Community Pick
Hummus Amongus
"There's a large Middle Eastern population in Bayridge Brooklyn and amazing restaurants line the avenues...hummus is served with every dish on the menu...it's one of my favorite things in the whole wide world...if you haven't tried it, please do. I think you'll love it!"
photo by strawberrypie
- Ready In:
- 5mins
- Ingredients:
- 6
- Yields:
-
24 tablespoons
- Serves:
- 12
ingredients
- 1 (15 ounce) can chickpeas
- 1⁄4 cup tahini paste
- 3 tablespoons fresh lemon juice
- 1 garlic clove
- 1⁄4 teaspoon ground cumin
- salt and pepper
directions
- Drain beans; reserve water.
- In a food processor or blender add beans and all the ingredients.
- Process until smooth.
- If mixture is too thick, add some of the reserved liquid from the beans to dilute to a desired consistency.
- Serve at room temperature with pita bread, grilled pork, lamb or chicken.
Questions & Replies
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Reviews
-
a simple, straightforward recipe for yummy hummus! when i served it, i sprinkled paprika and toasted pine nuts on top. you can also drizzle a good extra-virgin olive oil over it. UPDATE: this recipe is so yummy -- and super easy. i've always added oil or water to thin out the hummus, never the chick pea water ("reserve water") & this is by all means my now preferred method. thanks! :) -
I like hummus so was pleased to find this recipe. If anything it is much nicer than the commercially made hummus. I found it very easy to make. I didn't put it in the processor, just mashed it up and added the other ingredients. It made a coarser texture but I wasn't using it as a spread or dip, I used it with salad as a main dish. -
This was the first time I've tasted hummus, let alone make it, and I was very thrilled with the results. I used garlic paste instead of a clove, so I'm not sure if I used the right amount. The lemon juice is also very dominant. This makes a really nice spread for my sandwiches. -
I also used about 3/4 cup of dried chickpeas and did a quick soak, then boiled them for 40 minutes. Every time I make my hummus with dried chickpeas, it always comes out better. This is a really tasty recipe. I also roasted my garlic and added 4 extra cloves. -
This is now one of the favorite snacks in the house! It's so easy to make, and extremely popular. I just made it for the second time tonight, doubling the batch, and it still disappeared! (Of course, I definitely helped make that happen :D)
see 44 more reviews
Tweaks
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This is perfect hummus and can be flavored in so may different ways. I replace the canned chickpeas with 3/4 cup dried and cooked chickpeas. Soak them overnight and simply simmer for 1 hour. The result tastes alittle nuttier and the texture is "fluffy" if prepared in a food processer with some of the cooking liquid.
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Great recipe. Hummus is such a simple and healthy recipe to prepare, it is always great to have some fresh on hand for any occasion. I made as directed, however instead of using the leftover liquid from the chickpea can, I added olive oil to thin. I use as a spread on sandwiches or a dip for black bean tortilla chips. Thank you, Gingerbee!
RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
