Hum, hum, HUMMUS!

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Re: Hum, hum, HUMMUS!
« Reply #30 on: June 14, 2007, 01:42:01 PM » by bzymom

I went to the store to get some tahini to make some hummus, (thanks to this thread) only to find out once I got home, that I was out of garbanzo beans. Embarrassed

So I used lentils instead. That is really good! The lentils add this hard peppery taste that is really pleasant. My hubby who doesn't always like my "weird" food really ate it up. Makes a wonderful dressing for salad. I may just stick to that! Wink

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Re: Hum, hum, HUMMUS!
« Reply #31 on: June 14, 2007, 01:52:22 PM » by HeyMom

Quote from: bzymom on June 14, 2007, 01:42:01 PM

I went to the store to get some tahini to make some hummus, (thanks to this thread) only to find out once I got home, that I was out of garbanzo beans. Embarrassed

mmmm.....okay, I'm hungry...

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Re: Hum, hum, HUMMUS!
« Reply #32 on: January 19, 2008, 04:16:57 PM » by healthybratt

Okay, I bought some chick peas to make this but have put it off for two reasons. I rarely have lemon juice around and I still haven't figured out how to turn my sesame seeds into tahini.

Today I made some bulgogi and I was out of toasted sesame seeds and it occurred to me to use sesame oil because the recipe calls for oil anyway. DUH...then it hit me, maybe I could substitute sesame oil for tahini in hummus. I found this recipe to confirm that it just might work.

Quote

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.

I also suspected that I might be able to substitute vinegar for the lemon juice but haven't seen a recipe that would confirm this and since I didn't have tahini, I didn't really investigate much, but today I found several recipes that use various flavors of vinegar instead of lemon juice.

I'll probably be making this soon but my beans are dried, so alas, I must soak and cook them.

Just thought I'd mention it in case someone else had better access to sesame oil and vinegar like I do. Grin

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Re: Hum, hum, HUMMUS!
« Reply #33 on: January 19, 2008, 04:53:11 PM » by Julia

You are making me hungry. I like the vinegar idea - much easier than having lemons around to squeeze or using preservative-filled lemon juice from the plastic bottle. I get tahini at the local grocery store - it's both in the peanut butter section and the health food section.

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Re: Hum, hum, HUMMUS!
« Reply #34 on: January 19, 2008, 04:55:08 PM » by healthybratt

Quote from: JuliaofSunnyside on January 19, 2008, 04:53:11 PM

I get tahini at the local grocery store - it's both in the peanut butter section and the health food section.

Yeah, but it just seems very silly to me to buy tahini when I have 20 lbs of sesame seeds in my freezer and a gallon of sesame oil in my cupboards. Roll Eyes

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Re: Hum, hum, HUMMUS!
« Reply #35 on: January 19, 2008, 05:32:01 PM » by WithLoveAndJoy

Here is my favorite hummus recipe....super easy, and SUPER tasty!

Easy Hummus

1 15 oz can organic garbanzo beans (chick peas)
1 small bunch parsley
dash onion powder
3 cloves garlic
2 Tbsp tahini
2 Tbsp lemon juice
1 tsp sea salt
dash cayenne pepper

Place ingredients in food processor and process until smooth.

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Re: Hum, hum, HUMMUS!
« Reply #36 on: January 19, 2008, 08:47:08 PM » by Leilani

Quote from: healthybratt on January 19, 2008, 04:16:57 PM

Hey! I KNOW IKNOW!! Grin

I just now from reading this thread found out that tahini IS sesame paste Embarrassed

Anyway I have always used sesame seeds in my hummus and I just grind them in a coffee grinder before throwing them into the food processor with everything else. I have two so I use one for grinding flax,sesame that kind of thing and one for coffee but right now I cant find one so I will be cleaning out the coffee one to use tonight because after reading this thread I MUST HAVE HUMMUS! Weirdly I can NEVER find sesame seeds except in those tiny spice size jars, any ideas on where I could get them? No Asian markets around here. Thanks for the recipe with the sesame oil I have that! Grin

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Re: Hum, hum, HUMMUS!
« Reply #37 on: January 19, 2008, 09:44:47 PM » by Leilani

Quote from: healthybratt on January 19, 2008, 04:16:57 PM

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

Just thought I'd mention it in case someone else had better access to sesame oil and vinegar like I do. Grin

just wanted to report back since I just made this recipe... sort of Grin

I never can leave a recipe alone! I left out the pepper and the cumin since I like a real simple hummus. I also add a least twice as much garlic as any normal person Shocked

and I found that I only had 1 lemon wedge left in the fridge so I threw the WHOLE thing in (no peel) and added a splash of ACV for good measure. Oh also I used the juice from the chickpea can rather than plain water and my sesame oil is toasted. SO there ya go and it is GOOD YUUMM!!! Grin

