Why Can't I Find Hummus Mix?

[lxskllr]

I could make it myself, but I like the convenience of putting mix in a bowl, and dumping water on it. I used to get it years ago, but it seems to have disappeared off the shelves. The choices are pre-made, or homemade.

I went to Wegmans today for the first time in years. I figured they'd have five different kinds. Once I got over the deer in headlights confusion of the huge and jumbled store, I still couldn't find any. Plenty of falafel mix, but no hummus. Cool store none the less. One opened near me a year or so ago. I need to make a point of getting there more often. It's in a fucked up corner of the county though, and it's a PITA to get around. I'll have to go during off hours like I did this morning. I bet it's a real clusterfuck if you go mid day on a weekend :^/

Looks like Amazon has it, but I don't like ordering food from them. I just want to go to a store, buy what I want, and be done with it.

Anyone got a good hummus recipe? I guess I'll try making it myself, hopefully with all manual tools. I don't feel like carting the Vitamix out of the basement to make one thing, and then have to clean it.

 

[mmntech]

There's nothing to really mix. Your only real spices are salt and pepper. The rest of the flavour comes from fresh garlic, tahini, olive oil, and lemon juice. I bet you could substitute a little sesame oil for tahini if you can't find any.

 

[SunnyD]

There's nothing to really mix. Your only real spices are salt and pepper. The rest of the flavour comes from fresh garlic, tahini, olive oil, and lemon juice. I bet you could substitute a little sesame oil for tahini if you can't find any.

Tahini/sesame is completely optional. For those of you with peanut allergies, it's best to make your own, since sesame is part of the peanut family. We make hummus without it and it tastes just fine.

 

[NetWareHead]

Hummus mix? Never heard of such a thing. But hummus is so easy to make and requires no cooking. Its a no brainer to make your own and it tastes great. The trick is a mortar and pestle. I know a food processor can puree something to a good consistency but for seeds and spices, the m&p is the best thing. The M&P can grind even the smallest seeds to the finest powder, releasing their flavors. With that said, I like garlic and cumin and make a hummus off of that.

Garlic-Cumin Hummus

1 teaspoon of cumin seeds
1-4 whole dried red chilis (adjust for personal taste)
1/4 head of garlic (4-6 cloves, adjust according to personal garlic preference) Peel and remove the stem end
5 fresh mint leaves
1 can of chick peas (also called cannellini beans)
2-3 tablespoons of unflavored whole milk yogurt
2-4 tablespoons of Extra Virgin Olive oil
2-3 tablespoons of tahini (pre-mix the tahini paste and oil in its jar first before using)
1-2 tablespoons of lemon juice
Salt and pepper
Paprika and parsley for garnish

1. In an empty mortar and pestle (m&p), grind to a fine powder the cumin seeds and dried red chilis.

2. Add garlic cloves and mint leaves and smash them to a fine pulp.

3. Remove ground garlic, mint, chilis and cumin and place into a mixing bowl.

4. Open a can of chick peas, strain the water and save it on the side. You can add this water (full of chick pea flavor) to the final hummus to soften it if it is too thick.

5. Add the chick peas to the m&p and grind to a pulp. Add pulp to final mixing bowl

6. Add rest of ingredients to mixing bowl and mix. Adjust remaining ingredients for final taste (tahini, olive oil, yogurt, lemon juice, salt & pepper). Add water from chick peas can if hummus is too thick.

7. Garnish: Sprinkle some chick peas on top of final mixed hummus, lightly drizzle with olive oil and sprinkle some paprika and chopped parsley for color.

8. Chill overnight in fridge to let flavors mingle for best flavor, or otherwise can be eaten immediately with crackers or lightly toasted pita.

I got my m&p here: http://importfood.com/mortarpestle.html. I have the 8 inch version and have been happy. Carved from solid chunks of granite, it will last forever. I dont chop garlic anymore with a chefs knife, I make a paste instead with the m&p, much quicker. I grind peppercorns in mine and any other seeds etc... Pretty versatile and time saving tool.

