Hummus recipes?
 

Hi all - I'm looking for a good hummus recipe. Anyone have a crowd favorite?

The taste of hummus is very earthy but delicate and can eaisly be ruined by unbalanced flavouring. This is especially important when adding the tahina (and to a lesser extent the lemon) as it is a very powerful flavour. So whenever I make hummus I always taste extra carefully as I go, seasoning with salt carefully. The juice from a tin of beans is useful to loosen the mix.

From the hugely influencial and seminal Book of Middle Eastern Food (paraphrased): this dish has been traditionally decorated in the same manner for centuries; dribble a little red paprika mixed with olive oil over the surface, sprinkle with chopped parsley and arrange a decorative pattern of whole chickpeas on top. Serve with pitta. An alternative is to use cayenne instead of paprika, some mixed into the hummus and some sprinkled over the top together with a little ground cumin, in a star design of alternating red and brown.

I'm not sure if it's a wives take or not, but I was always told that you should discard the liquid that comes with the beans, because that's what makes you 'gassy' I love beans of all flavors and I've never had a problem with gassiness (from beans anyhow)as long as i get rid of the liquid.

:D I've not had a problem with hummus but I have with lentils, big time. Some people use asafeotida which smells dreadful (nicknamed Devils Dung) but is supposed to stop flatulance - can't really say that it worked for me.

Thanks all - I will try it. I am also told that you can substitute black beans for garbonzo beans for a different taste and texture. I'm going to try each this weekend. I'll let you know. Thanks again.

Hummus can also be tweaked to include other flavors... red pepper, garlic, spinnach and basil, roasted tomato...

I've done a white bean dip that uses cannellini beans and added in olive oil, lemon juice, and some jalapeno and cilantro... any bean really could be used... it's whatever appeals to you..