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 Post subject: The Hummus Thread
PostPosted: Sun Apr 17, 2011 2:23 pm 
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There are so many variations of the basic hummus recipe. What is your go-to favorite hummus recipe?

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 Post subject: Re: The Hummus Thread
PostPosted: Sun Apr 17, 2011 2:29 pm 
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Vegetarian Times published this hummus how-to, and I don't care if adding baking soda ruins some nutrition, it is the BEST. http://www.vegetariantimes.com/features ... _picks/977


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 Post subject: Re: The Hummus Thread
PostPosted: Sun Apr 17, 2011 2:47 pm 
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I just wing it all the time with the essentials, chickpeas, garlic, salt, tahini, & a tiny pinch of cumin. I have just recently started adding a bit of olive oil now that I make my own chickapeas (I used to use a bit of the juice from the canned kind instead because I never really liked the taste of olive oil in hummus)

Another fave of mine is to use toasted almonds instead of tahini and garam masala in place of cumin. My dad's wife sent me this recipe to try and it is soooo good!

1 tin drained chick peas
1/4 extra virgin olive oil
1/4 cup slivered toasted almonds
1 tsp garamasala
1 tsp cumin
1/2 tsp turmeric
1/2 powdered garlic, you can use fresh if you like
1/2 tsp cinnamon

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 Post subject: Re: The Hummus Thread
PostPosted: Thu Apr 21, 2011 2:04 pm 
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My mom pulled this recipe out of some magazine but I don't remember which one so I take no credit for it.

2-15oz cans chickpeas, drained and rinsed
1/3 cup olive oil
1/4 cup fresh lemon juice
3 tbs sesame tahini
2-3 gloves crushed garlic
1/4 cup water, more or less for desired thickness
pinch of ground cumin or coriander (optional)
salt & pepper
paprika

Place 1 can of chickpeas and olive oil in blender or food processor. Pulse several times then stir with a rubber spatula. when it is almost pureed and creamy, add the rest of the ingredients minus the paprika. Pulse until creamy. Add more lemon juice to taste if needed. Chill for 30 minutes before serving. Dust with paprika and drizzle a tablespoon of olive oil on top.


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 Post subject: Re: The Hummus Thread
PostPosted: Thu Apr 21, 2011 2:09 pm 
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Megan1125 wrote:
My mom pulled this recipe out of some magazine but I don't remember which one so I take no credit for it.

2-15oz cans chickpeas, drained and rinsed
1/3 cup olive oil
1/4 cup fresh lemon juice
3 tbs sesame tahini
2-3 gloves crushed garlic
1/4 cup water, more or less for desired thickness
pinch of ground cumin or coriander (optional)
salt & pepper
paprika

Place 1 can of chickpeas and olive oil in blender or food processor. Pulse several times then stir with a rubber spatula. when it is almost pureed and creamy, add the rest of the ingredients minus the paprika. Pulse until creamy. Add more lemon juice to taste if needed. Chill for 30 minutes before serving. Dust with paprika and drizzle a tablespoon of olive oil on top.


that's the recipe from veganomicon

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 Post subject: Re: The Hummus Thread
PostPosted: Thu Apr 21, 2011 2:33 pm 
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The hummus recipe in AFR had a plain dill variation during testing that was amazing. In the book I think it has some other things mixed in.

I add zata'ar to Vcon hummus.

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 Post subject: Re: The Hummus Thread
PostPosted: Thu Apr 21, 2011 2:57 pm 
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5-Minute Hummus from RealSimple

1 15-ounce can chickpeas, rinsed
1 clove garlic
1⁄4 cup olive oil, plus more for serving
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame seed paste; optional)
1 teaspoon ground cumin
kosher salt
1/4 teaspoon paprika

My favorite variations are: (mostly inspired by TJs flavors)
cilantro lime (sub lime juice in the recipe and a handful of cilantro)
cilantro jalapeno (handful of cilantro and jalapeno, sliced and seeded)
tomato basil (a tbps or two of tomato paste and a handful of fresh basil)
wasabi (add a little wasabi powder)

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 Post subject: Re: The Hummus Thread
PostPosted: Thu Apr 21, 2011 3:07 pm 
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ijustdiedinside wrote:
Megan1125 wrote:
My mom pulled this recipe out of some magazine but I don't remember which one so I take no credit for it.

2-15oz cans chickpeas, drained and rinsed
1/3 cup olive oil
1/4 cup fresh lemon juice
3 tbs sesame tahini
2-3 gloves crushed garlic
1/4 cup water, more or less for desired thickness
pinch of ground cumin or coriander (optional)
salt & pepper
paprika

Place 1 can of chickpeas and olive oil in blender or food processor. Pulse several times then stir with a rubber spatula. when it is almost pureed and creamy, add the rest of the ingredients minus the paprika. Pulse until creamy. Add more lemon juice to taste if needed. Chill for 30 minutes before serving. Dust with paprika and drizzle a tablespoon of olive oil on top.


that's the recipe from veganomicon


I never even compared them since that's the one I always use. I know she got it a few years ago though probably about the same time it came out. Was it ever published in a mag?


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 Post subject: Re: The Hummus Thread
PostPosted: Fri Apr 22, 2011 11:13 pm 
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I love. Love. LOVE hummus.

Here's my recipe. Must LOVE olives!

1 can chickpeas/garbanzo beans (liquid reserved in a separate bowl but not usually needed)
1 tbsp minced garlic
1 tbsp tahini paste
1 tsp cumin
1/2 tsp paprika (I used regular, but I’m kinda thinking smoked would work)
Lots and lots of olives! Well, as much/many as you want. A little olive juice too, if you really like olives. I use about 1/4 cup of spanish olives with pimento.
Juice of 1 medium lemon
1 tsp olive oil
(NO EXTRA SALT NEEDED)

Typical smashy smashy processor stuff till smooth.

