Thread: Yummy Hummus

Half a CUP of Tahini? That is a LOT. Do you really eat it with that much? or is this a cut/paste recipe?

Originally Posted by TraciInTexas

Half a CUP of Tahini? That is a LOT. Do you really eat it with that much? or is this a cut/paste recipe?

Yes, I use 1/2 cup Tahini. I don't think that's really that much and you can always adjust it to your liking; i find the sesame flavor comes out well with that amount. I got this from the Mark Bittman cookbook which stated the same amount. You know, some peeps also use peanut butter in place of Tahini (just an FYI).

Oooh I love hummus and never eat it, thinking this will be made soon.

Originally Posted by cali~jenn

Oooh I love hummus and never eat it, thinking this will be made soon.

Yes, make it soon! it goes with lots of things, not just veggies. I love hummus

Originally Posted by cali baker

Yes, I use 1/2 cup Tahini. I don't think that's really that much and you can always adjust it to your liking; i find the sesame flavor comes out well with that amount. I got this from the Mark Bittman cookbook which stated the same amount. You know, some peeps also use peanut butter in place of Tahini (just an FYI).

Hm. I'll have to try that. We've always made it with a Tablespoon or so... and our recipe came with us from when we lived in the Middle East. I've never thought to alter the Tahini, although we have tripled the garlic in ours... mebbe I will try upping the Tahini on the next batch, if you like it that way. Worth a sample, right?

Traci, do you use the same amount of garbanzo beans in your recipe? I would love to know how you make your hummus! Cutting back on the tahini would be great if the end product will still taste delicious...less fat and calories so more hummus to eat Plus, i could eat garlic cloves raw so the more garlic the better for me.

Eh. Ours is more by taste than anything... My Mom has the original recipe, but it included dried chickpeas and soaking them overnight, etc. I am the Queen of Shortcut, so my version is a lazy evolution of the original, based up on our personal taste(s). My daughter makes it differently than I do... LOL!



I would guess that the basic recipe for ME is:

2 big cans (they come in something like 15-16 oz) of chickpeas, drained & rinsed, but save about 1 C of their liquor
Garlic, diced finely (or I used the jarred stuff, so my light-T is about 3 cloves-worth?)
T or so of Tahini
3-4 lemons-worth of juice (also good with limes)
1/4 C olive oil
1/4-1/2 t sea salt (to taste, I am unable to eat much salt, my eyes PUFF)

Dump about half of the chickpea liquid in the bottom of the food processor, add peas, garlic, tahini, lemon juice, oil and salt.
Pulse it a few times. See if you need to add more liquid pea juice to keep it moving, you can also add more oil or lemon.
Blend until pasty smooth.
Taste.
And the adjustments begin, based upon who feels like what that day... LOL!

Dear Hubby likes a few dashes of Cayenne Pepper. I want to try Cali-Baker's addition of cumin!

I buy it in the store occasionally, and theirs comes with pine nuts on it... I've pine nuts, but don't add them often - but when I DO, I let them pulse quickly so its little lumps of nut in the hummus.

Serves well with tortilla (instead of pitas) or as a veggie dip or even as a chip-dip.

(We have actually messed it up to the point that we had to add another can of peas to level the flavor back out! LOL!)

sounds good @TraciInTexas ! Gonna try this version soon. Thanku