Please don't use canned chickpeas if you can make the time. Cooking your own chickpeas make a world of difference. Most weekends I make a big batch to last me through the week...more economical and makes more (those tiny containers at the grocery store for $5!) than buying storebought.

I add a red pepper that I put under the broiler for a few minutes on each side. I let it rest under foil for about 5 minutes and peel off the charred skin. Puree that with the other ingredients and you have a really good roasted red pepper hummus. Sooo good and good for you. Tastes great as a sandwich spread as well!

I like to add some smoked paprika while I'm pureeing, and then sprinkle a little more on top at the end. It tastes good and it looks purty.

Also, I pulverize the garlic in a mortar with some salt before adding it to the food processor to prevent crunchy garlic bits.

could you omit the tahini? I am not a fan

How do you achieve the creamy consistency of the expensive store-bought kind? Even after shelling the chickpeas mine comes out kinda grainy.

I've added chipotle peppers. Yum!

I never add olive oil though, if I need more liquid I use lemon juice or some of the "water" from the can of chickpeas. Tahini is a definite must for hummus, it is just ground up chickpeas without it.

Like gleam said, using about a 1/4 cup of the bean liquid makes for smoother, creamier hummus.

Homemade hummus is the best--I hate the chemically flavor of store-bought hummus.

I like your addition of sumac! I often add za'atar spice to mine! Yum. I also love adding curry powder

@powwlita: I often leave out the tahini if I don't have any around or if I want something lighter, or if I'm cooking for guests that have nut/seed allergies. That's where adding some extra seasonings can round out the flavor. Who cares if it's technically hummus or not--it's still delish!

@Cothar: are you sure your beans are fully cooked? If I cook chickpeas from dried beans, I often leave them firmer for stews and salads, but for dips, I cook them until super-cooked. Also, I sometimes add milk (something I saw in a N. African cookbook), Greek yogurt, or water to make it smoother. Maybe you're not adding enough liquid? You have to be careful about adding bean liquid to dips, I've found, as, ahem, that can make bean potency SO much more powerful.

Cothar, try letting the food processor run for a minute or two longer than usual without interruption. The hummus will be silkier and even a little fluffier.

Also, I think some manufacturers use a tremendous amount of olive oil (check the fat content on the nutrition label). The Sabra brand, for example, is creamy and silky and quite fatty.

Powwlita, I make chickpea dip all the time without tahini. It might not be traditional hummus, but who cares.

I sometimes use tahini and sometimes I leave it out. And if I want the nutty flavor but don't have tahini, I put in peanut butter.

Also, I top it off with olive oil that has been heated with paprika.
http://www.lensandlentils.com/2009/09/hummus-yet-another-middle-eastern-dip.html

I have been making chipotle hummus lately, just adding canned chipotle peppers in adobe.

powwlita - I'm not a tahini fan, either --straight tahini tastes like earwax to me-- but I find that when I omit it the hummus is missing "something".Try it without and see what you think.

I like adding a bit of ground cumin and a drizzle of dark sesame oil for extra flavor.

3/4 cup of dried chickpeas, once cooked, will approximately equal one can of chickpeas.

@cothar Definitely cook the chickpeas. Even out of a can - boil them in about a can's worth of water for 20-30 minutes. Processing cooked chickpeas makes a much smoother, creamier hummus.

How long does tahini last? I find I only like a small amount in my hummus and unless I'm making it every week I barely use any tahini for months. I finally threw out the can I had when I moved because it didn't seem right to have it hanging around. Does it keep forever in the fridge like my peanut butter? Is there a best brand of tahini?

If you have leftover tahini, you can disguise it in these cookies: http://www.eatingwell.com/recipes/oatmeal_chocolate_chip_cookies.html

They sound strange, but they're actually pretty good.

I almost always make mine from dried chickpeas. I find the flavour better than with canned chickpeas. I use my pressure cooker to do the chickpeas -- 45 mins and they are nice and soft. I get my tahini from our local middle eastern market now, and find I like the flavour better than the tahini from the supermarket.

Adding in a can of artichoke hearts does wonders for flavor and creaminess. I also second the use of smoked paprika.

