What is Hummus and how do you make it?

Answer 1

It is made from chick peas and tahini sauce and spices

Answer 2

Please note that if you are making hummus, the quality of the chickpeas you use is important. I make it on a regular basis. All the recipes that have been provided by other respondents are fine. It is usually by taste. For example, I like to be able to taste each ingredient, not one overpowering another. A couple of suggestions are as follows:

If you are using canned chickpeas, buy Progresso brand. They are larger and a bit softer. Whether you are using canned or freshly boiled peas, it is always best to pick out all the skins that have floated to the top, along with any loose skins. The skins are thicker and will keep the hummus from being as smooth.

When you drain the chickpeas from the juice in the can (or from the boiling water) you may want to reserve a bit of the liquid to use if you prefer your hummus to be creamier, rather than thick.

When making hummus, I first drain the peas into the food processor leaving a bit of juice in with the peas. As the processor is turning, I then add about three pinches of salt. Then add two medium cloves of garlic. A tip when adding the garlic is to first grate the cloves using the fine end of the cheese grater. This will ensure better distribution of the garlic rather than larger chunks. Then gradually add fresh squeezed lemon juice (no pulp) from about half of a large lemon. Prior to adding the tahini, make sure to shake the jar or tub well first. Tahini separates when stored so the oil and liquid rise to the top, while the thicker paste remains at bottom. I add the tahini last and only add enough to make it creamy and so the taste of the tahini enhances the other ingredients; usually about two tablespoons. The benefit of Mediterranean food is that it is full of flavor, yet healthy. I find that recipes calling for greater amounts of tahini only add more fat and calories.

Let the ingredients mix until well blended- not liquid, but a thick smooth creamy texture. The end result should be as smooth as peanut butter, maybe a bit thinner though. In all, it only takes a few minutes to make. If you find your mixture is too thin, add a bit more tahini...if very thin, add more peas. If the mixture is too thick, add some of the reserved juice from your can, or the reserved water you used to boil the peas in. It is much easier to add ingredients to make a flavorful dish, than to take away too much salt/garlic/lemon, so be moderate when adding these three ingredients.

A note of caution is that you should not eat hummus stored more than two or three days in the refrigerator. While it will still smell fresh, the garlic can turn and cause a nasty stomach ache.

Hummus is best with fresh pita, but great with veggies too.

Happy dipping!

Answer 3

Hummus- is YUMMY!
a dip made of chickpea paste and tahini (sesame seed paste), with flavorings such as olive oil, garlic, paprika, and lemon juice.

If you are making the chickpeas from scratch, dont forget to soak the chickpeas in cold water first.
Otherwise, use canned ground chickpeas . Its faster
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2 cloves garlic—roughly chopped
¼ cup lemon juice
¼ cup water
14 oz (400g) canned chickpeas (garbanzo beans)—rinsed and drained
½ cup tahini
1 teaspoon sea salt


PLACE all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.

Variations: If you like a spicier hummus, add a small red chili (chopped) or a pinch of cayenne pepper, or try a little cumin for a more exotic variation.

Tip: Prepare extra quantities of hummus—it can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.

Answer 4

4 garlic cloves
1 teaspoon salt
2 (1-pound 3-ounce) cans chick-peas, drained and rinsed
2/3 cup well stirred tahini
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste
1/2 cup water
1/4 cup fresh parsley leaves
2 tablespoons pine nuts, toasted lightly
Toasted pita thins

On a cutting board mince and mash the garlic to a paste with the salt. In a food processor puree the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. In the food processor, cleaned, puree the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita.

You can modify to fit your taste, i dont use pine nuts or parsley

Answer 5

Hummus is a creamy puree of chickpeas and tahini (sesame seed paste) seasoned with lemon juice and garlic, and is a popular spread and dip in Greece and throughout the Middle East.
Hummus can be served as part of a meze platter; with bread or vegetable crudités for dipping; as a spread or filling for pita, lavash or Turkish pide bread; or as a tasty, creamy alternative to butter in sandwiches.
A spoonful or two can also be added to Middle Eastern or Greek-style pilafs and stews to add richness.



2 cloves garlic—roughly chopped
¼ cup water
¼ cup lemon juice
14 oz (400g) canned chickpeas (garbanzo beans)—rinsed and drained
½ cup tahini
1 teaspoon sea salt


PLACE all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.
Variations: If you like a spicier hummus, add a small red chili (chopped) or a pinch of cayenne pepper, or try a little cumin for a more exotic variation.

Tip: Prepare extra quantities of hummus—it can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.

Answer 6

A Middle Eastern sauce made from mashed chickpeas seasoned with lemon juice, garlic and olive or sesame oil.

Usually served as a dip with pieces of pita, or as a sauce. When tahini (sesame-seed paste) is added, it becomes hummus bi tahina. Middle Eastern markets carry both forms in cans or jars or sometimes fresh.

1 (15-ounce) can chickpeas, rinsed and drained
3/4 cup water
1/2 cup tahini
5 tablespoons plus 2 teaspoons freshly squeezed lemon juice
1 1/4 teaspoon kosher salt
1 clove garlic
3 tablespoons extra-virgin olive oil, plus more for serving
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley leaves

In a food processor, combine the chickpeas, water, tahini, 5 tablespoons lemon juice, salt, and garlic and puree. While the motor is running, pour in the olive oil and process until fully incorporated. Season with pepper, to taste. Store in the refrigerator for 6 hours, for the flavors to come together.

When ready to serve, remove the hummus from the refrigerator and stir in the remaining 2 teaspoons lemon juice and parsley. Transfer to a serving bowl or platter and drizzle with olive oil. Serve with flat breads and olives. Store any leftover hummus in the refrigerator for up to 2 days.

Answer 7

Humus, if I am not mistaken, is originally from Lebanon. It is mashed chickpeas, mixed with tahini and other ingredients.
It is best to soak chickpeas in water over night. Then boil them in a saucepan. A pressure cooker will save time. When they are soft enough, put them on a table cloth and rub them to remove the skins. You can mash the chickpeas either in a blender or in a deep pan using a wooden tool. Add some of the water you boiled them in to make a smooth paste, mix well with tahini. Add lots of lemon juice, preferably freshly squeezed. A few crushed cloves of garlic and salt to taste. Put on a serving plate and decorate with crushed red pepper, cumin and chopped parsley. Finally, pour a little virgin olive oil on top. In Cyprus, hummus is a much loved accompaniment to bbq.

Answer 8

Hummus is ground chick peas (garbanzo beans), tahini (sesame paste) olive oil, crushed garlic, and lemon juice blended together. Wonderful!

Answer 9

Hummus is a kind of Arabic dip, and is made out of ground chickpeas, ground sesame paste called tahina and olive oil.
blend both chickpeas and sesame well, adding olive oil a little at a time.
when serving, dribble a bit of olive oil on top

Answer 10

Hummus is blended chick peas.

Answer 11

hummus is smashed cooked chickpeas mixed with tahini, water, crushed garlic, salt and lemon juice