What is a good hummus recipe?

Answer 1

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.

6. You can eat it right away, but the hummus improves if it sits overnight in the refrigerator.
For a change of pace follow the recipe above and include one of the following variations

Add 1 - 2 tomatoes. This gives the hummus a slight reddish color
Chipotle Chilies (2 - 3 washed) from canned Chipotle Sauce. They are hot so beware!
or

2 - 3 Pickled Bell Peppers
or

left over cooked salmon

Answer 2

HUMMUS WITH YOGURT AND LEMON

In this modified version of the Middle Eastern garbanzo bean dip, yogurt is used to replace some of the high-fat tahini (sesame seed paste). The dip is great with fresh vegetables or toasted pita bread wedges.
Can be prepared in 45 minutes or less.

2 large garlic cloves
1 15-ounce can garbanzo beans (chickpeas), drained
2 tablespoons plain nonfat yogurt
2 tablespoons tahini (sesame seed paste)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin

Mince garlic in processor. Add remaining ingredients; blend until coarse puree forms, occasionally scraping down sides of work bowl. Season hummus to taste with salt and pepper. Transfer to small bowl. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

Makes 1 1/2 cups.

Bon Appétit
October 1997


Epicurious.com © CondéNet, Inc. All rights reserved.

Answer 3

Those are some great-looking recipies already posted here. Any of the following make great additions to any basic hummus recipe:

roasted red peppers
roasted eggplant
sun-dried tomatoes
a handful of fresh basil leaves
a roasted jalapeno
a cup of unflavored yogurt
feta cheese

Answer 4

this is my own recipe of "houmous". not exactly houmous but made of chickpeas so a bit like it and i like it much more than original one:

can of chickpeas
some sun-dried tomatoes, chopped
3-4 tablespoons of oil from sun-dried tomato jar
3-4 tablespoons mayonnaise
salt, pepper
dried basil

drain and crush chickpeas with a fork (leave some bits) and mix with remaining ingredients. can be used as spread, wrapped into tortilla, stuffed into pitta or baguette or anywhere else you imagine.

Answer 5

There's a really good one on epicurious.com that I use for dinner parties. It has parsley oil layered on top. Our families all swore we bought it from the store! And trust me, they ate it right up!

Answer 6

Go to bettycrocker.com

Answer 7

Go to allreceipes.com