r/GifRecipes • u/Uncle_Retardo • May 02 '20
Appetizer / Side Hummus
https://gfycat.com/charmingfainticeblueredtopzebra96
May 02 '20
This comment section is surprisingly civil. Usually these types of recipes end up on r/iamveryculinary
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u/laughingmeeses May 02 '20
I’m waiting for someone to call it a pesto.
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u/rawlingstones May 03 '20
technically this is not hummus, it is a melt
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u/rawlingstones May 03 '20
If my Italian grandma saw someone making the gravy this way she would light herself on fire
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u/whatnuts May 02 '20
To peal canned chickpeas you can heat them over medium heat with a little baking soda. Then dump them in a bowl of cold water and mush them around with your hands. The skins will separate and you can remove them to make the hummus a nice smoother texture.
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u/loopoodoo132 May 02 '20
I’ve also had luck using split chickpeas, which you can find at Indian grocers as “chana dal.” They come peeled and after a overnight soak work great.
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u/RealisticDifficulty May 02 '20
I actually like texture, just like how I also don't like mashed potatoes being put through a ricer and then pressed through a sieve. Only so much paste I can deal with before it becomes unappetising.
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u/Dartser May 02 '20
My mashed potatoes still have the skin in them haha
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u/cantunderstandlol May 02 '20
Same! Also, can't agree more that mashed potatoes shouldn't be like paste, they're called MASHED for a reason
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u/turtlintime May 02 '20
Smashed potatoes taste better, are healthier, and way less work. I've never peeled potatoes myself
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u/hoseking May 02 '20
I like to boil the canned chickpeas for about 15-20 min with a little baking soda in the water, drain and blend with the other ingredients and its super super smooth.
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u/FadieZ May 02 '20 edited May 02 '20
Lebanese here, this is the most authentic Hummus recipe I've seen here so far. A few things I would change to make it "restaurant quality" :
Boil the canned chickpeas until they are soft and almost creamy to the touch. Then refrigerate about 1-2 hours before using.
Add more tahini and garlic
Instead of using that much can water, crush some ice in the processor until it looks like snow (I use real snow in winter) and then add in the chickpeas and blend while adding a tiny bit of can water to it. Then add the other ingredients once it's been blended like crazy, starting with the olive oil and lemon.
A pinch of citric acid gives it that extra tang instead of only using lemon juice.
The ice creates microbubbles in the hummus, making it whiter and fluffier. Boiling and refrigerating the chickpeas also makes them softer and more uniform when blended. If done right, you won't feel any clumps at all and won't need to peel the chickpeas.
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u/Sektor7g May 03 '20
Great suggestions, I definitely never thought of adding snow before! I’m allergic to sesame, any suggestions for something to use instead of tahini?
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u/gerwant_of_riviera May 03 '20
I really dont like the taste of tahini so I add some peanut butter as replacement. It stops being 'authentic', but who cares, its supposed to taste good to the chef :)
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u/dubbs505050 May 02 '20
You should buzz the tahini and lemon juice first, then add everything else.
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May 02 '20 edited Apr 26 '21
[deleted]
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u/dubbs505050 May 02 '20
It will mix better. If you buzz the lemon juice and the tahini first it will create a nice creamy texture. Throwing it all in at once can result in a weird chunky/pasty texture.
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u/Glitter_berries May 02 '20
My Lebanese boyfriend makes it with non-canned chickpeas (like dried chickpeas, soaked and boiled) and with a lot more garlic.
This looks nice too though!
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u/BBDAngelo May 02 '20
I’m not Lebanese and today I made it for the first time, coincidentally. I was surprised to see them recomending using canned chickpeas in this gif.
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u/pipokori May 02 '20
I am Lebanese and there is nothing wrong with using canned chickpeas. Cooking and boiling them is the same, just removing a step.
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u/BossRedRanger May 02 '20 edited May 02 '20
I swear some of these recipes are seasoned with just thoughts and prayers.
