Hummous recipes please

nabowla

Gosh, I can't believe it's that easy! Even I ought to be able to make that, despite the fact that I'm only just starting to cook again. I'll have to see if I can find tahini from somewhere tomorrow.

Queenie

nabowla wrote: »

Gosh, I can't believe it's that easy! Even I ought to be able to make that, despite the fact that I'm only just starting to cook again. I'll have to see if I can find tahini from somewhere tomorrow.

:rotfl:

You can get tahini in health food stores, it's a sesame seed paste and is sold in jar which looks a bit like peanut butter. You can use it to make up salad dressings because you *will* have loads left over! Store it in the fridge, it'll be ok for a few weeks after opening. But, if you enjoy hummous and see how easy it is, you'll soon use it up

Couple of points to note:

a) take any blade covers off your blades before you add any ingredients (I say this only because my son blitzed his with the blade covers ON! :laugh: )

b) don't expect it to be quite as smooth as shop bought; it will be smooth but it can be a tad 'grainy' which puts some people off or makes them worry they've done something wrong with it.

Good luck! :money:

belfastgirl23

For a lower fat version you can make it with some of the canning fluid or cooking fluid and just a little bit of olive oil. Doesn't taste as good though

I have also heard that roasting the garlic helps the flavour, I find it hard to get the garlic balance right.

I have always missed out the tahini too but know it would be much nicer 'with' than 'without'

Apparently they make the commercial stuff with 'peeled' chickpeas and that's what makes it smoother. anyone fancy trying it and reporting back? I am waaay too lazy for that personally...

redsquirrel80

Not part of the traditional recipe but it's also nice with a bit of mint (fresh or use a teaspoon or two of mint sauce) added in. I usually miss out the tahini but it is nicer with it. Got a recipe somewhere for a tahini 'mayonnaise' as well, if you're looking for something else to do with it.

rach

you can also add either some spices, some tomato puree, some chilli or roasted pepper...in fact whatever takes your fancy! for a variation

NekoZombie

Rather than try to peel chick peas, a way to get it smoother would be to pass the hummus through a seive.:D

Home made hummus with pesto swirled through it is very good!

nabowla

Hmmmm. Slight technical hitch. I *knew* I had a can of chickpeas in the cupboard, so I didn't get any at the supermarket today. Ten minutes ago I unpacked my brand new hand blender (Christmas present), gathered together the lemon, tahini paste, oil and garlic, opened the cupboard to get the chickpeas and.............no chickpeas.I've got borlotti beans, butter beans, mixed pulses, canellini beans - everything, in fact, except chickpeas. D'oh! Does this happen to anyone else or is it just me?

annie-c

To make it smoother you can skin the chickpeas by hand. Never tried it but what you do is put cooked/canned chickpeas in a lrgae bowl water and massage them with the palm of your hand and the sking peel off and float on the water. sounds mad to me!

redsquirrel80

You could always try Butter Bean houmous - there's a recipe here http://www.recipezaar.com/105181 - I've tried a similar one and it was quite nice!

allym316

nabowla wrote: »

Gosh, I can't believe it's that easy! Even I ought to be able to make that, despite the fact that I'm only just starting to cook again. I'll have to see if I can find tahini from somewhere tomorrow.

I see you got some tahini (even if you didnt have the chickpeas aww)

I got mine from Sainsburys and have seen it in health food shops such as Holland and Barrett

Hope you enjoy it once you try it, I wouldnt go back to shop bought and I couldnt believe how easy it was to make!

x