Homemade Hummus

thanks yay a blender!! I thought I had to have a food processer.

Happy Dance!:smokin:

ooh yum. . . I will try this.

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!)

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:

Bump!! Want to add to topics!!

Yummy, I have to make this!

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:

Thanks for all the tips and recipes.....love hummus

I've never made it...thanks!

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 hummus

wow, you hummus fans are BRILLIANT, awesome idea.
Great tip, thanks




GB's are wonderful roasted as well, I'll dig the recipe out for that!:drinker:

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.

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!

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.

Love hummus!!