Appetizer Hummus

[birdsfan]

Once you make your own, the store brands simply taste flat in comparison

 

[Colin]

Soaking the garlic in the lemon juice prevents the garlic from creating alicin (due to the acidic environment) but keeps the garlic flavor. I would recommend doing that if you dont like the harshness of raw garlic.

 

[ArthurHolo]

I love homemade hummus but never tried to cook it by myself
I usually eat hummus with sweet carrots as a movie-time snack.

 

[Wander Vanhoucke]

Do you guys take off the skins?

 

[Colin]

Boiling the hummus in baking soda helps to remove the skins. Removing the skins helps the texture of the final peoduct be more smooth. I typically do, but honestly its personal preference.

 

[pleue]

i have before, it makes it very silky but there's added labor. I also add some baking soda to the water when cooking canned chickpeas (they usually aren't soft enough) which helps them break down and leads to a nicer end product imo

 

[nutmeg]

In my experience, the texture of Hummus (and many other purees) is often not smooth enough because of the too little water content in the food processor.

 

[Michi]

I've never bothered removing the skin from the chick peas, simply because it's more work than I'm willing to do. I have no doubt though that, without the skins, the hummus will have a smoother texture.

I like to keep it in the fridge for a day or two. That makes the flavours blend more, and also improves the texture as the moisture makes its way more evenly throughout the chick peas. I also found that, over time, the mixture becomes more firm. When first blending everything and adjusting water content, I tend to err on the slightly runny side; a day or two later, all the water gets absorbed and the texture is just right, without being too firm.

 

[mengwong]

The Best Smooth Hummus Recipe shares a trick attributed to a John Fraser at Nix: skip the cooldown and blend hot. This lets you also skip the peeling.

 

[Smidderton]

Only problem is that I don't think I want to eat the hummus from the grocery store anymore.

Yes. Store bought humus is crazy. Sugar, vinegar, too much acid...

 

[noj]

I just checked the recipe I had, and it's identical to the one @Michi posted, but without mixing details. I always used the chickpeas warm/hot. The one time I tried in a (heavy duty kitchen-aid) blender, it broke the plastic base, which they don't make any more. I have been using an old Champion juicer (using the solid plastic, not the juicer screen). The result is on the course side. Maybe I can use the blender again with more water, since it does thicken after a day or two. Maybe base water amount on "just enough to keep the blender turning over the mixture", and not an exact recipe amount.

 

[NameAlreadyTaken]

I know this isn’t fast by any stretch of the imagination, but if you’re looking for a long form version of hummus, this is the best recipe that I have found that I keep coming back to. My wife loves the roasted beetroot hummus variant (see page 3) which gets made most at our house. The texture is a big thing for me, and I didn’t “get it” with hummus until I tasted a hummus at Lomah (restaurant in Melbourne) when I had my “ah ha” moment, and I started a quest to master the humble hummus.
I’m enjoying Achva organic tahini from Israel for my hummus at the moment.
Interesting side note - if you ever wondered about the conversion rate of dried chickpeas to canned chickpeas see the top of page 1 below.

Recipe source: Nellie Kerrison aka Relish Mama (southern suburbs of Melbourne)

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Anyone making their own Amba?