This sounds nice but it’s not hummus, it’s a dip with all kinds of other ingredients. I was taught to make hummus by a Lebanese friend when living in the Middle East, using basic peas with some of their cooking liquid , tahini, garlic, zest and juice of lemon, a little salt and olive oil to loosen. Serve with more oil swirled on top with a couple of black olives and a sprinkle of paprika or cayenne or parsley. I usually cook my own chickpeas and use them warm, but if I’m pressed for time I use drained, canned peas which I boil in fresh water for 10 minutes or so to soften and get rid of the canned taste. Everyone loves it, I’ve never had a complaint.
Hi Andrew! The recipe seems very nice, but I'm forced to agree with Liza Green, it's more a dip than hummus. I have been living in Spain and before that in Portugal, and our cooking is very influenced by the Mediterranean culture/cuisine. About 15 years ago or so I started to cook hummus regularly, based on traditional recipes, with chickpeas (garbanzos in Spanish), olive oil, lemon or vinegar, tahini, garlic, salt, peper, cumin and paprika.
What I have a lot of trouble to understand is the ratio of oil to garbanzos you use, in traditional recipe I have the ratio of around 400g of garbanzos to 60/75ml of olive oil. The way your dip is done it is more like an emulsion, like mayonnaise, that is why it's so yellow I think. The way I do it the garbanzos are the main flavour and texture.
Hummus really is subject to what you are used to and has so many variations. I learned from my Palestinian relatives 40 years ago and, aside from using a measured amount of cooked and still warm garbanzo beans, the amount of lemon juice, garlic, tahini, and bean water are all eyeballed and adjusted to taste— then drizzed with olive oil in the dish. I have yet to have anyone say it’s too bitter, or bland—in fact when I take the hummus to parties it’s one of the favorite dishes.
No matter what recipe you prefer, It’s easy to make once you’ve learned to make it if you have a food processor of some kind (it takes me 5 minutes if the beans are cooked) and so much better than store bought. I’ll have to try this one now to taste the difference. And hummus sandwiches with veggies are awesome.
Thanks for this tasty recipe! I soak and then cook dried garbanzo beans, saving the liquid. In order to fluff up the Hummus, I place only the tahini into a food processor and run it for two minutes, stopping and scraping down the inside with a silicone spatula after one minute. Next, I add the garlic and continue to process for two minutes, once again stopping and scraping down the inide after one minute. Next I add any other seasonings. Then I slowly start adding the olive oil in a thin stream while processing. Finally, I add the lentils and carrots, once again processing, stopping, scraping the sides and processing again. I use the saved bean cooking liquid to thin. This results in a rich creamy texture to the hummus.
Hi Andrew! The recipe seems very nice, but I'm forced to agree with Liza Green, it's more a dip than hummus. I have been living in Spain and before that in Portugal, and our cooking is very influenced by the Mediterranean culture/cuisine. About 15 years ago or so I started to cook hummus regularly, based on traditional recipes, with chickpeas (garbanzos in Spanish), olive oil, lemon or vinegar, tahini, garlic, salt, peper, cumin and paprika.
What I have a lot of trouble to understand is the ratio of oil to garbanzos you use, in traditional recipe I have the ratio of around 400g of garbanzos to 60/75ml of olive oil. The way your dip is done it is more like an emulsion, like mayonnaise, that is why it's so yellow I think. The way I do it the garbanzos are the main flavour and texture.
I came across a recipe that used chick pea flour (saves the blending but of course is raw and needs cooking). The author strongly recommended adding liquid ingredients gradually as the mixture cooked.
If you are concerned about glyphosate in your food and want to limit your consumption, opting for organic chickpeas and hummus is a better bet, though they still may contain the chemical at low levels.Jul 14, 2020
This sounds nice but it’s not hummus, it’s a dip with all kinds of other ingredients. I was taught to make hummus by a Lebanese friend when living in the Middle East, using basic peas with some of their cooking liquid , tahini, garlic, zest and juice of lemon, a little salt and olive oil to loosen. Serve with more oil swirled on top with a couple of black olives and a sprinkle of paprika or cayenne or parsley. I usually cook my own chickpeas and use them warm, but if I’m pressed for time I use drained, canned peas which I boil in fresh water for 10 minutes or so to soften and get rid of the canned taste. Everyone loves it, I’ve never had a complaint.
