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Hummus Advice

Jim Leff | Mar 10, 201002:00 PM

My go-to source for hummus has dried up, so I'm finally facing the reality that I've got to make the stuff myself. And, searching through the archives, I'm absolutely drowning in humus recipes. So, in typical counterintuitive chowhound style, I'm addressing that by inviting a fresh deluge.

Particulars: I like Turkish hummus, light on the tahini, fairly course in the chickpea texture, not real pasty in the consistency. I like how the Turks get just a bare hint of sweetness, though I'm not sure how that's achieved.

I own a food mill but not a food processor or blender.

I'd resist the idea of cooking chickpeas fresh (i.e. not using canned) unless there were a way to do so in serious bulk, somehow freezing most of it (I know you can't really freeze hummus itself, but can you get away with freezing the chickpeas?).

Thanks for any advice!

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