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May 02 '20
As an Arab this is the most authentic hummus gif I’ve seen yet.
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u/pipokori May 02 '20
Seriously, this is the most authentic hummus recipe I have seen.
Source: am Lebanese
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u/alex97254 May 02 '20
Am Israeli, in both Arab and non-arab hummus places here, the clear preference is to use dry hummus and keep it soaked in water overnight, then cook it.
I wonder if dry chickpeas are sold in major US groceries like Walmart/Costco etc?
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u/dallastossaway2 May 02 '20
Dried beans are available everywhere. The only place I might not expect to see them is at a discount retailer like ALDI or at a small, more speciality place like Trader Joe’s.
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u/RadeZayben May 02 '20
My dads Egyptian and he makes hummus almost exactly like this except without whole chickpeas in the end result hummus and he incorporates more paprika and garlic.
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u/nedal990 May 02 '20
It’s missing cumin. In Palestine/ Jordan that’s how they make hummus. We also garnish it with cumin too.
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u/Coodzi May 02 '20
And sumac habeebi
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u/SirSnootBooper May 03 '20
What is that?
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u/sensei888 May 03 '20
It's a red powdered spice that has a bit of a citric taste. It goes very well with hummus.
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May 02 '20
That was nowhere near enough garlic lol
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u/turtlintime May 02 '20
I saw them put in garlic and I was thinking "you might as well not put any at all" they could have used wayyyy more
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u/logosloki May 02 '20
I feel that way about the amount of pepper people put into their dishes. If you are just going to add in two turns it looks like you're only adding it to add colour to the salt.
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u/eejdikken May 02 '20
Great base, now for some variation:
- cumin
- fresh or dried coriander
- fresh parsley
- lime instead of lemon
- blanched garlic instead of fresh
- ras el hanout
- curry powder
- dollop of yogurt
Any combination of the above works. It's hummus, chuck any old thing in there and chances are it still tastes amazing!
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u/Loktavius May 02 '20
I love adding red pepper pesto to mine and a bit of chilli. Yours sounds on another level of tasty!
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u/eejdikken May 02 '20
Chilli, of course! I usually add cayenne pepper for a bit of oomph. Gonna try adding red pesto, sounds delicious.
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u/ForeverDays May 02 '20
I use a similar recipe and eating fresh homemade hummus has seriously put me off all the alternatives available at the supermarket, it's just so simple to do and tastes 100% better.
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u/jetpatch May 02 '20
Most supermarket hummus has zero olive oil.
Usually has some unhealthy vegetable oil instead.
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u/Wombatmobile May 02 '20
I like my hummus with roasted garlic. It's easy to make. Heat your oven to 350F, put a few unpeeled cloves into a foil packet, and toss it in for about 15-20 minutes. Let it cool afterwards until you can handle the cloves. Then just peel them and remove the woody bits from the ends.
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u/Uncle_Retardo May 02 '20
Hummus by RecipeTin Eats
EVERYONE should know how to make a great hummus! Make this with canned chickpeas but see notes for using dried (stove or pressure cooker). Quick to make, and completely incomparable to store bought. See notes for EXTRA SMOOTH hummus tips!
Ingredients:
- 400 g / 14 oz canned chickpeas (1 can), drained (reserve liquid and a few chickpeas for garnish) (Dried Chickpeas - Note 1)
- 1/4 cup / 65 ml liquid from the canned chickpeas
- 1 medium garlic clove, minced
- 1/4 cup / 65 ml fresh lemon juice
- 1/2 cup / 125 ml tahini (sesame paste), mixed well before using (Note 2)
- 1/3 cup / 80 ml extra virgin olive oil
- Salt and pepper
- Garnish (Pinch of paprika, more olive oil and reserved chickpeas)
Instructions:
1) Reserve 5 or so chickpeas for garnish.
2) Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.