I was wondering if 8 cups of olive oil was a typo? How many cups of chickpeas is in the recipe? Looks great thanks!
To each his own hummus. Nice variation.
You actually have 8 cups twice so a total of 16 cups.
What volume is a "package" of cooked chickpeas?
Hi Andrew! The recipe seems very nice, but I'm forced to agree with Liza Green, it's more a dip than hummus. I have been living in Spain and before that in Portugal, and our cooking is very influenced by the Mediterranean culture/cuisine. About 15 years ago or so I started to cook hummus regularly, based on traditional recipes, with chickpeas (garbanzos in Spanish), olive oil, lemon or vinegar, tahini, garlic, salt, peper, cumin and paprika.
What I have a lot of trouble to understand is the ratio of oil to garbanzos you use, in traditional recipe I have the ratio of around 400g of garbanzos to 60/75ml of olive oil. The way your dip is done it is more like an emulsion, like mayonnaise, that is why it's so yellow I think. The way I do it the garbanzos are the main flavour and texture.
Best regards
João
Serve cut carrots and pita with REAL Hummus, problem solved!
Hummus really is subject to what you are used to and has so many variations. I learned from my Palestinian relatives 40 years ago and, aside from using a measured amount of cooked and still warm garbanzo beans, the amount of lemon juice, garlic, tahini, and bean water are all eyeballed and adjusted to taste— then drizzed with olive oil in the dish. I have yet to have anyone say it’s too bitter, or bland—in fact when I take the hummus to parties it’s one of the favorite dishes.
No matter what recipe you prefer, It’s easy to make once you’ve learned to make it if you have a food processor of some kind (it takes me 5 minutes if the beans are cooked) and so much better than store bought. I’ll have to try this one now to taste the difference. And hummus sandwiches with veggies are awesome.
Thanks for this tasty recipe! I soak and then cook dried garbanzo beans, saving the liquid. In order to fluff up the Hummus, I place only the tahini into a food processor and run it for two minutes, stopping and scraping down the inside with a silicone spatula after one minute. Next, I add the garlic and continue to process for two minutes, once again stopping and scraping down the inide after one minute. Next I add any other seasonings. Then I slowly start adding the olive oil in a thin stream while processing. Finally, I add the lentils and carrots, once again processing, stopping, scraping the sides and processing again. I use the saved bean cooking liquid to thin. This results in a rich creamy texture to the hummus.
Hi Andrew! The recipe seems very nice, but I'm forced to agree with Liza Green, it's more a dip than hummus. I have been living in Spain and before that in Portugal, and our cooking is very influenced by the Mediterranean culture/cuisine. About 15 years ago or so I started to cook hummus regularly, based on traditional recipes, with chickpeas (garbanzos in Spanish), olive oil, lemon or vinegar, tahini, garlic, salt, peper, cumin and paprika.
What I have a lot of trouble to understand is the ratio of oil to garbanzos you use, in traditional recipe I have the ratio of around 400g of garbanzos to 60/75ml of olive oil. The way your dip is done it is more like an emulsion, like mayonnaise, that is why it's so yellow I think. The way I do it the garbanzos are the main flavour and texture.
Best regards
João
It is very easy to cook your own chickpeas (and other beans) in the Instant Pot. It's a game changer and I'll never buy canned beans again.
No way….
Eight cups of olive oil is the equivalent of ONE HALF GALLON of olive oil.
No way……
No response?
I came across a recipe that used chick pea flour (saves the blending but of course is raw and needs cooking). The author strongly recommended adding liquid ingredients gradually as the mixture cooked.
People also ask
Do chickpeas need to be organic?
If you are concerned about glyphosate in your food and want to limit your consumption, opting for organic chickpeas and hummus is a better bet, though they still may contain the chemical at low levels.Jul 14, 2020
Sounds interesting, but I can’t trust a recipe that apparently has not been proofread. All that oil? I think not.