# Easy hummus recipes? **URL:** \ **Category:** Cafe Society\ **Created:** [August 3, 2006, 4:19am UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146 "2006-08-03T04:19:07Z")\ **Posts on this page:** 17\ **Page:** 1
**Author:** ![Guinastasia](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/guinastasia/32/5751_2.png) [@Guinastasia](https://boards.straightdope.com/u/Guinastasia)\ **Post date:** [August 3, 2006, 4:19am UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146/1 "2006-08-03T04:19:07Z")
I absolutely adore hummus, and I’d like to try making my own from scratch, rather than the store bought stuff (which can get expensive). Anyone have any good recipes? My favorite flavors from Athenos are pesto, garlic and scallion, if that helps. ---
**Author:** ![Cunctator](https://avatars.discourse-cdn.com/v4/letter/c/43a26b/32.png) [@Cunctator](https://boards.straightdope.com/u/Cunctator)\ **Post date:** [August 3, 2006, 4:44am UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146/2 "2006-08-03T04:44:16Z")
This one, for Beetroot Hummus, is delicious: 2 beetroot (approx 350g), trimmed and washed 400g can of chickpeas, rinsed and drained a quarter of a cup of tahini a third of a cup of lemon juice 1 clove of garlic, crushed sea salt and cracked black pepper two and a half tablespoons of olive oil Place beetroot in a saucepan of boiling water and simmer for 45 minutes or until very tender. Drain and allow to cool slightly. Slip off the skins, rinse and chop. Place beetroot in the bowl of a food processor and process until roughly chopped. Add chickpeas, tahini, lemon juice, garlic, salt and pepper and process until smooth. Gradually pour in olive oil, processing until smooth. Serve with Turkish bread. Makes approximately two and two third cups ---
**Author:** ![Rubystreak](https://avatars.discourse-cdn.com/v4/letter/r/e5b9ba/32.png) [@Rubystreak](https://boards.straightdope.com/u/Rubystreak)\ **Post date:** [August 3, 2006, 4:53am UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146/3 "2006-08-03T04:53:54Z")
I have to admit that I saw the thread title as “Easy Human Recipes.” Here’s the one I use, from Moosewood, which is simple and easy: 12 oz. can of chick peas, drained and rinsed 3 cloves garlic 1.5 tsp. salt Juice from 2 fresh lemons 3/4 cup tahini 1/4 cup finely minced parsley 1/4 cup minced scallions Put everything in the food processor but the scallions and blend until smooth. Scallions go on top. You can add soy sauce, cayenne, feta cheese, kalamata olives, tomatoes, cucumber, whatever to taste afterwards. ---
**Author:** ![Lissla\_Lissar](https://avatars.discourse-cdn.com/v4/letter/l/8491ac/32.png) [@Lissla\_Lissar](https://boards.straightdope.com/u/Lissla_Lissar)\ **Post date:** [August 3, 2006, 2:32pm UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146/4 "2006-08-03T14:32:33Z")
Hummus is about as difficult as frying an egg. Less, maybe. Basic hummus bi tahini is (in my world): 1 can chickpeas, rinsed 3 cloves garlic 2 tablespoons tahini 3 tablespoons lemon juice a couple of glugs of olive oil. Grind the garlic, lemon, tahini, and oil in the food processor to puree it. Add the chickpeas. Grind it up. Taste it. If it’s not sour enough add more lemon. If it’s too thick add a few tablespoons of water. Eat it. To make pesto hummus I’d just add a couple tablespoons of pesto. Ditto for scallion, although I might brown the scallions before grinding them up with the garlic. Cumin is also nice. So are roasted peppers. Hummus is yummy. Feta blended with yogurt, hot peppers, garlic, and olive oil is also yummy. ---
**Author:** ![pseudotriton\_ruber\_ruber](https://avatars.discourse-cdn.com/v4/letter/p/a9a28c/32.png) [@pseudotriton\_ruber\_ruber](https://boards.straightdope.com/u/pseudotriton_ruber_ruber)\ **Post date:** [August 3, 2006, 2:40pm UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146/5 "2006-08-03T14:40:54Z")
The taste of tahini squicks me out, so I find if I cut back on it sharply (sometimes to zero), it tastes better. Is that still considered hummus? ---
