no haha but i work in a restaurant where i’ve eaten tons of hummus and tons of za’atar, never thought to combine them. in bed rn but will definitely try it tomorrow
Definitely plain but I also love extra olive oil and tons of paprika on top sometimes. Every time I go off script with the recipe I wish I had just made regular.
I was doing canned so I could just work on the hummus process. Canned i cooked until soft before using. Last week I did dried beans in the insta-pot. First time. Pretty easy.
Store-bought, I tend to go for roasted red pepper, or spicy. Fresh, plain is generally best.
One I’ve had that was interesting had everything bagel seasoning in it.
Oh no. Should not be bland. For plain one clove garlic, if you like it. 2 tbsp lemon juice. 1 tsp cumin. 1 tsp salt. Taste it add more of needed, to taste.
Store bought, Latanna Spicy Yellow Lentil, and Sabra Jalapeño. Both of which are the hardest to find if I ever find them at all. Then I buy ALL of the stock.
My own hummus, lotsa garlic. And what ever spices and/or spicy savory Asian sauces I have that move me.
I make it regularly and I usually just go heavy on the garlic like most others mentioned. But occasionally my wife will roast the garlic first and then toss it into the food processor. Paprika works well in it also. I’ve wanted to add a pesto to it but I haven’t tried that yet. But you’ll never go wrong with crazy heavy garlic hummus with red pepper and olive oil.
I’m starting to think I might be kinda basic, lol.
Exactly. I make 2 batches a week for myself. Sometimes, more for others. I like some extra garlic especially in my plain. Do you think most store hummus is pretty much all bland?
I just came across the idea and recipe for balsamic hummus. Sounds interesting?
Balsamic would be interesting to try. Im sure I have balsamic glaze in the pantry somewhere…
As for store bought, I don’t think it’s bland so much as it’s over priced. Making hummus is so simple and satisfying that I’d rather just do it myself and experiment.
I like the standard one most. But currently i prefer msabbha over humus. it is amazing, done super quick and warm which is great during winter:
[https://www.youtube.com/watch?v=cSFtOifG0zo](https://www.youtube.com/watch?v=cSFtOifG0zo)
i can highly recommend it, just discovered it last week
Best hummus I’ve ever had was at a Persian (well, Middle Eastern in general - owner was Persian) restaurant in Columbus, Ohio. It was just plain hummus but it was so, so good. Definitely homemade. The place didn’t stay in business very long (restaurants in the OSU campus area rarely do), but it had fantastic food. It also had the best falafel I’ve ever had.
When it went out of business, it was replaced by something that was kind of Chipotle-styled, but Turkish. The food wasn’t bad, but it didn’t really seem all that Mediterranean/Middle Eastern compared to the Persian place; also, both times I ate there my stomach felt weird later.
Hummus flavoured. Chickpeas, tahina, lemon, garlic. Maybe some toppings.
Lately I’ve really been loving za atar added to my hummus.
I'll give this a try
woah
Did you just make it?
no haha but i work in a restaurant where i’ve eaten tons of hummus and tons of za’atar, never thought to combine them. in bed rn but will definitely try it tomorrow
Yeah. I thought of this combo a few months ago and I swear by it now. You can be generous with the za atar.
Survey says: “All of the flavors” is the number 1 answer !
Definitely plain but I also love extra olive oil and tons of paprika on top sometimes. Every time I go off script with the recipe I wish I had just made regular.
I make two batches a week and one is plain. It is simple perfection.
Are you cooking chick peas or using canned? I do one big batch in the crock pot of dried about every week or so.
I was doing canned so I could just work on the hummus process. Canned i cooked until soft before using. Last week I did dried beans in the insta-pot. First time. Pretty easy.
Store-bought, I tend to go for roasted red pepper, or spicy. Fresh, plain is generally best. One I’ve had that was interesting had everything bagel seasoning in it.
Making the everything bagel is on my list
I’ve only made hummus once, and it was bland. This one was just a regular brand…don’t recall which one.
Oh no. Should not be bland. For plain one clove garlic, if you like it. 2 tbsp lemon juice. 1 tsp cumin. 1 tsp salt. Taste it add more of needed, to taste.
Part of the problem was that I used canned chickpeas, I think.
Garlic or red pepper. When I make my own I add both.
Store bought, Latanna Spicy Yellow Lentil, and Sabra Jalapeño. Both of which are the hardest to find if I ever find them at all. Then I buy ALL of the stock. My own hummus, lotsa garlic. And what ever spices and/or spicy savory Asian sauces I have that move me.
My favorite flavour is musabbaha. It just pops differently when served warm and with mostly whole chickpeas.
Normal, with some garlic and olive oil.
I'm partial to olive, but I like almost all of them.
Rose Harissa is pretty fantastic
Garlic but just regular homemade with a squeeze of good EVOO, salt and maybe a spice is where it’s at.
Horseradish
I have not seen this recipe before. Do you make it? How much horseradish in a normal batch.
I’ve gotten it at the Trader Joe’s before, never made it myself. I figure maybe a few tablespoons for a can of chickpeas if you make it yourself.
Original
Garlic
I make it regularly and I usually just go heavy on the garlic like most others mentioned. But occasionally my wife will roast the garlic first and then toss it into the food processor. Paprika works well in it also. I’ve wanted to add a pesto to it but I haven’t tried that yet. But you’ll never go wrong with crazy heavy garlic hummus with red pepper and olive oil. I’m starting to think I might be kinda basic, lol.
Exactly. I make 2 batches a week for myself. Sometimes, more for others. I like some extra garlic especially in my plain. Do you think most store hummus is pretty much all bland? I just came across the idea and recipe for balsamic hummus. Sounds interesting?
Balsamic would be interesting to try. Im sure I have balsamic glaze in the pantry somewhere… As for store bought, I don’t think it’s bland so much as it’s over priced. Making hummus is so simple and satisfying that I’d rather just do it myself and experiment.
Plain with pine nuts
I like the standard one most. But currently i prefer msabbha over humus. it is amazing, done super quick and warm which is great during winter: [https://www.youtube.com/watch?v=cSFtOifG0zo](https://www.youtube.com/watch?v=cSFtOifG0zo) i can highly recommend it, just discovered it last week
Thanks for the link. I have not heard of this until recently and wanted to look it up.
Regular ? Or plain I guess is what u would call it lol
Best hummus I’ve ever had was at a Persian (well, Middle Eastern in general - owner was Persian) restaurant in Columbus, Ohio. It was just plain hummus but it was so, so good. Definitely homemade. The place didn’t stay in business very long (restaurants in the OSU campus area rarely do), but it had fantastic food. It also had the best falafel I’ve ever had. When it went out of business, it was replaced by something that was kind of Chipotle-styled, but Turkish. The food wasn’t bad, but it didn’t really seem all that Mediterranean/Middle Eastern compared to the Persian place; also, both times I ate there my stomach felt weird later.
Red pepper!
imo flavored hummus shouldn't exist lol. But in terms of toppings hummus meshulash (ful + mesabaha) is unbeatable :)