<p>Thanks!</p>
<p>I use the one from abasket here on CC. Here was her post, which is now on my online recipe collection…</p>
<p>"Well, it’s one one of those things where the recipe is not EXACT - my mom makes the best hummus (off the cuff too) so I just try and reach the taste of hers! First of all, our hummus does NOT use tahini - it’s more pure chickpea and a little chunkier.</p>
<p>Basically I drain (saving a little of the juice) and rinse the chickpeas (1 can). Throw in a blender with:
Juice of 1/2 fresh lemon
Couple cloves of garlic
Blend well - will be very chunky.
Add olive oil and extra chickpea juice to thin out to preferred consistency. Add more lemon or garlic if desired. When consistency is reached, add 1/2 tsp. or so of sea salt and blend just till mixed. Throw in a tsp. or two of chopped parsley at the end as well if I have it.</p>
<p>That’s about it. My kids can’t get enough! Very fresh, not heavy."</p>
<p>Like her kids, my D can’t get enough…</p>
<p>The food blog Smitten Kitchen (a great source) has a recipe that requires the removal of the skin from the chickpeas–a pain, but apparently it results in a silky smooth hummus that’s fabulous. I’ve never had the patience to try it, but if you do, let us know how it was! (The blog has a search function that will take you to the recipe.)</p>
<p>When I’ve made my own it’s been the ultimate in simple recipe. Crush chickpeas and add a little sesame oil, lol.</p>
<p>I want tahini in my hummus. I think the one from Cook’s Illustrated tastes most like the ones we got in Jordan.</p>
<pre><code>3 tablespoons lemon juice (1 to 2 lemons)
1/4 cup water
6 tablespoons tahini
2 tablespoons extra virgin olive oil, plus extra for drizzling
14 ounces chickpeas, rinsed and drained
1 garlic clove (minced or pressed through garlic press 1/2 teaspoon)
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 pinch cayenne pepper
1 tablespoon fresh cilantro or 1 tablespoon fresh parsley leaves, minced
1
Combine lemon juice and water in a small bowl or measuring cup.
2
Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
3
Set aside 2 tablespoons chickpeas for garnish.
4
Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
5
With machine running, add lemon juice-water mixture in steady stream through feed tube.
6
Scrape down bowl and continue to process for 1 minute.
7
With machine running, add oil-tahini mixture in steady stream through feed tube and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed).
8
Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro over surface.
9
Cover with plastic wrap and let stand until flavors meld, at least 30 minutes.
10
Drizzle with olive oil and serve.
</code></pre>
<p>I use the Silver Palate recipe. Luckily, someone has already typed it into the net:</p>
<p><a href=“Hummus Bi Tahini - Nina Lamb - NinaLamb.com - Recipes”>http://www.ninalamb.com/HummusBiTahini.htm</a></p>
<p>Tahini is sesame paste so it will have more sesame flavor than sesame oil.
I use the paste.</p>
<p>Another vote for tahini. I use a recipe from the Greens cookbook that is more or less like mathmom’s, but without the tahini. And I don’t really measure; I just use two cans of chickpeas and do it by eye and taste.</p>
<p>I just buy Sabra. 
Have tried lots of brands, this one is best to me. I used to make my own (using tahini), but not any more.</p>
<p>Commercial brands are too creamy for us. I like it kind of chunky.</p>
<p>Thanks!</p>
<p>I doctor Sabra with some crushed chickpeas to make it chunkier. </p>
<p>I also use the Silver Palate’s recipe, heavy on the garlic and lemon. Whenever I take it to a party someone asks for the recipe .</p>
<p>Do you always use fresh lemon? Or do you ever cheat and use bottled? would that be bad? I have an unopened bottle, but I will go to the store if fresh is required.</p>
<p>My recipe as noted above leans on the slightly chunky side, not silky smooth. To me the flavor is in the right amou t of lemon and garlic - and some parsley at the end and maybe some cumin or paprika .</p>
<p>Please step away from the bottled lemon juice. Set it down on the grocery store floor and back away. Do not put bottled lemon juice in your cart…please step away… Just kidding, but kind of not…</p>
<p>Agreed - fresh lemon is simply that - MUCH fresher, better tasting ! Especially in non-cooked food.</p>
<p>
</p>
<p>Here’s the link to the blog with the hummus recipe: <a href=“paula wolfert’s hummus – smitten kitchen”>http://smittenkitchen.com/blog/2007/01/with-glee-and-ebullience/</a></p>
<p>You only have to take the skin off the chickpeas if you’ve cooked the dried beans. If you use canned beans, the skin has already been removed. It’s time consuming to take off the skins–I did it with the beans that the author recommends (from Rancho Gordo–Got them at the San Francisco Farmer’s Market; you can order them online too.)
I thought that the hummus with the dried beans was better than using canned beans. However, in a pinch, I have also used canned beans in this restaurant and that turned out well.</p>
<p>Actually, there is FROZEN lemon juice–not lemonade–that is good. I think it’s Minutemaid. @1moremom, I also go heavy on the lemon and garlic and get asked for the recipe quite often. </p>
<p>I generally despise prepared hummus, and never buy it. It just doesn’t have any oomph. :)</p>
<p>ok…no bottled!</p>