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Wow, all this hummus hatred. It's hard to describe what it tastes like (and it does vary widely) but it can be great.
It hardly feels like jumping on a bandwagon when I've been eating it for more than half my life now. Plus I'm not sure what's wrong anyway with wanting to try new foods. It's one of life's safer pleasures. Some people are just not very open to new experiences.
Making it with rancid, or simply excessive, tahini can be a problem.
If you can't tell it is there, why add it? IME hummus is always plenty rich and creamy without adding anything extra to it.
LOL. That's what is called a "secret ingredient." Do you cook much or eat out much? Sometimes there is something just a little different or better about a certain dish, but you can't put your finger on what it is, and you want to know the secret. When you hear what the extra ingredient is, you might think it sounds insignificant or silly and the recipe should be just as good without it. But it isn't.
But if you don't like it, don't want it, think it's ridiculous, etc., then by all means keep on making whatever it is the usual way. No one cares!
to me it tastes like what i won't say here, but I have had a few kinds with enough spices to make it edible. Trader joe's has some fairly good hummus. The problem, as much as the taste is the texture, just not my thing.
LOL. That's what is called a "secret ingredient." Do you cook much or eat out much? Sometimes there is something just a little different or better about a certain dish, but you can't put your finger on what it is, and you want to know the secret. When you hear what the extra ingredient is, you might think it sounds insignificant or silly and the recipe should be just as good without it. But it isn't.
But if you don't like it, don't want it, think it's ridiculous, etc., then by all means keep on making whatever it is the usual way. No one cares!
As a vegan, I HATE secret ingredients! I want to know EXACTLY what is in things and do not like secrets. Especially unnecessary dairy
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It's not so much about being a "secret ingredient", or whether it meets someone's definition of hummus, as it is regional preferences. We get so pigeon holed into thinking that everything is black or white. There is no single master "hummus" recipe.
The Turks (Turkish Style Hummus), Palestinians and Jordanians (laban ma' hummus) each have their own version of hummus that contains yogurt.
to me it tastes like what i won't say here, but I have had a few kinds with enough spices to make it edible. Trader Joe's has some fairly good hummus. The problem, as much as the taste is the texture, just not my thing.
I suspect that the solution is not to add extra ingredients, but to reduce or even remove one. That one is sesame.
Mix the ingredients in my recipe except for the sesame oil or tahini. Don't completely process it; just finely chop. Taste it. If you like it, you're set. If not add ¼ Tbsp or a scant tsp of sesame. Mix it a bit and give it a try. If it seems to be improving, adjust the amount further.
Quote:
Originally Posted by Happy in Wyoming
I've tried all sorts of things in mine, but this is, to me, the best. I also have preferences in brands.
1 16 oz. can Kuner's Garbanzo Beans
a couple of cloves of garlic—pressed
3 ½ Tbsp fresh lemon juice
2 Tbsp La Tourangelle Roasted Walnut Oil
1 Tbsp La Tourangelle Roasted Sesame Oil
Sprinkle of black pepper
Sprinkle of Cayenne
Salt
Process thoroughly—and I do mean thoroughly.
I pop it in to the freezer for a few minutes to cool.
I recently saw a bunch of humus recipes (sorry Elletea - DIP!) that included avocado with the chick peas.
I love humus. I went to Israel and worked on a Kibbutz in 1990 and that was my first taste of it (along with falafal) and I have had an intense love affair with it ever since
I am a slacker though when it comes to making my own...
Roasted chick peas are delicious too - just open a couple of cans, put them on a cookie sheet with some olive oil and salt and roast them for 15 mins or so! You literally will eat the whole thing....
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Especially unnecessary dairy 
