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Hummus Recipes: Traditional and Fusion Hummus

3 c cooked chickpeas/ garbanzo beans = approx 1 lb cooked beans = approx 9 c cooked beans = approx 9 c hummus.
Chickpeas are also known as Garbanzo beans. They are sometimes also referred to as Egyptian beans, but so are fava beans, so I avoid this term.
Best taste if you pressure cook the beans yourself with a little soy sauce and oil.. plus much cheaper.

Traditional Hummus

The traditional:

With food processor or potato ricer or a mashing fork:

One lb can cooked chickpeas, drained.

2 T tahini paste.

2 T lemon juice.

1 clove garlic, crushed.

Salt and pepper to taste.

Maura prefers less tahini and lemon juice in the hummus. Such as:

In a food processor:

6 c cooked beans, drained.
1.5 c bean juice or water with a bit of soy sauce
2 T tahini
2 T lemon juice
garlic, salt, pepper, and cumin if desired.

Smooth the hummus into a bowl and swirl the top with a spoon. Drizzle with a little olive oil and sprinkle with paprika. Serve with chapatti or salad veggies cut into finger-food size.

'Fusion' Hummus Spread for Chapatti

Mayonnaise in the bean spread is the secret ingredient that makes this appealing to Western palates. Hellman's mayonnaise is recommended; other brands may be too sweet.

If you make this thin (with taco sauce, mayo and/or extra water) it makes a very substantial and delicious dressing for salad.

Mash together:

Cooked or canned chickpeas
Enough mayonnaise to bind the beans together and to give them a tangy (but not sour) taste
Cumin, to taste
Salt and/ or pepper if needed.
Scrape into bowl and mix in grated cheese, if desired. Lettuce, taco sauce and olives are other possibilities.

In the food processor:

6 c cooked beans, drained

2 t cumin

1 t salt

1/2 c mayo

1 c water or bean juice

After processing, add any of the following. Yes, you can add these to the Traditional version above.

Grated or finely chopped cheddar (1/4 -1/2 lb)

Lettuce (1/2 head), finely sliced or chopped

1/4 c Taco sauce

5-6 oz Finely chopped olives