Anyone got a good one? (Preferably one generous with the garlic?) I've got a bunch of leftover chickpeas and a jar of tahini in the fridge.
Printable View
Anyone got a good one? (Preferably one generous with the garlic?) I've got a bunch of leftover chickpeas and a jar of tahini in the fridge.
I just made a batch this afternoon! I start from scratch, since prepared garbanzos aren't available here. It's 1 cup dry garbanzos, soaked overnight and then simmered until soft (sometimes I add a bay leaf and salt, but often I just simmer them plain). That yields 2 to 2.5 cups of cooked garbanzos, so you could just start with that. Either way, save about a half cup of the cooking liquid (or canned liquid) in case you need to thin out the hummus.
Put the prepared garbanzos in a food processor with the following:
1/3 cup tahini (stir well before measuring it out)
1/3 cup fresh lemon juice
3 tablespoons olive oil (about half the 1/3 cup measure)
2 cloves garlic
1/2 teaspoon ground cumin
cayenne or chili powder to taste
salt and pepper to taste
I only use a couple cloves of garlic, as the raw garlic gives it a lot of heat and can dominate the flavors. However, I often add as much as a head of roasted garlic--or maybe roasted red pepper or sun dried tomatoes or a handful of basil or whatever to vary the flavors. So yummy!
Thank you! I'm probably halving that recipe, since the other half went into a chickpea-cauliflower curry.Quote:
Originally Posted by Chile Pepper
Think I can use a blender? My food processor crapped out on me last year and I haven't replaced it yet.
A blender will work too.
I like to add smoked paprika, or pimenton to mine.
Yum. I add horseradish to mine.
This is my current favorite recipe:
http://www.ninalamb.com/HummusBiTahini.htm
Since everything goes into the food processor item by item, I don't need a recipe. Just keep adding stuff until it tastes good to you.
The only exception is the parsley - unless herbs are the first thing you put in the food processor, you'll have to hand mince them, since they won't chop properly once you start adding the pasty ingredients. So I start with the parsley, and plenty of it. Basically just separate the bottoms of the stems; the more tender tops of the stems will grind up along with the leaves. I don't much care for mint in hummus, but if you like it, this is the time to add that as well.
Pre-soaked chickpeas only take 9 minutes in the pressure cooker, plus natural pressure release. I throw several cloves of garlic into the cooker with the peas. Too much raw garlic in hummus is a little much for me, and although the flavor of roasted garlic is much nicer, that's another step that I hardly ever get around to. :p But if you wanted raw garlic in the hummus, do that before the herbs, even.
Next the peas and enough of their cooking liquid to cover about 1/3 of them. If you're starting with canned peas, personally I'd use water and olive oil rather than the canning liquid - even if they're unsalted and in BPA free cans, just yuk. But your choice ... Pulse a few times until you get a sense of the liquid level, add more liquid as needed. Once most of the peas have been ground a little bit, add your lemon juice and olive oil and let the motor run, but keep a close eye on it. If the motor starts working too hard, add liquid a little at a time. Odds are you'll want to scrape the sides once or twice to make sure all the peas are getting processed. When you scrape you can taste for the amount of olive oil too and add more of that if you like.
When it's nearly smooth, add your salt, ground red pepper and tahini. Personally I don't buy tahini any more, I just buy sesame seeds in the 12-oz bags and grind them in my mini grinder as needed. So much fresher that way. I'll also grind the salt down in the mortar and pestle so it dissolves easily, unless you've got a salt grinder. Again, process, scrape, taste, adjust. Remember that the red pepper will take a few minutes for the flavor and capsaicin to come through, so add less than you think you need. Might need a little more olive oil at this point too - make sure you're using good oil, because the flavor really will come through.
I'd hesitate to use a blender, honestly, unless you have a Vitamix or something equally chuffy. I can't even count the number of blender motors we've burned out just doing "normal" blender stuff. If you do it in the blender, use a lot of liquid and be prepared for a soupy hummus.
Garnish with a sprig of parsley and a drizzle of olive oil et voilą!
Done! I think that if I keep trying to make anything out of chickpeas, I'm going to have to bite the bullet and buy a food processor. The falafel I made in September were a nightmare. Tasty, but a nightmare.
It's a little wet (because blender and owner of blender are stupid), but it tastes good. Probably just under 1.5 cups cooked chickpeas, a tablespoon or so of oil, too much water, 1.5 lemons, though a little more would have been better, 3 tbs of tahini, 3 cloves of garlic. (I should have added a bit more. Yes, I have a problem.) Instead of adding cayenne, I added a whole jalapeno and plenty of cumin. It's a little more like sauce than dip, but I think that might work a bit better for the vegetables/bell peppers I plan on dipping in it. The chips can have the last couple tablespoons of roasted garlic hummus in the fridge!
Well you could put it back into the blender and add another tablespoon of tahini. That would thicken it up. Or even another tablespoon of olive oil would help to get the texture you are looking for.Quote:
Originally Posted by Owlie
I have a Magic Bullet that I make my hummus in. I think one day I'll buy a food processor, but the Magic Bullet works for now.
My favorite recipe lately is pizza hummus. 1C chickpeas, 1/4 cup pizza sauce, some garlic, some salt and 1T of olive oil. mmmmmm... I put it on pumpernickel bread and make mini pizzas with it.
I also made taco hummus the other day. I just put some taco seasoning, 1C chickpeas, 1T olive oil, salt, pepper, and a bit of chili powder. mmmmm....
I like experimenting with different hummus flavors since I'm vegan and beans are the biggest staple of my protein intake. I made black bean hummus the other day and it was ok, but not my favorite.
IME black beans need a different combination of seasonings. Plenty of cumin and garlic, maybe a little coriander and red pepper, no parsley, no tahini.
We make hummus on a weekly basis.
Don't have a recipe though- do it all by taste.
I can tell you that first blending your chickpeas, tahini and olive oil is important.- Do tahini by taste(i add more as needed). I find that olive oil really helps with the consistency as it sits.
I then add salt and lemon juice to taste and from there add in other ingredients.
We have recently made a 7 pepper hummus, a basil-garlic-lemon hummus, an olive hummus and also a roasted poblano, avocado and garlic.
You can be as creative as you want! If you think it will taste good- there is a good chance it will :)
Be creative and have fun- just remember start in moderation, blend- taste- and continue from there
Another thing I recently learned about making hummus is to add boiling water slowly to the Tahini in a separate bowl. You have to stir in the hot water slowly and it makes the tahini get very creamy and fluffy. When you blend it in the whole thing is lighter and fluffier so I don't need to add the extra olive oil and it makes it lower fat.