Hummus

[Tab]

This started as a subthread in my post about my new blender and my first project (hummus) but I can see it could be a subject all of its own.

In short, I got a nice blender for Christmas, my original intent was to use it for soup, but I got the idea to use it for hummus - which I enjoy as a dip; I'm not a hummus nut, but I've always been impressed how you can have a wide variety of hummus flavors.

It seemed to me that if I established a base recipe (boring, uninteresting hummus) then I could experiment placing different flavors into it.

I started off with 2 15 oz cans of chickpeas (I understand taking dry and soaking overnight will give overall better results, but I'm just experimenting at this stage), tahini, olive oil, water, salt & pepper, and making a base. The base seems to be okay so far - I'm sure it can be tweaked, but it's serviceable for now.

First batch was Mango Chili Hummus. It's not perfect, but okay for a first effort.

Second batch was Wasabi Lime Hummus. Unfortunately I overdid the Wasabi and ended up tossing the batch. I'll still work on it; I just haven't figured out a good ratio of Wasabi paste, but I suspect it'll be good if I nail it.

I'm also looking at a kiwi hummus, maybe I can combine it with the wasabi.

Anybody every play with making hummus? It seems like the recipes are all over the map, so I'm just experimenting for now. Any tips/tricks?

[wildeyed]

1. I never get past plain old hummus.

It is so good!

Try cooking a large batch of chick peas and freezing what you don't use right away. Cheaper and better tasting beans that way.

[Tab]

2. I'll probably do that next time

Right now I'm just trying to get the hang of it...

[babylonsister]

3. I LOVE hummus! Nice and smooth and cold!

I had the opportunity to spend some time in Israel/Tel Aviv, and it's a staple there. But I've never experimented. All I do is open the can (or 2) of garbanzo beans, add lotsa olive oil, lotsa lemon, lots and lotsa garlic, and S&P. It's got to be good for ya, right? I even smear it on sandwiches! :9
I never was able to find that tahini, but this basic recipe works well also.

I bought a cheapo blender just for the beans, but that didn't work well. Now my smallish food processor blends the heck out of 'em, and everything else that needs chopping.

Hmmm, hummus!

[The empressof all]

4. I do hummus and BabaGanoush frequently

I always add lemon to your basic recipe then vary the amount of garlic and roasted eggplant. I did some with roasted zucchini this summer that was quite delish. I sometimes throw rooster sauce in to spice it up.

[Wordie]

10. The traditional Lebanese way to serve baba ganoush is with

pomegranite seeds sprinkled on top. It's a surprising taste, but very good.

What's rooster sauce?

[Stepup2]

5. I like plain hummus

with lots of lemon and fresh garlic. I like just the right amount of tahini. I also like the basic recipe topped with pine nuts that have been toasted in butter. I pour the butter and nuts on top and dig in with veggies or bits of pita bread.

[mike_c]

6. I like plain hummus, but with enough garlic to curl your toes....

Yum. :9

[lakemonster11]

7. In my college cafeteria

they used to make hummus with black beans every once in a while.

It looked really unique and tasted great---maybe even better than regular hummus. I don't think any of the other ingredients were different.

[book lady]

8. I make a roasted red pepper hummus,

Starting with your base recipe, I would add lemon juice, cumin, roasted red peppers and a small amount of crushed red pepper.

[liberalnurse]

9. That sounds yummy!

I like a change now and then....the red pepper is a tiny twist and soooo delicious!O8)