Another member was curious about my home-made hummus which I posted about yesterday in my status.
Well, I got sorta yacky in my response and figured why not share with others? :-)
I found this recipe in SparkRecipes:
I liked the simplicity of it and the fact that it was a recipe that didn't require tahini as many of them do. Tahini can be hard to find and pricey. AND since it is really a nut butter made from sesame seeds it can add a significant caloric punch, albeit of a healthful variety most likely.
Following recipes has never been my forte, however...I take many liberties as I have with this one...but I DO appreciate it as a base plan for my own hummus.
Here are some of the things I do:
Forget about canned chickpeas...who knows what additives there are, salt, BHA or whatever that stuff is. I buy the dried chickpeas, soak them overnight and boil them up. The whole bag...forget, 12 or 16 oz? Something like that. Plus the OTHER fun thing I do is vary the bean of choice. As I figure a chickpea is just another bean why not substitute black beans? Pinto? Northern? Even the variety pack of dried beans which they use for soups? Done 'em all, love 'em all.
Variations to boiling: I ALWAYS add fresh onion and garlic...sometimes I overdo it and we all wilt each other with our breath afterward...lol! I have tried variations of adding these as well. Sometimes I add them fresh after I'm done boiling the chickpea (or whatever bean I choose). I've found that you need to tone it WAY down on the quantity of onion and garlic if you do it this way as they are in their MOST potent form. Sometimes I will sautee the garlic and onions in olive oil before adding them. And then the OTHER variation is to boil the garlic and onions with the bean of choice. I pour the water off into whatever homemade soup I've got going...most recently leftover turkey / barley / carrots/ celery / spinach...yum! Anyhow ALL variations work.
Next: what to do with all these ingredients? The recipe calls for "smashing" it. And certainly you can do that and keep it simple. However I love a yummy smooth texture so I use my food processor to pull all the ingredients together. I imagine a blender could do a respectable job as well.
Note on the sour cream: I substitute non-fat yogurt. I suppose one could use non-fat sour cream or Greek yogurt as well.
Note on spices: I don't bother with salt but love to go crazy jazzing it up with crushed red pepper, black pepper, sometimes use lemon pepper, even chili powder! And of course lots of cumin which gives it the distinctive hummus-flavor we all know & love.
Note on onion & garlic: nope the original recipe doesn't call for onion. Oh well. IMHO, one can't have garlic without onion! :-) I take great liberties with the quantities of these ingredients as well...as in LOTS!
Other variations: As a mentioned in my status yesterday I varied this recipe by tossing in a handful of cranberries and an apple which contrasts nicely with the lemon juice to give it an added touch of sweet tangy-ness. I've added tomatoes sometimes for another variation. Yams for another. Probably berries would be cool. Have fun and play with it...see what you come up with!
It's sorta funny how the original recipe was titled Hummus My Way, cuz that's what I sure DID with it! :-)