homemade hummus advice

In for suggestions too....recently found Aethenos (sp?) spicy three pepper hummus....Yum! I'd like to try and duplicate, just don't know where to start. Yes, I know....buy the chickpeas....okay, so I know where to start but from there....

Did your blender break because the chickpeas were still too hard? I prefer dried over canned - boil the dried chickpeas and reserve the boiling water. That can be used to flavor the hummus. And, for non-salt flavor, add some roasted garlic and lemon juice. If you add less olive oil while making it, you can add some very flavorful, delicious stuff before you eat it for more bang for your buck.

I skipped the tahini because at the time I started making my own I couldn't see spending the money on it, but now that I have some, I've got to try it. In the meantime, I've been making my own for years using chick peas, jalapenos, garlic clove, black olives, cumin, roasted red peppers, lime juice and some olive oil. Always use the garlic and any combo or all three of the jalapeno, olives or red peppers. Never made a batch I didn't like. I tried making it recently with dried chickpeas, but didn't cook them long enough. I've been using organic canned chickpeas and use a little of the juice to thin it out , if need be. Happy dipping!!

Hi there, fairly new poster here but just wanted to throw in my two cents. I have had trouble trying to make hummus in the past as well, usually the chickpeas (I always use canned- so much easier) don't blend and get all caught up in the blades. Anyway, just yesterday I decided to give it another go using more instinct than following a recipe.

Like others said, it is REALLY important to mix the lemon juice, olive oil, garlic, tahini first, and THEN slowly mix in the chickpeas to blend. I used a hand-held pulsing blender this time and found it easier to control to mix than when using my big blender. This way you get a smoother consistency. I still found my mix to be waaaay too thick so I added a bit of water to get it thinner and this was good.

Here's what I blended: 2 cloves pressed garlic, 1/3 c tahini, 3-4 tbsp olive oil, juice of half a lemon, around 2-3 tbsp cumin and one can of strained chickpeas, also 1/2 c water.

This is my recipe for Homemade Hummus.

1 cup whole white sesame seeds
1 cup water
Juice of 3 lemons
3-4 cloves of garlic
1-2 tsp of sea salt, to taste
1 tsp of ground cumin
1 pinch of cayenne pepper

Blend above ingredients in a Vitamix until really smooth and aromatic. It will look slightly grey.

Then add two cans of UNSALTED chickpeas. Add a little more water if you think it needs it. I use the Eden Organic unsalted variety, from the health food store.

This Hummus is SO GOOD it tastes as though you are running off with contraband!!

Notice it has no oil. If you want oil, put a tablespoon or two in for the right "feel."

Yes, I invested in a Vitamix. Your homemade smoothies, hummus, mayonnaise, creams, purees, and soups will never be the same.

It's cheaper than chemotherapy.

;-D

You can always add salt later - so your tahini should be fine. I make mine in the food processor, and I throw everything in at once:

2 cups cooked chickpeas (or 1 can)
1/4 cup tahini
2 tbsp lemon juice
2-3 tbsp good olive oil
1/4-1/3 cup water (add more at the end if you like it thinner)
Freshly ground black pepper
1/2-1tsp salt (to taste)
1 tsp Cumin
1/2 tsp Smoked paprika
1 tsp Crushed red pepper flakes
1 tsp garlic powder
1 tsp onion powder

And we like things hot, so we add:
1-2 tsp tabasco or hot sauce
1/2 tsp cayenne pepper
1 tsp ground chipotle chili pepper

You can omit or exchange any spices. You could add jarred roasted red peppers and season it with more Mediterranean seasonings.

I even added cooked sweet potato once and it was delicious! Recipe here:

https://www.youtube.com/watch?v=I4_-5vJFMVk

Thank you everyone for posting their go to recipes! I've been talking a hot fuss about making hummus and now I have different recipes to try!

I had exactly same thing at lunchtime today - blender refused to work so lumpy houmous. My tahini is also salt free - next time I think I'm going to add less tahini and lots of black pepper - poss some lemon juice too. Mine was OK - quite garlicky

http://www.bbcgoodfood.com/recipes/1940690/healthy-homemade-houmous-

I make really rad hummus, and my recipe is very similar to nimianne's. The only thing missing is the garlic. I -love- garlic, and when I make a batch I have a little trick.

I pop all the cloves out of a head of garlic, and while they're still in their "paper" I toss them up in some olive oil, then wrap them in aluminum foil and bake them for 30 minutes at 350. When they come out they should be golden, and you can squeeze them. They'll smell a little sweet and the garlic inside the pouch comes out really easy. I add all of that garlic to my batch of hummus.

It's not really overwhelming and it gives the hummus a really yummy roasted garlic flavor. I do the same thing to mashed potatoes. It's worth the extra effort.

Good olive oil is also important, because the cheap stuff tastes like butt!!! Get a small vial of the expensive kind to give it a really good flavor. Sometimes I top my hummus with chopped kalamata olives when I'm feeling fancy. And I don't always add the cumin. Cumin and paprika makes the hummus sort of tex-mexxy.

I'm a hummus geek, sorry!

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