how do you make hummus?

Question

i really want to no how you make hummus i was watching you are wot you eat and always have my carrot and cucumber sticks with salad cream or mayo but we all no they are really fattening pls help!

Answer 1

*2 1/2 cups cooked chickpeas (1 cup raw if self cooking)
*1 small onion, chopped
*4 cloves garlic, crushed
*splash of olive oil
*3/4 cup tahini
*1/2 cup lemon juice
*1/2 tspn cumin
*1/4 tspn cayenne pepper
*1/2 tspn salt

Put all ingredients straight into a blender or food processor, blend to desired consistency.

I sometimes add a beetroot to the mix for a bit of colour.

Answer 2

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Hummus Recipe. A very popular and traditional middle eastern food. Great as an accompaniment to a meal, or as a dip. Enjoy our Hummus recipe.

250 g chickpeas , presoaked over-night
150 ml tahini
1 Tbsp lemon juice
1 ltr water
salt
½ tsp cumin
½ tsp paprika
3 Tbsp olive oil
1 Tbsp parsley , chopped
1 lemon juiced
½ green chilli , chopped
2 bowls
1 saucepan with a lid
1 spoon
1 whisk
1 blender
Step 1You will need…
Step 2Soak the chickpeas
Take a large bowl and put in the chickpeas. Then, pour over enough water to cover the chickpeas and an additional 2 cm more. Leave to soak overnight. In the morning they will look plump and swollen.
Step 3Cook chickpeas
Place a saucepan on the hob and add the chickpeas with their water. Then, add a little more water and turn on to a high heat. As the chickpeas begin to simmer, a foam will rise to the top, skim off this foam into a bowl with a spoon and discard. Then, turn down the heat to a very slow simmer and cover with the pan lid leaving an opening. Cook for an hour and a half, adding more water through out the cooking if needed. Once cooked the chickpeas should be plump and soft. You should be a able to squash them with a spoon.
Canned chickpeas can be used if you are short of time, however they will not be as flavoursome.
Step 4Make the hummus
Place two spoonfuls of the chickpeas into a bowl and set aside for later on. Then spoon the remaining chickpeas into a blender. Put the lid on and purée until it becomes a fairly smooth paste. Repeat the process until all the chickpeas are used. Then, spoon the blended paste into a bowl.
Really authentic humus is made in a bowl with a pestle!
Step 5Finish the Hummus
Take the juice from the squeezed lemon and add it to the bowl of blended chickpea paste. Add in the tahini, season with salt and whisk well. Then, add a little water to moisten the mixture. Whisk again until it is all well combined.
Check that the amounts of salt and lemon juice are to your liking.
Step 6Make chickpea garnish
Add the paprika to the bowl with the reserved chickpeas. Follow with the cumin, the tablespoon of lemon juice, the olive oil, the chopped green chilli, the chopped parsley and some salt. Then mix it all together.
Step 7Serve and enjoy
Place two big spoonfuls of hummus onto a serving plate. Then, using the back of the spoon, spread the humus around in swirls creating a hollow in the middle. Then, place the chickpea garnish in the centre. Your hummus is now ready.
It can be served with fresh pitta bread, a drizzle of olive oil and baba ganoush.
A versatile vegetarian dish, Hummus goes with almost anything. It will keep in the fridge for 2-3 days in a sealed container.

Answer 3

How to make hummus...

Difficulty: Moderately Easy

Hummus is a tasty and nutritious food that can be used in a variety of ways. You can fill a sandwich with it, or dip pita triangles, chips, crackers, or raw veggies in it. Here is a good basic recipe.

Things You'll Need
Food Processor
1 cup dried chickpeas
3 cloves raw garlic
1/3 cup sesame tahini
Juice from 1 large lemon (about 3 Tablespoons)
1 tsp cumin
2 Tbsp olive oil
1 tsp salt
3/4 tsp black pepper
1 bulb roasted garlic (optional)
1 roasted red pepper (optional)

Instructions
STEP 1: Soak the dried chickpeas in cold water for 6 hours. Drain and rinse. Put in medium saucepan with 1 quart of water and bring to a boil. Reduce heat and cover, cook until tender, about 1 1/2 hours. STEP 2: Drain chickpeas, saving out some of the cooking water. Place chickpeas and all other ingredients into a food processor. Blend until smooth. Add as much of the chickpea cooking water as you need to create the desired consistency. STEP 3: Add any of the optional ingredients to create a variety of flavors. STEP 4: Place in covered container and chill in the refrigerator. Serve with additional olive oil drizzled over the top. Enjoy! Overall

Tips & Warnings
To intensify the flavor, roast the cumin beforehand in a small skillet on high heat, stirring constantly. It only takes a minute.
There are several brands of sesame tahini available, and the one you choose can dramatically affect the flavor of your hummus. Raw tahini can give your hummus a stronger and more bitter flavor. Canned, roasted tahini has a milder, nuttier flavor.

I hope this answers your question.