**Author:** ![Beadalin](https://avatars.discourse-cdn.com/v4/letter/b/3be4f8/32.png) [@Beadalin](https://boards.straightdope.com/u/Beadalin)\ **Post date:** [August 3, 2006, 2:43pm UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146/6 "2006-08-03T14:43:42Z")
This exact thread, just from a few weeks ago: > **[Easy hummus recipes?](https://boards.straightdope.com/sdmb/showthread.php?t=381302)** > > Howdy all, Today I made homemade hummus as I have many times before (in my blender), but I’m wondering if there are other, better methods. Keep in mind I never have tahini paste at home, so my hummus never contains tahini. I drain one can of chick... ---
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [August 3, 2006, 2:53pm UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146/7 "2006-08-03T14:53:42Z")
Easiest I know: 1 can chickpeas 1 clove garlic 1 tbsp tahini 1 tbsp Cumin Juice of 1 lemon Olive oil Drain chickpeas, retain brine. Put everything apart from the olive oil in a blender. Whizz while drizzling in the olive oil until the right consistency. If you want to go low fat or it’s too gloopy with the oil, loosen with some of the brine. Garnish with cilantro. ---
**Author:** ![gardentraveler](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gardentraveler/32/3576_2.png) [@gardentraveler](https://boards.straightdope.com/u/gardentraveler)\ **Post date:** [August 3, 2006, 3:11pm UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146/8 "2006-08-03T15:11:35Z")
I get lazy and buy pre-made, but hummus winds up being a very flexible recipe. I’ve made hummus with cannelini (white kidney beans) before as well - very tasty. They sell black-bean hummus at Wild Oats. Looks like they only use part black beans; haven’t tried it at home, myself. My basic recipe is the same as **Lissla’s**. I garnish with a dusting of paprika and a dab of olive oil. And, because 1) I read this thread, 2) I’m home today and 3) have all the ingredients on hand, guess what I’m having for lunch? (With nice warm pita bread and tomato and cucumber on the side.) GT ---
**Author:** ![Ludy](https://avatars.discourse-cdn.com/v4/letter/l/d6d6ee/32.png) [@Ludy](https://boards.straightdope.com/u/Ludy)\ **Post date:** [August 3, 2006, 3:34pm UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146/9 "2006-08-03T15:34:09Z")
All I can add is the best homemade hummus I have ever tasted had a dash of wasabi mixed in. Gave it a great kick. ---
**Author:** ![Guinastasia](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/guinastasia/32/5751_2.png) [@Guinastasia](https://boards.straightdope.com/u/Guinastasia)\ **Post date:** [August 3, 2006, 6:49pm UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146/10 "2006-08-03T18:49:14Z")
Thanks so much, peeps! I do have some questions. Is tahini expensive? Do I find it at your average grocery store, or is it one of those gourmet shop items? I’m trying to eat better-I’ve noticed I’ve gained a bit of weight (you wouldn’t know it to look at me, but I definitely see it), and my doctor told me to stay away from “white carbs”, so I figure that hummus and raw mushrooms are a good bet. Plain, ordinary white cap mushrooms. Better than crackers and pita and the taste is like my mother’s homemade stuffed mushrooms. And yes, I’m getting exercise, except lately it’s been too damned hot to go anywhere or move much. I’ve been walking and doing sit ups. ---
**Author:** ![gardentraveler](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gardentraveler/32/3576_2.png) [@gardentraveler](https://boards.straightdope.com/u/gardentraveler)\ **Post date:** [August 3, 2006, 7:46pm UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146/11 "2006-08-03T19:46:15Z")
I don’t remember it being really expensive. I just googled it and found a 16 oz. jar for $6 or so. If your supermarket has ethnic foods, it will carry it. Any Middle Eastern grocery should carry it too. I think mine came from Wild Oats, which is more expensive than your average grocery. I bought the toasted kind because I like the flavor better and because it lasts longer (I don’t make hummus that often and didn’t want to buy new every time.) I keep it in the fridge. I eat hummus with all kinds of vegetables as well: cucumber, red pepper, carrots. All of them are good diet bets because they’re low calorie and help fill you up. GT ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [August 3, 2006, 8:03pm UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146/12 "2006-08-03T20:03:16Z")