OH and HB I looked up my original hummus recipe (Betty crocker) and it says just to throw the sesame seeds into the blender with everything else. Might be worth a try. I can post the recipe if you want it. Its a real simple one

« Last Edit: January 19, 2008, 10:21:54 PM by healthybratt »
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Re: Hum, hum, HUMMUS!
« Reply #38 on: January 19, 2008, 10:22:20 PM » by healthybratt

Quote from: Leilani on January 19, 2008, 09:44:47 PM

Can't hurt. Someone else, might like to try it too. Grin

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Re: Hum, hum, HUMMUS!
« Reply #39 on: January 20, 2008, 04:58:42 AM » by herbalmom

Since hummus always calls for water just blend some sesame seeds with some water before adding anything else. You will get a sesame milk or cream similar to a nut milk or cream. If you were to mix tahini with water you would get the same thing. We have made sesame milk before from either seeds or tahini depending on what we had & they come up with the same thing. More like cream would be setter for something like this. If you make too much sesame milk or cream, just pour some off into a cup & add more into the hummus at the end if needed. Then just finish with making the hummus. HTH Blessings ~herbalmom

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Re: Hum, hum, HUMMUS!
« Reply #40 on: January 20, 2008, 11:44:11 AM » by Leilani

Hummus (from Betty crocker cookbook) this one is real simple and easy

1 can (15-16oz) garbanzo beans, drained liquid reserved
1/2 cup sesame seeds
1 clove garlic, cut in half
3 tablespoons lemon juice
1 teaspoon of salt

place reserved bean liquid, the sesame seeds and garlic in blender or food processor. Cover and blend on high speed until mixed. Add beans, lemon juice and salt. Cover and blend on high speed, stopping blender occasionally to scrape sides if necessary, until uniform consistency. Spoon dip into serving dish.

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Re: Hum, hum, HUMMUS!
« Reply #41 on: January 20, 2008, 12:42:47 PM » by abbilynn

Here's one from the Better Homes and Gardens Sept. 2006 catalog that I saved. I just made it last week and hubby liked it, but I'm not a big fan of hummus bc I don't like the texture - too gritty! Anyway, it was pretty good.

2 15 oz. cans garbanzo beans, rinsed and drained
1 sweet apple, peeled and chopped
1/3 cup lemon juice (I used less)
1/4 cup creamy peanut butter or tahini
2 to 3 TB water
1/2 tsp. salt
1/2 tsp. apple pie spice
1/4 tsp. cayenne pepper, optional

Blend ingredients and store covered in the fridge for up to three days.

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Re: Hum, hum, HUMMUS!
« Reply #42 on: January 20, 2008, 01:46:12 PM » by healthybratt

Okay, knowing how Earthy y'all are, I'm surprised there aren't more recipes that call for cups of chickpeas instead of cans Roll Eyes

I found one here

http://www.welltellme.com/discuss/index.php/topic,1870.msg15242.html#msg15242

but she did not specify the size of the can, so am I to assume that a 16ox can equals 1 cup of peas? If this is the case then there must be a lot of liquid in the can of peas. Huh

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Re: Hum, hum, HUMMUS!
« Reply #43 on: January 20, 2008, 02:52:33 PM » by 4myhoonie

i've just taken an empty can and measured almost a full can into baggies for freezing before and i had it closer to 1 1/2 c. maybe i should measure a can the next time i don't have beans cooked and use a can. sorry, i'd do i now but need to use up beans i just thawed. how long can they stay in the frig? can't remember when i got them out.

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Re: Hum, hum, HUMMUS!
« Reply #44 on: January 20, 2008, 02:56:57 PM » by healthybratt

Quote from: healthybratt on January 20, 2008, 01:46:12 PM

Okay, knowing how Earthy y'all are, I'm surprised there aren't more recipes that call for cups of chickpeas instead of cans Roll Eyes

Seems a bit runny and I didn't even add the water or extra olive oil that was called for in the recipe. Is it supposed to smell like slightly OFF eggs Huh

Anyway, here's what I used - not exactly what I'm used to (from the store), but not bad. I think it might need more beans (or less liquids) but I'm too lazy to figure that out right now. Grin

1 cup beans drained
2 cloves garlic
1/2 tsp cumin
3/4 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper (ground)
1/4 tsp paprika
3 T sesame oil
2 T apple cider vinegar

This one turned out hot Shocked

for those who don't like it hot, leave out the red pepper and it should be fine. Grin

Something about it isn't quite right (might be the vinegar instead of lemon juice) but it's good enough, I'm happy to eat it and experiment with it in the future.

