Make this oil free by using tahini in place of the oil. I love hummus but have sensitivities to chickpeas and lemon. I substituted lime juice for the lemon. This recipe is an excellent base to customize to your liking.
Great question, Lori! I would only use bottled lemon juice that is fresh as possible. Taste it first, sometimes bottled lemon juice may have a strong flavor from the preservatives. If it tastes ok, go ahead and use it, adjusting to taste. The bottled juice may be overpowering. Looking forward to making it! Oh the praise this hummus got from my family!
It made it tastier and prettier. Reviews Read More Reviews. Rating: 5 stars. This is the best recipe I've found on this site!!! I am orginally Syrian, so we are always making traditional hummus and when I decided to make this, my family was really skeptical. Everything changed when they tasted it and my mom single-handedly ate almost the whole recipe!!
Most helpful critical review MichiMommy. Rating: 3 stars. Didn't care for this at all maybe I'm not a hummus person but it was so bland! Read More. Reviews: Most Helpful. I made this hummus with black beans at first and it turned out good. However, when I substituted black beans with garbanzo beans - it turned out even better! You will need to use more liquid with garbanzo beans, though. Rating: 4 stars.
Very good hummus, but very different from the classic garbanzo bean variety. My brother and I took this on our cross-country trip and ate some every day for 5 days straight and didn't get tired of it! The key to getting that hummus taste out of the black bean is the tahini.
If you don't use tahini, you may as well just have some refried beans from your local Mexican restaurant. This is also an easy recipe to vary with other ingredients.
Just remember that if you're going to add different spices, use fresh ones! There is no substitute! Just as easy to make as standard hummus and probably even tastier. The liquid from canned beans gives me digestion difficulties so I rinsed the beans and added olive oil and water instead. For me the lemon came through a bit too strongly. I added a tablespoon of honey. That cut the acid, made the colour a bit more golden and added just a hint of honey to the taste.
I have always wanted to make hummus and today I tried it for the very first time and oh my God it came out perfect. So smooth and creamy and so so yummy. Will definitely make this again. Hoping to try the other hummus recipes as well.
So deliciously creamy and light. I used a nutribullet, so blending required slightly more effort, but of course using a food processor would eliminate this miniscule struggle. I followed it to a T and was so pleased with it.
It was garlicky and lemony is that a word? I will definitely make it again without any changes unless I decide on a different flavor profile. I usually doctor every recipe I come across, but have never had to do that with this one. Perfect snack or on the side with my chicken gyros — even my kiddos love it.
A definite keeper for sure! This is a very delicious recipe. I do add mild pepper paste at the very end. I just mix it in. All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. Subscribe to Inspired Taste's free newsletter to receive hand-picked recipes and as a thank you for joining our community, we will send you a link to download our free eCookbook!
Save my name, email, and website in this browser for the next time I comment. Here you will find easy recipes for home cooks that you will want to make again and again. More about us…. Easy baked spaghetti squash recipe with butter cooked chicken, parmesan, and fresh lemon. Healthy and delicious! My whole family goes crazy for this roasted eggplant.
Here are our best tips for roast eggplant so that it is tender on the inside and perfectly caramelized… Read more. Learn how to make our favorite Maryland-style crab cake recipe. This is definitely a must make if you are a crab fan! We absolutely love this recipe! Jump… Read more. How to make double chocolate cookies with lots of walnuts. Yes, you can totally cook your own if you want to—you don't have to use canned, it's just the easiest option.
Frozen legumes are great too—I'm particularly fond of edamame hummus right now, which I make by cooking frozen shelled edamame before tossing them in the food processor. One can of beans will make about 1 cup of hummus, which honestly doesn't last long in my house, so I usually start with two.
Drain and rinse whatever kind of legume you're using, then put it in whatever machine you're using. Some of this liquid should be in the form of extra virgin olive oil , which lends richness and flavor to your hummus, and some should be in the form of lemon juice , which balances the richness of the beans and oil with a nice tart zip. Some of the liquid can be water , which thins without adding or subtracting flavor.
Traditionally, hummus is made with tahini , but I've made some lovely batches of hummus without it, and—though hummus purists would disagree —find that it's not necessary, especially when you're already breaking tradition by cooking with alternatives to chickpeas. But if you like tahini and you have some on hand, by all means add it—just don't let not having tahini stop you from making hummus.
If you do want to add tahini, start with about 1 tablespoon per can of beans—you can always add more later. Once you have the beans, liquid, and tahini if using in your machine, give it all a good whirl. Don't skimp on the processing or the blending here—keep buzzing it until it's as smooth as it can get.
0コメント