Hummous recipes please

otterspasm

Hi everyone,
Does anyone know if you can freeze houmous once it's been made?
I thought I could make a big batch...
Cheers x

squeaky

otterspasm wrote:

Hi everyone,
Does anyone know if you can freeze houmous once it's been made?
I thought I could make a big batch...
Cheers x

The short answer is yes

There's a thread discussing this in the link:-


Freezing hummous

krishna

I posted a straightforward recipe here http://forums.moneysavingexpert.com/showpost.html?p=1334372&postcount=23

If starting from scratch, I recommend using channa dal instead of whole chickpeas since they cook a lot more quickly. Channa dal is basically split chick peas, but a smaller variety. Also apparently as a lower glycemic index, so releases energy more slowly and great for people with blood sugar problems.

Tahini should just be sesame paste (sometimes very runny). Traditionally it does not have any oil added, since sesame seeds are packed full of oil anyway. Different brands seem to taste different; some more bitter than others. I find Lebanese tahini the nicest tasting; not bitter at all. Often cheaper to buy in smaller shops, especially those run by Greeks, Cypriots, Lebanese. It is sometimes made from roasted sesame seeds, but it's better for you if you use the one made from raw seeds.

While you can freeze it, it does alter the texture. Personally I don't like frozen humus.

Suewre

This is from Slimming World

Houmous dip
Blend some chckpeas, very low fat natural fromage frais, chopped spring onions, red pepper, seasoning, lemon juice and garlic and chill until ready to use.

Syn free on green

I have made this before, it is yummy on a jacket spud

Shez

Love reading the different recipes - just been and bought some Tahini paste (after finding out what it is!) "cypressa" jar in tesco for 98p - now dont know what version to try first!

pickle

1 can drained and washed chickpeas
2 tbsp tahini
1 clove garlic (2 if you like it very garlicky)
3 tbsp plain yogurt
Juice of 2 lemons (real lemons not substitute)
Pinch of cumin
Salt to taste
1 tbsp olive oil
- Blend in food processor until smooth - Add more lemon juice if too gluggy
Serve with sprinkle of paprika and drizzle of olive oil

maryb

be careful giving it to very young children - could trigger a nut allergy because of the sesame seeds

martindow

I don't use a recipe but don't stint on the tahini - it can be very bland unless you put a fair bit in. If you start with dried chick peas (soak overnight and then boil the next day) use far less than you think you will need. They swell and produce three times as much as you imagine!

atrebor

Dear all,
I am after the ultimate hummous/hummus recipe? Any tips

I currently do

1 can chickpeas
Juice of one lemon
2 tsp very lazy garlic
a slog of oil
some tahini
wizz it all up

But it is missing something. Any tips or exciting recipes??

Yours

Minty.

Queenie

Hi Minty :hello:

Funnily enough, I only made some today ... only thing I do different is to add paprika or sometimes cayenne pepper to the basic ingredients.

Other times I might add some chopped coriander :drool: and if I have them some sweet peppers from the jar.