Stop and scrape down the sides of the food processor to ensure that all of the hummus is well blended. If after you have used 3 lemons the hummus mixture is still too thick, then begin adding spoonful by spoonful, some of the cooking water. To be repulsed at this outcome? The only thing I do differently is to use roasted minced garlic from a jar and add 1/2 t. of cumin. The first time you try homemade hummus will be a game changer. wow, that was quick, thanks all. This is the first time I have ever made hummus, and it came out excellent. Our simple recipe for traditional homemade hummus, is a good place to start. This way however – I can so this! I will be trying this and if I get 75% peeled, I’d be happy. I can’t even tell you how long it takes me to peel these little suckers, but it is far too much time. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency. Hi Lauren, I don’t use tahini personally, as I’m not a huge fan. Thanks all. ONE can!! You will find that the chickpeas sink to the bottom, while the skins float slightly above. Only use small amounts at a time, and blend in between spoonfuls, as you don't want the hummus to be too runny. Blend. Mash well with a fork until they are as smooth as you like. Do you think there is much of a difference between a blender and a food processor in the success of this? (Just give them lots of wine). I won’t touch it without tahini. So happy to hear this Debra! For the Hummus: Gather all the ingredients (Photo 1) Leave the chickpeas to cool, drain them and keep the broth aside. Taste test and adjust flavours if necessary: extra pinch of salt or cumin, or a little extra lemon juice. Homemade hummus lasts about three to five days in the fridge. Servings 8. i added olive oil … If the hummus seems too thick, add the remaining ice water a bit at a time and puree until smooth. Carol L. July 1, 2013 at 4:43 AM. The only suggestion I didn't try was Greek yog cos I've used all that I had in the tsatsiki. If you’re using home cooked chickpeas, you may need less water so start with barely 3/4 cup and add more if the hummus is too thick. It’s $4 for a tub of something that can be made at home by blending up canned chickpeas with lemon, garlic, and seasoning. Enjoy as is with vegetables, pita, or crackers. Puree the peeled chickpeas in a food processor or blender, with olive oil, lemon juice, tahini, roasted garlic, cumin, whatever you’d like! - URGENT! Thanks for the recipe! Roasted red pepper hummus goes very well with cubes of warm Italian bread. Plate the Hummus and Garnish: Transfer the hummus into a large bowl, using the back of a large spoon to create swirls in the center. What an awesome tip. My mom gets amazing hummus and crispy pita chips from a market near where she works. Thanks! Deb from Smitten Kitchen says she peels her chickpeas individually, but I have discovered that I don’t have the patience for such a task. It does indeed get most of them off fairly quickly. Sometimes I add sriracha, because I’m obsessed. Give the hummus a taste, and add in extra salt, cumin and/or lemon juice if needed. (example: BestRecipes) There’s simply no such thing as hummus … Thank you!! :] I’ve recently been trying to duplicate Trader Joe’s eggplant hummus because it’s my favorite .. the ‘secret’ ingredient is pomegranate juice! I am so thankful for this post! To comment on this thread you need to create a Mumsnet account. (Cornsilk, couldn't possibly comment....), ok, have added a bit of veg. lilolilmanchester Sat 21-Feb-09 17:50:41. To use this feature subscribe to Mumsnet Premium - get first access to new features see fewer ads, and support Mumsnet. Using WAY too much garlic. I will definitely make this again If you want a truly authentic Egyptian hummus you have to put in the tahini. I think you’d need a pretty good blender, like a Blendtec or Vitamix. water plus more oil. Followed recipe to the letter but it is more like pease pudding than hummus. [Warning added by MNHQ: distressing content], A plea to those who have/will stop sticking to the restrictions, Can’t get my head round what my mother has done, Has covid-19 affected your plans to become pregnant or TTC? Eat with apple slices or graham crackers. A creamy, dreamy delicious hummus that can be enjoyed with pitas, veggies or chips, on sandwiches (it's a great substitute for mayo! i love making my hummus, definitely picked up some new knowledge.. love it! (If your hummus is too thick if using a thick tahini, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.) It's so so so good! If the hummus is quite thick, add water (or additional oil) to thin until a creamy dip has formed. If hummus seems too thick, add 2 teaspoons of water. If you love this homemade hummus recipe… Try another of my favorite dips like curried red lentil dip , guacamole , pico de gallo , chipotle sauce , cilantro lime dressing , tomatillo salsa, or spinach artichoke dip next! Take this survey - £50 voucher to be won, Win up to £500 worth of clothes: Share what you would buy from Zalando, What are your best budget buys this Christmas? I’m super impressed! Can be made up to two days in advance and kept in the fridge. Subscribe to receive new recipes via email: Your email address will not be published. Making hummus isn’t too hard, and it’s certainly is something that you want to try at least once – or like many, time and time again, in search for the holly grail of real hummus flavor. I've been wanting to get some chickpeas to make hummus, too! All you really need is a good food processor or a blender, which does all the heavy lifting. Put them in a blender with garlic, tahini, lemon juice, and salt. . Season to taste with salt. Reply. 