Hummus should really have tahini in it (sesame seed paste), it makes a huge difference in flavour, not to mention that is how it is made in the middle east, where hummus originated. You can find a couple of recipes are linked from the
Wikipedia article. And I didn't think it was possible to overdo garlic, but then I've been known to use entire heads rather than just cloves of garlic when cooking.
Originally Posted by KingTermite
I've got into making hummus and have been doing it a LOT for the last year. I don't use olive oil though (leave a bit of juice from can of chick peas or salad dressing for the little bit of juice you need).
- 1 can chick peas (garbonzo beans)
- 1 clove garlic (more, but it can get spicy...do NOT overdo it with garlic, trust me).
- 1/2 onion (only if you want to get more hot tingle)
Optional Spices to play with
- Curry Powder
- Cummin Seed
- Roasted Red Pepper sald dressing (forgot who makes it, but its almost no fat)
- Other salad dressings whose flavor appeal