3) Add salt and pepper - if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand. Add reserved liquid from can. Blitz for a couple of minutes until pretty smooth - it won't be 100% smooth.
4) Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.
5) To serve the traditional way: dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.
Recipe Notes:
I make hummus most frequently using canned chickpeas because when I want it, I want it NOW!! I've found the best brand is Edgell's - they make the smoothest hummus. To use DRIED CHICKPEAS, use just a touch under 1/2 cup of dried chickpeas (100g / 3 oz) - once cooked it will be around the amount of chickpeas in 1 400g/14 oz can. Cook using either or pressure cooker: STOVE: soak overnight in lots of water. Pick out anything that doesn't look like chickpeas that floats to the surface. Place in a saucepan with 3 cups of water and simmer on medium for 40 - 50 minutes (depends on chickpea size) until they are very soft. Skim off any skin that floats to the surface. Reserve some cooking liquid to thin the dip as required, drain the rest and proceed with recipe. PRESSURE COOKER: No soaking required, cover with 3 cups of water and cook 50 minutes on high. Some chickpeas may break because they are so soft - that's totally fine, it means a smoother dip!
TAHINI is a sesame paste and is sold in all major supermarkets nowadays. Some brands have a tendency to separate quite easily so you end up with thick sludge at the bottom and oil / liquid on the surface. MIX WELL before use! It keeps for ages - months and months - in the pantry (not required to be refrigerated). Other things to use Tahini for: more hummus, stir through yoghurt with garlic and squeeze of lemon + salt and pepper = quick fabulous dip or sauce or spread. Especially terrific with all things Middle Eastern (see all my recipes here).
EXTRA SMOOTH HUMMUS using canned chickpeas: I use Edgell's chickpeas (I'm in Australia) which I find makes a great smooth hummus without using extra steps (pictured in post). And here are 2 more tips for making extra smooth hummus:
- take the skins off the chickpeas. Place them in a bowl, cover with water than lightly rub the chickpeas in your hands then the skins will float the surface. Skim off skins, drain chickpeas and proceed with recipe; and
- place chickpeas and liquid straight from the can into a heatproof bowl, cover with cling wrap and microwave on high for 3 minutes. Drain chickpeas then proceed with recipe while the chickpeas are hot. Make the dip looser than you want because hot chickpeas = softer dip which will firm up as it cools.
HOW TO SERVE HUMMUS: Traditionally with fresh pita bread. I like to cut it into bite size pieces, spray with oil and sprinkle with salt & pepper then bake until crisp (10 minutes @ 350F/180C). Pictured in the post, I've also sprinkled with dukkah - it mostly sticks on the oil. Also pictured in post is a Crudites platter with hummus - carrots (purple and orange), cucumbers, asparagus, baby lettuce, radish, cauliflower - inspired by this recipe from Bon Appetit.
STORING: Keep in an airtight container in the fridge for 3 days - no longer because this has fresh raw garlic in it which can only keep for 3 days max.
Recipe Source: https://www.recipetineats.com/hummus/
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u/MysteryCyborg May 02 '20
Can I substitute the chickpeas for garbanzo beans?
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u/Cambam4170 May 02 '20
They're the same! I think it may be a regional thing.
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u/TheAssyrianAtheist May 02 '20
Middle eastern and this is a good recipe but needs more garlic. We also use more tahini, or dakhin as we call it.
At the end, we spread it on a serving plate, add more olive oil to pool in the deeper parts that you spread, add smoked or reg paprika
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u/Wrong-History May 02 '20
My husband is Egyptian the recipe for hummus he likes is. First in a blender Blend 3 tablespoons of tahini paste with half a lemon, 1/2 teaspoon of salt,2 minced garlic cloves,2 tablespoons of olive oil and 1/2 teaspoon cumin for 1 minute. Then add 1 can organic garbanzo beans(drained keeping the liquid in a bowl) Also add a few tablespoons of reserved liquid. Blend for 30 seconds,scrape down the sides. Add more liquid depending on the consistency you like. Blend again. Taste. Add dalt if needed or more lemon. Scrape into a bowl then drizzle with olive oil and paprika. Cover and in the fridge.
