132 replies to this topic

[lmarshal1]

We are trying to add more beans and grains to our diet. What is a good recipe for hummus? I expect there have been some discussions of this before, but I couldn't find a thread devoted to it. Is it pretty good just made with canned chickpeas/garbanzos? I tried a can from Trader Joe's that was labeled "organic" and did think they were pretty good in my Italian bean soup (recipe in www.beanbible.com) but what about using it in hummus? Thanks. lkm

[Jason Perlow]

Personally, I have not really seen a major difference between brands of canned chickpeas -- Be it Trader Joes, Goya, Progresso, or even generic supermarket brand stuff. They all come from essentially the same strain grown in the Americas and have essentially the same texture as well. If you can find middle eastern brands of canned chickpeas you should try them.

Hummus is really a trial and error thing and you have to make it according to personal taste. You want to have good extra virgin olive oil -- and olive oils depending on the producer and country of origin can vary tremendously in flavor. Greek Olive oil is very good in hummus, and I also like Sicilian. Then you have to consider the Tehina -- Israeli tehina is very good, but so are the Turkish, Egyptian, and Lebanese brands, if you can find them. Then there is the domestic stuff like Joyva. Personally, I prefer the Israeli or other middle eastern stuff over Joyva.

In addition to the olive oil and tehina you want a nice amount of fresh lemon juice as well as a good amount of garlic. I personally like a lot of lemon juice and garlic in my hummus, and you'll want to add a decent amount of salt and pepper as well, and some cumin. I also like adding some good Spanish or Hungarian smoked paprika to it.

Finally, there are the "optional" elements such as sun dried tomatoes, olives, capers, hot chili peppers, etc which are blended in. For condiments I like chopped ripe tomatoes, chopped bell pepper and chopped cucumber -- this combination is also known as "Israeli Salad" when mixed together, and if you want to get fancy you can add crumbled feta to it, in which case it becomes Shepherd Salad.

Texture is also another consideration -- Israeli-style hummus is very creamy, whereas the arabic countries are a bit more pasty in texture. Again, its a personal preference thing. Texture is going to vary depending on how much olive oil you put in and how far you go with your blender or food processor. After the hummus is mixed up and the texture is where you want it, I like ot serve it with some olive oil drizzled on the top, with some chopped parsley and another dusting of paprika.


BTW the tips above also apply to Babaghanoush.

[lmarshal1]

Thanks, Jason. That was fast! Reminds me a bit of the time I asked here for a recipe for guacamole and found that it can be done a zillion ways. Now what is the tehina?

I've never even tasted hummus, but I've always liked garbanzos, even straight out of the can, but especially on salads and in soups. lkm

[Jason Perlow]

Tehina/Tahina (also Tahini) is a critical element of Middle-Eastern style hummus. Its sesame paste.

Greek Hummus, or Revithosalata, doesn't have Tehina in it. Or at least it doesnt unless you eat it on Rhodes, which Paula will tell you. :)

The Italians also make a fairly basic chickpea dip similar to hummus, but I think it only has chickpeas and olive oil in it, with perhaps some garlic.

[snowangel]

There are a couple of recipes for hummus on RecipeGullet. If anyone wants to post additional recipes, please do so, but in RecipeGullet and link them to this topic!

In addition, there is this topic on hummus. And, this one.

A couple of notes. I have made hummus so often I don't measure anything anymore, but sumac is a most worthy addition. And, last time I made it, I cut way back on the raw garlic and added a mess of roasted garlic. When I drain the beans, I save the liquid to use for thinning out, if necessary.

Finally, last time I made it, Peter (age 9) was bored, so he slipped the skins off the beans. I don't know that it made much of a difference in the end product, but it kept him occupied. Easiest way to skin them is in a bowl of water, rub then around, and the skins rise to the top of the water.

[lmarshal1]

Thanks, snowangel, for all the information. Sounds like I can "play" with hummus the same way I played with guacamole the first time I made it: try a basic recipe and then add "stuff" that we like in order to experiment with what goes over best.