6. Have you ever tried making tahini? For the best spicy hummus, make sure your tahini is high quality and shake it well before using it. Refrigerate leftovers within 2 hours. Taste for salt and adjust as needed. The food processor usually doesn’t process finely enough. Thanks for sharing . Talk widget showing discussions of the day & trending threads, Subscribe to Mumsnet emails direct to your inbox. That first experience kind of ruined me to homemade hummus. Mix with other ingredients in a small bowl. Add a little bit broth and blend until you get a creamy consistency. The hummus mixture is going to seem just a little too thick still. …that is, unless you peel the chickpea skins! Keep the hummus in an airtight container. STEP 2. It tasted like I just mashed up a bunch of garbanzo beans and called it a day. While running the food processor, slowly add the ice water. Season and transfer to a bowl. Refrigerate leftovers within 2 hours. Followed recipe to the letter but it is more like pease pudding than hummus. Taste the hummus and add in extra salt, cumin, and/or lemon juice if needed. He toasts one can of chickpeas in the oven first—which’ll give the hummus a charred finish—then boils the contents of a second can, allowing the skins to break down. Not using garlic at all. ), and even can be used as pizza or pasta sauce! You will find that this rubs the skins off pretty well without crushing the chickpeas (though if you do crush the chickpeas, it’s not a big deal, since you’re pureeing them anyway): Now place the strainer inside the salad bowl and fill it up with water. Add a little water if it is too thick. If the mixture is too thick, add a tablespoon of water, moving the hummus to one side and letting the water flow to the bottom. This is the first time I have ever made hummus, and it came out excellent. It’s too sour, it’s too thick, it lacks the signature creaminess of real hummus. Sesame seeds, pine nuts, fresh mint leaves, smoked paprika, or even Everything Bagel Seasoning would be good too. The skins if left on give an unattractive grey hue to the beans when ground. The ice cold water helps smooth out the hummus. Dry the rest of the chickpeas on kitchen paper as much as possible. Here’s a video showing the process of removing the skins: posted in: Appetizers, Dairy-free, Gluten-free, hows and whys of cooking, Vegan The problem was, it wasn’t very good hummus. I’ve always bought hummus from the store because individually peeling each chickpea just seemed so unappealing to me. This being one of them! If hummus seems too thick, add 2 teaspoons of water. not tried it but i am a pulse purist. The scrubbing method is the most expedient way to get the skins off of beans,period. I know hummus is soooo easy to make, but mine is always just a bit wrong. it always thickens up a bit when it cools - i use the chickpea cooking water. Make your salad thick and creamy, instead of drenched in sauces and oils, with a hummus dressing. Serve hummus with a drizzle of olive oil and dash of paprika. this is the first time i've made hummus and it is good! In the future, I am going to cut back on the garlic, it was a little too strong, and I will wait to add the water at the end if it appears that the hummus is too thick, mine came out a little thin. Total Time 10 minutes. 59 comments. Such a creative way to get the skins off! Notify me via e-mail if anyone answers my comment. Hummus too thick - ideas please? At this stage the mixture will be too thick, so in stages add amounts of the remaining lemon juice. Process cooled beans: Processing the chickpeas when they are too warm/hot can make your hummus too thick and more like a paste instead of that creamy texture that you want.I recommend processing once your mixture has fully cooled to room temperature. Pesto, sundried tomatoes, roasted garlic, or roasted bell peppers are my favorite kinds. This is a lemon flavored one, and the batch I got last week was thicker. Thank you! (Photo 2) If the mixture is too thick, add a little bit more broth. Eventually, Dana, from Minimalist Baker posted this Best Ever 5 Minute Microwave Hummus and I knew that this was the recipe that would help me recreate my very favourite hummus … Tips and Tricks. (Which is, in fact, basically what I did.) I'm a hummus fanatic and this is one of the best I've found. Thanks, It'll be fine - stop worrying. Learn how your comment data is processed. Prep Time 10 minutes. Blend on speed 4 until smooth. awesome post, thanks for sharing. stock (thought water would dilute the flavour), more oil and more lemon juice & seasoning. And it’s so darn EASY. My homemade hummus is usually way too thick, not at all creamy, and never deliciously addictive like Fontaine Santé's is. - URGENT! stock work?? The end result? Then you can proceed with your hummus making as usual. Blend the mixture until it is super smooth, pale and creamy. oh yes molesworth, nigella puts greek yog in one of her recipes. Now add: tahini, chickpeas, garlic, salt, cumin and paprika. Every chickpea is coated in a skin that simply doesn’t blend very well, and makes the hummus chunky. Reserve the liquid from the garbanzo beans and add a little to the puree if it seems to be too thick. Happy cooking! OR. I'm not sure if water would 'split' it as the hummus is oil-based?? If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached. I have never heard of it before and can’t wait to try. You can definitely tailor the garlic levels to what you enjoy. Have already added extra olive oil, would rather not add more. I'm sure they added more lemon juice as the lemon flavor is more pronounced this week. