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DDOORN
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Hummus My Way

Wednesday, December 11, 2013

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:

recipes.sparkpeople.com/
recipe-detail.asp?recipe=1
03857


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! :-)

Don
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Member Comments About This Blog Post
  • v EOSTAR_45
    Just had some great chickpea & kidney bean w/ sesame seeds hummus yesterday for a co-worker's going away (breaking free!) party. I loved it! Interesting variations on yours. I like to soak and boil all type of beans--I do even for making soups or bean stews. Today, I planned to make a black-eye peas stew but I forgot to soak overnight. May have to opt for a quick soak during the day and then make towards the evening.


    915 days ago
  • v VALERIEMAHA
    I also always use dried beans. Like various beans, but tend to return to chick peas for this spread. I go with or without tahini, but I definitely concur that it provides added nutritional density.

    http://www.whfoods.com/genpage.php?
    tname=foodspice&dbid=84
    915 days ago
  • v ZELLAZM
    Great tips! I'm a hummus fan, all the way. Have to make my own in Germany so I'll be using some of your ideas.


    916 days ago
  • v 2WHEELER
    Love your inventiveness. I make hummus, too, from dried chickpeas. It's so easy. I love it really garlicky! A friend makes it with edadame beans--it's very good.

    I imagine you're not getting much cycling in unless you've added studs or chains. I have to get the trainer set up--too much ice and gravel right now to ride outside.
    924 days ago
  • v WATERMELLEN
    Wow!! The Hummus Meister for sure!! Hummus is definitely a staple in our household, and I really like these ideas, especially eliminating the expensive and calorific tahini. (We've bought a President's Choice wasabi ginger variant recently which was very popular . . . )
    925 days ago
  • v KANOE10
    Thanks for sharing great ideas on making hummus. I love that food. I also add tahini to mine.

    I like your idea of not using the canned beans.
    928 days ago
  • v ROMANTILLY
    Thanks for sharing.
    928 days ago
  • v SAM60SUMTHINK
    Great timing and wonderful blog, Don!
    Worthy of the SP blog pages!!
    The linked recipe is one I've read and re-read. Not sure why I haven't made it yet!! You inspired me! (wonder whether plain Greek yogurt would be good substitution for the sour cream; should be... and would up the protein count!) Also, I totally agree about using the dried beans. I use assorted beans and whole grains (quinoa, bulghar, etc) a lot amid my piles of veggies. Found that once I started using the dried beans the preparation became a breeze, though for years I'd thought "it's a lot of trouble...". Duh. Y'know? Stay warm!
    928 days ago
  • v STRIVERONE
    Hummus was probably the farthest thing from my mind a few minutes ago. Now I'm just wondering how soon I can get some dried chick peas.

    928 days ago
  • v MOTHEPRO
    emoticon
    929 days ago
  • v JOYCRN
    Thanks for sharing! emoticon
    929 days ago
  • v _LINDA
    Very interesting! In my humble opinion I have always felt North Americans have too bland a diet and never spice up their food nearly enough! I had store bought hummus that said extra spicy and left me wondering where it was ;-P Seems like you got to make your own and your ideas sound wonderful! Not liking the suggestion a blender won't work though :(
    emoticon emoticon
    929 days ago
  • v L*I*T*A*
    love love hummus many ways too......
    great creative ideas....
    thanks for sharing.........
    929 days ago
  • v CHANGE4FIT
    Great ideas here-love some kitchen creativity. How about roasted red peppers?
    929 days ago
  • v HIPPICHICK1
    A blender is a bad idea for hummus. It just doesn't work. The shape of the carafe is to blame. A food processor is much better. I knew someone who used to mash chickpeas by hand!
    And you've gotta have garlic!!
    emoticon emoticon emoticon emoticon emoticon emoticon
    929 days ago
  • v RAINBOWFALLS
    I also usually take many liberties with my recipes. It is all a matter of what a person likes. This all sounds so good that now I'm hungry.
    929 days ago
  • v _VALEO_
    Like you, each of my hummus is a new experiment and creation!
    929 days ago
  • v BAZOOKABOBCAT
    This is super creative! Love it.
    929 days ago
  • v SLIMMERJESSE
    Love hummus.
    929 days ago
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