houmous (simple but authentic)

We went through low sodium journey last couple of years. And that made me think about eating more. This is not authentic houmous, but something like that we can make with on hand ingredients.

We like houmous, but I have garlic intolerance and my husband has cumin intolerance! So I tried making it without them, Instead I used tomatoes since we both like them. Also, since I don't have tahini, I used PB fit, but 2 table spoons tahini should work well too.

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.

An amazing recipe for hummus, approved even by our Lebanese friends!

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.

makes this much

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.

Everything tastes better with hummus#

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.

It is pretty easy to make hummus and is much cheaper to make it from scratch than to buy already-cooked hummus at stores. I like to dip vegetables like celery, bell peppers, and cucumbers and I also like to eat it itself. it is a good topping for falafels.

It is a typical dish in many countries as Palestine, Turkey, Greece, Lebanon, Israel... But it has its origin in Egypt :-)

#SSMD#restaurantstyle#dal

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 is far better then store bought

I made homemade hummus from my own tahini paste since a couldn't find tahini in the super market. Simple and easy way yet you'll enjoy the natural healthy middle eastern taste.

Had a BBQ at my cousin Nigel Cole's house. A good teacher and and even better cook. This is one of his dishes.

#dals

A classic recipe for the famous hummus. A chickpeas puree with tahina paste, garlic & lemon juice.

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

A Lebanese friend taught me this recipe. I substituted Japanese nerigoma sesame paste for the tahini to make the preparations easier for myself since I live in Japan, but use what you have available!Although it takes more effort, it tastes better if you make this with cooked dry chickpeas instead of canned. Let the dip rest for several hours in the refrigerator before serving it to let the flavors settle in and round out the taste of the garlic. If you think "maybe it's not quite spicy enough" when you taste the dip right after it's made, it should become just right after having it sit for some time. Tahini (sesame paste) is hard to get in Japan, so I substituted in nerigoma sesame paste which is just a tad thicker in consistency. If you don't have nerigoma either, you can just try adding about a teaspoon of sesame oil. Recipe by nohunohu

I had hummus at my favorite Moroccan restaurant, and it was amazing! I asked for a recipe, and tried to recreate it at home. I love hummus -- it's one of the dishes I make quite often at home.Remove the skins from the chickpeas, and boil them. This is the key to make a smooth paste. Also try the traditional topping as suggested.Moroccan Style Couscous SaladMoroccan Soup Harira Recipe by Kuminchan

Classic Hummus recipe. A simple gluten free, inexpensive protein that's absolutely delicious! :positive