you want it, use at least 1 )
And also depending on how much garlic you want. I use like 3 or 4 depending on the size.

JessicaRobin67

where do you get your tahini?

HeatherBittner

I am new to hummus too and also fell in love. I have used pita chips, pretzel crisp, carrots and celery so far. So I will be interested in everyones ideas also.

Seraphemz

where do you get your tahini?

I get it from Stater Bros. Its here in California. Dont know if you know it or not.

yourmomdude

I am a hummus connoisseur! This is the best recipe I've found: http://smittenkitchen.com/blog/2013/01/ethereally-smooth-hummus/

You should try to use dried chickpeas. You can cook them in a crockpot if you don't want think about it--it just takes forever and you need to use a TON of water. Save the water to enhance soups and to add to the hummus if you need a bit more liquid. You can find dried chickpeas at most grocery stores--maybe in the Mexican section if not with regular beans. Less sodium, too.

Also, it seems crazy, but peeling the chickpeas seriously makes your hummus SOOOO much smoother. It tastes like the kind from the store.

Jenny_Ren1

It's great on wraps! Try it with turkey or a veggie wrap. The same idea as the guy who said you can use it to replace mayo on sandwiches.

hdsqrl

Don't be afraid to try hummus variations, too - lately I've taken to making it with zucchini instead of chickpeas for a different (yet similar) flavor. I also use it in place of salad dressing.

jmc0806

I use it instead of mayo in tuna sandwiches (especially supremely spicy hummus), it's also good mixed with scrambled eggs

redhead1910

My favorite thing ever is home made hummus. Here is a recipe for home made edamame hummus for some extra protein and a twist on the flavor.

3/4 cup cooked edamame
2 cups spinach
2-3 cloves of garlic
1/2 cup tahini
2 tbsp olive oil
2tbsp grapeseed oil
1 tbsp lemon juice
1 tbsp tamari
1/2 tsp salt
1/4 tsp ground black pepper

Then just throw it in a food processor and VOILA! Yummy home made healthy hummus

abikinibyjuly

Sabra Supremely Spicy is the BEST! I like it in a sandwich ... whole wheat pita, spread the spicy hummus on it, layer baby spinach leaves, chopped persian cucumber and tomatoes ... delicious!

chooriyah

My sister makes the best sandwiches with hummus: Grainy brown bread, hummus, cheese, tomato paste, spinach leaves. I like hummus on toast for breakfast - with slices of avocado or cherry tomatoes sometimes. You might like falafel as well - hummus, falafel, salad with a tahini dressing in a thin wrap is a pretty awesome lunch...

lulu150

bumping for later!

pstaceyca

BUMP!

Jaybeebug

I put hummus on any kind of crispbread (Ryvita) and then a few slices of cucumber on top. Yummy!

_SusieQ_

One of my favorite recipes. Edamame instead of chick peas give it a bit of a sweet flavor.

(from skinnytaste.com)

Edamame is more commonly known as a soybean. In Asia, soybeans have been used for over two thousand years as a major source of protein. The pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers. Using soybeans instead of chickpeas to make this hummus I guess you can say is Asian-Middle Eastern fusion. Serve this as a dip or for lunch with crudites for a low carb meal.

Edamame Hummus
Servings: 6 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 107.4 • Fat: 6.7 g • Carb: 7.2 g • Fiber: 3.8 g • Protein: 6.1 g • Sugar: 0.5 g Sodium: 11.4 mg

Ingredients:
1 1/2 cups edamame (green soy beans) cooked and shelled
2 tbsp tahini paste (sesame seed paste)
1/4 cup water plus more if needed
1 tsp lemon zest
juice of one lemon
1 clove garlic, crushed
Kosher salt to taste
pepper
2 tsp olive oil
black and white sesame seeds as a garnish (optional)
Directions:
In a food processor, blend soy beans, tahini, water, lemon juice, lemon zest, garlic, salt, pepper and 1 tsp olive oil until smooth. Add more water if needed until consistency is smooth. Place in a bowl and top with remainder oil and sesame seeds. Serve with your favorite vegetables.