Love the idea of using the bean water and cutting down on my olive oil use.

I second the suggestion to add cumin - adds a nice slightly smokey layer.

I make hummus all the time. I definitely prefer beans cooked from dry and I use more tahini and garlic (at least 4 cloves!) I also like to add a big pinch of cayenne pepper to give it a little kick.

If you want really creamy hummus, the trick is to cream the tahini with the lemon juice before adding the rest of the ingredients. It makes such a difference.

How timely! I made hummus for the first time this weekend, with chickpeas I cooked myself (like syrupandhoney suggests) and cumin as the driving flavor. Delicious, and I'm really looking forward to experimenting with different flavors in the future. Such a versatile recipe!

Mmm! I bought a can of chickpeas yesterday to make homemade hummus! When I was buying them I thought about cooking chickpeas myself, but honestly, I didn't know how. Is there shelling involved?

i make hummus often and never use tahini... to cut the fat I use veggie stock vs. olive oil. you can also add a little silken tofu for creaminess.

i like to add roasted veggies sometimes or some different spices, or just some hotsauce to the basic recipe.

i love a hummus sandwich on multigrain toast with cucumbers, sprouts and tomato. YUM

@andrennabird - i use dried chickpeas (found with dried beans at the store) and soak them overnight or during work, depending on when i'm making the hummus (or other chickpea dish). rinse and re-fill the pot with water, then simmer until soft. usually takes about 30 minutes for me.

the chickpeas will get bigger when they are soaking. this reduces the cook time.

Your recipe is pretty close to the original but is missing one key ingredient: cumin! Makes *the* difference!

@Cothar, olive oil is what makes the store-bought brands so creamy. 2 Tbsp makes for a pretty dry hummus, in my opinion. About three times that amount gets you pretty close to Athenos brand. Yes, it's more fatty, but which is better, to eat a little hummus that tastes good, or a lot of chalky paste?

I like to season mine with paprika and dill. It has to sit overnight to get the dill flavor to develop, but it is insanely tasty.

Great ideas all around! Love this community.

n 1 on the cumin, couldn't imagine making hummus without it. Also, this is one recipe where it can make sense to thin with water (or the chickpea liquid if you've cooked your own, not the stuff from the can), perhaps a couple tablespoons for this size recipe. Beans have more than enough flavor and richness due to all the carbs, and a little water isn't going to wash it out. Doing all the thinning with more oil or tahini can make the final product just too rich, and with the right amount of water added the end result is just as smooth and creamy. Another trick is to mix in other beans. 25% - 50% cannellini beans will provide an even more delicate texture. Lastly, I love to blend in some caramelized onions (sometimes adding crushed red pepper flakes during cooking). It adds a hearty-yet-subtle richness to the flavor which is hard to place.

to get really creamy hummus, you can try the Cook's Illustrated/America's Test Kitchen approach:

Combine and blend all ingredients EXCEPT the tahini and oil first (make sure you have added enough liquid to make a smooth paste) - let the food processor run for a bit to make sure everything is well pureed. THEN slowly add the oil and tahini (combined). This creates an emulsion (you will see the hummus turn a lighter color as this happens.

I think CI calls it "Restaurant Style Hummus" - a Google search should turn up the recipe with complete instructions. I usually decrease the amount of oil they call for and add a bit extra other liquid to make up the difference, and it still comes out nice and creamy.

So good!

Thanks, syrupandhoney!

You can pop the skins off to get a creamier hummus, and I've also heard that taking off the skins can eliminate gas, if you find that is a problem.

I've never been able to make hummus that tastes good. I think maybe I put it too much garlic. I should try again.

I make hummus a lot, and I do cook my own chick peas. If you own a crockpot, then cooking them is even easier than the other methods mentioned. I soak overnight, and toss the chickpeas (or other beans) in the crock pot with some water and a bay leaf. Set on low, and when you get home you have perfectly cooked beans!

