Hummus

[rawlight]

Does anyone have luck with hummus? Any tricks or tips to pass on? I've used recipes from Alissa's book and Jennifer Cornbleet's, but the taste is just not good when I make them.

[Dimond]

Yes, I love it. I use this recipe:
2 Zucchini, peeled & chopped
¾ cup Tahini (or ¾ cup Sesame Seeds, ground)
½ cup Lemon juice
¼ cup Olive Oil
4 Garlic cloves
2 ½ tsp Salt
½ Tbs Cumin or cayenne powder
Optional: Parsley
Blend everything. Yields 16oz.

If you don't like it too garlicky, you can cut back a clove or two.

[SweetTangerine]

I prefer a zucchini based hummus like the one diamond posted over the sprouted chickpea one. I found the sprouted chickpeas to be too bitter.

[raw4u]

I love Jalapeno and cilantro Hummus

2 19 oz cans of chickpeas
1/2 cup olive oil
1/2 cup chopped, fresh cilantro
2 jalapeno peppers, chopped and seeded ( I leave seeds in mine)
3 cloves garlic
3 tbsp lemon or lime juice
1/2 tsp salt

Place garlic in food processor and process until minced. Add beans, lime or lemon juice and salt. Process into a puree. With processor running, slowly add olive oil in a steady stream. Add cilantro and jalapenos. Process until mixture thickens and ingredients are completly mixed.

Stacy

[veganman]

I like an almond-based hummus -

2 cups almonds (soaked and sprouted)
3 lemons
clove garlic
2 bunches parsley
pinch of Celtic Sea Salt

[oceanluv]

thanks for the link, vm

[rawlight]

I prefer a zucchini based hummus like the one diamond posted over the sprouted chickpea one. I found the sprouted chickpeas to be too bitter.
Yes, I think this is one of my issues. I am used to the canned garbanzo beans in my hummus and they taste so different from the sprouted.

I notice that most of you don't use tahini, which I thought 'made' the hummus, hummus. I didn't use it last time and thought that might be another reason why I didn't like the taste.

Oh well, back to the drawing board. This time I think I'll use zucchini instead of the chickpeas, with tahini and see what happens.

Thanks for the advice and recipes, everyone!

[raweater]

2 19 oz cans of chickpeas


Anything in a can is cooked at very high temperature for a long time, that's why it has a shelf life of several years, because it's completely dead and cooked. On top of that, most cans have a plastic lining which dissolves into the food making canned foods have up to 200 or more times the legal limit of cancer causing chemicals.

[kaybee]

still not like the cooked one, which i still like better :(, BUT, the best version i came up with was to do the zucchini one but also add some well-soaked sunflower seeds. this gave it more "body" and made it a bit creamier

[veganman]

Blending it in the Vitamix will also create a more creamy textured.:)

[qnjnean]

the almond & tahini based hummus in cafe gratitude's cookbook is my favorite. it's very good.