This traditional Middle Eastern dip made with chickpeas, garlic, lemon, tahini and olive oil.
|Comments: 44||Views: 22209||Success: 98%|
Our finest instructional step-by-step video recipes. See what people are talking about.
For years I have used hummus for sandwiches that need to store and travel since it holds up so much better than traditional sandwich spreads like mayonnaise. (You can freeze sandwiches made with hummus but don't try it with mayonnaise based spreads!) However, until I saw this recipe on Rouxbe I had never thought of making my own!
Last night I put some chickpeas on to soak. Today I cooked them up. I followed the recipe and in an instant I had the best hummus I have ever tasted!
I can see so many possibilities for this. I can easily make variations to suit different applications from simple changes in spices and seasonings to additions of olives or sundried tomatoes and the like. And I can easily change the thickness to adapt to what I want it for. I know this will now be part of my regular repertoire of tricks!
I have made this recipe before and it is great! I took Ben R's tips this time and started from dried beans and took off their skins - fantastic!
I made a double batch for a party last night and have a ton left over. I'm hosting another party next weekend. Can I freeze the leftovers to use for next weeks party?
Because cooked beans on their own can be frozen with good results, freezing hummus should also be okay. I have not done this before but it should be fine. Just make sure to thaw it in the refrigerator so it thaws slowly and gently (no microwave) at least a day in advance. You might need to adjust the seasoning before serving as sometimes frozen dishes tend to lose a bit of their flavor. Cheers!
I always make large batches of hummus (This is my favorite food) and I have frozen it before. It freezes very well. Just make sure its completely thawed and mix it well before serving.
Regarding the smooth hummus I had no idea you have to peel the peas off, I always blamed my food processor for not making it smooth enough :)
Not sure I have the patience to peel them off but....
I recently heard about chick pea flour and I wonder if you can make instant smooth hummus by boiling that flour for a bit then drain and mix with the spices. Something I would like to experiment with if I ever come across that chick pea flour.
I would love to have instant hummus!
Super creamy and delicious. I will never buy hummus at the grocery store again. This recipe is easy and the perfect combinations of flavors. The only thing I changed was that I used less tiahini as suggested at the bottom of the recipe. Thanks for another fantastic Rouxbe recipe.
Great to hear that you are hooked on homemade hummus. Of course, feel free to alter the ratios of the recipe to suit your palate preference. Some like more tahini, others like the acidity of more lemon. You can also stir in or top with sumac, good olive oil, chopped herbs, or thin strips of roasted vegetables. Enjoy!
I have a friend on bedrest (she's due in Jan) and I'd like to make this for her. Question - "2 1/2 cups cooked chickpeas". I just bought some chickpeas this afternoon. Is that 2.5 cups dried chickpeas, cooked? Or is it 2.5 cups cooked chickpeas. I was never good at math or measurements but I was thinking that, once soaked and cooked, 2.5 cups dried would end up more than 2.5 cups cooked. Help a poor, math/measurement deficient soul out! :-)
Dried chickpeas, like most beans, will double in volume upon cooking, so 2 1/2 cups of cooked chickpeas is roughly 1 or 1 1/4 cups dried chickpeas. I would recommend cooking a bit more than what you need for that recipe and find a way to use some chickpeas in another dish. They also freeze well (as long as they are in frozen in cooking liquid or water). I hope this helps, Enjoy!
...and it was AWESOME! This is much better than any store-bought hummus and, with a little practice, I think I could match restaurant quality. Cooking the dried chickpeas was easier than I imagined. My only difficulty lay in the fact that I have an old and unreliable stove so even cooking is a challenge.
The hummus I make at home always turns out to be too thick.
I just followed this recipe exact measurements and it still too thick. It says to add olive oil till we reach the desired constancy, but I put more than 3 table spoons and it still too thick.
Do you have any suggestions on how to make it more loose/liquid?
If you find the hummus is too thick for your liking, you could add some of the cooking liquid from the beans, a bit of water or lemon juice and/or more olive oil.
If you like a really smooth and thinner hummus, you could also peel the chickpeas before pureeing them. It does take a bit of time, but it is worth it —at least if you are looking for that ultra-smooth hummus it is (see this post for pictures). Unfortunately—or fortunately, depending on how you look at it—I am the only one in the house that likes hummus this smooth, so I generally do not peel them.
Here is a great article called "Making Better Hummus" (by Ruth Reichl) that you might find helpful. The trick is in adding baking soda (and having patience). Hope that helps. Cheers!
Previously, I'd made this recipe 2x and brought it into the office. Imagine how flattered I was when, last Friday, one of the guys stopped by my office and asked (in a pleading voice) "can you make hummus next week?" I made the hummus last night and it got rave reviews today. I've found that adding some of the cooking liquid really enhances the flavor and texture. One person even said mine was better than the Turkish restaurant we all go to! What a compliment! One question: does anyone know the nutritional value of this dish? We have several dieters in our office and all I can find online are values based on using canned chickpeas.
Hi Lea- Oh, how great that people enjoyed your hummus. I remember hummus as a real breakthrough dish for me in terms of understanding how each ingredient contributed to the dish. Garbanzos are protein and fiber. 1 tablespoon of oil = 14 grams of fat. For tahini, a tablespoon = 7 or 8 grams of fat.
You can adjust the amount of fat by reducing the olive oil an/or tahini-but beware-it will also reduce and shift the creaminess/richness to more of a beany texture. I think the rouxbe recipe strikes a good balance of flavor and health. Plus, the tahini is loaded with minerals, fiber and protein. Enjoy!
Tahini is actually made from sesame seeds, not flax, and the preparation really varies depending on location, tradition, etc.
To start, try blending 1 cup of sesame seeds (preferably toasted) with 2 tablespoons of liquid (olive oil, lemon juice, sesame oil, or even water.) Technically, you can make tahini without liquid at all just by grinding the sesame seeds into a paste--kind of like peanut butter (which, coincidentally, could be used for instead of tahini for those with allergies or no access to the ingredient.)
Hi Geni- Tahini is made from ground sesame seeds, not flax. In its simplest form it is just ground sesame seeds (like peanut butter is just ground peanuts), but tahini "sauce" is thinned with water and sometimes a bit of lemon and salt.
This treatment makes it thinner and easy to pour or use as a flavoring (I spoon it on kale and rice to add richness and depth of flavor). Straight tahini is thick and paste-like. I hope this helps!
Thank you for the idea of using the pressure cooker. It did still take an age to peel them to use in the hummus. I now have several containers of chickpeas frozen in the cooking liquid just ready and waiting until I need them.