Real Hummus Recipe
A traditional hummus recipe includes tahini and makes a wonderful snack or appetizer. Serve with warm pita bread or veggies.
"Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!"
I've finally found a hummus recipe I LOVE. I only used 3 tbsp of lemon juice, half the salt, 5 tbsp of the chickpea liquid, and I also added 1/2 tsp dill (because I love dilly hummus). I blended the oil right into the hummus, and left it in the fridge a few days to blend the flavours. Delicious!
This is the best tasting hummus recipe I've tried yet. I like my hummus a little thick so next time I will add less of the liquid from the can.
Home-made hummus is the only way to go! I suggest adding the lemon gradually, to taste, because I used the full amount the first time and it was too lemony for me. I also added more garlic and didn't add the oil or salt since there's already so much sodium in the canned chick peas. Sometimes I add some marinated artichoke hearts to mix for some extra kick. And tahini is a must; peanut butter is no substitute.
I agree with previous reviewers, this is a great recipe and a perfect starting point! For the budget-minded, tahini is an investment ($8.59 for 16oz at Kroger), but worth it if you eat hummus every week like I do! Beats the store-bought by far.
This is a delicious recipe. I added a Tbsp of honey and used the whole lemon. I also toasted and ground whole cumin seeds for a super fresh flavour. Adjust salt to taste. I used only 1 Tbsp of olive oil for fat reduction, but I used extra virgin, so it still gave lots of flavour. Tips: 1 - some canned chick peas are slightly undercooked (crunchy) and should be boiled for 20 minutes or more before using (if you like a smooth texture). 2 - tahini goes rancid easily so buy it in a jar (not bulk) and keep it in the fridge. 3 - for easier digestion, discard the liquid in the can of chickpeas, rinse them, and use water for blending.