I am looking for a homemade Hummus recipe. Does anyone have a good one?

Question

Or even Baba Ganush?

Answer 1

For the hummus, my favorite one comes from epicurious.com. When you search, look for the one that says "with parsley oil". It was a total hit at our last dinner party.

Answer 2

Baba Ganoush
1 large eggplant, roasted
1 (14 ounce) can garbanzo beans, rinsed (optional)
2-3 garlic cloves, minced
2-3 tablespoons lemon juice (1 medium lemon)
3 tablespoons tahini
1 tablespoon salt
1/4 cup olive oil
2 tablespoons dried parsley
Prick the skin of the eggplant and roast it at 400 degrees for 1 hour, or until the eggplant collapses. Scoop the flesh out (everything but the skin), and add it to the food processor.
Add the other ingredients, and pulse until smooth. Serve in a pita, or as a dip.

***ENJOY!!!

Answer 3

Spiced Sweet Roasted Red Pepper & feta Hummus

1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
1/2 cup crumbled feta cheese

In an electric blender or food processor, puree the chickpeas, red peppers, Feta, lemon juice, tahini, garlic, cumin, cayenne, and salt.

Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy.

Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.

Transfer to a serving bowl and refrigerate for at least 1 hour.
(The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)

Sprinkle the hummus with the chopped parsley before serving.

Answer 4

Traditional Hummus

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Roasted Red Pepper Hummus
-Prepare as above, adding 1/2 - 1 cup of roasted red peppers.

Roasted Garlic Hummus
-Prepare as above, using roasted garlic instead of fresh garlic

Baba Gannouj:

2-3 medium eggplants
1/3 cup lemon juice
1/3 cup tahini
3-4 cloves garlic, crushed
1/2 teaspoon salt
1/3 cup parsley, chopped
1/8 teaspoon black pepper
1/4 cup scallions, minced
2 tablespoons olive oil

Preheat oven to 400 F.

Pierce the eggplants several times with fork, then place on lightly oiled baking sheet and bake 40--45 minutes until completely soft.

Cool, then scoop out the insides and puree in food processor with all remaining ingredients except olive oil and scallions.

Top with olive oil and scallions before serving.
Serve with pita bread, Greek olives and tomatoes.

Answer 5

I like pureed garbanzos w/ a taste of lemon.

Answer 6

Good Hummus is an oxymoron.