homemade hummus recipes?

[sheepsheep]

I have just, on a whim, made hummus from the first recipe that came up on google. I didn't have Tahini so left that out, used sunflower oil instead of EVOO and used lime juice rather than lemon because that was all I had.

I am really pleased with the outcome and want to make it again. I love Moroccan inspired hummus that supermarkets do, does anyone have a good copycat recipe to share?

I will be searching for more recipes myself but thought I would ask in case anyone has any they recommend or even one they threw together themselves that turned out really good. Or just ideas for different flavours would be good too!

For Moroccan add a little cumin to taste :)

this is my go to recpie

1 tin chick peas (reserve a couple of chickpeas)
3 tablespoons olive oil
2-3 tablespoons tahini
1 garlic clove
1 tea spoon cumin
1 tea spoon paprika
Juice of 1/4 to 1/2 lemon

BLEND

Make a little swirl in the hummus, top with the reserved chickpeas and a little drizzle of oil and a tiny sprinkle of paprika

BTW you can use peanut butter in place of tahini with pretty good taste

Two top tips:

Add iced water when blending
Whizz garlic with lemon juice and let it sit for twenty mins - takes the raw garlic taste away

TO make it extra smooth, boil the chickpeas a second time with a teaspoon of bicarb soda. After t10-15 min, you will see the chickpea skin starting to float, you can then remove it little by little with a fork until almost none left. Then drain and follow the recipe.

I read this on a Lebanese cooking blog, I tried it and it is so much nicer.

Use channa dal (which you will have to soak and then boil to cook), as this is chick peas that have had the shells removed. This makes for a nicer tasting hummus.

I think the tahini gives it that distinctive flavour, plus garlic.

I do it without measurements more by 'feel'.

I soak chickpeas over night and boil them. I use the water from the boiled chickpeas to blend it.

Other than that EVOO, lemon, plenty of garlic, tahini and ground cumin. Hummus isn't hummus without a generous dose of cumin.

Occasionally, I use left over chickpea stew and turn this into hummus (again by adding cumin, garlic, tahini, lemon). my kids prefer this hummus version.

Ottolenghi houmous

I keep a bit of the chickpea water and add that to loosen the texture a bit. If I toast the cumin seeds first, that gives a lovely extra flavour.

For a cheat, if you don't have tahini then use peanut butter instead.

We use mayo rather than olive oil as the kids prefer that and light on tahini - I know it's not proper hummus!