I've found that it's nice to be able to make my own hummus and flavor it as I wish - although I do use the ingredients on the commercial products as idea-generators! It's a lot cheaper, too, to make my own.
The foundation is garbanzo flour, often sold at quite reasonable prices in Indian markets in the United States as Besam or something similar (the clerk may be able to help you if you describe it as chick pea flour). For fundamentals, add some olive oil, lemon juice, sesame tahini, water, and ground / roasted red pepper. You can use cayenne pepper for the red pepper if its your taste preference, but I find a much milder pepper available at inexpensive rates in Asian markets.
After that, I pretty much do whatever whim I may have at the moment. It's my opinion that garlic is always a terrific taste, as is onion, and often a bit of dill or parsley. Ginger provides a pleasant element and I'll often slip a bit of cumin in. I'd write down proportions, if I knew them! It's a failing of mine that I never make it the same way twice... sometimes I'd give a lot to be able to reproduce a particularly good batch! What we had for supper had some nutritional yeast mixed in (it was another whim - I thought the tastes would work well together!) and it was, indeed, tasty.
For eating it, I like to use saltines for dipping in it or use it as a sandwich spread. Of course, there are other, more traditional ways.
Anyone have recommendations for ingredients you've found enjoyable?
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Topic: Hummus (Read 8497 times)