 

[WiseUp216]

Hit the local farmer's markets today if the weather is nice. I'm sure a few people will be selling some good fresh hummus.

 

[lxskllr]

Hummus mix? Never heard of such a thing. But hummus is so easy to make and requires no cooking. Its a no brainer to make your own and it tastes great. The trick is a mortar and pestle. I know a food processor can puree something to a good consistency but for seeds and spices, the m&p is the best thing. The M&P can grind even the smallest seeds to the finest powder, releasing their flavors. With that said, I like garlic and cumin and make a hummus off of that.

Garlic-Cumin Hummus

1 teaspoon of cumin seeds
1-4 whole dried red chilis (adjust for personal taste)
1/4 head of garlic (4-6 cloves, adjust according to personal garlic preference) Peel and remove the stem end
5 fresh mint leaves
1 can of chick peas (also called cannellini beans)
2-3 tablespoons of unflavored whole milk yogurt
2-4 tablespoons of Extra Virgin Olive oil
2-3 tablespoons of tahini (pre-mix the tahini paste and oil in its jar first before using)
1-2 tablespoons of lemon juice
Salt and pepper
Paprika and parsley for garnish

1. In an empty mortar and pestle (m&p), grind to a fine powder the cumin seeds and dried red chilis.

2. Add garlic cloves and mint leaves and smash them to a fine pulp.

3. Remove ground garlic, mint, chilis and cumin and place into a mixing bowl.

4. Open a can of chick peas, strain the water and save it on the side. You can add this water (full of chick pea flavor) to the final hummus to soften it if it is too thick.

5. Add the chick peas to the m&p and grind to a pulp. Add pulp to final mixing bowl

6. Add rest of ingredients to mixing bowl and mix. Adjust remaining ingredients for final taste (tahini, olive oil, yogurt, lemon juice, salt & pepper). Add water from chick peas can if hummus is too thick.

7. Garnish: Sprinkle some chick peas on top of final mixed hummus, lightly drizzle with olive oil and sprinkle some paprika and chopped parsley for color.
[/RIGHT]
8. Chill overnight in fridge to let flavors mingle for best flavor, or otherwise can be eaten immediately with crackers or lightly toasted pita.

I got my m&p here: http://importfood.com/mortarpestle.html. I have the 8 inch version and have been happy. Carved from solid chunks of granite, it will last forever. I dont chop garlic anymore with a chefs knife, I make a paste instead with the m&p, much quicker. I grind peppercorns in mine and any other seeds etc... Pretty versatile and time saving tool.

Thanks for that. I've wanted a mortar and pestle for awhile, and I like the looks of that one. As far as the mix goes, you literally just put it in a bowl and add water. It's a 10 second process, and 5 minutes total including the rest time. I like it cause I can make a batch for work in the morning, and it takes about as little effort as is possible without someone just handing you a finished product.

Your recipe looks good. I'll give that a shot, but I'll try it with dry chick peas. I've had a bag for awhile, but haven't gotten around to preparing them. Now's a good time before it gets too hot, and I don't want to be cooking water on the stove.

 

[Mixolydian]

What? You either buy it, or you make it yourself. What is this "mix" you speak of?

 

[lxskllr]

What? You either buy it, or you make it yourself. What is this "mix" you speak of?

http://www.amazon.com/s/ref=nb_sb_no...rds=hummus+mix

Fantastic is the brand I usually got. It's nice cause it sits on a shelf for emergency hummus needs. Makes a good quick snack, and is about as easy as it gets.

 

[Fritzo]

I have several friends that own their own Lebanese/Mediterranean delis and restaurants. Hummus is very easy to make, and you can add extras to it if you want (I love it plain).

It's literally just pureed chick peas (aka garbanzo beans), tahini, lemon juice, and a bit of water. Tahini is what gives hummus its taste, so if you do add extras, do it sparingly.

Some things I've topped it with are smoked paprika, pine nuts, whole olive oil (not extra virgin), scallions, sun dried tomatoes....sky's the limit.

