/ck/ - Food & Cooking

>>16813637
Tips on making it or what..?
Can OP not be a faggot for once in his life?

Use high quality tahini and olive oil, pressure cook the chickpeas for extreme softness

Peel the chick peas.

>>16813642
Extreme softness: I kind of like mine with some thicker consistency, a bit more than restaurants. Recommend you feel it out and make it how you like. For example, sometimes I use 4-5 heads of garlic with 4-5 cans of chick peas. This will be a different experience than the restaurant.

>>16813637
Gardetto's garlic rye crisps, that and hummous go great together. You can thank anon later.

I make it at least once a week for various applications

>(1) 29oz can
>tahini, about 3-4 tbsp
>cumin, about 2 tbsp
>garlic powder, about 1 tbsp (instead of fresh for better shelf life)
>water, about 2-3 tbsp or until consistency met
Above is base recipe, below are addons I play around with to make it my own
>optional addons: mexican oregano, thyme, roasted peppers, sumac, vinegar--whatever floats your boat, try experimenting

If I'm eating it by itself, I'll put it on a bowl-platter and top with smoked paprika, sumac and olive oil. Sometimes I'll even drizzle on a little balsamic vinegar just for a different flavor profile. If I'm using it as a base ingredient like I will this week (veggie wraps with humus) I'll just use it as is.

>>16813637
Depends on what you like. I really enjoy adding cumin and roasted sweet potato chunks with lots of garlic and homemade tahini.

use veggies as a healthy alternative to chips or pita bread as a dipper. broccoli, carrots, and celery are all good options. also cut up some olives in your hummus for a salty kick.

>>16813637
Use an entire jar of tahini, ice water and some icecubes instead of lukewarm tap water, and only a little bit of garlic. If you use canned chickpeas you can peel the skins to make it smoother and also cook them for a little bit to make them softer but neither of these are really necessary.

>>16815697
>garlic powder instead of fresh for "shelf life"
who cares if it last forever if it takes like shit? i hope you aren't in charge of making food for anyone else

>>16813660
Underrated.

>>16813637
it's spelled hummus you dumb fuck

>>16813637
>hummos?
Literally tastes like wet sand. Americans will literally eat anything and call it "food"

>>16817507
"Only" store bought crap. I didn't buy into hummus at all until someone made it at home. Now it's almost a staple that goes with anything savory.

>>16813637
If you are using canned chick peas, put them in a pot with enough water/chickpea juice to cover them, and add like a teaspoon of baking soda to it. Bring this to a boil, then strain the chickpeas (reserving some of the liquid), then rinse them in a colander, and most of the skin should peel off. Then blend together in a food processor with tahini, oil, garlic, lemon juice, and seasonings. Use some of the remaining liquid to make the dip the proper consistency