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proper hummus recipe

8 replies

ethelb · 01/12/2015 19:37

Right, I want a proper authentic hummus recipe. All the ones I have tested are nice but a bit thick and not rich enough.
Do I just need thigh challenging amounts of olive oil and tahini, or is it to do with using dried chickpeas and using lots of the water you boiled them in?
Or is it to do with how you blend it? Don't say I need to hand pound them?!
Anyone with middle eastern/Greek links want to enlighten me?

OP posts:
lastqueenofscotland · 01/12/2015 23:21

I use tinned chickpeas with a ratio if 1 teaspoon of tahini for every 100g of chickpeas and Erm... 1.5 tablespoons of olive oil for every 100 grams....

Thankfully I go running A LOT

lastqueenofscotland · 01/12/2015 23:25

Should add puritans will soak their chickpeas in water and bicarb, and then boil them for ages, but I am too busy to boil chickpeas for 2 hours.
You can use much more tahini than that.

Tbf I usually end up buying the Morocan topped stuff from sainsburys it's bob on.

IndridCold · 02/12/2015 19:20

I use this Yotam Ottolenghi recipe link.

I tend to make quite a plain large batch (with loads of garlic obvs) but then I divide it into smaller batches and add things to it as required, things like rose harrisa or flavoured olive oil.

I do soak and cook the chickpeas, it's no particular hassle as it just bubbles away during the evening and is then cool to make into hummus the next day.

MsRinky · 02/12/2015 20:18

I do the Honey and Co version, which needs chickpea cooking liquid.

I cook them in the slow cooker, just stick them on and forget about them for hours. I have let too many pans of chickpeas boil dry to attempt them any other way.

AwkwardSquad · 02/12/2015 20:41

I use this recipe - I half the quantities because it's too much otherwise, except I use a bit more than half the tahini and I add extra garlic, and toasted freshly ground cumin.

SanityClause · 02/12/2015 21:28

I always cook my chickpeas from dry.

I soak them overnight, then cook them in the morning (I work from home). Once cooked, I divide them into freezer bags, and freeze them until needed. They don't take long to defrost.

I do the same with borlotti beans, kidney beans and Puy lentils.

Re hummus, I would use 125gm of dry chickpeas, cooked, a couple of heaping tablespoons of almond butter (DH gets eczema from sesame) juice of a lemon, a teaspoon of cumin, a teaspoon of salt, a clove of garlic, and a slug of olive oil. A bit of water to thin it down. TBH, I never really measure any of it. I just taste it and see what it needs. Careful not to use too much garlic, though, as it tends to sort of "develop" and if you use to much, it gets too strong.

Sammysquiz · 08/12/2015 20:26

I do a tin of chickpeas, 5 tablespoons olive oil, 2 tablespoons water, 1 clove of garlic, juice of 1 lemon, a sprinkle of cumin & a little bit of salt. I don't use tahini - I used to & then one day I missed it out accidentally & found I couldn't taste the difference! So not very authentic I suppose Smile

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