Making your own hummus

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HansieH

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We could spend a fortune on the bought version so tried to make our own.

It's not that easy. It didn't taste the same.
Where did we go wrong?

200g dried chickpeas soaked overnight and then cooked for 45 mins till soft
1/2 - 1 lemon juice
2 garlic cloves crushed
3-4 tablespoons olive oil
2 generous heaped spoons Tahini (sesame paste)
salt & pepper to taste.

All whizzed up with a blender until 'smooth', adding more oil if too thick.
 
The ingredients seem to be about right, maybe the portions need to be changed...
 
waynegohl said:
ok but i will have to google it as i dont even know what all those ingredients look like or what concoction they will make up. sorry i dont cook at all.
Click to expand...

Well as you can tell it is pretty much chick peas blended to the consistency of a paste of sorts. Ends up as a pale... umm... I suppose, beige, paste would be the best description.
 
HansieH said:
We could spend a fortune on the bought version so tried to make our own.

It's not that easy. It didn't taste the same.
Where did we go wrong?

200g dried chickpeas soaked overnight and then cooked for 45 mins till soft
1/2 - 1 lemon juice
2 garlic cloves crushed
3-4 tablespoons olive oil
2 generous heaped spoons Tahini (sesame paste)
salt & pepper to taste.

All whizzed up with a blender until 'smooth', adding more oil if too thick.
Click to expand...
If Tahini isnt available you can use peanut butter.
 
*loves hummus* Goes great with pretty much anything :)

It's a pain to get right though... I tend to have the other half whip it up. Usually end up making bean burgers with the extra chickpeas :D :D :D *hungry*
 
bwana said:
If Tahini isnt available you can use peanut butter.
Click to expand...

Nooo!

As regards the OP, more tahini is in order. And it must be garlicky - try using the woolworths pre-chopped garlic rather than fresh cloves - it's much more pungent. Unless you get really fresh garlic (which is rare and hard to find, unless you grow your own) it almost always ends up a bit weak.
 
HansieH said:
We could spend a fortune on the bought version so tried to make our own.

It's not that easy. It didn't taste the same.
Where did we go wrong?

200g dried chickpeas soaked overnight and then cooked for 45 mins till soft
1/2 - 1 lemon juice
2 garlic cloves crushed
3-4 tablespoons olive oil
2 generous heaped spoons Tahini (sesame paste)
salt & pepper to taste.

All whizzed up with a blender until 'smooth', adding more oil if too thick.
Click to expand...

Not enough garlic would be my bet. But I also add freshly ground coriander and cumin seeds to mine (just a little). Don't use the dried, powdered versions. Apart from that it is really simple.

Can you explain what you mean by "it didn't taste the same"? In what way?
 
I first read the topic as "Making your own Humans"...hahaha,I thought, I've done that, made one almost 3 years ago...
 
Tried and tested:

from www.hummus101.com
1 cups dried chickpeas (the smallest you can find)
1/2 cup tahini
juice from 1 squeezed lemons
1-2 garlic cloves
1/2 teaspoon cumin
1 tablespoon + 1/8-1/4 teaspoon baking soda
salt
olive oil
parsley

1. Poor the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.

2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.

3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.

4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.

5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the Humus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.

Serve with some good olive oil and chopped parsley.
Click to expand...

I don't leave it to chill (I love warm Hummus) and I blend it with broadbeans.
 
Interesting variation and that's the beauty of it, thanks.

I got it right in the end. Those chickpeas seem to bulk up so much it was drowning out all the other ingredients. I had to add copious amounts of lemon juice and more tahini. It also absorbs a LOT of salt, much like mashed potatoes. A touch more oil and away it went (literally)!

Remind me what cumin tastes like?
 
HansieH said:
Interesting variation and that's the beauty of it, thanks.

I got it right in the end. Those chickpeas seem to bulk up so much it was drowning out all the other ingredients. I had to add copious amounts of lemon juice and more tahini. It also absorbs a LOT of salt, much like mashed potatoes. A touch more oil and away it went (literally)!

Remind me what cumin tastes like?
Click to expand...

Good to hear. I'd still recommend a little more garlic but glad it came out right.

Cumin is a strong flavour in many spicy dishes with a pungent and slightly bitter taste, but the bitterness is not a bad one at all. Used in many mexican, portugese and indian dishes, and often in tandem with coriander seeds. Coriander/cumin mixtures add a really good spice-kick and toasting them in a dry pan for a minute before using them brings out the flavours even more. It compliments the flavours used in humus very well as it works wth sesame, lemon, garlic, beans etc even individually.
 
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