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What spices to use for hummus?

P

Pandamonium

Golden Member
I love hummus. But every time I've tried to make it, I can't seem to match the kind of flavors that you can buy pre-made. Right now I'm using cumin and paprika, and it's better than the plain chickpea/tahini/olive oil/lemon/garlic/salt recipe, but not as good as the prepackaged stuff. So what do you guys use?
 
Hungarian paprika and finely diced chili pepper.

EDIT: Cayenne works well, like GA said (minus the humans)
 
Last time I made hummus, I used this recipe.

INGREDIENTS

* 1 (15 ounce) can garbanzo beans, drained
* 1 (4 ounce) jar roasted red peppers
* 3 tablespoons lemon juice
* 1 1/2 tablespoons tahini
* 1 clove garlic, minced
* 1/2 teaspoon ground cumin
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon salt
* 1 tablespoon chopped fresh parsley

1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
2. Sprinkle the hummus with the chopped parsley before serving.
Click to expand...

The red peppers add a lot of flavor. You can even grab a couple and roast them yourself if you want an even fresher flavor.
 
Originally posted by: effowe
Last time I made hummus, I used this recipe.

INGREDIENTS

* 1 (15 ounce) can garbanzo beans, drained
* 1 (4 ounce) jar roasted red peppers
* 3 tablespoons lemon juice
* 1 1/2 tablespoons tahini
* 1 clove garlic, minced
* 1/2 teaspoon ground cumin
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon salt
* 1 tablespoon chopped fresh parsley

1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
2. Sprinkle the hummus with the chopped parsley before serving.
Click to expand...

The red peppers add a lot of flavor. You can even grab a couple and roast them yourself if you want an even fresher flavor.
Click to expand...

Mmm, roasted peppers are so good.
 
Strangely enough, I am making hummus today. I am trying to recreate the recipe from a local place though. The texture of theirs is very smooth and light, and we like it a lot. We finally asked the secret and they said they cook the chick peas until they are very soft. Their's is very simple though, none of the spices you mention.

Fortunately, they make the best pita ever. I'm not trying to recreate that, and I just buy theirs. We're having it with falafel tonight. Yum!
 
i like mine with olive.


the pre-made stuff never tastes as good as fresh. maybe you've underseasoned? all those chick peas take a lot of salt.
 
Maybe it's the salt- I try to keep it low because I eat like 5x the amount of hummus someone should be eating in a sitting.
 
So if you season your hummus... can you coat your iron skillet with it and cook it in the oven so it does not catch fire while seasoning it?
 
Originally posted by: inspire
tahini, chickpeas, salt, a bit of EVOO, and some Cayenne - leave the cumin and paprika out of it - this isn't a SW dish.
Click to expand...

No, it's a middle eastern dish and that's where cumin originates. It came from the middle east, migrated to Europe and came to the southwest with the Spanish invaders. Cumin is used in many many middle eastern dishes and it most definitely belongs in hummus.
 
Originally posted by: GagHalfrunt
Originally posted by: inspire
tahini, chickpeas, salt, a bit of EVOO, and some Cayenne - leave the cumin and paprika out of it - this isn't a SW dish.
Click to expand...

No, it's a middle eastern dish and that's where cumin originates. It came from the middle east, migrated to Europe and came to the southwest with the Spanish invaders. Cumin is used in many many middle eastern dishes and it most definitely belongs in hummus.
Click to expand...

actually it was berbers from the canary islands that brought cumin to san antonio. iirc, it's not used anywhere near as often in proper mexican cuisine as in tex-mex
 
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