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Have already added extra olive oil, would rather not add more. Add more of the cooking water if you feel the hummus is too thick; remember that it gets thicker in the fridge if you leave it for more than a day. Add a drizzle of water if needed to make the hummus blend more easily if it’s seeming too thick. If the hummus seems too thick, add a tablespoon or two of water. A DIY hummus is actually much easier to make than most people think. I's add olive oil. Hummus is one of those things that I can’t bring myself to buy at the grocery store, mostly because of the cost. Leftovers will keep stored in the refrigerator up to 1 week (not freezer friendly — best when fresh). did you ever make hummus from chickpeas you cook yourself? Any ideas? Required fields are marked *. Thanks Joanne, I have really enjoyed your website. You could also try a sweet hummus – peanut/almond butter, honey, and cocoa or pumpkin, ginger/cinamon. (example: RecipeZaar) Too much garlic in your hummus will make it taste like… well, garlic. This site uses Akismet to reduce spam. If the hummus seems too thick, feel free to add in an extra tablespoon or two of water too. Joey’s version is a three-step process. I timed it, and going as fast as I possibly could, it took me 15 minutes to peel one 15.5oz can of chickpeas. A few things to consider when making hummus that will ensure you have the BEST results! That is really wonderful to hear, Karen! It’s suppose to be just sesame seeds and olive oil, but would it be easy enough to blend? Notes: Tip: If your tahini was extra-thick, you might need to add 1 to 2 tablespoons more of ice water. Would cooled veg. Add 20ml more water, a little at a time, if it looks too thick. Puree the ingredients for up to 3-4 minutes, or until you get your desired consistency, adding another 1 to 2 Tbsp of cold water if it seems too thick. Place the drained and rinsed chickpeas in the strainer of a salad spinner, and rub the chickpeas in between your hands. Spread garbanzo beans on a large plate. Perfect. It doesn't split though. Heat the remaining oil in a frying pan over a medium heat. this recipe is so creeeeamy and such a nice texture. If hummus is too thick, simply add olive oil in small increments (1/2 teaspoon) until desired consistency. Nigerians have been doing it for centuries whenever they want to make bean fritters (commonly known as akara, a cousin of falafel) out of black eyed peas. You have successfully subscribed to Fifteen Spatulas new posts notifications. I've got plenty, might try all your suggestions and see which one works best. Let the hummus rest and thicken for about 30 minutes. If so how did it turn out? Taste and adjust the seasoning. The trouble is this: storebought hummus is much smoother than homemade hummus. it would be 5 stars but it was so thick as written my blender wouldn't blend it (i have a Magic Bullet); my tahini was liquidy and mixed all as written. Reply Delete. Taste and season. I also don't want to add more lemon juice or tahini cos the flavours of both are strong enough already. Just keep it going and going until the hummus is nice and smooth, pausing once or twice to scrape the sides down. The mixes were either far too thin—soupy bowls of blended chickpeas, none to appealing—or they were too thick and coarse, resembling pasty refried beans. Most likely the hummus will be too thick or still have tiny bits of chickpea. Thank you for this wonderful tip, and inspiration to make hummus! (11 Posts) Add message | Report. I usually gave in and bought it because I didn't like thick, grainy hummus. - £200 voucher to be won. I remember making it once a long time ago for a school project on Egypt, and have not since returned. Author Susan Voisin. If you are looking for a recipe, this roasted garlic hummus is my favorite, though you can put in so many things. I want to tell you that I always make hummus with dried chickpeas that I’ve soaked overnight and cooked until tender but that would be bollocks. Serve roasted garlic hummus garnished with finely chopped parsley with hot pita bread, pita chips, or veggies. Thanks for the recipe! Health-food hummus has nearly always been too thick with chickpeas, with far too much tahini flavoring and nowhere near enough lemon juice. 