Does anyone make their own hummus?

[MissyB1]

If so please could you share the recipe? I usually go to BBC good good for recipes but the reviews are very mixed.

I use this recipe and love it:
https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/

BOSH! have lots of great hummus recipes

1 can Chickpeas- drained
lemon juice
garlic
tahihi
ice cubes
seasoning
olive oii. Good quality stuff

blend the chick peas with the lemon juice (half) and drizzle in olive oil. When the consistency is a little loose add in a tablespoon of tahini and blend again. Add in crushed garlic. And some. Ore oil and keep blending. Check seasoning and add more lemon juice if wanted. Then add in 2 ice cubes and blend again. This will give your hummus a very silky finish.

Serve with a swirl of olive oil and some flakey salt.

I used to use the Bosh recipe. When you realise how simple it is to make it’s crazy we buy it (says me who hasn’t made it in ages!)

https://ottolenghi.co.uk/pages/recipes/hummus-recipe Everything you’ve ever wanted to know about making hummus. Oh, I do love him!🤣

Ooh some great ones here thanks! I've decided its crazy to buy pots of hummus.

Lime instead of lemon gives it a lovely round mouthfeel.

Have tried loads of recipes. Personally I don’t think deskinning the chickpeas is worth it. Everyone prefers my home made to the shop stuff. I put more flavours in - so more lemon juice and more garlic than recommended.
Good oil is a must. I like pomegranate seeds on mine too.

A couple more possible hacks:

• tiny amount (like 3 drops) of pomegranate molasses. This works better in Baba ghanoush, but can be nice in hummus

• use confit garlic instead of raw, so much nicer. Sorry I can't post a link to recipe but basically you simmer garlic cloves in olive oil on a very low heat for at least 45min.

• a few pine nuts for texture

Im going to add a 1/4 teaspoon of paprika i think, and definitely plenty of garlic!

Basic hummus recipe as above then I blend in either pitted green olives or sun dried tomatoes to taste.

I’ve tried many times but every attempt has been disappointing, there always seems to be a raw taste you don’t get with shop bought.

It is well worth de-skinning the chickpeas. Easiest way (YouTube video) is to drain them (reserve the liquid), put into a large, deep bowl or pan, fill with cold water and gently rub them between your hands, under water. The skins float to the surface and can be skimmed/poured off.
Place skinned chickpeas, tahini, garlic, pinch of salt, ground cumin and black pepper in the liquidiser or food processor. Turn on, adding some of the reserved chickpea liquid and a squeeze of lemon or lime juice and blending until really smooth. Use a tiny bit of good olive oil at the end as a seasoning.
Even better if you have a smoking cloche and can smoke before serving.

We don’t skin our chick peas
we use 2 tins at a time ( if you cook from fry cook a bit longer than for a curry )
drain , add garlic, tahini ( a few tablespoons) Salt a good glug or two of oil and then process

I then freeze about 4 portions and keep one

that I will thin with sone water to required consistency when it’s time to use

after that it’s a matter of taste - many people add lemon juice , cumin is I think essential and DH likes raisins , corriander powder, chopped sun-dried tomatoes are nice. Sone will like more oil , you could make it a sweet chilli version if you like , I like jalapeno chilli’s chopped in

Im too lazy to skin the chickpeas 😁 will definitely add cumin and coriander, I have got sun dried tomatoes so could add some of those too.

When I tried, without skinning the chickpeas, it was horrible, bits of the skin in it.

I'll get some hate for this, but I think if you use tinned chickpeas then you may as well buy ready-made hummus. Tinned chickpeas are mealy and tasteless and lose a lot of their nutrional value.

Dried chickpeas from major supermarkets are hit and miss as some just will not go soft even if you boil them for a week. Chickpeas from an Indian market are usually much better quality. Its more of an effort to boil them but it makes a huge difference!

https://www.theguardian.com/lifeandstyle/wordofmouth/2011/aug/11/how-to-make-perfect-hummus?CMP=Share_iOSApp_Other

My top tip is that you have to really stop and taste and adjust becuase there are so many variables - the tahini you use, the olive oil, the chick peas etc. Also, a lot of chefs if using jarred or tinned chickpeas still recommend soaking with a bit of bicarbonate soda first. I never do, but just mentioning!

I also agree re the confit garlic if you have it. Mostly becuase it also makes it last longer - with raw garlic I find it gets very pungent quite quickly. So fine if I'm making a batch and eating on the day, less fine if I want to keep it for a few days!

Oh, and I highly recommend trying it with Butter beans instead of chickpeas. I do this quite a lot - it's a much creamier dip with a slightly more subtle taste. I love it.

Ooh now that is a tip, I love butter beans!