Hummus Help Please

245

Replies

  • ladydy911
    ladydy911 Posts: 126 Member
    where do you get your tahini?

    Publix has it in the peanut butter section--why, I don't know, but that is where they have it lol.
  • usflygirl55
    usflygirl55 Posts: 277 Member
    There are some good sounding recipes here!
  • lisaekh
    lisaekh Posts: 3 Member
    I love to dip apple slices in it - it may sound strange, but it's really good!
  • crista_b
    crista_b Posts: 1,192 Member
    I love hummus! Here's a few recipes I've found (I haven't tried the last one yet):

    http://www.slenderkitchen.com/buffalo-wing-hummus/
    Buffalo Hummus:
    1 1/2 cups canned chickpeas, drained and rinsed (reserve 1/4 cup of the liquid)
    2 cloves garlic
    1/8 cup (2 tbsp) tahini
    1/8 cup (2 tbsp) fresh lemon juice
    3/4 tsp paprika
    1 tbsp barbecue sauce
    1 1/2 tbsp Frank’s Red Hot (or similar cayenne pepper sauce)
    1 1/2 tsp white vinegar
    3/4 tsp salt


    http://www.thewannabechef.net/2011/01/17/snickerdoodle-dessert-hummus/
    Snickerdoodle Dessert Hummus
    2 cups of chickpeas, drained and washed
    1/4 cup almond butter
    1/4 cup maple syrup
    2 tablespoons brown sugar
    1 teaspoon cinnamon
    cinnamon sugar for garnish


    http://veggiegrettie.com/2012/01/27/vegan-dessert-hummus-peanut-butter-chocolate-chip/
    Vegan Peanut Butter Chocolate Chip Dessert Hummus
    8 Medjool Dates, soaked (I buy mine at Costco)
    Soaking water
    15 oz. can Eden Organics Salt-Free Garbanzo Beans (aka chickpeas)
    1/3 cup organic peanut butter
    1 1/2 tsp. alcohol-free vanilla
    2-3 Tbs. Enjoy Life mini-chocolate chips (optional)
  • AmyP619
    AmyP619 Posts: 1,137 Member
    I love garlic hummus topped with feta cheese, chopped black olives, and marinated chopped cucumbers in any vinaigrette dressing. I eat that on veggies or pita chips! I love hummus too!
  • kathleennf
    kathleennf Posts: 606 Member
    My regular hummus recipe it similar to the first one someone posted. However I have also made black bean hummus- google it, it's wonderful.

    I often add half a scoop of unflavored protein powder to boost the protein in it.
  • odusgolp
    odusgolp Posts: 10,477 Member
    My girlfriends are obsessed with this one Hummus I make, and here's the recipe I sent them...

    Get your food processor (mandatory), and just keep it running….

    1. Put in two garlic cloves and mince them up
    2. Add one Can o’ DRAINED Chick Peas (I think mine were Goya). Recipes normally tell you to add the juice of the chickpeas, but I don’t.
    a. Let your food processor blend this up for at LEAST a full minute if not two before proceeding
    3. Add roughly 2 TBSP of oil SLOWLY while your machine is running. I used Wildtree’s Roasted Garlic Infused Grapeseed Oil. Frankly, I wouldn’t use any other oil, but that's just me.
    a. Let your food processor blend this up for at LEAST a full minute before proceeding
    4. Add the Sun Dried Tomato Pesto pictured below. I did 2-3 heaping spoonfuls.
    5. Add a dash of salt if you feel it needs it.
    6. Run your processor another minute or so.
    7. Refrigerate an hour or more before serving.


    0003534285008_500X500.jpg
  • luckyjuls
    luckyjuls Posts: 505 Member
    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

    That doesn't sound weird, that sounds like heaven.
  • luckyjuls
    luckyjuls Posts: 505 Member
    My girlfriends are obsessed with this one Hummus I make, and here's the recipe I sent them...

