Advice needed re making hummus...

nearlyrich

I got Tahini in the special ingredients section, I think they vary in all the stores because we have two stores within about a mile of each other and they both have totally diferent things in that section. If you are buying Chickpeas in a tin they have two types in one store one is 29p and the other about 45p, they don't have the cheaper one in the nearest store to us.

MrsE_2

I make HM from the River Cottage recipe.

But I can't find it online for you

lcharm

toni_ wrote: »

ive never used tahini when i make houmus either

Traditionally humous is not humous without tahini. Without it all you really have is a chick pea paste.

docij

Here's a recipe from the BBC food website without the tahini paste

• 5 tbsp olive oil
• 400g can chickpeas , rinsed and drained
• ½ tsp ground cumin
• 1 garlic clove , crushed
• juice 1 lemon

I prefer to include tahini (which I got from Tesco) and also add more garlic than the recipe states. The smoothness is increased by adding more oil although of course this also increases the calories.

lcharm

I'm sure there's plenty out there and that they taste great too, but ask any Greek/Middle Eastern person and they'll tell you that as a native food of their country tahini is just a key ingredient as the chick peas themselves.

Oh yeah and there'e no reason why you can't make your own tahini if you're making the effort to make humous anyway as there's plentry of online recipes for that too, as long as you can find some cheap sesame seeds

seraphina

esmf73 wrote: »

Whenever I've made it, no matter how long I pulverise the chick peas for it is never as smooth as the stuff you can buy. Unless you're making for a crowd or you REALLY love it (and I do) I would suggest buying as it is cheaper. (I buy the low fat stuff too!)

I went off HM hummus for ages because I didn't like the taste when made from tinned chickpeas and couldn't be faffed to boil my own.

However now I've got a pressure cooker and can cook chickpeas in no time at all, I tried again and chickpeas cooked in a pressure cooker make FAR superior hummus! I think you really need to get them quite soft.

Also my tahini (bought from a supermarket, Cypressa brand) has a whopping great layer of oil on the top so I keep it until it walks out of the kitchen by itself:rotfl:

purpleivy

I make hummus quite often and use tahini, which seems to keep in the fridge for a long time. I find it makes a difference to the taste.

My preferred recipe is D&DD's roasted red pepper hummus, but I must admit to keeping a jar of roasted red peppers (from Lidl) in the fridge so I can make it at any time. I keep my chickpeas in the freezer when done, so it's a storecupboard meal or snack. Just pour some boiling water over the chickpeas and they're ready to use. I'll go and see if I can find that recipe.It's a real favourite of mine!

Roasted Red Pepper Hummus
1 red pepper seeded and quartered
3 tbspn virgin olive oil
235g tin chickpeas drained and rinsed
2 cloves garlic halved
1 heaped tspn tahini
juice of 1/2 lemon
salt & pepper

Roast peppers in 1 tbspn oil on 200c,400f,GM6 for 25-30 mins turning once.Remove pepper from oven and peel off skin.
Blitz in food processor or blender with chickpeas,garlic,tahini,l.juice,2 tblspns water and rest of oil.

DitaBombita

I use peanut butter rather than Tahini - a lower fat smooth one for my Hoummous and its very nice indeed.

kippers

Thanks for all your replies. I've just made the BBC recipe without the tahini. It is lovely and it's a success with the whole family. However, i am going to try and track down some tahini to try it with as it didn't taste exactly like the hummous we buy.

I notice you all say that tahini keeps for ages in the fridge so i assume it's like tom sauce where they tell you to eat it with a month but it lasts far longer than that.

Thanks again for your replies

(Just to let you know my DH is greek cypriot but still has never heard of tahini and neither had his mum)

MrsE_2

kippers wrote: »

Thanks for all your replies. I've just made the BBC recipe without the tahini. It is lovely and it's a success with the whole family. However, i am going to try and track down some tahini to try it with as it didn't taste exactly like the hummous we buy.

I notice you all say that tahini keeps for ages in the fridge so i assume it's like tom sauce where they tell you to eat it with a month but it lasts far longer than that.

Thanks again for your replies

Same as you I was puzzled by the info on the jar.

But I read in Economy Gastronomy it keeps for ages in the fridge;)