Recipe: Hummus [edit]

By fresh it means good quality dried chickpeas soaked overnight. I have found that they then still need boiling to get soft. The recipe above does not have enough lemon (need 2) and no where near enough tahini (which is why most hummous you buy tastes of chickpeas and doesn't have that lovely smooth sesame flavour) need at least 7-8 ounces. The other vitally missing ingredient in this recipe is good old salt. Ideally you pound the salt and garlic together in pestle. When putting it in the food processor you will find that the tahini binds it and it is too thick, thin with warm water until you get the consistency you like.

Sheri,
We tried to print the recipe but some of the recipe is getting cut off. Help? Auntie Janet

Folks, I edited some of your contributions for consistency and added the tip about storing tahini upside down on the Tahini page.

for pierre....store the tahini in the refrigerator upside down. this makes it easier to mix when you need it. n

Hi folks, we've had a bit of vandalism. Sorry about that, we've corrected. If you see something wrong like that, feel free to either edit it yourself to fix or notify us by clicking contact at the bottom of any page. This is all part of building a community edited site...over time the great folks far outweigh the pranksters.

I tried eating hummus and I loved it! Can anyone suggest other ingredients or food that would go well with this? Thanks!

Real hummus is not made from canned hummus..
I am an Israeli and ate many kinds of hummus - canned hummus is terrible

if you don't have food processor, don't worry - just mash the chickpea with a fork.
it doesn't have to be smooth..
and I normally use more like 50ml of olive oil, not 1 spoon..
otherwise - fast easy tasty and healthy - enjoy

There is a loser who keeps changing the recipe to add 'urine' to the ingredients. Elementary school must be out today. Or maybe he missed then short bus this morning.

Listed under ingredients is the word 'urine'. Is this a proper term?

I had some great hummus in Israel this summer. I asked for directions on how to make it and I was told that the key is great fresh chickpeas. Does anyone know where to get fresh chickpeas? I haven't seen any in the U.S.