Comments on: Make Hummus, Because Buying It Is Stupid

By: Ben Lebovitz

Ben Lebovitz — Tue, 11 Aug 2009 18:46:11 +0000

yo… a bit late to the party, but I just made my first batch. It came out proper. Thanks!

By: Mike Hess

Mike Hess — Mon, 06 Jul 2009 12:20:42 +0000

mortar and pestle is definitely a valid option. If you have a strong blender and don’t mind a thinner hummus, you can probably pull it off with that as well, but if you don’t like cleaning a food processor, chances are you won’t dig the blender option either.

By: Marc Flores

Marc Flores — Mon, 06 Jul 2009 03:10:53 +0000

A few years ago, I made hummus nearly every single day over a two or three week span in the summer. I went a little overboard and got sick of hummus and the local grocery store quickly ran out of tahini. It worked out for everyone!

By: rockyinlaw

rockyinlaw — Mon, 06 Jul 2009 02:21:17 +0000

And if you don’t have a m&p, the chick peas squish very very easily with a fork. Takes a few more minutes than you might like, but it’s worth it.

By: Brian In NYC

Brian In NYC — Mon, 06 Jul 2009 01:56:59 +0000

mortar and pestle, a much under used kitchen tool great for whipping out quick batches of lots of things, and pretty easy to clean too!

By: Vickie Karp

Vickie Karp — Mon, 06 Jul 2009 01:35:38 +0000

Hey Mike, What’s your opinion of the fake pass for those of us who don’t have a food processor or (me here) hate to clean it? Buy the sad store bought, add cumin, hot paprika, pressed garlic, good olive oil, juice of one lemon, and stir? Authentic, right — I mean, what do the Bedouin do? Works on my guests.

By: Brian In NYC

Brian In NYC — Mon, 06 Jul 2009 00:03:03 +0000

Nah, with the quick soak method you can have the beans ready to use in about two hours.

By: robindorian

robindorian — Sun, 05 Jul 2009 22:08:00 +0000

I’ve been making my own hummus and doing it pretty much exactly the same as your recipe. However, I accidentally picked up a can of Northern Beans last week. The can looked the same as the chick pea. So, I tried it out, one Northern to one chick pea. It came out great. A happy accident.

By: Mike Hess

Mike Hess — Sun, 05 Jul 2009 20:47:46 +0000

Rocky –

Recipes elude me, and really it’s all by eye and taste. I’d say it was likely 2-3 tablespoons of oil, but like I said in the video (sorry for the audio… it’s a flipcam and there was a food processor on), you can add more of the bean liquid in place of olive oil to not only keep it cheaper, but also lower in fat. I prefer my hummus to be somewhat loose, so I add more oil/liquid. If you like it thicker and sturdier, add less.

So, if I had to give exact measurements, for a 2 can batch like this I’d say 2-4 tablespoons of olive oil and 1/3 cup of the bean liquid. Give it a whirl, and adjust as needed.

By: Mike Hess

Mike Hess — Sun, 05 Jul 2009 20:43:52 +0000

Totally agree on the dried bean aspect, Brian… accept the whole needing to prep them 24 hours in advance thing isn’t exactly convenient or easy, which is the angle I was going for here.