I just wanna back **Rubystreak** on the Moosewood recipe. That’s the one I’ve been using for years (although I go ahead and process the scallions). One note, though: it works far better if you add the tahini in after you’ve processed the chickpeas. If you try to do them simultaneously, unless you’ve got a kickass food processor, you’re likely to end up with whole chickpeas suspended in tahini. It’s also delicious with some cumin added. Daniel ---
**Author:** ![Rubystreak](https://avatars.discourse-cdn.com/v4/letter/r/e5b9ba/32.png) [@Rubystreak](https://boards.straightdope.com/u/Rubystreak)\ **Post date:** [August 3, 2006, 8:22pm UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146/13 "2006-08-03T20:22:40Z")
**LHoD** makes a good point about the blending. I used to try to do it in the blender and it never came out as smooth as I wanted. Now that I have the Cuisinart, comes out much, much better. Do the chickpeas first, make 'em creamy, then add the rest. ---
**Author:** ![Annie-Xmas](https://avatars.discourse-cdn.com/v4/letter/a/ecc23a/32.png) [@Annie-Xmas](https://boards.straightdope.com/u/Annie-Xmas)\ **Post date:** [August 3, 2006, 8:26pm UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146/14 "2006-08-03T20:26:46Z")
Speaking of tahini, try adding a couple of spoonfuls to instant white chocolate pudding along with the milk. Mmmmmmmm…tahini pudding. ---
**Author:** ![Guinastasia](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/guinastasia/32/5751_2.png) [@Guinastasia](https://boards.straightdope.com/u/Guinastasia)\ **Post date:** [August 3, 2006, 8:33pm UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146/15 "2006-08-03T20:33:37Z")
[QUOTE=Annie-Xmas] Speaking of tahini, try adding a couple of spoonfuls to instant white chocolate pudding along with the milk. Mmmmmmmm…tahini pudding. [/QUOTE] Hey-my goal is to LOSE weight here. 😃 ---
**Author:** ![Lissla\_Lissar](https://avatars.discourse-cdn.com/v4/letter/l/8491ac/32.png) [@Lissla\_Lissar](https://boards.straightdope.com/u/Lissla_Lissar)\ **Post date:** [August 3, 2006, 10:41pm UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146/16 "2006-08-03T22:41:45Z")
**Guin** , technically according to M.E. food purists it’s _hummus bi tahini_, which means chickpeas with tahini. The tahini is essential to authentic hummus. That said, it’s good made with black beans, roasted peppers, and no tahini at all, cumin, onions, white beans… A food processor works 50000000000 times better for hummus than a blender, unless you have one of those insanely high-powered food blenders. Oh, it’s not weight-loss health food, but skordalia, a cold dip made with pureeed potatoes, garlic, lemon or vinegar, and olive oil, is divine. ---
**Author:** ![The\_Swan](https://avatars.discourse-cdn.com/v4/letter/t/a87d85/32.png) [@The\_Swan](https://boards.straightdope.com/u/The_Swan)\ **Post date:** [August 3, 2006, 11:03pm UTC](https://boards.straightdope.com/t/easy-hummus-recipes/367146/17 "2006-08-03T23:03:26Z")
[QUOTE=Guinastasia] Thanks so much, peeps! I do have some questions. Is tahini expensive? Do I find it at your average grocery store, or is it one of those gourmet shop items? [/QUOTE] Tahini can be found at our local grocery stores in Atlanta, and it usually runs a bit more than the Peanut Butter. Just remember to stir the heck out of it before measuring it out. If you prefer, Alton Brown has a recipe for “Turbo Hummus” on the FoodTV website that uses Peanut Butter instead of Tahini. I can tell a difference, but not a big one.