Looking for a Good Hummus Recipe

For those looking for tahini, "Sprouts" carries the Cedars brand of tahini. Sprouts also carries great hummus in 4 flavors, artichoke, red pepper, garlic & original. Good luck.

Hummus Recipe from S. Kazmi
A chick-pea cream with garlic, Hummus, Oumos, or Humus
A delicious and healthy mediteranean recipe, easy, cheap and fast to make (10 min).
Hummus is a cream of chick peas with garlic, lemon and olive oil, from Lebanon.

- Take a can of chickpeas (standard, 850ml 530 g), also called garbanzo beans. Wash the peas (4 holes on one side, open the other, put in a sink and rinse under a water flush)
- Put the peas in a blender (food-processor, e.g., Magimix).
- Add 100 ml of lemon juice (one glass or half a cup, unsweetened, e.g., Pulco, or two lemons)
- Let it turn for a while. When it becomes “creamy”
- Add 100 ml of olive oil (one glass or half a cup. Better to replace ¼ of the glass with canola (rapeseed) oil, for fatty acids balance)
- Some people prefer less lemon (50ml). Let the mixer turning until the cream is “perfect”. While it turns:
- prepare four big garlic cloves (two cloves are enough for most people),
- Stop the blender, crunch the garlic with a garlic-cruncher on top of humus, wait 2-3 min for garlic to “mature”, and mix again the humus (why should you wait? Why should garlic "mature"? see the explanation in the Gaspacho recipe).
- Serve it cold, with mint leaves as ornament (optional). Spread it on bread (or take a spoon!)

For those who “hate” garlic (yes, they exist), make humus without garlic, but provide cumin powder with it.
For those who like “hot” stuffs, use an olive oil where red chilli pepper have been “swimming” for a while.
Tahini Some people E-mailed me: "Hummus should contain tahini!" = sesame cream. Well, not easy to find in a supermarket, but Meige brought me a "Tahina" box (Alkanater, Lebanon). I thus tried to make hummus with one, two or four large spoons of tahini. But I did not find it better than without tahini: it makes hummus heavy and sticky, hard to clean and not so tasty. My advice is thus not to use it, but if you like it, use it ...

Nutrition facts - Humus contains: :
- Very “slow” carbohydrates (the starch in it has a very low glycemic index). Thus, humus reduces hunger for a long time, it does not induce hypoglycaemic fainting or dizziness. On the long term, humus does not favour insulin resistance, nor diabetes mellitus (NIDDM type), nor obesity.
- A lot of plant proteins (thus humus may replace meat or fish or eggs, once). Garbanzo bean also contains cancer preventing protease inhibitors (BBI). More on cancer prevention
- a lot of fibers, thus it fight constipation. Chickpea fibers have cholesterol-lowering properties. The blending of peas much reduces the flatulence effect.
- Vitamins: load of folic acid (B9 vitamin in the chick peas), that prevents spina bifida (Eat it before baby conception, which increases the pleasure of this recipe, if you do it with Love). See full dietary advices for pregnant women. Folic acid may also prevent cardio-vascular diseases, since it reduces blood homocystein. B9 may also be a good anti-cancer vitamin (colorectal cancer, uterus cancer). The lemon in humus brings C vitamin: could be useful!

Geovisitor - The fat in humus are interesting, and likely to improve heart health: canola oil contains alpha-linolenic acid (n-3 or omega-3 fatty acid), and many diets are short in it. Olive oil is considered beneficial, for its oleic acid content (mono-insaturated), and its antioxidant polyphenols.
- Garlic also is good for you, see the Gaspacho recipe)

Humus makes the ideal picnic, when associated with wheat (on bread or with taboule) because their amino acids are complementary : they match so well that the protein value is as good as meat or eggs. Add some tomatoes and fruits for pleasure.

