Comments on: Homemade Hummus Recipe

By: Pam

Pam — Wed, 11 Jul 2012 19:01:42 +0000

Thanks for the tips everyone. I made hummus again last night and it turned out amazing!!! I peeled the chickpeas as suggested and blended everything in my food proccessor for longer. Then I used my hand blender for a while. It turned out as smooth as the store bought stuff. No grittiness. Yay!

By: renee

renee — Wed, 11 Jul 2012 01:31:24 +0000

I don’t find mine gritty, i used canned. I don’t used the tahini but i add roasted garlic, oregano and jalapeno pepper to mine, i used the juices from chickpeas and blend till smooth enough,
I make a batch every sunday. My hubby takes it to work every day. I have also done roasted red pepper instead of the jalapeno

By: Emily

Emily — Mon, 04 Jun 2012 16:31:18 +0000

I really love to add pine nuts! Sprinkle on top or mix in.

By: Dina

Dina — Mon, 04 Jun 2012 14:00:50 +0000

It is also recommended to rinse out canned chickpeas and use water instead of the liquid from the can. I also find that if I make hummus when chickpeas are cooked and still hot, it makes it more smooth. Another additions could be a can of olives or some cumin, cilantro and lime juice instead of lemon juice or a small can of halapino peppers.

By: leah leitch

leah leitch — Sun, 03 Jun 2012 12:58:25 +0000

My mom is from the middle east so hummus has always been a staple. Love that you made your own tahini – I’ll have to try that, it sounds so easy. We use cumin instead of dill and a dash of cayenne which also boosts your metablolism.

We love to spread hummus on whole wheat pita, top with roasted vegetables and put a splash of balsamic vinegar on top. A little crumbled feta and you’re in heaven.

Have an awesome day everyone!

By: michelle

michelle — Sun, 03 Jun 2012 02:09:45 +0000

Another variation that I have always made which seems odd but tastes really good is adding cumin, and replacing the dill with fresh mint. It is the best I have ever had. Very easy and inexpensive. We have mint that just grows in our flower bed- which we just discovered last year and make it all the time.

By: Tisha

Tisha — Sat, 02 Jun 2012 21:32:36 +0000

I use peanut butter…I always have that in hand (usually bought with coupons) where as I never have tahini & it is more expensive!! I like the flavore the peanut butter adds:)

By: Cassie

Cassie — Sat, 02 Jun 2012 21:03:09 +0000

Pam: We didn’t find it gritty, but certainly not as silky smooth as we would have liked it. I may try peeling the chickpeas next time, or using dried and soaking them.

By: Clare

Clare — Sat, 02 Jun 2012 20:08:48 +0000

Hummus also freezes very well. We buy the dry chickpeas and soak overnight. Cook them the next day and I freeze them in 2 cup portions and just thaw and make the hummus when you want it. After hummus thaws you made need to add some olive oil to stop it from being too thick.

By: David

David — Sat, 02 Jun 2012 19:51:17 +0000

Go one step more and soak your own Chickpeas overnight then boil them for an hour.
Use the liquid from the boil and more olive oil.
Also add paprika Cumin and Zaatar (it’s is spice you can find in a Lebanese store.)
Another trick is to make it a bit runny it will harden in the fridge.
It will also last longer if you have a tiny layer of olive oil on top.
I am from Israel and the real secret to a good Humus is the olive oil. It has to be cold pressed virgin.