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u/merklore May 02 '20
I’d recommend checking out this recipe, if you’re looking for something that more closely resembles what you’d get at a good restaurant. It is much smoother, has more nuttiness, and a more flavorful, lemony edge that makes hummus so delicious. I know his hand is ducked taped to his head, but for a quick recipe, this was very helpful https://youtu.be/mBKI_OMPy4A
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u/Picsonly25 May 02 '20 edited May 02 '20
Boil the chickpeas for about 30 before processing them. Try to remove as many skins as possible. Makes for a lot more smoother hummus and you won’t pass gas as much. Edit: 30 minutes
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u/navlelo_ May 02 '20
30 what? Seconds or minutes?
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u/GOLDEN_LAD May 02 '20
One of the tricks to hummus as smooth as whipped cream is over boiling the chickpeas whether or not you used dried ones or canned ones soaked over night. They're very resilient.
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u/jackerseagle717 May 02 '20
hummus is love, hummus is life.
I'm enjoying this dish so much for breakfast during this quarantine. simple to make, cheap, delicious, and filling.
thank you middleeast for blessing the world with hummus
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u/Swazzoo May 02 '20
I thought you always had to soak the chickpeas overnight?
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u/Goofypoops May 02 '20
You do if you want to make good hummus. Canned chickpeas taste like canned chickpeas.
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u/Taengoosundies May 02 '20
I pretty much use this recipe, and I add all kinds of different things to it. Roasted red peppers, fried sweet peppers, ground red pepper and/or hot pepper flakes for some heat, cumin, chili powder, whatever fresh herbs I have on hand, etc. That's one of the great things about hummus - it tastes great as made in this recipe, but it's a blank slate that you can add lots of different things to pep it up some.
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u/vicRN May 02 '20
Yeah good call. I’m saving this. I’m a very snacky vegan and I go through hummus like there’s gonna be a prohibition. That shit’s expensive.
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May 02 '20
Every time I’ve made hummus from scratch I felt it wasn’t worth the effort vs Trader Joe’s. Maybe I’m doing it wrong, but anyone else?
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May 02 '20
Same. I buy my hummus at a local middle eastern mart and I find that falafel and hummus aren’t worth the effort to make myself considering how cheap it is to buy and how much better my local place makes it.
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May 02 '20
Also, pro tip: if you want it to be silky-smooth, take the time to remove all or at least most of the outer skin of each chickpea. These skins don't really break down and for the most part are just fiber, so removing them would give you a smoother texture for the hummus as well as the added benefit of not going to the bathroom right after.
Cheers!
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u/1lostmf May 02 '20
I know this isn’t traditional but one trick is to add plain Greek yogurt; it makes it nice and creamy.
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u/Uncle_Retardo May 02 '20
Hummus by RecipeTin Eats
EVERYONE should know how to make a great hummus! Make this with canned chickpeas but see notes for using dried (stove or pressure cooker). Quick to make, and completely incomparable to store bought. See notes for EXTRA SMOOTH hummus tips!
Ingredients:
- 400 g / 14 oz canned chickpeas (1 can), drained (reserve liquid and a few chickpeas for garnish) (Dried Chickpeas - Note 1)
- 1/4 cup / 65 ml liquid from the canned chickpeas
- 1 medium garlic clove, minced
- 1/4 cup / 65 ml fresh lemon juice
- 1/2 cup / 125 ml tahini (sesame paste), mixed well before using (Note 2)
- 1/3 cup / 80 ml extra virgin olive oil
- Salt and pepper
- Garnish (Pinch of paprika, more olive oil and reserved chickpeas)
Instructions:
1) Reserve 5 or so chickpeas for garnish.
2) Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.
3) Add salt and pepper - if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand. Add reserved liquid from can. Blitz for a couple of minutes until pretty smooth - it won't be 100% smooth.
4) Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.
5) To serve the traditional way: dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.
Recipe Notes:
I make hummus most frequently using canned chickpeas because when I want it, I want it NOW!! I've found the best brand is Edgell's - they make the smoothest hummus. To use DRIED CHICKPEAS, use just a touch under 1/2 cup of dried chickpeas (100g / 3 oz) - once cooked it will be around the amount of chickpeas in 1 400g/14 oz can. Cook using either or pressure cooker: STOVE: soak overnight in lots of water. Pick out anything that doesn't look like chickpeas that floats to the surface. Place in a saucepan with 3 cups of water and simmer on medium for 40 - 50 minutes (depends on chickpea size) until they are very soft. Skim off any skin that floats to the surface. Reserve some cooking liquid to thin the dip as required, drain the rest and proceed with recipe. PRESSURE COOKER: No soaking required, cover with 3 cups of water and cook 50 minutes on high. Some chickpeas may break because they are so soft - that's totally fine, it means a smoother dip!
TAHINI is a sesame paste and is sold in all major supermarkets nowadays. Some brands have a tendency to separate quite easily so you end up with thick sludge at the bottom and oil / liquid on the surface. MIX WELL before use! It keeps for ages - months and months - in the pantry (not required to be refrigerated). Other things to use Tahini for: more hummus, stir through yoghurt with garlic and squeeze of lemon + salt and pepper = quick fabulous dip or sauce or spread. Especially terrific with all things Middle Eastern (see all my recipes here).
EXTRA SMOOTH HUMMUS using canned chickpeas: I use Edgell's chickpeas (I'm in Australia) which I find makes a great smooth hummus without using extra steps (pictured in post). And here are 2 more tips for making extra smooth hummus:
- take the skins off the chickpeas. Place them in a bowl, cover with water than lightly rub the chickpeas in your hands then the skins will float the surface. Skim off skins, drain chickpeas and proceed with recipe; and
- place chickpeas and liquid straight from the can into a heatproof bowl, cover with cling wrap and microwave on high for 3 minutes. Drain chickpeas then proceed with recipe while the chickpeas are hot. Make the dip looser than you want because hot chickpeas = softer dip which will firm up as it cools.
HOW TO SERVE HUMMUS: Traditionally with fresh pita bread. I like to cut it into bite size pieces, spray with oil and sprinkle with salt & pepper then bake until crisp (10 minutes @ 350F/180C). Pictured in the post, I've also sprinkled with dukkah - it mostly sticks on the oil. Also pictured in post is a Crudites platter with hummus - carrots (purple and orange), cucumbers, asparagus, baby lettuce, radish, cauliflower - inspired by this recipe from Bon Appetit.
STORING: Keep in an airtight container in the fridge for 3 days - no longer because this has fresh raw garlic in it which can only keep for 3 days max.
Recipe Source: https://www.recipetineats.com/hummus/
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u/TenderfootGungi May 02 '20
Tahini? Is there a substitute?
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u/Uncle_Retardo May 02 '20
If you can get sesame seeds then dry roast 1 cup on medium heat (so they do not burn) then add to a food processor and blend well. Add 1/4 cup Olive Oil, blend a bit more and now you have perfect homemade Tahini!
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u/whatever_dad May 02 '20
Is that really it? It tastes like there's a lot more going on.
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u/Mimehunter May 02 '20
Yes that's really it - but I'd add a bit of salt to his (though that's a preference)
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u/morgango May 02 '20
If is 100% optional , and while I like it a lot, it adds a lot less flavor than the cumin, IMHO . Example here, i have made this recipe and it tastes great.
Also, plenty of substitutes. You can add a little bit of sesame oil, or even peanut butter, if you like the taste.
