Posted by: Jonjon | December 29, 2008


Learn From The Experience
Usually hummus does not taste like much even when lemon and tahini are added. However, when a pinch of salt is added then the flavor greatly increases. Salt seems to lift up the flavor a lot in hummus. Hummus to me really tastes bland, I mean all the brands of hummus that I have brought tasted up to date tastes bland so I guess my one wasn’t that bad. As it takes quite a lot of a particular ingredient to lift up the flavor of the hummus, there is a huge space for amending a mistake if you do something wrong to the flavor. As hummus is quite a bland sauce, a blander bread must be used to accompany the dip otherwise you would not be able to taste the hummus.

As usual, when it came to mixing sauces in a juice mixer, nothing seems to mix. The blades are usually too far up, so the mixture which I always reduce to one-person portion always end up sinking on the bottom unable to be mixed by the blades. So I had to either shake the juicer from time to time or manually grind the whole thing which took me forever. It was fun doing these things though.

Sauce – Hummus Sun-Dried Tomato Hummus 6.5/10 (Bottom Of The Picture)

• 1/4 clove garlic
• 0.4 g salt 1/8 teaspoon
• 3 g tahini paste 1 teaspoon
• 4 ml fresh lemon juice 1 – ½ teaspoon
• 55 g garbanzo beans, drained ¼ can
• 7 ml olive oil 1 tablespoon
• 2 g oil-packed sun-dried tomatoes, drained 1 tablespoon
• 0.7 g finely shredded fresh basil 1 – 1/2 teaspoons
• 2 ml olive oil ¾ teaspoon
• 0 g paprika (optional) 1/8 teaspoon paprika

• Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
• Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.

It was like eating a basic hummus with added sun dried tomato. It was really nothing special, and I didn’t like it that much. The sun-dried tomatoes made the hummus a bit heavier, and the basil flavor stronger. More basil and oil did help, but the addition of paparika did nothing.

Sauce – Hummus – Real Hummus 8/10


• 1/8 clove garlic
• 55 g garbanzo beans, half the liquid reserved
• 6 ml lemon juice 1 – ¼ teaspoon
• 3 g tahini ½ teaspoon
• 1/8 clove garlic, chopped 1/8 cloves
• 0.6 g salt 1/8 teaspoon
• black pepper to taste
• 3 ml olive oil ½ teaspoon

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2.5 cups.
1. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
2. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

This was the best one, and the most basic one. The balance of everything was perfect. This is what hummus is supposed to taste like. At first, I tried without adding any oil. It was perfect. However, after adding more oil it became more perfect.

Sauce – Hummus – Curried Hummus 7.5/10


• 55 g chick peas (garbanzo beans), rinsed and drained
• 2 ml olive oil ¼ teaspoon
• 0.6 g garlic cloves, crushed 1/8 garlic gloves
• 0.5 g curry powder ¼ teaspoon
• 6 ml fresh lemon juice 1 teaspoon
• 7 ml water 1-1/2 teaspoons
• Salt, to taste 1/8 teaspoon
• Hot sauce, to taste 3 drops
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 cups.
1. Put all ingredients in a food processor and blend until smooth. Serve (drizzled with olive oil, if desired) with pita chips.

This was actually quite nice, but all due to the addition of the hot sauce. Before I added the salt and hot sauce, there was basically no flavor, other than a very very subtle curry flavor. I liked the hot sauce that I was using, so after adding it, it made the hot sauce much better because now it had a body texture to it. So I wouldn’t really call this one a hummus recipe. I was also tempted to add a little bit of ghee/butter, it would have tasted perfect if I did.

Sauce – Hummus – Raw Hummus

• 105 g dry garbanzo beans ½ cup and 1 teaspoon
• 10 g tahini 2 teaspoons
• 2 g sea salt ¼ teaspoons
• 2/3 lemons, juiced 2/3 lemons
• 1-3/8 cloves garlic, crushed or to taste 1 – 3/8 cloves garlic
• 85 ml filtered or spring water 1/3 cup and 1 teaspoons
• 0.4 g paprika 1/3 pinch paprika


This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 20 servings.
1. Soak the beans for 24 hours. Drain, and let sit for 2 to 3 days, until the bean’s sprouts are about 1/2 inch long. Rinse the beans once or twice a day.
2. Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place the sprouted beans in the hot water, and let sit for 1 minute. Drain. If you do not do this step, the hummus will be awful.
3. Place the sprouted beans into the container of a large food processor. Add the tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow the beans to absorb as much of the water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish, and garnish with paprika.

This was a difficult one. I worried a bit about doing this one, as I always seem to encounter problems when preparing chickpeas; either the chickpeas refuse to soften while boiling, or they go bad whilst soaking. Anyways, to ensure that the chickpeas do not ferment whilst soaking, I put it in the fridge, and yeah that worked perfectly. Afterwards, it took about 2 days for the chickpeas to sprout to 1.2cm length, which was what was requested by the recipe. I ate one, and it was kinda hard. However, it was crunchy, and almost garlicy and pungent, as most sprouted things are. Upon blending in a blender, the fragrance of the beans came out. I had a taste and it tasted very raw. Anyways, it wasn’t that good. I added a bit more water and blended more to make a more liquid paste. That didn’t help. I added more salt, that didn’t help. Anyways I think I ruined it, but next time if I was doing it again, which I won’t, I will add more tahini. This recipe is just a bit too risky to do, because I have no idea if I’m eating a chickpea that has gone bad. It’s like taking a cheese that has been in the fridge for about 5 months, and worrying about whether the taste is from the cheese or from the part of cheese that has gone bad.

Sauce – Hummus – Basil and Pesto Hummus 7/10 (The one on the left)


• 1/4 (16 ounce) garbanzo beans (chickpeas), drained and rinsed 113 g
• 1 tablespoon and 1-3/4 teaspoons basil leaves 4g
• 1/4 clove garlic
• 1/2 teaspoon olive oil 3ml
• 1/8 teaspoon balsamic vinegar 0.5ml
• 1/8 teaspoon soy sauce 0.5ml
• salt and ground black pepper to taste

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 10 ounces.
1. Combine the garbanzo beans, basil, and garlic in a food processor; pulse several times. Use a spatula to push mixture from sides of processor bowl. Pulse the mixture again while drizzling in the olive oil. Add the vinegar and soy sauce; pulse until combined. Season with salt and pepper.

This was not that good. There was no taste of anything apart from basil. Adding salt and a bit of lemon helped.


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