My last attempt at hummus was a dismal failure, due mostly to my ignorance about what ingredients were necessary. Since then I have been scouting for commercial tahini, and coming up empty.
With a new batch of fresh-roasted red peppers on hand, I could stand it no longer, so I purloined about half of my just-made supply of garbanzo beans and started over. I put the beans into the food processor and whirled them around a bit, then added the red peppers, a couple of shakes of sesame seeds, and a good dollop of sesame oil. Then whirled it mercilessly a bit more. Then came some seasonings: Montreal Steak Seasoning, Cajun seasoning, oregano, Vegesal, onion powder, a few grains of mild red pepper, and lime juice – and more whirling.
It turned out well, but next time (or maybe tomorrow) I will add some Balsamic vinegar, and a tad more lime juice.
What other things do you put in homemade hummus?
Adventures of Dorrie Anne 
Fresh garlic.
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Ewwwwww! There was some in the Montreal steak seasoning. My tummy does not like garlic.
The Montreal Steak Seasoning has some garlic in it, so I don’t like to push my luck.
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I’m usually a “purist” when it comes to hummus – nothing but the chickpeas, tahini, salt, garlic and lemon juice.
But I do like yours very much. It looks amazing.
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I just put in what i think would taste good. This happened to work!
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Wow yours had way more ingredients than mine. I use LOTS of fresh garlic and herbs of the day. No oil. Thin with water. We love it.
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I used minimum oil and no fresh garlic.
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I remember hummus from the time I was in Israel. It was delicious and yours looks fantastic, too. But I didn’t make it myself yet, virtual hugs Mitza
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My first attempt was not very good, but this batch is delicious ! I can’t wait to need a snack!
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I eat a lot of hummus and prefer a very traditional recipe: tahini, garbanzos, olive oil, lemon juice, garlic, salt, and loads of cumin.
I buy my tahini online. You can get some from Amazon.
If I’m out of tahini, I toss sesame seeds in a hot pan till just toasted, then process them in a grinder with olive oil or sesame oil until I have a paste.
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My last attempt was with making my own tahini. I may have been impatient in addition to ignorant! This batch is pretty good. I’m going to toss in some balsamic vinegar today and give it a stir. There is just a small amount, so I will experiment. Thanks for the tip to get tahini from Amazon.
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I made some roasted eggplant hummus, the other day. I am yet to post it. This looks delicious and the colour looks lovely too!
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I echo what some of the above commenters said. Simple and traditional without a lot of extra seasonings and ingredients. (Ok, maybe the roasted red peppers would be good.) Definitely needs a little olive oil, no water. And I don’t think I would introduce any kind of vinegar, especially something as strong as balsamic. Here’s another tip from Laurie’s recipe–if you don’t have tahini, substitute creamy peanut butter.
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I had purchased the roasted red pepper hummus from Safeway and liked that a lot, so that is what I was trying to duplicate. I have plenty of organic peanut butter, but didn’t think about using that, even though I had read it in her recipe. Good point. I’m going to experiment with little bits of my current supply to see what shakes out. It makes such a good snack in the evening before dinner!
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