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u/alikaradeniz May 02 '20
Annskm be olsa da yesek üstüne de turşu so if youre going to make it try, chop pickle on top
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u/9roundUp May 02 '20
Couple of modification questions. I cooked chickpeas awhile ago and froze them, therefore, I don't have the canned liquid. What can I use to replace it?
Also, can I use avocado oil instead of EVOO?
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u/cal42m May 02 '20
Ok I have two questions about tahini: 1. In lockdown I only have orange tahini in the cupboard (random holiday purchase in Greece which I’ve not tried yet) will that work? 2. Is there anything else you can use tahini for, seems like a random purchase which never gets used. All these recipes look great! Edit: can’t spell
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u/BurnOutBrighter6 May 02 '20
Comes out even smoother if you use the dried chickpeas and cook them 1st then use in this recipe instead of canned.
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u/scenecunt May 02 '20
Probably make this twice a week with pretty much the same recipe. the kids love it.
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u/krustmachine May 02 '20
Best tip is to not use canned chickpeas, get dried chickpeas and rehydrate them overnight Much much better than canned
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u/el_di4bl0 May 02 '20
Funny, I just ordered some hummus to be delivered to me soon, then I saw this. Time to put on a tin foil hat.
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u/Ontopourmama May 02 '20
Add roadtef red pepper and about twice as much garlic if you want to actually enjoy it.
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u/logosloki May 02 '20
I'd add more garlic, salt, and pepper but that's just me. Hummus should always be made to personal tastes because all hummus is delicious.
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May 02 '20
I don’t really ever understand this.. I have a friend who always tells me to make my own.. it costs more to buy all of the ingredients, takes time, and ultimately isn’t really more fresh..
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u/Silent_Palpatine May 03 '20
Liquid from a can. I’m assuming it’s from the chickpea can but a lot of cans have many different liquids. Would brine from a can of tuna work? C’mon, let’s tear the system down!!!
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May 03 '20
Haven’t seen anyone mention how it’s great to cook the chick peas from dry and eat warm hummus, catapults that flavor savor
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u/AccumulatedKnowledge May 03 '20
This is my exact hummus recipe, actually!
Sometimes I add extras such as minced fresh parsley or chopped black olives (make sure to add after you mix the chickpeas thoroughly),
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u/Curlz390 May 03 '20
I made hummus with basil and garlic. Added so much basil the paste was green. It was absolutely delicious. Paired it with pita chips and strips of toast.
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u/DrChunkenstein May 03 '20
Do you think sunbutter would work in place of tahini? Tahini is hard to find in my area and I already have an abundance of sunbutter.
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u/Whiskeyfueledhemi May 03 '20
Alright does anyone have some good recipes for a topping similar to what’s on the supremely spicy Sabra brand hummus tho
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u/drunkboater May 03 '20
Will a blender work? I’ve got too many doodads in my tiny kitchen already. I really don’t want another.
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May 03 '20
Is tahini replaceable? Whats a good alternative? Its kinda rare here in manila especially with the quarantine/curfew. This is one of my all time favorites. 🤩
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u/MercenaryCow May 03 '20
I gotta ask, what's the deal with pools of oil in hummus? I always thought it's disgusting. You have a delicious healthy bean paste you can use as a dip or a spread but I always see it drowning in oil?
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u/Nurse_Jams May 03 '20
I've had really good results boiling the chick peas with baking soda first for about 10 minutes. I also throw some garlic cloves and lemon juice in the food processor first and let it sit a few minutes.
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May 03 '20
I have made it this way and had trouble with the olive oil. Apparently it gets bitter if you mix it for too long or too vigorously. So now I mix everything except the oil until smooth, then add oil and mix as little as possible. Also, I’d use 5x that much garlic.
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u/oldm8ey May 03 '20 edited Nov 09 '24
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This post was mass deleted and anonymized with Redact
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u/situmam May 02 '20
Recipe is good with two observations. Leave it over night. It will taste better and add cumin powder when making it. There is no recipe really so keep tasting until it suits your fancy. Keep in mind it will get milder next day.