My Mama's Hummous

"Pronounced Choo-moose, and not hum-miss! This is the easiest, yummiest hummous you will try outside the Middle East."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by Hadice photo by Hadice
photo by HeatherFeather photo by HeatherFeather
Ready In:
3mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Food process all and garnish with any of the above.

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Reviews

  1. WOW-this is the best Hommous i have ever eaten-I too made my own tahini, I have made this 5 times in the past two weeks now everybody loves it -Thanks for posting this fabulous recipe
     
  2. Great hummus! I added about 1/2 cup of Greek yogurt to thin the texture a bit, but otherwise followed the recipe faithfully. Great flavor--we all loved it1
     
  3. This hummus was delicious, but the texture was way too thick for my tastes. I don't have a food processor and it nearly killed the motor in my blender. This might be because I boiled the chickpeas myself instead of getting them canned. I added about two cups of "broth" from the chickpeas to the mixture and it came out spectacularly. I think I might add less salt next time, though. Thanks for the recipe!
     
  4. Great, hummous!!! I subbed fresh lime juice for lemon as that is what I had on hand and added a couple T. of plain yoghurt and it turned out creamy and delicious. Oh, and I also used peanut butter instead of tahini (an Alton Brown tip) because tahini is so expensive and I only use it to make hummous. Thanks for the simple and great recipe for a tasty and healty dip.
     
  5. I make "choo-moose" all the time, but have been pronouncing it all wrong!! Never again. Your recipe, Miraklegirl tastes more authentic than the version I have been serving. I love the consistency of yours, smooth and creamy. I did add several pinches of cayenne because my DH loves it hot, but he did comment on how much better he liked your recipe than the one I've been making. Thanks for upgrading one of our favorites.
     
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Tweaks

  1. Wow! I love hummous and my favourite was from London - and had to always wait for someone to bring some back for me... Now I can make it whenever I want!! The recipe is absolutely perfect! Made the full quantity and it looked like way too much, but it finished in an instant! I added 2 tbsp of Nando's peri-peri sauce and it gave the perfect kick. Next time I will try substituting peanut butter for the tahini like someone suggested. Will definitely make this over and over again... Thanks so much!!
     
  2. Great, hummous!!! I subbed fresh lime juice for lemon as that is what I had on hand and added a couple T. of plain yoghurt and it turned out creamy and delicious. Oh, and I also used peanut butter instead of tahini (an Alton Brown tip) because tahini is so expensive and I only use it to make hummous. Thanks for the simple and great recipe for a tasty and healty dip.
     
  3. Great recipe - very easy to make, and some of the best hummous I have ever had! I prefer to buy in the bulk section rather than in cans, so I made the following modifications: (1) Instead of a 19-oz can of chickpeas, I used 2 cups of chickpeas that had been soaked overnight and cooked in water for about 3 hours - this results in a chickpea that is similar in consistency to canned chickpeas. Note that this is 2 cups AFTER soaking and cooking, which is probably slightly less than 1 cup of dry beans. (2) Instead of 1/2 cup Tahini, I used 5/8 cup of toasted sesame seeds and little extra olive oil. You can toast raw sesame seeds on a cookie sheet in a 350-degree oven for about 5-10 minutes - they should be slightly crispy, but not brown. You'll have to food-process for quite a while in order to capture all of the sesame seeds.
     

RECIPE SUBMITTED BY

I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.
 
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