    Get your food processor (mandatory), and just keep it running….

    1. Put in two garlic cloves and mince them up
    2. Add one Can o’ DRAINED Chick Peas (I think mine were Goya). Recipes normally tell you to add the juice of the chickpeas, but I don’t.
    a. Let your food processor blend this up for at LEAST a full minute if not two before proceeding
    3. Add roughly 2 TBSP of oil SLOWLY while your machine is running. I used Wildtree’s Roasted Garlic Infused Grapeseed Oil. Frankly, I wouldn’t use any other oil, but that's just me.
    a. Let your food processor blend this up for at LEAST a full minute before proceeding
    4. Add the Sun Dried Tomato Pesto pictured below. I did 2-3 heaping spoonfuls.
    5. Add a dash of salt if you feel it needs it.
    6. Run your processor another minute or so.
    7. Refrigerate an hour or more before serving.


    0003534285008_500X500.jpg

    This sounds divine. I need to copy and paste this somewhere.
    Can I use an immersion blender do you think?
  • odusgolp
    odusgolp Posts: 10,477 Member
    My girlfriends are obsessed with this one Hummus I make, and here's the recipe I sent them...

    Get your food processor (mandatory), and just keep it running….

    1. Put in two garlic cloves and mince them up
    2. Add one Can o’ DRAINED Chick Peas (I think mine were Goya). Recipes normally tell you to add the juice of the chickpeas, but I don’t.
    a. Let your food processor blend this up for at LEAST a full minute if not two before proceeding
    3. Add roughly 2 TBSP of oil SLOWLY while your machine is running. I used Wildtree’s Roasted Garlic Infused Grapeseed Oil. Frankly, I wouldn’t use any other oil, but that's just me.
    a. Let your food processor blend this up for at LEAST a full minute before proceeding
    4. Add the Sun Dried Tomato Pesto pictured below. I did 2-3 heaping spoonfuls.
    5. Add a dash of salt if you feel it needs it.
    6. Run your processor another minute or so.
    7. Refrigerate an hour or more before serving.


    0003534285008_500X500.jpg

    This sounds divine. I need to copy and paste this somewhere.
    Can I use an immersion blender do you think?

    Honestly? I don't think the immersion blenders do a good enough job. I'd try a real blender or food processor if possible?
  • Elainejk21
    Elainejk21 Posts: 121 Member
    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.

    YES on using dried chickpeas and YES on peeling them!! Peeling makes the consistency SO much better.
  • maggiemay22467
    maggiemay22467 Posts: 214 Member
    Love Hummus on toast for breakfast mmmmmmmmm
  • Curvimami
    Curvimami Posts: 1,851 Member
    :flowerforyou: Mmmmm Hummus. Cant wait to try these recipes
  • Mustlovepugs11
    Mustlovepugs11 Posts: 131
    Bump
  • meryl135
    meryl135 Posts: 321 Member
    I love hummus! (I basically lived on it while I was at school).

    If you're in a time crunch - you can use store-bought plain hummus and add your own variations.

    Some of my favourites are:

    * adding a teaspoon of pesto to 1/3 cup plain hummus
    * adding Frank's Red Hot Wing sauce
    * adding fresh-squeezed lemon juice and dill (dried or fresh work fine)
    * do half-half avocado and hummus for an even creamier alternative for mayonnaise
    * the variations are endless :)
  • tajour
    tajour Posts: 134 Member
    Our new favorite winner-winner-chicken-dinner recipe is super simple: All you have to do is take your favorite hummus (my personal fav is roasted red pepper) and spread it liberally all over some boneless chicken breasts in a baking dish. Sprinkle the top with a little paprika and fresh lemon juice and throw it in the oven for a half hour or so at 450° F.