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 Post subject: Re: The Hummus Thread
PostPosted: Fri Apr 22, 2011 11:38 pm 
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I use the recipe from Veganomicon, but with a head of roasted garlic instead of the raw garlic it calls for. I make it in a mortar and pestle instead of a blender, because trying to make anything but smoothies in my blender is more trouble than it's worth. The texture is obviously not as smooth but I really like it, plus it's fun to use.

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 Post subject: Re: The Hummus Thread
PostPosted: Fri Apr 22, 2011 11:46 pm 
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I use this one: http://mideastfood.about.com/od/appetiz ... tahini.htm

I've only made it once, but it was awesome. I added the olive oil into the hummus, rather than on top.

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 Post subject: Re: The Hummus Thread
PostPosted: Fri Apr 22, 2011 11:51 pm 
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My new go-to is an edamame hummus something like this but with oven-roasted garlic. Mind, I always have chickpeas in the house and only usually have edamame, so sometimes I go traditional anyway. And now I want to try making it with every kind of bean.


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 Post subject: Re: The Hummus Thread
PostPosted: Fri Apr 22, 2011 11:54 pm 
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Do any of you peel the skins off your chickpeas before blending?

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 Post subject: Re: The Hummus Thread
PostPosted: Fri Apr 22, 2011 11:56 pm 
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I love hummus, but I hate tahini, and I can always taste it if it's in there. so I just make mine with chickpeas, olive oil, lemon juice, liquid aminos, sriracha, and a whole lot of spices (cumin, chili powder, garlic salt, nooch, turmeric, garam masala, curry powder, basil, and sometimes cajun seasoning).


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 Post subject: Re: The Hummus Thread
PostPosted: Fri Apr 22, 2011 11:59 pm 
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RatsRGods wrote:
Do any of you peel the skins off your chickpeas before blending?


I tried. Once. Got halfway through them and started yelling at the skins to just come off already!

I decided skins could stay in the hummus. And it tastes just fine. :)

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 Post subject: Re: The Hummus Thread
PostPosted: Sat Apr 23, 2011 12:09 am 
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Life's too short for peeling beans.


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 Post subject: Re: The Hummus Thread
PostPosted: Sat Apr 23, 2011 12:28 am 
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i've been working my way through the hummus variations in AFR, and although the original recipe is not at all traditional tasting (hummus just isn't hummus without tahini, in my book), those variations are mighty tasty. so far i've had the horseradish-dill and the jalapeno-cilantro and they are both fantastic!

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 Post subject: Re: The Hummus Thread
PostPosted: Sat Apr 23, 2011 9:09 am 
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what's the reasoning behind peeling chickpeas, again?


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 Post subject: Re: The Hummus Thread
PostPosted: Sat Apr 23, 2011 9:22 am 
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I had edamame hummus on a recent trip to nyc and it was SOOO good. I don't usually eat soy things, so I was amazed. Anyways, there are like a million recipes for this on the interwebz, so I picked the easiest.
Puree the shelled and skinned edamame in a food processor with about 1 Tbsp. lemon juice, 1 minced clove garlic, ½ c. water (chicken or vegetable stock will work too), and about 2 Tbsp. sesame oil. Salt and pepper to taste. Regular hummus also has tahini paste (sesame paste), but I didn’t use it because sesame oil is good enough. Use more liquid to thin the hummus to desired consistency.

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 Post subject: Re: The Hummus Thread
PostPosted: Sat Apr 23, 2011 11:47 am 
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efmac wrote:
Life's too short for peeling beans.


words of wisdom.

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 Post subject: Re: The Hummus Thread
PostPosted: Sat Apr 23, 2011 5:00 pm 
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Smuggling Raisins
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vijita wrote:
what's the reasoning behind peeling chickpeas, again?



The lady that writes http://peasandthankyou.com/ says she peels her chickpeas because it makes the hummus more smooth. Before that, I had never heard of it.

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 Post subject: Re: The Hummus Thread
PostPosted: Sat Apr 23, 2011 5:06 pm 
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How it all Vegan has the best hummus recipe..of course it calls for an ungodly amount of tahini (maybe a typo?)

Anyways I use that recipe mainly because adding the sauteed onions puts it over the edge. Then Ill normally put in a few jalapenos or cerranos.

I made a curry hummus once with some coconut milk and curry powder that people seemed to really love.

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 Post subject: Re: The Hummus Thread
PostPosted: Sun Apr 24, 2011 9:16 am 
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Adam Crisis wrote:
How it all Vegan has the best hummus recipe..of course it calls for an ungodly amount of tahini (maybe a typo?)



When I'm out of lemons and feel guilty about the 4-yr. old bottle of Bragg's in my fridge, I use Garden of Vegan's Sun-dried Tomato Hummus recipe (minus the tomatoes), which calls for 3/4 cup of tahini! Very ungodly amount indeed...I have to cut it back. Otherwise, very good recipe.


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 Post subject: Re: The Hummus Thread
PostPosted: Sun Apr 24, 2011 7:33 pm 
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I don't really follow a recipe, I just make a "bean dip."
My combination normally includes:

chickpeas
cumin
garlic
a dash of chili powder
salt
lemon juice

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 Post subject: Re: The Hummus Thread
PostPosted: Sun Apr 24, 2011 8:02 pm 
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Roasted garlic makes the best addition to hummus!


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