I really like hummus, I make it all the time, and I have customized a few different versions that you can find here. I am going to present my recipes here broken up into three parts, part 1 is always the same, but there are different things to do in steps two and three. I break it up like this because I think you should also come up with your own customizations to making hummus and the three part process enables that, but if you want my recipes in a more straight forward format, they will also be their own individual page. The different types of hummus I make are regular, garlic chive, spicy, and truffle.
Ingredients for all variations:
- 1/4 Cup Tahini
- 1/4 Cup Lemon Juice (or lime juice, or a mix of both)
- 1 Can Chickpeas
- 1-2 Tbs Cumin
- 1 tsp Garlic Salt
- Olive Oil
- Garlic Cloves
The starter in all of my hummus recipes is to mix lemon juice and tahini, a quarter cup of each. Simply mix the two in a blender or food processor.
The second part is where you add spices and oil. You should use a minimum of 2 garlic cloves here, 2 tbs of olive oil, 2 tbs of cumin, and whatever other ingredients that you want.
2 tsp or more red pepper flakes and a 1 tbs or more of sriracha added at this point is the only customization for this variant.
Replace the regular olive oil with truffle infused olive oil, and then add 2 tsp or more of a truffle spice, I use the Urban Accents Mushroom Truffle Hunt I found on Amazon, I use that one because it is more affordable per jar than actual truffles.
Add a whole can of chick peas, I haven’t found there to be really any benefit to preparing your chickpeas from their dried form.
In a pan, on medium heat cook the chickpeas, three or four stalks of chopped green onion or garlic chives, and a few cloves of diced garlic until the chives/green onions are brown.