 

[SunnyD]

Tahini is what gives hummus its taste, so if you do add extras, do it sparingly.

Again, I beg to differ. Tahini is what gives hummus it's slightly more pasty texture, NOT its taste. It's everything else (garlic, olive oil, etc) that gives it its taste. We make it at home and the only difference I can tell between hummus with tahini and without is that without it's slightly wetter.

 

[GagHalfrunt]

Fantastic is the brand I usually got. It's nice cause it sits on a shelf for emergency hummus needs.

When will the government wise up and add hummus emergencies to the list of acceptable reasons to call 911?

 

[NetWareHead]

Thanks for that. I've wanted a mortar and pestle for awhile, and I like the looks of that one. As far as the mix goes, you literally just put it in a bowl and add water. It's a 10 second process, and 5 minutes total including the rest time. I like it cause I can make a batch for work in the morning, and it takes about as little effort as is possible without someone just handing you a finished product.

Your recipe looks good. I'll give that a shot, but I'll try it with dry chick peas. I've had a bag for awhile, but haven't gotten around to preparing them. Now's a good time before it gets too hot, and I don't want to be cooking water on the stove.

Yeah I really like the m&p. Its made to be used and not for decoration. it can take a beating and you can grind and pound anything you need in it. Tip: if you get it, put a tablespoon of raw white rice in it and grind the rice to a fine powder. The powdered rice will turn grayish and that is from little pieces of granite that you are willing away. Keep milling tablespoons of raw white rice until the resulting powder stays white and now the m&p is ready for use. The insides of the m&p will be smoother now and ready for food ingredients.

Dry chick peas need to be cooked or reconstituted. Never worked with them,I always use the canned variety. There is a Lebanese store near me that sells dried chick peas and maybe i could try to make Hummus this way.

 

[brainhulk]

In before PITA elitists say make your own from scratch

 

[MagnusTheBrewer]

Some of you white bread types need to investigate your local ethnic grocery stores. You've all seen the commercial of the guy standing at the meat counter poking a package? I envision an updated version of an ATOT member sitting at their computer on Amazon hitting f5 repeatedly.

 

[GagHalfrunt]

Again, I beg to differ. Tahini is what gives hummus it's slightly more pasty texture, NOT its taste. It's everything else (garlic, olive oil, etc) that gives it its taste. We make it at home and the only difference I can tell between hummus with tahini and without is that without it's slightly wetter.

I disagree with both of you. Hummus without tahini is different in both taste AND texture. Tahini is really mild, but it does have an unmistakable sesame flavor. If you're making hummus without it substitute reduced fat peanut butter and just a little drizzle of sesame oil. The peanut butter keeps the texture the same and the sesame oil mimics the taste. In a pinch you can do hummus without the PB using only sesame oil or without sesame oil using only PB, it will come out pretty close, but it won't be the same.

 

[NetWareHead]

I disagree with both of you. Hummus without tahini is different in both taste AND texture. Tahini is really mild, but it does have an unmistakable sesame flavor. If you're making hummus without it substitute reduced fat peanut butter and just a little drizzle of sesame oil. The peanut butter keeps the texture the same and the sesame oil mimics the taste. In a pinch you can do hummus without the PB using only sesame oil or without sesame oil using only PB, it will come out pretty close, but it won't be the same.

I"ll agree with you. When I make hummus, the chick peas contains alot of water and the resulting hummus will be drippy. You want that texture to be counterbalanced by the thick texture and fat content of tahini. I suppose if you are trying to watch calories, you could mash up the chick peas and let them drip the majority of their juice before mixing into the rest of the hummus.

 

[Carson Dyle]

1 can of chick peas (also called cannellini beans)

Chickpeas are not also called cannellini beans. They're often called garbanzo beans. I suppose you might substitute cannellini beans in hummus, but it would be different.

 

[NetWareHead]

Chickpeas are not also called cannellini beans. They're often called garbanzo beans. I suppose you might substitute cannellini beans in hummus, but it would be different.