A question about sesame paste and sesame oil. What is the shelf life of these things? I bought a little bottle of sesame oil and though it was fine for the first couple uses, it was horrible within a couple months, practically gave off fumes. Will the Tahini keep? I liked the idea on one of the threads you listed of making a sort of Tahini with toasted sesame seeds and oil so that it was fresh. Also, I liked the addition of a bit of plain yogurt. Will experiment with all this. Thanks again. lkm

[snowangel]

I keep sesame oil in the fridge, but not tahini. I get my tahini at a Middle Eastern grocery with high turnover, so I don't even have to stir it, and it keeps fine on the shelf, but I usually buy the smaller jars, because I am cupboard impaired. Reminder that this is not the same stuff as you get in Asian markets, also called sesame paste; the Asian version is made with toasted sesame seeds.

[Chufi]

I had a wonderful hummus at a friend's house recently.. he told me he had used peanutbutter instead of tahini. It was delicious, much more subtle than with the sesame flavor, smooth-textured and and luscious. When I made it, I used peanutbutter, and a mixture of walnutoil and oliveoil.
I also made a version with cashewnutbutter which was lovely!

I like to go easy on the garlic. Too much raw garlic spoils the smooth flavor of the hummus I think.

[Corinna Dunne]

I like to go easy on the garlic. Too much raw garlic spoils the smooth flavor of the hummus I think.

I agree with the 'easy on the garlic' advice. I find that a few hours after the hummus has been made, the garlic seems to get stronger and can become very strident and overpowering. But the lemon juice... I like plenty of it, it seems to temper the chick peas nicely. I don't use olive oil in the actual hummus mixture, just drizzle it on top at the end and sprinkle over some paprika and chopped parsley.

As mentioned upthread, how you make your hummus is very much a matter of personal taste, so I advise you to taste as you go and adjust accordingly.

[snowangel]

I like to go easy on the garlic. Too much raw garlic spoils the smooth flavor of the hummus I think.

I agree with the 'easy on the garlic' advice. I find that a few hours after the hummus has been made, the garlic seems to get stronger and can become very strident and overpowering.

This is why the roasted garlic was so perfect. It added just the right touch. And, I took it extremely easy on the raw.

[mizducky]

I've also seen non-standard versions of hummus made with other types of beans in addition to or even instead of chick peas. These can also be quite yummy, although I submit that if one goes too far with this it probably leaves the land of "hummus" proper and wanders into a general multi-culti bean dip region. Indeed, there's much to be said for the general strategy of combining some kind of legume with some kind of fat and some assorted seasonings and add-ins into any number of bean-dip type dishes--the possibilities are endless.

As to which chick peas to use: I've even started with dried chickpeas, pressure-cooked till nice and mashable, and not noticed all that much difference in the finished product. I too think the real differences show up with the choice/amounts of other ingredients. Myself, I like my hummus really pungent, plus I'm a self-admitted garlic nut (the first step is acknowledging it ), so I put in a goodly amount of the raw minced stuff and actually like that its flavor gets more intense the next day.

[daves]

Second on the peanut butter substitution. We were out of tahini, and read somewhere to use peanut butter. This has become our regular recipe now...

[phlox]

Also, eat it with chopped raw onions.

[Khadija]

I agree with other posters about not overdoing the garlic. I use roasted garlic, and just a touch of raw. I also toast my cumin seeds in a dry frying pan.

[Ann_T]

My favourite Hummus recipe is based on the recipe out of the Nantucket Open House Cookbook.

We were living in Northern Ontario a number of years ago and I couldn't find Tahini in the grocery stores so I bought sesame seeds and ground my own.






Ann

[SuzySushi]

A question about sesame paste and sesame oil.  What is the shelf life of these things?  I bought a little bottle of sesame oil and though it was fine for the first couple uses, it was horrible within a couple months, practically gave off fumes.  Will the Tahini keep?  I liked the idea on one of the threads you listed of making a sort of Tahini with toasted sesame seeds and oil so that it was fresh.  Also, I liked the addition of a bit of plain yogurt.  Will experiment with all this.  Thanks again.  lkm

I keep both sesame oil AND tahini in the fridge. The sesame oil gets cloudy at cold temperatures, but will return to its normal appearance when it returns to room temperature. Stir the tahini before using. (I like a Lebanese brand I get at the health food store.)