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Re: Hum, hum, HUMMUS!
« Reply #45 on: January 21, 2008, 10:48:30 AM » by healthybratt

bump

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Re: Hum, hum, HUMMUS!
« Reply #46 on: January 21, 2008, 12:47:07 PM » by Kati*did

This is are real basic recipe I started with (I have since modified it to my preferences):

1 14 oz can garbanzos
3-4 cloves garlic, crushed
1/2 cup lemon juice
1/4 cup + 2 Tbs tahini
1/4 cup olive oil
2 tsp ground cumin
some salt

Drain the garbanzos (save liquid) and put in food processor with crushed garlic cloves. Add some of the liquid and process (add more liquid if needed...should be smooth). Add lemon juice, tahini, and olive oil and process. Add Cumin and salt and process.

I like more tahini and cumin so I add more of those till I like the taste.

For sundried tomato hummus, add sundried tomatoes packed in olive oil and add the oil from the jar instead of the olive oil in the recipe. I leave the cumin out.

For roasted red pepper hummus, roast one red bell pepper in the oven and add it to the hummus in the food processor. I like cumin with this one.

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Re: Hum, hum, HUMMUS!
« Reply #47 on: January 21, 2008, 12:48:31 PM » by healthybratt

I'm a total fan of garlic, but I noticed that's all I could taste in my hummus. Anyone make it with less garlic and get a good result?

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Re: Hum, hum, HUMMUS!
« Reply #48 on: January 21, 2008, 12:51:06 PM » by Kati*did

Quote from: healthybratt on January 21, 2008, 12:48:31 PM

I'm a total fan of garlic, but I noticed that's all I could taste in my hummus. Anyone make it with less garlic and get a good result?

My guess is that the strong garlic taste is because you used sesame oil instead of tahini. The tahini is very bland and can take a lot of "garlic-ing" without tasting too strong.

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Re: Hum, hum, HUMMUS!
« Reply #49 on: January 21, 2008, 12:52:11 PM » by healthybratt

Quote from: Kati*did on January 21, 2008, 12:51:06 PM

Quote from: healthybratt on January 21, 2008, 12:48:31 PM

I'm a total fan of garlic, but I noticed that's all I could taste in my hummus. Anyone make it with less garlic and get a good result?

My guess is that the strong garlic taste is because you used sesame oil instead of tahini. The tahini is very bland and can take a lot of "garlic-ing" without tasting too strong.

I wondered about that. Good to know. I'm still not sure, my processor is going to blend sesame seeds too well, but I may try it again in a day or two.

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Re: Hum, hum, HUMMUS!
« Reply #50 on: January 21, 2008, 03:57:12 PM » by NotLuckyButBlessed

I finally did it:)

I usually buy the Sabra brand at Costco because it is very smooth and yummy. But I have been wanting to try making my own.

I don't measure much. I hadn't soaked my beans, or cooked them, but I had one can in the pantry. So I threw that in the Vita-Mix with a handful each of parsley, cilantro, tahini, a couple large cloves of garlic and lemon juice. Then threw in to taste: more lemon juice, sea salt, cumin, sesame oil, cayene pepper and Dr. Udo's oil.

All six of my kids, from age 1 to age 18, loved it. They wolfed it down. My 13 yo ds even used it as dressing on his salad in place of ranch and enjoyed it.

Not as smooth as the Sabra brand, but definitely flavorful and good. I think if I added EVOO and blended it more it would probably end up pretty smooth. But it had enough oil for us. And I even squeezed in a bit more Udo's oil for my kids.

I am glad someone started this thread and I finally saw it. It inspired me.

« Last Edit: January 21, 2008, 03:58:46 PM by NotLuckyButBlessed »
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Re: Hum, hum, HUMMUS!
« Reply #51 on: January 21, 2008, 04:00:17 PM » by joyful_mommy03

Anyone know how long tahini lasts in the frig?

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Re: Hum, hum, HUMMUS!
« Reply #52 on: January 21, 2008, 04:04:23 PM » by NotLuckyButBlessed

And do you HAVE to refrigerate it? If not, how long before it goes rancid? Our kitchen cannot accomodate a large enough fridge for our size family, so ours is always full to overflowing.

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Re: Hum, hum, HUMMUS!
« Reply #53 on: January 22, 2008, 10:29:31 AM » by joyful_mommy03

Quote from: joyful_mommy03 on January 21, 2008, 04:00:17 PM

Anyone know how long tahini lasts in the frig?