Answer 4

Hummus with sesame oil is regular hummus without the use of tahini. Some people find tahini to be too much of a strong flavor. Sesame oil id the perfect substitute for hummus without tahini.
INGREDIENTS:
1 can chickpeas or garbanzo beans, drained, rinsed and towel dried
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, crushed
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons sesame oil
2-3 tablespoons warm water
PREPARATION:
In a food processor, blend chickpeas lemon juice and olive oil. Add garlic and spices, then sesame oil and water and blend to a smooth paste. Add 1-2 tablespoons of water if mixture is too dry.

Serve warm or at room temperature with fresh veggies or pita bread for dipping.

Answer 5

Classic Hummous

Ingredients
·One (19 oz.) can cooked chickpeas (garbanzo beans), drained and rinsed OR 2 cups cooked chickpeas
·1 tbsp. tahini (sesame seed paste)
·1 tbsp. lemon juice, about half a lemon
·1 large clove garlic, roughly chopped
·1-2 tbsp. water, to thin, if necessary

Instructions:
1.You can use either a hand blender or food processor to make this hummous. If using a hand blender, you'll need at least a two cup capacity cup. Either way, add about half the chickpeas and start to blend.
2.Gradually add in the tahini, lemon juice, garlic, but not the water.
3.Keep blending until the volume reduces slightly and the texture becomes more smooth, then add the rest of the chickpeas.
4.Blend until desired consistency is reached - chunkier is good for sandwiches, while a thinny dip may be desired for pita chips.
5.Add 1-2 tbsp. water if necessary while blending.
6.Stir in any additions, garnish, and serve!

Jalapeno Lime Hummus

1 16-oz. can chick peas or garbanzo beans, drained, rinsed
Juice of one large fresh lime
2 tablespoons peanut butter
3 cloves fresh garlic
2 heaping tablespoons pickled jalapenos
1-2 tablespoons olive oil
2 tablespoons fresh cilantro leaves
cumin, to taste
red pepper flakes, to taste
a pinch of sea salt

Combine all of the ingredients in a food processor until smooth.

Serve with fresh organic carrot sticks. It's also fabulous with organic blue [or gold] corn chips.

Makes about 3 cups.
http://glutenfreegoddess.blogspot.com/2006/03/jalapeno-lime-hummus.html

Walnut-Flaxseed Hummus

Instead of sesame tahini, this hummus recipe uses walnuts and flax seed, which are rich in important Omega-3 fatty acids. The result is milder-tasting than traditional hummus, but equally delicious. An added bonus: People following the Eat to Live nutritional program can eat this without guilt!

1 16-ounce can (or 1 1/2 cups) cooked chickpeas, drained
1-2 cloves garlic, peeled
1 ounce (about 1/4 cup) walnuts
1 tbsp. ground flaxseeds
1/4 cup water or chickpea cooking liquid
1/8 cup lemon juice
1/8-1/4 tsp. ground cumin
1/4 tsp. paprika
dash cayenne or chipotle chili powder

Toss the garlic into a running food processor, and process until thoroughly chopped. Add the walnuts, and process until they are in tiny pieces. Add the chickpeas, flaxseed, and 1/4 cup of water (or cooking liquid). Begin blending and add the lemon juice. Continue blending until the mixture is smooth, adding a little more liquid if necessary. Add 1/8 tsp. of the cumin, the paprika, and dash cayenne, and blend for another minute, and taste to check the seasonings. If needed, add more cumin and lemon juice.
Serve as a dip for veggies, a filling for pita bread, or atop a salad.
http://www.fatfreevegan.com/appetizers/hummus.shtml

Answer 6

u can buy it from most stroes: Iceland, Marks & Spencer, Sainsbury's, Somerfield, Tesco, Waitrose and the Co-op.
but if u would still rather make it then try:

http://mideastfood.about.com/od/middleeasternfood101/a/hummus101.htm
for loads of different ideas for hummus

Everything You Wanted to Know About Hummus but Were Afraid to Ask
Hummus is a dip/spread that is made from chickpeas. In fact, hummus is the Arabic word for chickpea. You may notice that many hummus recipes call for garbanzo beans, not chickpeas. Don't worry, garbanzo is the Spanish translation of chickpea. They are called cece beans in Italy.

Hummus is one of the oldest foods dating back to ancient Egypt. We know that chickpeas were used quite frequently over 7,000 years ago.

Hummus is also popular in Greek culture. It is commonly called hommos. Nancy Gaifyllia, the Guide to Greek Food, has an excellent recipe for Greek hummus.

or 4 a basic recipie try http://www.mediterrasian.com/delicious_recipes_hummus.htm



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 7

I know you have others who have answered this question already but I have a recipe for Spice Red Pepper Hummus that I really enjoy making and having with vegetable sticks and wasa flatbread. It's at the website below:

Answer 8

1 cup chick peas or garbonzo beans one in the same if canned drained
2 tbsp olive oil
salt and pepper to taste.
you can flavor hummis with roasted red pepper, garlic lemon, ect...the list goes on. Flavor it the way you want it.

in a food processor add the beans and pulse until smooth while the machine is running slowly drizzle in olive oil when completely incorporated add your desired seasoning.

Enjoy