Hummus variations?

[elderberry Profile]

Has anyone got a favourite variation on the classic hummus recipe?

[Sakkarin Profile]

There's KK's beetroot hummus - as for me always I make it up as I go, a tin of chick peas blitzed with whatever I fancy. Olives, caper, whatever!

I tend to be frugal with the garlic though as that can overpower it, and not too much tahini either as I prefer it to be more chickpea than tahini flavour.

[jeral Profile]

I tend to prefer the classic version of humous although a touch of curry powder instead of garlic works for me as well.

[karadekoolaid Profile]

I love hummus so much that it`s never really occurred to me to change it - apart from the beetroot version, of course.
If I were to do so, however, I think of I might try adding a bit of green chile and garam masala.
Or perhaps some crispy bacon.
Or perhaps a few tbsps of pico de gallo.

[Stokey Sue Profile]

I'm slightly puzzled by the beetroot hunnus recipe, as it contains no chickpeas, so why "hummus" and not dip?

I too tend to make the classic hummus, and ring the changes with what I serve it with, but in the past I have bought little pots of red pepper hummus or artichoke hummus, and I specially like the artichoke one, I keep meaning to try them

I think both peppers and artichokes come from a can or a jar, so shouldn't be too difficult, definitely need extra lemon juice with the artichokes, seem to be lots of recipes on the internet

[karadekoolaid Profile]

A friend in Malaysia has just sent me "12 ways to make Hummus"!!
Onlu problem is, it`s all in Spanish, so I`ll have to translate it during the morning.

[Sakkarin Profile]

I remember vaguely hearing somewhere that the tahini was the important ingredient in hummus, even though the chick peas are the bit I go for. No tahini and it's not hummus, just mashed chick peas...

[Stokey Sue Profile]

I remember vaguely hearing somewhere that the tahini was the important ingredient in hummus, even though the chick peas are the bit I go for. No tahini and it's not hummus, just mashed chick peas...

As far as I know the version we think of as classic Lebanese / Syrian / Turkish hummus, containing both chickpeas & tahini is known in Arabic as "hummus bi tahini" - hummus with tahini

So I've always taken hummus to mean chickpea dip, but it could mean just "dip" looking at it again, though I think I got my original idea from something somewhere in Claudia Roden's writing, but can't pin it down

Here's my favourite recipe
http://syrianfoodie.blogspot.de/2009/08/one-hundred-and-one-mezze-7-hummus.html

And while I suspect this is not quite what elderberry meant, Syrian foodie also gives a recipe for hummus with meat; he uses beef but I've had it with lamb (not I think in Syria)
http://syrianfoodie.blogspot.de/2010/01/one-hundred-and-one-mezze-18-hummus.html

[jeral Profile]

Stokey Sue, in your favourite recipe it says veg oil in the mixing. What sort do you use please?

[Stokey Sue Profile]

Sunflower or ground nut, whichever I have on hand, something tasteless, the one labelled vegetable would be fine if that's what you have and you find the taste OK; not corn oil I think (yuck) not sure about soya, haven't knowingly tasted it in years. Definitely not rapeseed of any form for my taste.

I prefer ground nut, but it can be expensive

I usually make a half or even quarter amount; I buy those little tins of d'aucy chickpeas and keep them for when the urge to make hummus strikes

[jeral Profile]

Thanks Stokey Sue - I have ground nut

[DEB Profile]

I often add roast peppers to Hummus eg

http://www.bbcgoodfood.com/recipes/2242 ... er-houmous

Other times I use semi dried tomatoes

[Lusciouslush Profile]

I make hummus in the classic way usually, probably adding more garlic & lemon than most - sometimes tho' I go wild & add well blitzed cannellini beans to the chick peas ( those I like a bit of texture in - so not completely blitzed ) the cannellini add a certain creaminess - wild man........

[WhitefieldFoodie Profile]

I make hummus in the classic way usually, probably adding more garlic & lemon than most - sometimes tho' I go wild & add well blitzed cannellini beans to the chick peas ( those I like a bit of texture in - so not completely blitzed ) the cannellini add a certain creaminess - wild man........

I like the sound of that, LL. I will be trying that!

[Binky Profile]

Oh yes, please add a roast red pepper from a jar and some fresh garlic cloves. Blitz away with the old food processor and enjoy a delicious and different hummus.

[karadekoolaid Profile]

Here`s the different versions of " hummus". The one I make with beetroot has been excluded.

Italian: Chickpeas+tahini+pesto+lemon juice+nutritional yeast (???)
Fine Herbes: Chickpeas + basil+parsley+tarragon+olive oil
Avocado Lover: Chickpeas+1 ripe avocado+jalapeño+coriander leaf+lime zest
Wild hummus:Chickpeas+black olives+roasted red pepper+lime juice+parsley
Morrocan: Chickpeas+tahini+harissa+lemon juice
New York: Chickpeas+peanut butter+oil+garlic+lime juice

and now the wierd ones:
Texan: CP + yoghurt+parsley+garlic+dill
Dawn in the DesertBlack beans+chilpotle pepper+lime juice+coriander leaf+cumin

[Sakkarin Profile]

Beg to differ, peanut butter is way weirder than those final two! Sneak in a bit of jelly and it's the Full Elvis!

[Stokey Sue Profile]

Back in the 70s I remember seeing peanut butter recommended as sub for tahini (generally, not just in hummus)

The Dawn in the Desert sounds rather nice -but I'd never call it hummus

You can buy tubs of avocado hummus, quite nice

[Sakkarin Profile]

Just reading the book "Eat London", and came across Hummus Bros... where they serve hummus with everything!

https://www.hbros.co.uk/

[Lusciouslush Profile]

There is a Hummus Bros cookbook too which I was going to buy a couple of years ago but resisted - my shelves can't take any more.....!