I’ve always been a supporter of whirled peas.
Mmmm. This not-quite-hummus recipe, at the NYTimes, looks nommy.
I have consulted Mrs. Plant, and she uses something called tahini sauce which is indeed thinned out ground sesame. She also pronounces it tCHAAAAAA-heen-e. She complemented me on my pronunciation tonight, and I pointed out that I have a CHA-hold.
I pronounce it like the Jawas do.
How about Charoset? Cinnamon or not? Manichewitz or Dom Perion?
I think that I must have, like LeftyDork, started from the Moosewood recipe, because I’m a firm believer in the dashes of soy sauce, which I think brings out the taste. I was also taught once to heat up the chickpeas first, and so out of tradition I do that.
Ivylass, do you fix your hummus in a blender/food processor? If so, I’d just put peanuts or cashews in with the rest of the mix & let that “butterfy” them instead of putting actual PB or CB in the mix.
Food processor.
I like using dried chickpeas, soaking and cooking them, then mashing them with a potato masher while still warm and then divide mixture into two.
To one half I add tahini, black pepper, salt, 4 or 5 cloves of garlic, the juice of a lemon and a pinch of cumin while still warm, then let it cool in the fridge.
To the other, I leave out the tahini, and add the lemon juice, garlic, seasoning, more cumin and some chopped coriander (cilantro) leaves. Then form into patties, roll in bread crumbs or matzo meal, fry.
Serve in a pitta with salad and the hummus.
My version of felafel.
It’s yummy.
Just had some for lunch earlier today. My secret weapon ingredient is throwing some of those pickled pepper slices in - I think they’re made with banana peppers. Brings a little subtle heat and tang to the party.
Same here. I use soy sauce, but add no salt. Mmmmmmmm.
I’m so glad this thread was started. I love hummus and always wanted to try to make it at home but didn’t know where to start. I’m going to give some of these recipes a whirl. I don’t own a food processor though, just a blender. Will that make it more difficult to actually make the hummus? FTR, I like my hummus smooth and a little runny, not thick and chunky at all (which is how it always turns out if I use store bought hummus mix).
Why warm the chickpeas first? What does that do?
I’ve tried that without the bread crumbs or matzo, and they disintegrate in the oil. Cilantro sounds good.
I’d love to have your recipe for garlic/white bean dip.
I’ve had it in the past and it was super yummy. Please share.
I’ll be patiently waiting
I don’t make hummus at all, because I am a slut, but I had to post a link to Hanne Blank’s lyrical paean to hummus, including not-exactly-a-recipe but some tips for virtuous hummus and some damn fine writing.
I got some white bean dip from Trader Joe’s a couple of years ago (alas, I can no longer find it there) and attempted to reproduce it. This is pretty close:
Roast 12 cloves of garlic drizzled with a little olive oil at 400 degrees until soft but not too brown–about 15 minutes. Cool slightly, trim and peel.
Put the following in the food processor bowl:
1 16 oz. can of cannellini beans (white kidney beans), drained
juice of one lemon and a little piece of the peel
handful of fresh parsley
a couple tablespoons olive oil
roasted garlic
salt and pepper to taste (maybe 1/4 tsp. salt and 1/8 tsp. pepper)
Process until smooth. Keeps well for a week or two in the fridge.
I concur (not about yours, however) and I’m perfectly content to continue buying mine as long as Costco stocks the big huge tubs of Sabra hummus w/ roasted pine nuts. Rock on, Costco! 
Considering your preferences, the blender should do just fine. If one were really into doing it authentically, one might also use a mortar and pestle. One can vary the consistency by adding more or less olive oil and lemon juice, or even a little water to thin.
Personally, I think tahini is a necessary ingredient to hummus and there really isn’t a suitable substitute. A sprinkle of sumac to garnish is nice, but more often in the US this is replaced by a sprinkle of paprika, which does nothing for the flavor. Sumac has a very special lemony, sour, touch that just seems to take the hummus to the next level.
My favorite hummus is made traditionally- tahini, chick peas, lemon, olive oil- with a slight difference. The secret ingredient is a tablespoon or more of a typical bottled, red, Indian Curry Paste that is available on many supermarket shelves in the ethnic aisle. It gives the hummus some extra flavor, depth, a noticeable spice and heat, as well as a beautiful color.