My method for making hummus is: Throw the drained chick peas into the food processor and process until ground. Add tahini until the consistency is a thick paste. Add lemon juice until you like the flavor balance. Keep tasting as you process. You can thin it with a little water or plain yogurt. Add seasonings & other ingredients to taste. I also go easy on the garlic because it seems to become more powerful as it stands. Leftover hummus keeps well in the fridge (I've never stord it more than a few days, though... it always seems to get eaten up!).

[Wolfert]

It is true that sesame seeds and toasted sesame oil quickly become rancid. They should be kept refrigerated.


On the other hand, tahini and non-toasted seame oil can be kept for years on the cupboard shelf without turning rancid. +



For those of you who find humus indigestible and reduce the garlic until you finallly end up with a tasteless dip. You might consider leaving in the designated amount of garlic and pushing the mixture through a food mill then discard the skins. The resutling flavor is vivid and the dip is well tolerated.

[lmarshal1]

Thanks for suggestions. I'll try the peanut butter, roasted garlic, chopped onion, and plain yogurt as additions first. Sounds good. lkm

[bilrus]

As to which chick peas to use: I've even started with dried chickpeas, pressure-cooked till nice and mashable, and not noticed all that much difference in the finished product.

I've taken a few classes at a local DC Lebanese restaurant and their recipe calls for soaked and cooked dried beans and I thought it made all the difference in the world in terms of texture.

Whenever I've tried with canned chickpeas the texture has been a little grainy. The dried beans make a smooth, more creamy version that I really like.

[SushiCat]

Spanish smoked paprika is a nice addition as well.

Roasted peppers make a nice addition - they make the resulting mix lighter and fresher.

One thing to consider as you experiment, some flavors interfere with each other, so you may want to try some simple things first, e.g. more lemon, less tahini etc. Have fun - I was thinking of posting my old base recipe, but then decided it was too far off the mark of what I make these days - have fun!

[Pam R]

Adding a little less oil to the mix and replacing it with some plain old water will help make it a little lighter. And puree the heck out of it if you want smooth. For me, the smoother the better - but whatever floats your boat. I don't add any paprika or cumin or anything to the mix... just sprinkle some on top when serving.

For home I use fresh garlic - in my family it's rare to have too much garlic. If I'm making it for a catering function, I may replace it with roasted - also good, but I like the punch of the fresh stuff.

Serve with warm pita. grilled is better. (in the restaurant used to send it out with sliced cucumber, tomato, peppers, pickled peppers and olives).

[Corinna Dunne]

  For those of you who find humus indigestible and reduce the garlic  until you finallly end up with a tasteless dip. You  might consider leaving in the designated amount of garlic and  pushing  the mixture through a food mill then discard the skins. The resutling flavor is vivid and the dip is well tolerated.

There is a happy medium on this one. There is the matter of too much raw garlic being indigestible, but to me it is more a matter of balance. Heads of garlic vary in flavour and pungency and for that reason it makes sense to taste as you go and not become completely constricted by a recipe. I'm not sure what you mean about the food mill. I have not seen a hummus recipe that suggests leaving the 'skins' on. But I do agree that it is certainly not an option to leave the garlic out. Definitely not!

I always serve it with triangles of toasted pitta bread.

[Wolfert]

This is what I mean when I refer to a food mill. It mashes the chick peas and removes the skins at the same time.

http://www.pastryite.../food_mills.htm

Edited by Jason Perlow, 03 July 2005 - 02:30 PM.

[chefzadi]

  For those of you who find humus indigestible and reduce the garlic  until you finallly end up with a tasteless dip. You  might consider leaving in the designated amount of garlic and  pushing  the mixture through a food mill then discard the skins. The resutling flavor is vivid and the dip is well tolerated.

There is a happy medium on this one. There is the matter of too much raw garlic being indigestible, but to me it is more a matter of balance. Heads of garlic vary in flavour and pungency and for that reason it makes sense to taste as you go and not become completely constricted by a recipe. I'm not sure what you mean about the food mill. I have not seen a hummus recipe that suggests leaving the 'skins' on. But I do agree that it is certainly not an option to leave the garlic out. Definitely not!

