Hummus - good recipes or should I just buy it?

[TigerDrankAllTheWaterInTheTap]

I was thinking of making a big bowl of hummus when we have some friends round soon. I'm doing a buffet. I've made it before and it was fine, but not wonderful. Is it worth making it rather than buying it, and if so does anyone have a good recipe?

Thanks in advance!

More ideas, thanks all!

Interested in this. I decided to give up making my own as always made more than we could eat and never got flavour quite right. I'd been thinking about trying again as I'm a bit addicted to a pea hummus that is expensive. Might try these tips.

It takes seconds to rub the skins off the chickpeas nut it makes it much smoother.

Also, use a pestle and mortar to smash the garlic, salt and lemon juice, the smoother the paste the better the hummus.

You can make it the same way with red lentils.

The type of tahini also makes a difference. The usual sort on the supermarket shelves is mostly the Greek kind. The Lebanese Tahini is very different.

Inspired by this thread I have just ordered Lebanese Tahini and some Middle Eastern pomegranate molasses.

My current favourite is Tesco taste the difference Middle Eastern inspired hummus it had a drizzle of pink/Harissa /oil, garnished with whole chickpea & sumac? i just need to remember to shell the chickpeas and add the ice cubes.

My hint is to get unground cumin seeds and toast them dry in a pan with some ground coriander seeds then chuck them both into the hummus while they’re hot, give it one or two quick blitzes with the lemon juice, etc, et voila! Yummo!!!

And remember making it means you reduce your single use plastic consumption.

I add about 3 tablespoons of tahini to one tin of chickpeas, 2 big garlic cloves, 1/2 a lemon of juice, salt, pepper, 2 tsp of cumin, glug of olive oil and enough water until its smooth enough for your tastes...whiz it up in a food processor.

zzzzz, Ottolenghi says it makes a difference, so I assume it might have to do with variety of sesame seed used or blending method or maybe something else added or not added. I've mostly only seen Cypressa brand of tahini in the shops but am probably going to try the Waitrose own brand version which has good reviews. Might look out for a Lebanese version when I'm next near a delicatessen.

Good point about the plastic. We get through a lot of hummus. We recycle the plastic pots but better not to use them at all, I suppose.

The Lebanese is pure ie 100% toasted ground sesame seeds. No added extras. Other brands can separate to a thick paste with a layer of oil on the top. Holland and Barrett stock a darker variety I think it is darker because the hulls are included.

Cinnamomo - OMG. You can freeze it? That sounds flipping amazing. Do you freeze it in any particular way?