I am officially in the club. I fell in LOVE with hummus when I first moved to California. Now, 7 years later, I am buying hummus every week for the past couple of months. Saying I am obsessed is an understatement. Hummus with falafel is great and I also love it with the Food Should Taste Good brand Jalapeno Tortilla Chips. If you haven't tried it, you must check it out. You will be hooked.

http://www.FoodShouldTasteGood.com/

I tried making my own homemade hummus years ago and it didn't turn it out, so I haven't made it since - until tonight. It turned out so great! Thanks for sharing this great recipe and all the alternative variations for hummus. I always said, if a man can share with me a really good recipe for hummus then he is in. If Apartment Therapy was a man, I would be going to Vegas for a quickie wedding right now.

One last suggestion for a hummus recipe... The restaurant Sante La Brea in Los Angeles makes warm hummus quesadillas.

http://www.santecuisine.com/

I use to go through for breakfast and have the quesadillas with my breakfast. So so delicious! They no longer have it on the menu, but if you request it they would be happy to make it for you. If you are a hummus lover like me, then you should definitely check it out.

Opps...I meant to say I go there for breakfast... I guess I am still on my hummus high. ;)

I love hummus :) As a vegan, is one of the best options for sandwiches (I like salad leafs, but I need something more consistent for lunch).

I like to add sweet paprika like @heather77 suggested :D

I completely agree with the addition of cumin. It adds such a wonderful smoky flavor.

Since tahini is super expensive here, and also not readily available, I substitute with plain non-fat yogurt for creaminess. I know it's not authentic hummus then, but who cares? ;) I had never though of adding peanut butter, though, great idea!

Also, I don't own a pressure cooker to cook the beans, so I use the canned ones. Is it really necessary to cook them under pressure?

I'm intrigued by all the suggestions and variants. Thank you!

I make my hummus with a bit of a different process and really like the texture.

1. cook the canned chickpeas for a few minutes in their liquid. They should be boiling

2. pour off liquid and reserve

3. add chickpeas, garlic, a bit of chickpea liquid and lemon juice to blender. I find the heat of the chickpeas helps meld the flavors.

4. Pour mixture into a bowl and stir in the tahini, i like adding the tahini at the end because you can dial in the consistency you want better.

I never use olive oil in hummus, except to drizzle on top. Isn't there enough oil in the tahini? (BTW, subbing peanut butter doesn't make much of a difference, esp if you like it garlicky like I do)
I have to second those who mention adding cumin - makes a world of difference. Sometimes I put a little ground coriander in too.

Here's my killer hummus. I'm addicted. Eat it only with veggies. Never ever with anything else:

Combine until as creamy as possible in 9 C or larger food processor:
1. 4 cups cooked garbanzo beans
2. 3/4 cup fresh lemon juice and whatever pulp you can extract.
3. 4-5 garlic cloves (5 is very garlicky. Use 4 and can always throw in another one!!) You want approximately 2 T chopped fresh garlic. Bake in toaster oven and throw in whole
4. 1½ C tahini
5. 2 T cumin plus ¼ t
6. 2 T coriander plus ¼ t
7. 1 level T Maldon sea salt pure flaky crystals (find at Whole Foods) (If you use regular salt, which I really don’t recommend – just buy the Maldon! -- use ¼ tsp and taste and maybe use ¼ tsp more; don’t want too salty.)
8. 1-2 C “bean juice” to loosen it up and get it creamy. Be careful not to use too much. Add a little at a time while the processor is whizzing. Stop it to test consistency and add a little more. Do not want hummus soup, though, so be careful. Notice no oil. Totally unnecessary. Be sure to save the bean juice which will loosen the hummus and give it more richness and flavor. Freeze leftover bean juice in frozen ice pop molds to use for healthy non-oil sautéing.
OPTIONAL AND FABULOUS: 6 tablespoons of freshly ground horseradish
9. Keep pushing ingredients to the center and keep whizzing.
10. When you think it’s whizzed enough, whiz it some more to get it more creamy.
Notice there’s no oil. Do not add oil!!

Best with sliced cukes, sliced radishes, celery, red/yellow/orange mini peppers sliced in half or regular size works too, daikon.

I eat this every day for lunch and I lost 10 pounds because of it. This only works if you go the veggie route. Never ever pita. Just veggies.

This looks delicious! I think I'll try it with sprouted garbanzo beans!