I always serve it with triangles of toasted pitta bread.

I don't recall seeing too many hummus recipes that specify whether or not to leave the skins on. Of course none suggest leaving the skins on, but neither do most say to take them off.

A food mill makes it so it very easy to make hummus as Ms Wolfert suggests. I don't have the patience like my maman and aunts to peel each chick pea.

As for too much raw garlic being indigestible ask Behemoth about her little brother. Tastes vary and to each her/his own with the garlic in hummus, but if you can't taste the garlic it ain't hummus.

[ludja]

A small point, but as one can notice in Ann_T's photo, a nice way to serve hummus is with some additional good olive oil pooled on top. (I usually make a depression in the middle). I also like to garnish with freshly chopped parsley, both for taste and presentation.

Thanks for the smoked paprika idea; that sounds like a great idea.

[get in my belly]

yeah jason is right beans all the same but one thing i found about using the liquid to thin it out is that some times itll leave a bitter metalic flavor . the peanut butter is awsome and all butterz for that matter :biggrin:toasted cashew butter iz da bomb . but i always come back to this recipie as much garlic (take out those nasty green garlic buds in the middle ) as you like s/p rinsed beans limon juise to taste toasted tahini good greak olive oil chopped cilantro chili empolvo real chili powder and a little cumin then i thin it out with a little olive brine and warm water . i like it have fun hummus is like third on my all time favorite foods cause you can do anything with it like pizza and tacos mmmmmmtacos drool drool

[Corinna Dunne]

This is what I mean when I refer to a food mill. It mashes the chick peas and removes the skins at the same time.

Ahaaaaa, I get you now. I thought you were referring to 'skins' on the garlic which had me completely confused! I always use a food processor to make hummus as I like it smooth and creamy, so never worry about the skins on the chick peas.

[Wolfert]

Many years ago, I did a story on the 'search for the best hummus' in Israel and discovered the expression 'let's go wipe.' It referred to using a piece of pita bread to wipe up the delectable chickpea and tahini dip that Israelis have adopted as their absolute favorite snack. Israeli food writers argued endlessly about such matters as whether in a proper hummus the chickpeas must be peeled or the tahini refrigerated. So, when I returned home in side by side tests the peeled chickpeas produced a better flavor and color. Try it and let me know, but please use home cooked chickpeas and press them through a food mill.

Otherwise, here are two ways that eastern Mediterranean women peel chickpeas:
Place soaked chickpeas in a deep bowl. Gently rub chickpeas against one another under water, then remove the peels as they float to the top; or place a handful of chickpeas between 2 rough towels and rub and roll them around until the skins roll off.


On another note, tahini has excellent antioxidant qualities, it has a long shelf life. Turn the jar upside down from time to time to keep the oil from separating. Once you make up a batch of hummus , it loses these keeping qualities and needs to be refrigerated.

Another tip I learned back then, instead of just scooping some tahini from a jar and using it straight, try mixing the tahini with a little lemon juice and garlic until it is white and 'tight,' then loosen with cold water before adding some of the chickpea cooking liquid, the chickpeas, and the seasoning. The final hummus will be lighter and creamier. If you let it rest and mellow for 1 to 2 hours at room temperature it will only be better.

[Corinna Dunne]

Thaks for this. Really interesting. As it happens, I plan to make hummus this weekend, so will follow your tips. One question though, do the chickpeas retain more texture when you use a foodmill as opposed to a food processor?

[Wolfert]

Thaks for this.  Really interesting.  As it happens, I plan to make hummus this weekend, so will follow your tips.  One question though, do the chickpeas retain more texture when you use a foodmill as opposed to a food processor?

You can press the chickpeas through the fine blade of the food mill then make it in the food processor. It's an extra step but I think worth it.

I forgot to mention this upthread: You can also take cooked chickpeas and place them in a deep bucket with plenty of water and use your hands to swirl them around until all the peels float to the top. This is the way it is done in the finest Moroccan kitchens. Peeled chickpeas are used in a couscous or a tagine.

Moroccans make a type of hummus dip without tahini called serruda. IN this case, they don't peel the chickpeas.