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Anyone have any tried and true homemade chummus recipes they would like to share? thanks! Please be specific.
A little different than your standard recipe, but once you try it you won’t go back to store bought again
From Susie Fishbein’s Kosher by Design Short on Time:
1 (15 oz) can small white beans or cannellini beans, drained and rinsed
1 (15 oz) can chickpeas, drained and rinsed
3 cloves fresh garlic (I sometimes add a 4th)
1/2 cup tahini (sesame paste)
juice of 2 lemons (I use lemon juice)
1.5 T soy sauce
1.5 t salt
1.5 t ground cumin
1/2 t cayenne pepper (I skip that)
1/8 t ground white pepper
1/3 cup extra-virgin olive oil
1/4 cup cold water or more as needed
Put all ingredients except oil and water in food processor fitted with metal blade and process 1 minute. Drizzle the oil and water and process again. Add more water as needed to thin chummos to desired consistency.
I’ve tried 2 different homemade hummus recipes, and for the cost of the ingredients, you can buy the real stuff for a lot cheaper. And it tastes better. Chummus and challah are two things I leave to the professionals.
challah? really? homemade challah is sooooooo much better than bakery
10 ounces of chick peas
2 Tablespoons toasted sesame seeds
3 Tablespoons of plain yogurt or toffuti
2 Tablespoons of water
2 Tablespoons of lemon juice
2 Tablespoons of olive oil
1 Tablespoon of soy sauce
1/4 teaspoon of salt
1/4 teaspoon of cumin
1 scallion, sliced
1 minced garlic clove
Process beans and sesame seeds, then add rest of ingredients and blend till smooth.
I feel that the bakery challah is always fluffier. Homemade is too heavy.
There’s a place in Ra’anana that has the best humous in the world.
My wife prefers my homemade chummus to store-bought, so I’ve started making it each week before Shabbos. It’s very simple — just a large can of chick peas, a few tablespoons of tahini, some lemon juice, some olive oil, salt and some water (so it’s not too thick), blended in a food mixer. I usually taste it and then add more lemon juice or water or salt or even tahini depending on how it tastes, before mixing it and trying it again. The baby likes it too, as long as it’s not too lemony.
Takahmamash, Ra’anana has the best of everything. Just ask Yechezkel Mizrachi.
I find that chummus made with simple fresh ingredients at home is the best. Chickpeas, a quality olive oil (like colavita fruttato) fresh squeezed lemon and some salt/pepper/spices. Works like magic and family and friends can’t get enough.
I started to get supplies to make it for Pesah. I love chumus on matzah as a break from TempTee on matzah.
My recipe is as follows:
Dry chick peas, soaked overnight and drained, then boiled in water (don’t salt the water- it will make them tough) with an onion to flavor
KFP Techina (usually a Rabbanut hechsher from E”Y)
Fresh Lemon Juice
Zest from the Lemon
Salt and Pepper to taste the finished product
Lots of fresh chopped garlic
Extra Virgin Olive Oil
A little water from boiling the garbanzos to thin the mixture out
Ground Cumin (I use Pereg for Pesah)
Fresh Parsley (to garnish)
We serve ours along with garnishes at the seuda- fried onion, a variety of olives, roasted red peppers, and when it isn’t Pesah- chipotles in adobo sauce and capers (can’t get those KFP).
Takahmamash, Ra’anana has the best of everything. Just ask Yechezkel Mizrachi.
Not true. While the best humous is in Ra’anana, the best falafel is in Modi’in.
I once had a roommate who made chumus. I liked Sabra better. (he doesn’t read yeshiva world)
My homemade lox was much better. And beer. And we’ll see about my pickles.
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