Yum, that recipe sounds great. My recipe is more basic: I simmer a can of chickpeas with a squirt of lemon juice & some garlic until the kitchen smells great & there's still plenty of liquid left. Then I blend it all up & eat warm or cold.
Another alternative, I'm not sure it qualifies as hummus, is to simmer chickpeas with fresh rosemary & garlic - it's delicious!
I don't use a recipe, I eyeball everything, but here's about what I use.
1 can drained and rinsed chickpeas
2-3 tbs tahini
2 cloves garlic
fresh ground black pepper
juice of 1/2-1 lemon
enough olive oil to get the consistency I'm looking for (maybe 1/4 cup or a bit less)
The variations most common in my house are adding a few roasted red peppers, a whole head of roasted garlic, a cup of horseradish (not the prepared shelf stable stuff, the stuff from the root marinating in vinegar), or a jar of sun dried tomatoes in water.
I make the horseradish the most, DH puts it on sandwiches and dips just about anything in it.
Tahini in my store is found in a few places, the "ethnic" isle, by the pickles and olives, and in the organics isle. Sometimes it even gets stuck by the vinegar although I have no idea why.
and sometimes you will find tahini near the peanut butter! (it IS sort of a nut butter, made from seeds) you might have to stir the oil into the paste, like natural peanut butter.
When it's not by the peanut butter, it may also be in thehealth/diet or specialty/ethnic sections (sometimes separate aisles, sometimes combined).
In a pinch, peanut or another nut butter can be substituted.
I make all sorts of bean pastes to use as sandwhich fillings and dips. Baked beans, some diced onions and a couple tablespoons of bottled barbecue sauce (pureed in a food processor to make a smooth paste) makes a really good dip.
White beans and a couple tablespoons of Caesar salad dressing (mashed by hand or in the food processor until chunky or smooth), also yummy.
I have made a zillion different hummus recipes. Some with sour cream, some with chicken broth, or onions... they are all good. But honestly, NOTHING beats the 2 pack of hummus from Costco. It's sad, I really enjoy making my own hummus - but the stuff from Costco is so good. And at $7 for two HUGE tubs of it, I don't think it's really that much more expensive.
This is one of the last hummus recipes I made and it was good - one of the better ones.
Lemon Hummus
Ingredients
4 garlic cloves
1/2 small onion, chopped
2 tablespoons 1 tsp olive oil
1 (15 ounce) can garbanzo beans (drain and save liquid)
1/4 cup tahini
1 teaspoon soy sauce
1 teaspoon worcestershire sauce
1 tablespoon lemon juice
3 teaspoons ground cumin
2 dashes hot pepper sauce
Directions
1 saute garlic and inion in 1 tsp olive oil in a small saucepan, until translucent. Transfer to food processor and blend with remaining olive oil and additional ingredients.
2 If mixture is too dry, add liquid from garbanzo beans until consistency is creamy.
3 I like it spicier, so I add extra cumin and hot pepper.
4 Serve with warm pita bread or raw veggies.
anybody have any good hummus recipes that don't require garlic? I'm allergic to it
Just leave the garlic out. Garlic is a "seasoning" herb, so you can leave it out of most recipes with no other adjustments. You can substitute other seasonings if you'd like. If you aren't allergic to onion, scallion, shallots, chive... they make a great substitute, but you can use any seasoning herbs and spices you'd like.
Courtnie - I love the roasted red pepper hummus from Sam's, too. And it's not expensive - I think four something for the tub. I honestly don't like the homemade versions as well, but maybe I've just never tried the right recipe.
1 can chickpeas (19 oz)
juice of 1 fresh lemon
1 tbsp dried dill
approximately 1 cup 1% or 2% or non-fat plain yogort optional 2 tbsp olive oil, drizzled on top for flavor if you want to use the calories optional 2 or more cloves of garlic (to taste)
Process together in a food processor. Add more yogort if you need to make the hummus into a dip.
Because there is no tahini or sour cream, this is a really calorie-friendly hummus recipe. If you like, you could substitute half the no-fat yogort with no-fat sour cream, but I like it best with 1% or 2% plain yogort. And I omit the olive oil, too.
Favorite Hummus Recipes?
