How do you make hummus from scratch?

Question

How do you make hummus from scratch?

Answer 1

puree chickpeas, fresh garlic, lemon juice, olive oil, tahini paste and parsley and let stand for at least 24 hours. (chick peas are also

known as garbanzo beans and tahini if you can't get it at a grocery store try a deli or Mediterranean deli)

Answer 2

In a food processor: 2 standard size cans of garbonzo beans (rinse and drain them first), couple cloves of garlic, 1-1.5 cups tahini (I prefer the white, unroasted variety), salt/pepper, juice of one lemon. Everything should be adjusted to your tastes, if you like it nutty, add more tahini, for example.

Variant: Kalamata Olives, Roasted red peppers, Sun-dried tomatoes, or roasted garlic can be added too for a little extra pep.

Tahini can be found at any middle eastern or mediterranean store.

Answer 3

You have some great recipes here...but you can use hummus for so much.  I LOVE using in salmon patties and meatloaf instead of eggs as a binder.  It is full of protein and it only has good fat in it.

I use the Red Pepper Hummus for the salmon patties..it is AWESOME in there!  I did a chef event on this one time and people who didnt' even like salmon patties were eating it.  It is really good.  

It is equally good for meatloaf !

Answer 4

tahini, mix it with olive oil and pepperika

garnish with pepperika and olive oil and celentro

and.........voala!

Answer 5

Traditional Hummus

* 3 Cans Garbanzo beans (drained)

* 3 - 4 tablespoons Tahini (Sesame butter)

* 4 - 6 cloves Garlic (chopped)

* 1 Lemon or lime

* 1/3 cup Olive Oil

* Salt and Pepper to taste

1. Sauté the chopped garlic in oil over a low flame.

2. Juice the lime or lemon.

3. Place all of ingredients in a large blender. Blend well. This could take several minutes. Your hummus will be thick and have a dry consistency.

4. Add good water (not Southern California tap water if possible) in about 1/8 cup amounts and blend until he desired consistency is achieved.

5. Set the hummus in a service bowl. A few branches of parsley placed on the hummus adds a nice look to the dish.

6. Just before eating make an indent in the center of the hummus plate and pour a small amount of olive oil into the indent.

7. You can eat it right away, but the hummus improves if it sits overnight in the refrigerator.

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4 garlic cloves

2 cups canned chickpeas, drained, liquid reserved

1 1/2 teaspoons kosher salt

1/3 cup tahini (sesame paste)

6 tablespoons freshly squeezed lemon juice (2 lemons)

2 tablespoons water or liquid from the chickpeas

8 dashes hot sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Answer 6

1 can of chikpeas, drained. It takes 1 lemon, 1-2 cloves of garlic, 1 teaspoon of cumin, 1 table spoon of tahini and 1 tablespoon of yogurt.

Top with oliveoil and/or paprika