ash8184

I recently tried hummus for the first time and fell in love with the rich creamy flavor! I am so sad it took me 38 years to try it! It is a really filling and satisfying snack. It really sticks with you and helps curb those mid-afternoon cravings.
I am looking for some tried and true great tasting recipes and ideas of different ways to eat it. I have seen them with pita chips and pretzels and I have been eating them as a veggie dip. Any suggestions would be greatly appreciated.:glasses:

Try slicing cucumbers and tomatoes as dipping tools - DELICIOUS.

nrussell34

Make your own. Toast 5 cups of sesame seeds @ 350º for 5-10 minutes. Let them cool, then pour into a food processor with 1 1/2 cups olive oil.

wadair

Hummus is a staple in my house ... and I make my own. I've added everything from sauteed onions to roasted cauliflower. Be creative ... and whip up your own!

snowyd20

Supremely spicy is the best

_SusieQ_

Black bean hummus

INGREDIENTS:
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika

DIRECTIONS:
1. Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika

Onesnap

on sandwiches.

grandmastime

At my restaurant we make a hummus chicken wrap. Take grilled chicken and put in a tortilla wrap, add hummus lettuce and tomatoes. It makes a great lunch.


Also try the same wrap with spinach artichoke dip instead of hummus.

cyoka13

Hummus Pizzas! Get a piece of nan, add your hummus and whatever veggies you like, sprinkle on some cheese and voila! Hummus pizza for about 300 cals

It tastes great on sandwiches too.

jmc0806

also this sounds weird but try a grilled cheese with hummus in it, the cheese and hummus melt in together and it makes an amazing sandwich

christina0089

LOVE hummus! And I use it in everything! As a dip, in salads on sandwiches, wraps, veggie burgers, pita chips on bagels etc. Recently a MFPeep made deviled eggs replacing the yolk/mayo mix with hummus she said it was amazing! I have not tried it yet but plan to!

1ConcreteGirl

I learned to make hummus from the owner of a fantastic lebanese restaurant in Washington, DC.

The trick to extra-smooth hummus is to double-boil the chickpeas. Boil them until the skins start coming off, then shuck the skins off under cold running water, then boil them again until one easily mushes with slight pressure.

My favorite way to make hummus is to make a cilantro-infused oil (add cilantro to olive oil in the food processor) and maybe half a ghost chili, and then add the chickpeas/tahini, etc. It's delicious and has a great kick.

Remember that chilis are spicier the colder the season, so use less to start out.

bobbinseed

Wow! Thanks so much everyone! Loving all the ideas and recipes will definitely be trying a few of these delicious recipes! I never would have thought to use it on toast...great ideas thanks again!

bobbinseed

I learned to make hummus from the owner of a fantastic lebanese restaurant in Washington, DC.

The trick to extra-smooth hummus is to double-boil the chickpeas. Boil them until the skins start coming off, then shuck the skins off under cold running water, then boil them again until one easily mushes with slight pressure.

My favorite way to make hummus is to make a cilantro-infused oil (add cilantro to olive oil in the food processor) and maybe half a ghost chili, and then add the chickpeas/tahini, etc. It's delicious and has a great kick.

Remember that chilis are spicier the colder the season, so use less to start out.

thanks for the tips!

bobbinseed

LOVE hummus! And I use it in everything! As a dip, in salads on sandwiches, wraps, veggie burgers, pita chips on bagels etc. Recently a MFPeep made deviled eggs replacing the yolk/mayo mix with hummus she said it was amazing! I have not tried it yet but plan to!

The deviled eggs sound amazing! Keep the ideas comin'!

GloMash710

I like to slice red bell peppers and dip it into Sabra red bell pepper hummus! Delicious!!!