how do you make YOUR hummus?:)

I drop a can of black beans in the food processor with a tbsp of olive oil, some sea salt, and a bit of roasted garlic or onion. OMNOMNOMNOM.

I love a **** TON of kalamata olives in it.

1 can of chickpeas drained, 1 can of black beans drained, 4 huge cloves of garlic, juice of 1 lemon (or more!), 1 seeded jalapeno, cumin, salt, and pepper... I don't add any additional fat... if I need liquid for consistency I use more lemon juice or water... so good!!

lot of hummus posts the last few weeks. Use the search tool...............................

I drain a can of chickpeas over a bowl then rinse the beans and toss them into the food processor with a bit of olive oil, some garlic, cumin, one of these: sriracha/roasted red pepper/jalapeno, a Tbsp or so of tahini, and a little liquid drained from the can to help reach the desired consistency. Just pulse it up and chill.

Edit: forgot cumin

I follow the same recipe, sans the jalapeno.

been meaning to try this recipe for sweet potato hummus
http://www.wholeliving.com/133217/sweet-potato-hummus

1 can of chickpeas, rinsed and drained, juice of half a lemon, garlic (I use the paste that comes in tubes), 2 or more tablespoons of tahini, dash of cayenne, salt. Process until smooth, adding water until hummus is the consistency you want. I don't put olive oil in the hummus itself, but often drizzle it on top before serving.

Additions according to mood: black olives, roasted red pepper, jalapeno, fresh parsley.

Also like white bean spreads, black bean spreads, and now I think I need to dig up an old Moosewood recipe for a feta/walnut spread...

Edit: forgot cumin

NEVER forget the cumin!!! :happy:

I do the standard canned chickpeas, garlic, lemon juice, tahini, salt, pepper, cumin... and I also add chipotle for a kick. Yummy!

bump

Having grown up in North Africa...I love to make traditional hummus:

Ingredients:

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt

I haven't made it in a long time (since I worked at a Greek/Middle Eastern tapas bar), but when I was there we would boil the chickpeas, then throw a red onion in the pot and let it sit overnight. In the morning we'd throw it in the food processor (not the onion) with fresh garlic, olive oil, and lemon juice.

What a great easy idea! Would you add any tahini to that?