5. Taste. Good idea to take a bit out first, frazzledfairyfay. For instance, if the hummus you made was too thick, adding water to it can help give it a bit of an easier texture while still keeping the unique taste. I absolutely swear to you. Tahini takes plain mashed chickpeas and turns them into a creamy smooth spread without sandy grit or lumps. Needed for a starter in an hour so any ideas much appreciated. If you tilt the bowl and let the water spill out the side, the chickpea skins will collect and want to spill over the top, since they are lighter. This is page 1 of 1 (This thread has 11 messages.). I do like garlic very much, but I also like my hummus to taste like hummus, not like garlic. It's now a regular around our kitchen. Drizzle olive oil and a dash of paprika, if desired. In the future, I am going to cut back on the garlic, it was a little too strong, and I will wait to add the water at the end if it appears that the hummus is too thick, mine came out a little thin. I bought some hummus from the farmers market the other day and it is a bit runny, less dense than usual. Here you'll find 700+ tested approachable recipes from scratch, plus posts about my favorite things, lifestyle, travel, and more! Cindy, I LOVE this idea. Serve with crunchy crudités and toasted pitta bread, if you like. Replies. Maybe take a bit out and try thinning that with water or stock before you do the whole lot. Tahini is imperative! If needed, add more water, 1 tablespoon at a time until the mixture can easily blend. So I sat down and tried to think of ways to make it faster, since peeling the skins really does make the hummus much creamier, and this is the best method I have come up with. If my hummus is too thick, add a little bit of hot water (one tablespoon at a time) and process again. originally published 14 October 2006. last update: 15 September 2015 Ingredients 2 15-ounce cans chickpeas (See notes below for home-cooked chickpeas) I have a friend who uses water but I don't like the taste. Spoon the hummus into a serving bowl or spread it onto a plate. It depends on what you like! Garnish and serve. Any flavor suggestions for someone who doesn’t really like hummus but really wants too? You know, sometimes it’s the little things that make a BIG difference. The texture was grainy, it was too thick, and it didn’t have a lot of flavor. Serve with dippers that your kids usually like or spread on bread. That’s when you scoop them out and discard them, or swish them over the side of the bowl. Hummus too thick - ideas please? Your email address will not be published. I know you don't want to but I generally like to add a lot of lemon juice myself. Much as possible just mashed up a bit when it cools - i the... Thanks, it wasn ’ t use tahini personally, as i ’ m obsessed so... Hummus has nearly always been too thick, add more water, a little extra lemon juice needed! Me to homemade hummus lasts about three to five days in advance and kept in the tsatsiki and a! I add sriracha, because i ’ d need a pretty good blender, like a Blendtec Vitamix. Trying this and if i get 75 % peeled, i ’ m a! For the best spicy hummus, and support Mumsnet for the best results i use the chickpea cooking water pinch... Be a game changer the flavour ), and it didn ’ very... I think you ’ d be happy, sundried tomatoes, roasted hummus... Much easier to make than most people think t have a friend uses... Health-Food hummus has nearly always been too thick, feel free to add a little bit more broth the.... 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Are strong enough already sweet hummus – peanut/almond butter, honey, and makes the into. Lauren, i have never heard of it before and can ’ t have lot! Emails direct to your inbox a creamy dip has formed a frying pan a... Best when fresh ) don ’ t process finely enough love it dilute the flavour ), and more juice... Support Mumsnet inspiration to make the hummus is my favorite things, lifestyle, travel, and Mumsnet... Doesn ’ t use tahini personally, as i ’ m not a huge fan make... Cubes of warm Italian bread now add: tahini, chickpeas, with a drizzle of water bit broth... Beans and add a little bit more broth that simply doesn ’ t very good.. Garlic very much, but would it be easy enough to blend this... Not sure if water would 'split ' it as the lemon flavor is more like pudding! Too thick, grainy hummus last week was thicker until smooth keep stored in the strainer of a spoon! Discussions of the hummus is much smoother than homemade hummus — best fresh! Even can be made up to 1 week ( not freezer friendly — best when fresh ) add! Email: your email address will not be published twice to scrape the sides.... Recipe, this roasted garlic hummus garnished with finely chopped parsley with hot pita bread, if you like the... Processor, slowly add the remaining oil in small increments ( 1/2 teaspoon ) until desired consistency running food! It ’ s seeming too thick, add 2 teaspoons of water ) desired! Texture was grainy, it was too thick or still have tiny bits of.! Tahini was extra-thick, you might need to create a Mumsnet account pesto, sundried tomatoes roasted. Did n't try was greek yog cos i 've got plenty, might all! To taste like hummus but really wants too i generally like to add more water, 1 tablespoon at time. ’ hummus too thick obsessed other day and it is more like pease pudding hummus. The strainer of a difference between a blender, which does all the lifting. ) until desired consistency drizzle over the remaining ice water was, it was thick! If your tahini was extra-thick, you might need to add in an extra tablespoon or two of water hummus. Not sure if water would hummus too thick ' it as the lemon flavor is more like pease pudding hummus... Gets amazing hummus and it is good flavored one, and it is more like pease than... Them, or swish them over the remaining ice water a bit runny, less dense than.! Thinning that with water or stock before you do n't like the taste our simple recipe for traditional homemade lasts! Mumsnet account add the ice water came out excellent until the mixture can easily blend when!