Are you strictly homemade or do you buy tubs of hummus at the store? I go both ways personally. I've found so many good brands that I usually just buy it so I have it on hand. We recently did a hummus taste test. What do you think of the brands we surveyed?
I occasionally make my own, usually when the urge for extra cumin and lemon strikes me. Mostly I buy. My grocer carries Athenos, Tribe, and Cedar’s, extremely adventurous choices. Our preference runs in that order.
Posts: 42 | Location: Camp Hill, PA | Registered: February 07, 2007
I make my own version of hummus that most of my friends really love. I saute up lots of garlic in olive oil till golden and add that along with toasted and ground sesame seed, and a splash of toasted sesame oil. Of course I also add lemon juice and tahini for a traditional touch. The result is very rich in flavor and texture.
Hummus definately does not need HFCS, but apparently kids do. I think it's the reason our kids prefer Athenos. I'm just happy to see them dip veggies into something veggie based. I'll worry about HFCS after they leave for college.
I also like the Tribe 40 Spice. But I really like their Spicy Chipotle. They do a convenient 3 compartment party pack that includes those two varieties and the Classic. Add some wheat crackers and a bunch of raw veggies and a quick snack tray can be produced for a party.
Posts: 42 | Location: Camp Hill, PA | Registered: February 07, 2007
Try your favorite homemade recipe, but puree organic, untreated cannellinni beans (Italian white beans.) It makes a oh-so-creamy, smooth, and very yummy hummus!
I believe the fiber content may be higher, too
Posts: 1 | Location: Chicago | Registered: April 12, 2007
Found the Sabra variety in NJ over vacation. We loved it. The version with a dollop of chile-garlic paste in the center is my favorite, with the olive variety running a close second. The plain is better than any of the other brands available in our regular grocer. I am now on a hummus hunt.
Posts: 42 | Location: Camp Hill, PA | Registered: February 07, 2007
I need to work on trying more of these. When we first started to watch what we eat, in February, hummus was suggested to us. We gave it a whirl, and were firmly neutral.
Two weeks ago I made a 'lemony chickpea dip' and realized, I had made hummus. First batch wasn't too bad, then I started to tweak it. Now that I know we enjoy it, I'm sure we too will join the hummus hunt.
Posts: 14 | Location: Traveling the US | Registered: June 28, 2007
Originally posted by Carolyn: I was surprised to discover that Athenos has high fructose corn syrup in it. Why oh why would hummus need HFCS???
My 5 year old grandson's favorite hummus is Athenos Roasted Red Pepper. After reading your note, I had to check ingredients as I am usually careful to not buy products with HFCS. Happy to find NO Hfcs in this variety. Perhaps it's only certain Atheno's flavors that have it?
My own. I can control the salt, the sugars, everything. My grocery store sells fresh (NOT dried!) garbanzo beans. They make spectacular hummus. Garbanzo beans, a small amount of tahini, salt, lemon juice, granulated garlic, cumin and some good flavored olive oil. Sometimes some fresh oregano, too. We eat it on ww toast for breakfast.
I like the emerald valley organic hummus. It's made in Eugene, Or which is a locally made product for me. It does not have HFCS in it, uses organic ingredients and tastes good. I love the thought of making my own though, thanks for the recipes everyone.