Hygiene facts (germs):
Be careful, keep humus cold (in a fridge) or eat it fast (don't keep it more than few hours out of the fridge). Most humus components or ingredients are sterile to start with, and lemon juice lowers the pH, which is fine. But you will add germs when you make it, so please work properly with clean hands, clean blender, clean garlic-cruncher. Then cool humus fast (e.g., put it half an hour in the freezer before moving it in the fridge). If you bring your humus on a mountain summit by a sunny day, you'd better eat the whole of it at noon, on “the top” of the mountain. I would not help you to finish to eat your Humus when back in the hot valley, by tea-time!
Bon appétit !

This recipe is one I got from my girlfriend. I am not a fan of hummus and this one is delicious!

2 cans garbanzo beans (or butter beans for a creamier taste) - drain, save liquid
1/3 cup Tahini...I prefer the roasted tahini over the raw. it has a better flavor
1/4 cup lemon juice
salt to taste (I use Tony's Creole seasoning instead for added spiciness)
2-3 cloves of garlic - minced or at least cut up a bit (I typically use 3 cloves of that gourmet garlic...Friday's only had 2 cloves in it b/c I didn't know if everyone loves garlic like we do)
olive oil
paprika

Place beans, tahini, lemon juice, salt & garlic in food processor
Blend till smooth (if it's too dry then use some of the liquid from the beans to get the texture you desire)
Put in bowl (in case you were wondering!)
Drizzle with a little olive oil and sprinkle paprika
Serve with crackers...the melba toast are our favorite...though the wheat thins work wonderfully too! :)

Here is my hummus recipe. I took a couple different ones, combined them and then tweaked and tweaked it until it came out just like I like it. This stuff is delicious!!

2 cans chick peas, drained and rinsed
3 cloves garlic
3 Tbsp lemon juice
1/4 C water
3 Tbsp tahini
splash olive oil
2 tsp cumin
1/4 tsp cayenne pepper

Put chick peas into food processor along with garlic, lemon juice, water, and olive oil. Process about 1 minute until smooth. Stir in the tahini and spices. Taste, add more spices or lemon juice to suit your taste. Chill.

Hummus is great served with lots of different crackers or chips, however this particular recipe is wonderful with original flavor Sun Chips. Enjoy!

S.

Please, please, please take the time to make it on your own. You'll be so pleased that you did! My family is Lebanese and the store-bought ones are just not as good, no matter what you do.

You can find tahini in the health food sections at typical grocery stores and in the sections with peanut butters at Whole Foods and Central Market.

My two big things: when you drain the garbanzos, save a little of that juice to add back to the mixture if you need more liquid and do rinse the beans very well. Most of the from scratch recipes here are very similar to the one I use, except that my family garnishes the top with a drizzle of olive oil and some paprika sprinkles for color. Have fun!

Tara's recipe is the one I use. The only difference is I use peanut butter instead of Tahini because I have trouble finding it.

I don't have a "recipe" but I found a great hummus dip at Sam's. I forget the exact brand name but a tub of it was about $6 and it was sun dried tomato - yummy on crackers or with veggies.

Best wishes!
E.

I've never made hummus, but California Pizza Kitchen makes a delicious "Tuscan Hummus" appetizer. It is served with fresh made pita triangles (white or wheat). If you have a CPK close by, this might be an easy option that would be better than packaged hummus from the store.

Want a simple receipe just open a can of Prepared Hummus from the Middle Eastern store like Sarah's or Salams in Richardson... or any Indo/Pak stores in Carrollton... Put in a Plate.... add Garlic paste (opt), 1 tsp Lemon or lime juice/ Decorate it with Olive Oil and Dried parsley.. serve with Pita Chips

Yeah, Costco has some tubs of hummus too. One is organic and one is not. They are both decent. To make your own...I don't really use a recipe but it's

one can of chickpeas (garbanzo beans) drained and rinsed (Goya brand is good and cheap)
put them in your food processor
squeeze in 1/2 a lemon
drizzle in olive oil (more than you think you need...)
a little salt and pepper
a few cloves of garlic--minced
a heaping tablespoon of Tahini
blend on high until completely smooth
taste and reassess...usually at that point I decide I need more lemon, garlic, tahini, or all...and usually always have to add more oilve oil--depends on how thick or thin you want it.

Enjoy experimenting!