Homemade Hummus

Submitted by Darlene Summers

"Until about a year ago I never heard of Hummus, but my daughter Paula was with me one day at an oriental food store in Carbondale and she bought a jar that was already made. I asked what it was. When she told me, I decided it probably could be made much cheaper than she bought it for, so I went to looking and experimenting. I bought tahini to make it with and it was VERY expensive. I made it by a recipe I found on the net and when I knew what it was supposed to taste like I experimented some more till I did not have to have tahini--as it is made in this recipe. Anyway, this is the final experiment she likes best."

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 1 1/4 cups

ingredients

• 1 (15 1/2 ounce) can garbanzo beans
• 1⁄3 cup toasted sesame seeds
• 1⁄4 cup fresh lemon juice
• 1⁄2 teaspoon garlic powder (or to your taste)
• 1⁄2 teaspoon salt
• 2 tablespoons corn oil or 2 tablespoons olive oil
• 1 dash hot sauce

directions

1. While garbanzo beans are being drained, place sesame seeds in food processor and process till very finely ground.
2. Add the drained garbanzo beans and process till puréed.
3. Add lemon juice, garlic powder and salt; process till smooth.
4. Add oil and hot sauce; process till well blended.
5. Let stand 1 hour at room temperature to blend flavors.
6. Serve with your favorite dippers.

Reviews

[Jamie Renee]

This was my first experience with making hummus. I could not find tahini in the grocery store so used the toasted sesame seeds as this recipe calls for. I used fresh garlic and crushed red pepper flakes in place of hot sauce. Its extremely tasty, and a recipe I'll share with others!

 

[GourmetGradStudent]

I thought the hummus had too much lemon. The toasted sesame seeds were a nice touch, but I ended up adding more garbanzos to make up for the lemon.

 

[Nado2003]

I love the toasted sesame seed flavor. I also like the fresh lemon taste. I just got done making it when I had to take my daughter to tennis. I left the whole thing in the kitchen and ran out. I came back 10 minutes later and my husband and 4 year old son were eating it. They loved it! I told them it's not done until it's had a chance to stand and allow the flavors to blend in. But they boys did not care, they thought it was delicious. I substituted one clove of fresh garlic for the garlic powder and I used 1 teaspoon of chili powder, 1/4 teaspoon of cumin, 1/4 teaspoon of paparika and a dash of cayenne pepper powder instead of the hot sauce. I would definitely make this again. Thank you Darlene.

 

[Upsidedown Again]

I didn't want the hassle of tracking down a store that sold tahini, so I tried this recipe. It's really good. I added the lemon juice and seasonings at the same time as the beans, as well as a little water, to help my blender puree the beans. I also omitted the oil (to lower the fat content) and hot sauce (because I don't have any) and used 3 cloves of fresh garlic which was a bit much, so I'd recommend 1 or 2 (if you prefer fresh).

 

[UnknownChef86]

Thank you for this recipe. My vegan nephew buys hummus all the time, and yes...it's pricy! This would be less expensive to make (re. the tahini) if you use [recipe=98301]Sesame Tahini by mermaidmagic[/recipe]. If using mermaid's recipe, I would omit the sesame seeds and (some or all of) the oil in the hummus and substitute with 1/3 cup of the tahini. I have found that I have a tough time getting the seeds toasted without getting them too dark (sometimes I'm multi-task challenged!). I discovered that if I use a seasoned, dry (no oil) cast iron skillet on medium-low heat and stir constantly, I get them toasted exactly the way I want and don't have to worry about burnt sesame seeds.