Bump!

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Re: Hum, hum, HUMMUS!
« Reply #54 on: January 22, 2008, 11:40:42 AM » by Kati*did

I like the Maranatha raw tahini, and they guarantee theirs for a year in the fridge (after opening). On their website, they say that if you can't store it in the fridge, to put it in a dark, cool cupboard, but a fridge is more helpful when keeping rancidity away. If I have any seed/nut butter for a long time, I just smell it to see if it's rancid, first.

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Re: Hum, hum, HUMMUS!
« Reply #55 on: January 22, 2008, 02:16:59 PM » by healthybratt

Quote from: Kati*did on January 21, 2008, 12:47:07 PM

Okay, I used Kati's recipe this time except I changed it a little. Grin

But it now tastes like the stuff from the store - success!!

2 cups precooked garbonzo beans drained
1/4 cup white vinegar
1 tsp salt
2 1/2 tsp cumin
1/2 tsp garlic powder (the other stuff toooo strong and I ran out of fresh garlic)
1/2 cup tahini (homemade - raw - 1 cup sesame seeds ground in blender and 3 T of peanut oil to make 1+ cup of paste; I doubled the above recipe and used the whole cup).

It's pretty darn yummy.

Thanks everyone.'

« Last Edit: January 22, 2008, 02:40:41 PM by healthybratt »
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Re: Hum, hum, HUMMUS!
« Reply #56 on: January 22, 2008, 03:12:05 PM » by Ami H.

It is funny, because I was just sitting here eating crackers and hummus when I noticed this thread.
The recipe I used to make mine is this

2 cups Garbanzo beans (from the can and drained - sorry HB Wink

)
1/4 cup olive oil
1/4 cup tahini paste (I did substitute PB for this, but didn't use quite as much, since I didn't have tahini)
1 t dijon mustard
1 t + garlic
2 t + salt
roasted red pepper (from a jar)
lemon juice

I got this recipe from a friend. It is pretty good. I thought it was a little plain so I added more garlic and some cumin and I think I got a little carried away. I didn't notice it the first night, but later when it sat in the fridge a day or two the flavor got much stronger.

It is pretty good, but I think I might try one of the other recipes listed around here too.

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Re: Hum, hum, HUMMUS!
« Reply #57 on: January 22, 2008, 03:17:37 PM » by healthybratt

Quote from: Ami H. on January 22, 2008, 03:12:05 PM

)

Canned works for me, but I'm guessing the dried ones were much cheaper. I didn't price compare, I just grabbed the dry ones off the shelf at WM about a month ago. If I remember right they were about 50cents for a 16oz bag. I got about 6 cups of beans out of it. Based on recipes listed, I'm guessing that's about 4 cans.

They were pretty easy to cook, BUT they smell terrible when they are cooking. Lips Sealed

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Re: Hum, hum, HUMMUS!
« Reply #58 on: January 22, 2008, 11:06:38 PM » by NotLuckyButBlessed

I agree about the smell HB! Icky.

I made it today with beans I had soaked overnight then let cook for about 6 hours like Nourishing Traditions suggests. But I noticed quite a difference in the amount of liquid I had to add so it wouldn't be too thick. I had to add quite a bit more to the ones I cooked than I did to the ones I used from a can yesterday.

I wonder if I cook them even longer and keep adding water, if they'd be less dry. Ended up well. I jsut kept adding moisture in teh form of olive and sesame oil, Udo's oil, lemon juice and even a little water.

I have eggplant soaking with salt now to try to make Baba Ganoush (sp?). I hope it is as yummy as the hummus:)

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Re: Hum, hum, HUMMUS!
« Reply #59 on: January 22, 2008, 11:17:07 PM » by healthybratt

Quote from: NotLuckyButBlessed on January 22, 2008, 11:06:38 PM

I did the quick soak method. I boiled my chickpeas for a few minutes and then turned off the fire and let them soak for about 5 hours. The instructions said 1-4, but I forgot about them. Anyway, then I boiled them (heavy simmer) with fresh water for about 1 hr and 10 minutes. I made sure the water level stayed just a hair above the peas at all times, but never more than that. They were very wet and when I drained them, I didn't use a strainer, I just tipped the measuring cup sideways, so some liquid from the pan made it into the mix. On the very last batch, I actually strained them because I had more juice than peas and it was a bit thicker than the first batch, so I'm guessing, this is the difference, but I think if I added more oil or more vinegar it would change the flavor, so I think to thin it, I'll stick with the bean juice. Grin

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