Has anyone tried making their own at home? I would like to try so that I can add my own seasonings all the ones I have tried have too much saltor too much 'fake' flavoring for my tastes.


If you have made your own any tips or techniques you would like to share?


also can you make a huge batch and freeze it?


did you use canned chick peas or cook up your own?


Thank you

 

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I've only used canned chick peas. I've never tried to freeze it (the SO eats it too fast). It's super easy, kinda like making pesto.

 

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I don't have the exact measurements, but my recipe is along the lines of:


1 can chickpeas + half the juice it comes in,

few tbsp tahini (usually by peanut butter in grocery),

juice from a lemon,

clove or two of garlic (micro-minced/grated),

run it through food processor and drizzle enough olive oil until it gets to the right consistency

taste, add salt or pepper if needed.

if you like a little heat, add about 1/2tsp of powered chipotle or guajillo


Sometimes I'll roast my garlic to mellow it out. Depending on the clove, raw garlic can be overpowering. I've tried dried chickpeas (soaked overnite) and didn't like it much at all. It has an overly raw-bean taste.


If you can't find tahini, some folks will use peanut butter. But don't use Jif, Skippy, etc. Go for the 100% PB instead. Personally I don't think it tastes right without the tahini though.

If you can't find tahini use sesame oil.

 

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Just wanted to mention that the last poster said beans soaked over night had an overly raw bean taste. Did you cook them after soaking them? They require cooking before turning them to paste.


I have never tried eating scratch hummos made from uncooked garbanzoes but I have made it...to fry up in to falafel. I just never used it as a dip.


I know that the canned ones work just as well for hummos with much less work. But if you try to fry it in to falafel it will fall apart. Now if you use tahini as a binding agent it will keep them halfway together. If not they won't even stay together some what. You have to use the dried beans to make falafel if you don't want to use a mix.


I like the raw garlic in my hummos, it's not a severely strong flavor to my personal taste buds.


I have to say that the recipe I use is much like the one posted by the previous poster. I don't think I use quite half the can of bean liquid though, also you could use water if you prefered it.


I have to tell you as well that I never use PB. I like the taste of tahini a whole lot. Also tahini is full of fiber and the average American gets much much less than the 25-30 grams a day recommended fiber requirement.


Visit your local Arab grocer for cheap jars of tahini. It's going to be expensive at the supermarket. If you are rural I would probably order it online.


Last tip, I like to garnish by sprinkling with paprika for mild people and with cayenne pepper for spicy people.

I guess I lied. I have a couple more tips. If you don't have a food processor, you can use a blender. But if you do I would stir the tahini in at the end because it will thicken it up too much and make it hard to blend. Also if you have to thin the hummos too much for the blender or what ever, you can rethicken it up by adding EVOO. I would stir it in after scooping it out of the blender.


If all the beans don't get quite mashed you can use a fork or potato masher to finish the job. You might reserve a few beans for a garnish.

I probably shouldn't post so many times in the same thread but I just have to add that this snack isn't complete with out homemade pita chips.


Make or buy pitas, tear them apart in to two rounds. Use a pizza cutter to cut chips in a pie cut. Brush or spray EVOO on one side of the chips and sprinkle with greek seasoning and garlic powder, bake for 4 min in a 350 degree oven. Flip chips then EVOO and seasoning and bake another 4 min or so.

It's very easy to make.

 

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mmmm hummus

 

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"Just wanted to mention that the last poster said beans soaked over night had an overly raw bean taste. Did you cook them after soaking them? They require cooking before turning them to paste."


Yeah, but I guess I didn't cook them nearly long enough. Do you think the dried bean version is better than canned?