Bloody hummus

[dickiedavisthunderthighs]

I love it. It's ace. But I've tried to make it at home from EIGHT different recipes now and each one has been an utter pile of mortar-coloured rubbish.
Either too garlicky or not garlicky enough, ditto lemon, some recommend tons of oil, some recommend none.
And don't get me started on the 12 different ways you can spell it.

Does anyone have a tried and tested recipe that they love and more importantly would love to share? It might save me the current tenner (at least) I spend a month on the Yarden stuff.

TIA :)

Oops, that's 1 can chickpeas. Not trying to make chickpeas into a verb!

A lot of tahini is good. I use as much as small half of a jar per tin of chickpeas. It has a peculiar property though, which is that as you add liquid to it and mix it makes it thicker to start with, so you need to keep adding (lemon juice, olive oil, water) till it evens out - I find if you use oil for the whole thing it takes a LOT, so usually switch to water once I think there's enough oil for it to taste good.

Yikes.......should have said Tahini! I'm blaming baby brain......three tablespoons blended in. Would be very yuk without it.

Bloody hell, I used to get paid pretty well to cook just as well I'm not working at the moment

Yeah bugger, I put hardly any olive oil in because I use lots of tahini, which is oily. Water - from the can of chickpeas or just from the tap - is fine.

my hummus always comes out yukky, so am looking forward to trying some of these out!

I only use a couple of tablespoons of tahini to a can of chickpeas. If you use loads of lemon juice, you don't need as much of the chickpea liquid obv - nothing worse than runny hummus. And don't forget salt and pepper.

In the highly unlikely event anyone comes back to read this, thanks to you lovely lot I made The Hummus Of Champions this evening Less liquid, more lemon, more tahini paste, generous sprinkling of salt. It was blooming gorgeous. I'd post a photo but I've eaten it all I can't work out how.

HURRAH!

Yay!

G'wan, give us your recipe then (I can never make mine taste right).

Here's what I did...

Pressed two big cloves of garlic and mixed in with 1 tin chickpeas, drained but only lightly so a bit of liquid was left with them. Squeezed half a lemon, a decent slug of olive oil and blended it. Added a tablespoon of tahini paste and blended again with another slug of oil as the paste thickened the mixture up too much. Tasted it and it certainly didn't need any more tahini, verging on the bitter so I added another 1/4 lemon of juice, a few grinds-worth of salt and shoved a big teaspoon of it in my face. Bloody LOVELY.
then I ate the rest

Put several tablespoons of plain yoghurt in. That's what makes the supermarket ones creamy rather than grainy.

Thank you - I'm off to ransack the cupboard for chickpeas...