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Sabra hummus

Bumblebeez SC Zone 7

14 years ago

Have you tried this? I had it yesterday and it is sooo much better than tribe brand or sadly, any homemade I have ever had. I did find a copycat recipe that I'm going to try but it definitely took hummus to a new level.

It's exceptionally smooth and creamy, due to it's high tahini level.

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Comments (11)

momto4kids
14 years ago
I've tried it and I love it! My favorite is the Supremely Spicy. I've tried making hummus myself and just can't seem to do it. I've also tried other brands..but I like this one the best. I haven't had any of the other flavors...well, except the plain to which I added chili oil and red pepper flakes and made my own "supremely spicy" hummus when the grocery store was out of that flavor!
lindac
14 years ago
I tbhink the secret to hummus is tahini....lots of tahini. Read the recipe and add more tahini!!
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People who like cumin in hummus can always add that to a separate batch, but you cannot remove it once it has been added. Here's my recipe: Lars' Hummus Ingredients 1/2 pound (1-1/3 c) dried garbanzo beans, (about 3 to 3-1/2 cups cooked) 1/3 to 1/2 cup lemon juice (or juice from two lemons) 3-4 medium cloves of garlic (more if small) 1/2 cup olive oil 1/4 cup toasted sesame seed oil 1/2 cup tahini (toasted, if available) 2 tsp salt 1/8 tsp cayenne 1-1/4 tsp freshly ground black pepper (or to taste) 1-2 tbsp water, if needed Directions Cook beans according to package instructions. I generally boil them for two minutes in a large pan, with triple height of water. Then I turn off the heat and soak for 1 hour covered and then wash them. Garbanzos will require about 2 hours to cook, after being soaked. After cooking, I rinse them twice with cold water to remove the cooking water. They will cook in about one hour if you add 1/2 teaspoon of baking soda to the cooking water. Put the drained beans in a large food processor with the peeled garlic cloves (coarsely chopped) and the rest of the ingredients. Process until smooth. If it is too thick, thin with water, a tablespoon at a time. It is difficult to find tahini made from toasted sesame seeds, and this is why I add the toasted sesame seed oil. I make this recipe almost once a month, as Kevin likes it a lot. It's better when I have Meyer lemons to use, but they are not in season in my yard in late summer. I store tahini upside down in the refrigerator, so that the oil will be on the bottom, making it easier to stir together. It's very bad about separating. If you don't love garlic, you can reduce the amount of that. Lars
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A word about dried versus canned beans. A couple years ago I wanted to see if there was a real difference in taste, so I did a side-by-side using the same recipe. I found the one using dried beans was clearly better tasting, but just to be sure I had a few people do a blind tasting. The unanimous favorite was the one with dried. Side-by-side the canned really had an off flavor. Truth be told, if it hadn't been in a setting of a side-by-side tasting I'm not sure I would have picked up on that off flavor. But I'd imagine a vegan, who probably eats a lot of this stuff, would pick up on it immediately. I'd spend the extra effort this time. Lars' recipe has been recommended so many times I've been wanting to try it. Maybe the next time I make hummus; it's been a while. In the meantime, I was very happy with the Cook's Illustrated's recipe: 1 15-oz can of chickpeas, drained and rinsed 1 med garlic clove, minced or pressed 3/4 tsp salt pinch cayenne 3 Tbsp lemon juice 1/4 cup tahini 1/4 cup EVOO 1/4 cup water Process all ingredients until smooth. Transfer to a serving bowl and cover with plastic wrap. Refrigerate at least 30 minutes or up to two days.
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maggie2094
14 years ago
We love it, too - the best...can't buy any other brand now. My fave is the red pepper. BJ's has a larger size and great price.
Lars
14 years ago
I make hummus with more tahini than most recipes, I omit the cumin (which I find detracting), and I use fresh lemons from my yard (Sadly, I am now waiting for my new tree to produce). I also add toasted sesame seed oil, to enhance the tahini flavor, and I only use garbanzos that I cook myself, which I rinse several times during the cooking process. I've never had any store brand come close at all to what I make at home, and I've had friends who previously didn't like hummus say that they liked mine. However, if you prefer the convenience of buying it already made, then that will save you a bit of time, but I still believe that you can do better at home if you have the determination. Besides that, it is very much cheaper to make it yourself, if you cook the garbanzos instead of using canned. I hate the flavor of canned garbanzos. I get hummus at a lot of Persian and Lebanese restaurants here, and those still do not compare to what I make at home.

Lars
gemini40
14 years ago
I love Josephs garlic lovers hummus.
ci_lantro
14 years ago
I like the garlic lover's hummus from Aldi's better than Sabra. And the Aldi's brand is a lot cheaper, too! (Those are the only two brands that I've tried.)
gellchom
14 years ago
Trader Joe's is also really good, but Sabra is wonderful. Iit's popular in Israel, too, by the way!
We like the Abu Ghosh kind with the whole chickpeas and spices.
Bumblebeez SC Zone 7
Original Author
14 years ago
I'm glad to see others who like it too!
Here's a blooger who talks about it and gives a copycat recipe. It' more than just the ingredients but the combo of them.

Here is a link that might be useful: hummus
petaloid
14 years ago
I haven't tried the Sabra brand, but I am a taste-witness for Lars' home made hummus. It's delicious.
gellchom
14 years ago
I forgot -- not just whole chickpeas and spices in the Abu Ghosh style, also whole pine nuts. The chickpeas are at the bottom; the spices, oil, and pine nuts in the "well" in the middle on top.
jessyf
14 years ago
I love adding roasted garlic and/or sauteed onions to mine...hummus is one of those dishes you can have fun with creativity. Roasted red peppers and eggplants are givens also.

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