A easy base to start making your own hummus . I wanted to added roasted red peppers to this but I didn’t have any…

Probably the best fucking food ever created.. HUMMUS!!I hope you enjoy it :)

A classic recipe for hummus. Tastes better than anything store bought or restaurant made.Making great hummus involves a lot of blending in the food processor. In the following steps, you’ll see we take a few ingredients at a time and blend them very well before moving on to the next. The order of ingredients is also important for the best result.A lot of places use more cumin than this recipe, which is not something I prefer as a main flavor— feel free to add more or less for your tastes.Also, it has a great shelf life in the refrigerator, so I make a lot at a time. If you want to make less, just halve the ingredients.

I got into a Hummus on whole-grain crackers craving. Seemed expensive and not quite to my taste. So I came up with this.

This is my take on hummus. I use the base of Alton Browns recipe and add a bunch of ingredients to it. I add different things and amounts for every batch.

This recipe was modified from a restaurant trick to get ultra smooth hummus by processing the tahini first with sodium citrate and ice water. The sodium citrate helps retain the emulsion between the tahini oil and lemon juice. Instead of using soaked and cooked chickpeas, ive modified the recipe to use 1 large can of precooked chickpeas for convenience, but they require further cooking to soften. I add a healthy dose of lemon because i like the tartness and I think rosemary really compliments the earthy flavors of the chickpeas, but this could be left out or substituted for other herbs and flavors.

This is a modification of J. Kenji Lopez-Alt's Serious Eats recipe for hummus for our taste. It requires the use of a powerful blender to achieve the creamy texture of beans.The main modification is with the tahini recipe. We wanted more garlic and acidity in less tahini paste, and want a slightly larger kick of cumin.

Hummus most often contains tahini, sesame seed paste, but it can be hard to find. I read somewhere about Nigella Lawson making hummus with peanut butter in place of the tahini, so I thought I'd try it. I didn't have lemon juice, so I used plain yogurt for the acid and I like it.

I love hummus! I used a lot of different recipes, but this one has been the most consistent and with plenty of flavor! This is a a basic recipe to which you can add different ingredients for different flavors, like roasted red pepper.

No tahini? No problem. If you got any nut butter at home and you have a bullet/blender machine, this one is for you. *Keto and Type O diet friendly recipe.

This is a variation with kalamata olives added, which is my personal favorite style.

Wholesome homemade Tahini is the secret ingredient to make this hummus so delicious and nutritious. Most of the store bought Tahini is made from refine white sesame seeds(hulled) which is absent for the power pack of nutrition that are in the hull, similar concept to white rice vs brown rice.