    We usually serve it over roasted yellow squash/zucchini medallions or an asparagus/red bell pepper medley. YUM!
  • rose_gian
    rose_gian Posts: 43
    of all the suggestions you have here blow, I think the best and easiest is to try hummus as a substitue for mayo in a tuna salad sandwich.
  • bobbinseed
    bobbinseed Posts: 39 Member
    My girlfriends are obsessed with this one Hummus I make, and here's the recipe I sent them...

    Get your food processor (mandatory), and just keep it running….

    1. Put in two garlic cloves and mince them up
    2. Add one Can o’ DRAINED Chick Peas (I think mine were Goya). Recipes normally tell you to add the juice of the chickpeas, but I don’t.
    a. Let your food processor blend this up for at LEAST a full minute if not two before proceeding
    3. Add roughly 2 TBSP of oil SLOWLY while your machine is running. I used Wildtree’s Roasted Garlic Infused Grapeseed Oil. Frankly, I wouldn’t use any other oil, but that's just me.
    a. Let your food processor blend this up for at LEAST a full minute before proceeding
    4. Add the Sun Dried Tomato Pesto pictured below. I did 2-3 heaping spoonfuls.
    5. Add a dash of salt if you feel it needs it.
    6. Run your processor another minute or so.
    7. Refrigerate an hour or more before serving.


    0003534285008_500X500.jpg

    Sounds amazing thanks for the recipe!
  • arewethereyet
    arewethereyet Posts: 18,702 Member
    Italian Hummus

    Ingredients
    1 (15-ounce) can cannellini beans, drained and rinsed
    2 cloves garlic
    2 tablespoons fresh lemon juice
    1/3 cup olive oil, plus 4 tablespoons
    1/4 cup (loosely packed) fresh Italian parsley leaves
    Salt
    Freshly ground black pepper
    6 pitas
    1 teaspoon dried oregano

    Directions
    Preheat the oven to 400 degrees F.


    Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

    Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.



    Serve the pita toasts warm or at room temperature alongside hummus
  • AlongCame_Molly
    AlongCame_Molly Posts: 2,835 Member
    where do you get your tahini?

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

    I also saw it at Fry's (Kroger) a few days ago.
  • krystina_letitia9
    krystina_letitia9 Posts: 697 Member
    BUMP for the amazing hummus recipes :love:
  • keem88
    keem88 Posts: 1,689 Member
    delish on a sandwich inplace of mayo
    with cheese and crackers
  • katevarner
    katevarner Posts: 884 Member
    bumping for the recipes--thanks!
  • 5pmsomewherenow
    5pmsomewherenow Posts: 163 Member
    I spread hummus on Wasa Crisps ( 3 of them = 70 calories for the 7 grain) then top with lentil salad or tabouleh - YUM!
    Works great on a sandwich instead of mayo.
  • meeper123
    meeper123 Posts: 3,347 Member
    Red pepper hummus

    2 cups chickpeas
    Cumin to taste
    1/2 cup tahini
    1 cup roasted red peppers ( I buy them in water for lower cals)
    lemon juice to taste
    3 tablespoons extra virgin olive oil
    3 cloves garlic

    Blend well in food processor adding water as needed until you reach a creamy texture :)
  • nfin8loops
    nfin8loops Posts: 3 Member
    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

    That sounds amazing. Definitely filling this away in the rolodex for the next grocery trip.
  • takumaku
    takumaku Posts: 352 Member
    Imho Tahini is overrated. I prefer using almond butter or flaxseed.
  • meeper123
    meeper123 Posts: 3,347 Member
    where do you get your tahini?

    Wal-Mart doesn't have it but its usually by the peanut butter I go to Fred Meyers
  • meeper123
    meeper123 Posts: 3,347 Member
    Imho Tahini is overrated. I prefer using almond butter or flaxseed.

    never thought to try almond butter
  • SyntonicGarden
    SyntonicGarden Posts: 944 Member

    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.

    This recipe looks similar to the one I use, with the exception being that I sometimes add garlic as well. Some people add roasted peppers, but if you're not a roasted pepper person, it's gross. ;)

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