Looking for a homemade Hummus recipe

[SarahY]

I am interested in making my own Hummus.  Any good Hummus recipes out there that you would like to share?

[Marlina E]

I make this alot, but I have no idea of exact measurments.  I just toss it all in the cuisenart and blend and then adjust to taste.

can garbonzo beans
1-2 cloves garlic, chop a bit before adding
juice of one lemon or so...
little olive oil
some tahini if you have it, it is not necessary, but adds to the consistency.  You can also use peanut butter if you want
salt
cumin to taste (this is the ingredient that is not typical in most recipes, it will taste wonderful...)

On a plate, smear hummus thin, drizzle with a little olive oil and sprinkle with paprika for a little color.  Garnish with olives, and rim with cucumber slices, crackers, etc.

When I was in college, I always brough hummus to potlucks, everyone LOVED my hummus.  Back then, I had no kitchen gadgetry so I would mash the garbonzo beans with a potato masher.  That really makes a nice consistency, sort of chunky. That is what people really seemed to like....today I am too lazy!  I used to also add chopped tomatoes to it, if it would be eaten right away.

[jodi f.]

Marlina and I have the same approach--no measuring, put in cuisinart and process. I call this the "Braille method" of cooking.

My technique differs in that I'm probably a tad lazier, so I make a huge bunch and freeze it in small containers, so I don't have to make it as often. It freezes well. I also usually cook up my own beans, soaking them overnight first in acidulated water, a la Nourishing Traditions. That's partially due, however, to having to drive at least 45 miles in any direction to find organic canned beans.

I don't use cumin very often, but I really like fresh or dried Italian flat leaf parsley. And I like to use roasted tahini, or raw tahini and then I lightly toast some sesame seeds and throw them in the mix. And I like organic, unpasteurized tamari in place of salt.

Have fun.