I make my own hummus on a regular basis (in fact I was getting ready to make some more here in a bit) but I never use cumin. I just don't like the taste it gives the hummus. I use lemon juice, tahini, chick peas (sometimes canned, sometimes I buy them dry and cook them myself) about a tablespoon of olive oil, a little salt, water to thin it out while it's processing if it's too thick (or you can also use the liquid from the chick peas if you use canned) and while it's processing I also drizzle in about a tablespoon of honey. Sounds odd, but a friend of mine, who also makes homemade hummus, told me she'd found a new recipe that called for honey and said "girl, you gotta try it, it's fabulous." And she was right. I've been making my hummus with honey ever since.
And oops, forgot garlic. Fresh, if I have it, or the jarred minced garlic you can buy in the produce department of most stores.
I LOVE CUMIN. If you like Mexican food you probably will like it. I can't describe the taste, oddly, but add it to a LOT of things. Its really good sprinkled on roasted potatoes.
I've also substituted sesame oil (in lower quantities) for tahini. I have no interest in paying that much $$ just to have one ingredient to make humus.
Google cilantro jalapeno hummus - that is really good too! It's all about what kind of taste you like I guess :)
9/14/13 11:16 A
Hummus is a Middle Eastern dish - so there are many variations!
This recipe (with great instructions) doesn't use cumin, for example: http://www.mamaslebanesekitchen.com/mezz a/hummus-recipe-from-scratch/
Personally, if I make hummus it's just chickpeas drained from a can + lots of garlic + lots of olive oil + salt + fresh lemon juice. I dislike the pasty texture of hummus, so I go for whatever can be whipped up lighter.
But - your question was about cumin. My favorite salsa (there are many recipes for that, as many as there are Latin American countries!) contains fresh tomatoes, chopped up skins and all and cooked in olive oil, with some garlic, some salt, some cumin and some lime juice. It is Colombian. You cook up the tomatoes (buy them at a discount - they don't have to be pretty and primo!) with the spices. Then, when they cool, add in the lime juice. Yum! Add the spices and the salt to taste - taste as you go along.
I checked my Israeli cookbook and it definitely did not call for cumin. It did include many of the previously mentioned ingredients for a basic hummus like Tahini, olive oil, chickpeas, lemon, pepper and salt. I am sure you could add cumin if you want.
Fitness Minutes: (30)
9/14/13 5:55 A
Thanks so much, Kris! This helps alot! I will do some experimenting now. JoAnna
Fitness Minutes: (41,449)
26,980 9/14/13 5:43 A
Tahini is a paste made from ground, hulled sesame seeds. In my supermarket it is where the sauces, mustard, etc. are.
When I make hummus I don't actually use tahini, and don't use as much oil as is normally suggested. I use either sun-dried tomatoes, a little garlic and lemon juice, and dried basil, or a lemon one, ( lemon pepper, a little extra lemon juice, and a little zested lemon rind.) I use sterile water (boiled then cooled). Excess keeps quite well in the fridge.
Fitness Minutes: (30)
9/13/13 11:23 P
Thanks! Really appreciate the help. Now, next question...what is tahini and where would I find it in the store? Yep...I'm a newbie...LOL JoAnna
Fitness Minutes: (4,255)
93 9/13/13 11:07 P
I find it has a strong, warm flavor. However, obviously you can always start out with a small amount and add more as you taste what you're cooking. Cumin is pretty common in the cuisines of many cultures, such as Mexico, India and North Africa, so if you buy it you should be able to use it up one way or another.
I usually buy pre-ground cumin as I'm too lazy to grind the whole seeds myself, and I don't really like biting into a whole cumin seed.
Edit: Also, I make tons of hummus and never use cumin. I just toss a garlic clove and some lemon juice in a blender, give it a whirl, add in some tahini, whirl again, and slowly add in chickpeas. If they won't move I add a bit of water. No oil (other than the tahini).
Edited by: LGANDAB at: 9/13/2013 (23:08)
Fitness Minutes: (30)
9/13/13 10:59 P
I wanted to try to make my own humus, however, I've never used cumin before. Can someone give me an idea of what it taste like? Hate to spend $'s on spices I will never use again! Thanks!
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