Comments on: Homemade Hummus

By: The Candle 79 Cookbook and Smoked Paprika Hummus | Food in Jars

The Candle 79 Cookbook and Smoked Paprika Hummus | Food in Jars — Fri, 06 Jan 2012 05:46:19 +0000

[...] so often happens to me when I make hummus, I was astounded at how fast it came together (you’d think I’d have learned this lesson by now) and how cheaply too. The recipe made a scant quart for right around $3. Best of all, it tastes [...]

By: dougthecook

dougthecook — Wed, 26 Oct 2011 14:21:31 +0000

Instead of tahini, I just use an equal amount of sesame seeds and a touch more olive oil. The food processor chops them up. It also tastes fresher as store-bought tahini can be hit or miss.

By: Carla

Carla — Fri, 08 Jul 2011 02:13:00 +0000

I’m not fond of such creamy humus, I prefer texture. I pressure cook my garbanzos, then mash them with a old fashioned potato masher. Then I add fresh squeezed (real meyer) lemon, extra virgin olive oil and then I squeeze in fresh garlic with a garlic press to taste. When it’s served it’s garnished with hot powdered chili pepper, more olive oil. I like to put various fresh raw veggies on the side to scoop it up.

By: Shae | Hitchhiking to Heaven

Shae | Hitchhiking to Heaven — Thu, 07 Jul 2011 02:53:13 +0000

Marisa, you just made my night. A couple of weeks ago I decided it was time to kick my expensive TJ spicy hummus habit. I was like, why am I buying half a dozen plastic containers from TJs and putting them in the freezer when I could be making and freezing my own. So tonight I was here with a huge pile of cooked chickpeas and no recipe. Google delivered me to you. How perfect is that?

By: Tanya

Tanya — Wed, 29 Jun 2011 14:36:46 +0000

I am new to your site; I LOVE this idea for hummus because I am a hummus fan, but one batch makes too much for me. I appreciate the tip about freezing it. Hummus is so much less expensive to make yourself, and none will go to waste now that I know I can freeze it!

By: diane

diane — Tue, 28 Jun 2011 00:25:28 +0000

I freeze my hummus all the time. Make it a bit creamier than you think you might want it before freezing and when thawed, will turn out just right. Option 2 is to add a speck of olive oil blended in to the thawed hummus just before sserving to make up for the bit of dehydration that occurs with freezing.

By: Homemade Hummus « Bottom-Up Food

Homemade Hummus « Bottom-Up Food — Thu, 03 Mar 2011 17:04:46 +0000

[...] base of my recipe comes from this hummus recipe I found on Food in Jars. I found this a bit bland on its own, but I really dug it when I added more [...]

By: Ideologically Consistent Homemade Hummus Features Homemade Tahini As Well « Bottom-Up Food

Thu, 03 Mar 2011 02:09:02 +0000

[...] too. The Recipes for Health series includes several other tahini recipes. I have my eye on either this hummus recipe or this one. You’ll notice they both call for tahini! Serving up the hottest dishes on [...]

By: gina

gina — Thu, 07 Oct 2010 02:01:14 +0000

my recipe is about the same however I use 1/4 cup sour cream or yogurt instead of olive oil… can’t be left of all day but it does give a wonderful creamy tast… also I use 2 or 3 red peppers for a roasted red pepper hummas! YUMYUM YUMMY!

By: beautifullyused.com » Simple snack…homemade

beautifullyused.com » Simple snack…homemade — Fri, 06 Aug 2010 11:26:31 +0000

[...] been fun to try some other recipes from scratch too, like this hummus from Food in Jars. I used dried garbanzo beans (about 2.5 cups) instead and only one lemon juiced and made about 16.5 [...]