Yeah you are right. Sorry got my beans mixed up

 

[MrSquished]

Again, I beg to differ. Tahini is what gives hummus it's slightly more pasty texture, NOT its taste. It's everything else (garlic, olive oil, etc) that gives it its taste. We make it at home and the only difference I can tell between hummus with tahini and without is that without it's slightly wetter.

Incorrect. Tahini is integral to the flavor of hummus. That's why the quality of Tahini used makes a big difference. I had a Mediterranean good truck for a bit, we tested many brands of Tahini find the right one.

And try using cannellini beans instead. Makes the hummus creamier

 

[Fritzo]

Again, I beg to differ. Tahini is what gives hummus it's slightly more pasty texture, NOT its taste. It's everything else (garlic, olive oil, etc) that gives it its taste. We make it at home and the only difference I can tell between hummus with tahini and without is that without it's slightly wetter.

I was shown how to make it by the owner of one of the best deli's in town and it's come out perfect every time. I'm not going to argue with someone that's been making it for 45 years

 

[SunnyD]

I disagree with both of you. Hummus without tahini is different in both taste AND texture. Tahini is really mild, but it does have an unmistakable sesame flavor. If you're making hummus without it substitute reduced fat peanut butter and just a little drizzle of sesame oil. The peanut butter keeps the texture the same and the sesame oil mimics the taste. In a pinch you can do hummus without the PB using only sesame oil or without sesame oil using only PB, it will come out pretty close, but it won't be the same.

Again, given peanut allergies this is an absolute no. As I said, sesame is directly in the peanut family - most people don't know that sesame can trigger a peanut based anaphylaxis, not a separate allergy but the same peanut based allergy.

I already commented that the texture was slightly different, a bit wetter and a slight bit runnier, but not terribly much. As far as the taste goes, while I won't disagree that tahini lends some very mild flavoring to hummus, it's hardly anything noticeable compared to everything else that's in typical hummus, at least any typical hummus that I've ever had. But hey, who cares - we're fighting over freakin' hummus.

 

[GagHalfrunt]

Again, given peanut allergies this is an absolute no. As I said, sesame is directly in the peanut family - most people don't know that sesame can trigger a peanut based anaphylaxis, not a separate allergy but the same peanut based allergy.

Anybody with peanut/sesame allergies shouldn't be eating hummus, period. It you substitute PB that's bad and if you use tahini that's bad too. How about actually making the product correctly and trusting people with nut allergies to have a brain? Hummus without tahini (or PB/sesame) isn't hummus and calling it hummus doesn't make it hummus. It's chickpea paste. So don't offer up a recipe for chickpea paste when someone wants to make actual hummus.

 

[Xstatic1]

There's nothing to really mix. Your only real spices are salt and pepper. The rest of the flavour comes from fresh garlic, tahini, olive oil, and lemon juice. I bet you could substitute a little sesame oil for tahini if you can't find any.

Mine has cumin in it too.

Surprisingly, mine tastes almost exactly like the one served at Nando's Peri Peri restaurant.

 

[Xstatic1]

Incorrect. Tahini is integral to the flavor of hummus. That's why the quality of Tahini used makes a big difference. I had a Mediterranean good truck for a bit, we tested many brands of Tahini find the right one.

And try using cannellini beans instead. Makes the hummus creamier

So which brand is best? I usually just pick whichever brand my grocery store has.

 

[ElFenix]

I have several friends that own their own Lebanese/Mediterranean delis and restaurants. Hummus is very easy to make, and you can add extras to it if you want (I love it plain).

It's literally just pureed chick peas (aka garbanzo beans), tahini, lemon juice, and a bit of water. Tahini is what gives hummus its taste, so if you do add extras, do it sparingly.

Some things I've topped it with are smoked paprika, pine nuts, whole olive oil (not extra virgin), scallions, sun dried tomatoes....sky's the limit.

the red powder you get on hummus in middle eastern places is usually sumac powder