Hummous recipes please

Shez

Strepsy wrote:

I tried this the other day for the first time and, maybe it was the way I made it, but it was absolutely minging. Never again.

I have to agree with you there......Ive made it a couple of times and i cant get it right either - so i still prefer the shop bought, and for all the hassle of making it, i might as well just buy a tub in asda for 60p!!!

Gingham_Ribbon

I use tahini, lemon juice, garlic and olive oil with the chick peas. The split peas one sounds like a good idea. I'll try that.

I vary it by adding paprika or similar, black olives or roasted peppers. I understand that roasted garlic is delicious in it and prevents that sharp raw garlic taste if you put too much in but I'm too lazy to do that.

spud30

Only one way to find out Queenie - stand by with the anti-histamines !!!

mamaoba

I used to make it for my son with a little extra lemon and a grated carrot without the sesame. Tasted lovely. (i wasn't gonna bother making a seperate batch for myself). he liked it with tomato too but i found it too sweet. lemon and coriander with no sesame was ahuge hit with us both. Sometimes I use avocado oil as a chnage from olive for it's nutritional value for him. I really recc it for babies as they love dipping things in it and it's easy to spread on bread for sarnies that don't fall apart when you are out and about with them.

He's dairy intolerant so we had to be really careful introducing new food while he was weaning so as not to trigger any other probs with foods. He was tested at the hosp at 12 months and nuts and seeds declared ok. Now he's allowed to have the (sesame seeds and all other nuts) we love tahini, aubergine, lemon and garlic too. baba ghannouj we call it. Aubergines are really cheap in the market or in the tesco value bags at the moment and it makes a lovely sarnie spread. There's a lovely recipe for it here:- http://cyberbuzz.gatech.edu/lebanon/food/baba_ghanouj.htm
you can make it without the salt and with less cumin for tinies and it still tastes gorgeous.

mummyof3_2

Me and the kids love houmous and I seem to buy it most weekends. Does anyone have a recipe for some. I know it has chickpeas in it but are they dried or tinned? I am sure homemade must be cheaper! x

LydiaSophia

http://fcorpet.free.fr/HumusRecipe.html

Abit of a hassle to make your own!

EagerLearner

I think you blitz a tin of chick peas, some lemon, salt and pepper - see below for Delia's recipe (I've adjusted for tinned) - https://www.deliaonline.com:

Put the chickpeas into a blender together with the lemon juice, garlic, olive oil and 5 fl oz (150 ml) of water.

Switch on and blend, adding the tahini paste to the mixture as the blades revolve. (It will probably be necessary to stop the blender every now and then to push the mixture down into the goblet.) The consistency should be something like a mayonnaise and, if you think it's too thick, add a little more water. Taste and season with cayenne pepper and salt.

Place in a serving bowl and garnish with a thin layer of olive oil, some chopped parsley and a pinch or two of cayenne pepper. Have plenty of fresh, hot, crusty bread as an accompaniment.

Penelope_Penguin

LydiaSophia wrote:

http://fcorpet.free.fr/HumusRecipe.html

Abit of a hassle to make your own!

Possibly, so, but we love to make our own, from dried chick peas! We keep the chick peas a bit chunky (like crunchy peanut butter), add loads of garlic, then olives at the end, and eat it still warm.

Have some tahini in the fridge, may make some for the weekend.

We froze ours, too, as it's just as easy to make a big batch as several small ones.

Penny. x

Annando

I do my own houmous, its more or less the same recipe as Delia's.
I use a tin of chickpeas, garlic (it's really nice with smoked garlic if you can find some), juice of 1 lime, olive oil, salt and pepper. I also add a bunch of coriander that I cut really small. Sometimes I add tahine, sometimes I don't although if you don't find tahine you could alwats use some peanut butter.
Roast some red peppers and add on top...it's really good!

organic_wanabe

I thought I'd try making humous this weekend and searched the web for a recipe. I found a really amusing one (https://www.sfu.ca/cookbook/humus.htm) and it suggested using peanut butter instead of (or as well as) tahini paste. Does anyone else do this, or indeed have a trusty recipe they are willing to share?