Hummus Variety

[livius drusus]

Ever since I finally caved and got a food processor, I've been making much more hummus than I did when I had to whip out ye olde mortar and pestle. I even make my own tahini from scratch now that it's so easy. Because of the exciting new frequency of hummus, however, I'm kind of getting sick of my usual ingredients and am soliciting new ideas.

My basic setup is chickpeas, tahini, lemon juice, olive oil, fresh garlic, a little water and a massive shitload of cumin. To that I've added at various times chives, scallions, balsamic, sriracha, and a range of fresh herbs including thyme, oregano, tarragon and rosemary.

What else should I try to shake this up? I'm thinking I might could step away from my obsession with cumin and go for a different baseline spice. That flavor is so predominant it seems to me whatever I make will taste much the same unless I leave it out or at least cut it back drastically.

[lisarea]

Obviously, I haven't tried any of these, but I just found this. Some of them look promising:

Hummus Without Tahini Or Cumin Recipes | Yummly

Also it seems like lentils would make good hummus. I keep meaning to try that sometime.

[lisarea]

OH! Hey. Also maybe try this:

Provence White Bean Puree

I don't know when something stops being hummus and starts being some other puree, but that looks pretty good either way.

[Demimonde]

Around here lots of restaurants spice up hummus. Traditional recipes are a little bland for the Texan palate.

Blend together: chick peas, roasted garlic, chipotle peppers/jalepeno (seeded), tahini, lemon juice, and olive oil. Instead of the crap load of cumin, add about half a teaspoon each of cumin, cayenne pepper, chili powder, and crushed red pepper. I also add a dash of paprika for extra smokiness, especially if I added the peppers and garlic fresh.

For New Years my friend and I played around with this recipe for Black-eyed Pea Hummus. It was the bomb diggity and how I intend to get my luck on that day from here on out.

[Demimonde]

Oh! And what about a blend of two of my favorites, hummus and tapenade? Skip the tahini and cumin, keep the garlic and lemon, but blend in olives, capers, anchovy paste, basil and parsley.

[BrotherMan]

Originally Posted by Demimonde

For New Years my friend and I played around with this recipe for Black-eyed Pea Hummus. It was the bomb diggity and how I intend to get my luck on that day from here on out.

Son. of a. Bitch. Now I know why my luck has been so unlustery these many years! I keep forgetting to eat my black eye peas on New Year's! And now I have an interesting and delicious way to do it! I have to aks though. Is that too much garlic?

Also I have to share the story while beps are on my mind. In our fambly we call it the War of the Black Eyed Peas, aka, the Black Eyed Pea Incident. Because I am culturally I don't know how widespread the tradition of BEPs and New Year's is. BUT ANYWAY. One year when my dad and new step mother were still just dating (or only just recently wed), my sister refused to eat her ration of beps. Now, when I say refused I mean in a passive resistance that would make Ghandi and MLKjr weep with pride. She sat at the table (by herself) for so many hours. The tension was only relieved when she was sent to her room - the beps still uneaten. For a young bort like me I couldn't believe the gall and tenacity of this tiny babby girl, defying authority like that.

[Qingdai]

Spinach hummus is pretty common here in hippy town. I'd perhaps add some basil, dried tomatoes and spinach, neglect the cumin.

[livius drusus]

That sounds good. Is the spinach raw?

[Dingfod]

If you see me eating hummus, it's because there's nothing else to eat.

[Anastasia Beaverhausen]

Roasted garlic. Roasted red pepper. Dill?

[maddog]

This is probably already covered in the things you already do or someone has already suggested, but I am over the moon stuck on pesto hummus, with crispy pita chips. I get mine at Daphne's, a chain fast-food Greek place.

#2975

[Qingdai]

I think the spinach was raw, but steamed would be good also.

[godfry n. glad]

I like hummus with roasted red peppers spun in. It's been here for years....same hippy town as Qingdai.

[Ensign Steve]

Two words. Pesto hummus.

[Adam]

This thrad is relevant to my interests. For some reason, it never occurred to me to just make hummus.

[maddog]

Originally Posted by Ensign Steve

Two words. Pesto hummus.

I used a lot more than two words, but, yeah.

#2976

[lisarea]

Originally Posted by Adam

This thrad is relevant to my interests. For some reason, it never occurred to me to just make hummus.

If you have the right kind of blender, you can make hummus in about five minutes, right in the jar, so you don't have extra dishes to wash or anything.

[livius drusus]

Blender hummus can be challenging, though. That's what I used before I got the food processor and it was a lot of work just keeping the blades turning once I added the chickpeas. A lot of stops and stars, a lot of poking with the handle of a wooden spoon.

So I made pesto hummus because all you guys told me to, and it is scrumptious. Besides the pesto, I add four garlic cloves, a bunch of random leftover fresh herbs (thyme, tarragon, marjoram, oregano) from my sporganizing and the juice of half a lemon (also a leftover). To thin it out I added chicken stock instead of water, a little too much of it, as it turned out. My calibration was off without the tahini. The texture came out a little soupier than I prefer but it's awesome as a dip if not as a sandwich spread and it tastes great.

[livius drusus]

I did something perverse (again) and it was great. I peeled the chickpeas after cooking them because I read that that's how you make the creamiest hummus. The legends were true, so, so true. It was beautiful, like the ultrasmooth hummus I used to get at my favorite Lebanese restaurant, now sadly out of business.

The peeling process wasn't even that bad. Many of the jackets were split or pierced already from the simmer. All it took to remove them was a little pinch on the wide side. Only a few needed to be torn and then pinched and only handful needed to be peeled a striplet at a time. I did it in front the teevee with my feet up, so really it was no hardship whatsoever. And yes, lisarea, Shea and the rest of you, of course it appealed to my obsessive nature. SO WHAT IT WAS AWESOME YOU CAN'T CHANGE ME

[BrotherMan]

[Crumb]

little pinch on the wide side

"Doo do doo do doo do do doo..."

[lisarea]

Pinch the side of the chickpea nut and throw it in a tub
In front of the TV, you put your feet up

[Janet]

Could you have also rubbed them in a clean towel to remove the skins? That's what you do with nuts after blanching so I imagine it might work for most of them.

[S.Vashti]

Pureed lentils have the look and consistency of wet cement. Delicious concrete.

[Qingdai]

That blender jar trick for hummus didn't work for me, lumpy clumpy and bumpy.