Hummus For Real

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've been trying for years to find the perfect home made hummus recipe, and this is it! As others mentioned, pay attention to the amount of beans. The recipe calls for 1 lb. COOKED, but once you slow cook the one pound bag you have over 2 lbs of cooked beans. Weigh out your one pound for the recipe from the cooked batch.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The creamiest best hummus I have ever tasted and easy. 9 hour cook with baking soda is key I have made this both with canned and with slow cooked beans. Yes canned make a fantastic hummus with this recipe but slow cooked take it to a whole different level.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just made it, outstanding. One caveat, and I know I am about to commit sacrilege on this one, you can substitute two 16oz cans of chickpeas (drained of course if you are doing this on the fly and don't want to start with dried chick peas. I am sorry Mr. Brown. Forgive me....

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

If you take the shells off of the beans after you cook them, before you mix them with ingredients you will have a very smooth hummus. It takes a little time but it's worth it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

1/2 half cup DRIED beans equals a 1-lb can of cooked beans. Make that conversion and you should be fine. If you cook up a full lb of beans, you'll have way more beans that you'd need for a single recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I lived in the Middle East for 15 years and learned to make hummus from the best. Sometimes I add a little Lebaneh (thick yoghurt from Arabic or Indian store to give it a smoother texture and a little more zing. Remember when you add lemon, taste it.It usually takes a bit more than you think. Remember, the real hummus must be perfectly smooth, like soft butter, never, ever gritty.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is fantastic. Easy to make, healthy and full of flavor. All my coworkers thought I bought it from a very popular Mediterranean restaurant in our area. My kids love it as well.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made exactly as the recipie specified (except I don't have a food processor - I used my stand mixer with the wisk attachment instead....excellent plain humus! I find it to be less grainy than store-bought humus. Add a little salsa, olive tempanade (sp?, etc on top when you serve it if you aren't a fan of plain humus. It's great. :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So...I'm seeing a few people commenting that this is bland. I've made this recipe a few times now and its pretty fantistic. However, the first few times I made it, I just used 1lb of canned chickpeas...once I drained and rinsed them I measured 1lb using a food scale. This turned out great.
My husband loves it so decided to make sure I was fully stocked with the ingredients at all times. But this time, he brought home dried chickpeas. I cooked the full lb and then used the entire amount to make this recipe...big mistake. Obviously I had to add extra of everything. Just wanted to make sure this is not what everyone else did to get this bland recipe...I'm pretty sure I should've measured out a lb again using the food scale. Anyway, I just thought I'd comment on that because the recipe is a little misleading. But otherwise I love it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

AHHHmazing! This by far is the best hummus recipe ever!

I didn't find this until I had soaked the beans overnight, so here is my modification that worked incredibly too. After soaking beans over night, I put chickpeas in a pot of water (7 cups with a 1/4 tsp of salt and a 1/4 tsp of baking soda. I boiled them at a med to high heat for about 45 min and they softened beautifully! I can't imagine them being any softer or creamer than with my modification, but I believe Alton if he says so. Everything else I followed verbatim.

I love Alton he's a scientist/chef.