Comments on: Homemade Hummus: Easy Recipe!

By: KETAI

KETAI — Tue, 12 Jul 2011 19:12:42 +0000

All good suggestions. All you have to do is decide on consistency and flavor. I personally like to use the hand held blender. Easy clean up

By: Lazy Man

Lazy Man — Thu, 14 Apr 2011 17:11:28 +0000

Thanks afterburn.

Some people have mentioned making the garbanzo beans fresh in the past. It’s probably not much more difficult as you explained. You do sacrifice the quickness. Also, our slow cooker gets a lot of use, so on Sundays when I’d make a batch for the week, I’m likely to be making other stuff.

Another thing worth mentioning is that the fresh beans are probably less likely to have BPA, which is becoming a fear for some of canned foods. (I’m slowly putting myself in that category).

By: Afterburn

Afterburn — Thu, 14 Apr 2011 16:18:33 +0000

Good idea to make your own hummus. I know you said you wanted a quick and easy version, which yours is, but here is another idea instead of canned garbanzos – make yours fresh from dried garbanzo beans in the bag. You just put the bagful in a crock pot with water and maybe a little salt, and set on low for 8 hours, or until tender. It’s enough to make 2 big batches of hummus, and I use the simmer water if I need to thin out the hummus in the food processor. I make my hummus this way now because I really don’t like the metallic taste that some of the canned garbanzo beans have – even Trader Joe’s beans – they seem to absorb the can’s ‘flavor’. We also will sometimes take a portion of the hummus and flavor it with jalapenos or pine nuts or mild red peppers, for a change of pace. Love your website BTW!

By: Gayle

Gayle — Fri, 01 Apr 2011 20:22:36 +0000

Thank you for the recipe. My granddaughter and I can polish off $5 worth of prepared hummus in one sitting, so I’ll be using your recipe (also the tahini one..thanks Jess, ’cause it’s pricey). Loved the description and the touch of humor. Thanks and G-d Bless!

By: Awesome

Awesome — Mon, 21 Mar 2011 22:44:14 +0000

I am so thankful to web sights like these…I am suppose to eat Hummus after my Bariatric surgery and it is a great help to know how to make great Hummus as needed and to be able to change it up a bit. Great source of protein for me;-} Thanks Again

By: Lazy Man

Lazy Man — Mon, 21 Feb 2011 00:53:55 +0000

Good points, I didn’t think to take it a step further and make the tahini. As for the beans, I’m just Lazy and like the ability to have hummus in minutes.

By: James

James — Mon, 21 Feb 2011 00:39:07 +0000

You can save even more money by buying bulk sesame seeds and blending them up. Just add a little water or oil and you’ve got fresh tahini for (usually) two to three bucks a pound.

Buy and cook your own dried beans, too. You can use any kind of legume, really — try favas or black beans next time. Excellent hummus can be amazingly cheap! (Except for those dang pine nuts.)

By: anonymous

anonymous — Tue, 01 Feb 2011 15:37:01 +0000

Frozen garlic? Good idea…that makes life so much easier… Great hummus recipe, thanks for posting it!

By: Jess

Jess — Mon, 20 Sep 2010 10:20:51 +0000

It’s not the fiber that makes you gassy, but an enzyme that is easily removed by rinsing. If using dry beans, rinse after soaking. Tahini is incredibly easy to make. Lightly toast some sesame seeds, cool, and grind in a coffee grinder or mortar and pestle until smooth. Add some oil, either sesame or olive for good flavor, and a pinch of salt.

By: The Digerati Life

The Digerati Life — Mon, 09 Nov 2009 07:39:53 +0000

This was sooooo good! Thanks Lazy Man and Energy Gal… Love this demo. :)

By: Mark

Mark — Sat, 07 Nov 2009 05:05:53 +0000

How do you like your SmartPower Duet Blender/Food Processor

By: Soo-Young

Soo-Young — Fri, 06 Nov 2009 15:08:09 +0000

Mmmm, I love hummus. One thing I have to add is that using fresh garlic can make all the difference. I do agree that keeping fresh garlic on hand can be a hassle, but the taste is so sharp and spicy.

My dad makes hummus every once in a while and likes adding things like jalapenos and black olives. Good eating for sure :)

By: Lazy Man

Lazy Man — Fri, 06 Nov 2009 15:00:42 +0000

Amyt,

Yes it can be cheaper, but it’s not quite as easy or fast. I was going to mention that, but I felt like sticking to something that people can make in 3-5 minutes is the “Lazy” way.

AnnieG,

I suppose if want to get rid of excess salt by rinsing, you might as well not add the salt the recipe requires (or you might want to add more salt to make up for what you rinsed off).

I’ve never heard of rinsing taking care of any unpleasant side effects. It doesn’t make sense to me as those effect are from fiber and fiber can’t be rinsed off of beans (nor would you want to).

By: Annie G

Annie G — Fri, 06 Nov 2009 14:29:19 +0000

Be sure to drain and RINSE those canned beans. Rinsing not only removes excess salt, but also much of the unpleasant side effect of eating beans!

By: Zengirl

Zengirl — Fri, 06 Nov 2009 09:28:01 +0000

Lazy man, Energy Gal,

I did not know you did recipes too. Great!! Try adding (garnishing) with pinch of paparika, extra virgin olive oil and 1 table spoon toasted pine nuts. Yummy!

Now you are ready for gathering, when to come over? :-) I can bring toasted pita chips !

By: Strangely

Strangely — Fri, 06 Nov 2009 01:22:25 +0000

What’s the salt look like exactly? ;-)

By: Jeremy

Jeremy — Fri, 06 Nov 2009 00:31:45 +0000

I love hummus. In fact, this is pretty much the exact same recipe I use. The only difference is I like to roast my garlic if I think about it ahead of time. I also add a little bit of olive oil which I think helps give it a really creamy texture.

Now I’m craving hummus but don’t have the ingredients :(

By: amyt

amyt — Thu, 05 Nov 2009 19:28:28 +0000

It would be even cheaper if you started with dry chickpeas/garbanzo beans. I like a very smooth hummus and find that the canned chickpeas are too firm for my taste. By investing a bit more time to soak and cook the dried beans, I end up with exactly the hummus I want for a lower price!

Oh, and try tossing some dry ground cumin in a hot skillet for a few minutes to “toast” it, and then add that to your hummus. Divine!