"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Reply
 
Thread Tools Display Modes
 
Old 07-14-2006, 06:03 PM   #11
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
I agree with everyone here, I think the problem is in the beans, and srizzle the oil slowly to emulsify...if that fails, break out the tamis, and start rubbing it through.
__________________

__________________
flickr
TATTRAT is offline   Reply With Quote
Old 07-16-2006, 06:44 PM   #12
Sous Chef
 
cliveb's Avatar
 
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
I actually like my hummus with a little texture. However, since you don´t , I'll suggest the following, which is how I prepare hummus - smooth variety!
1) Soak dried chickpeas overnight - MIN 8 hrs.
2) Drain, wash ( 2 or 3 times) and cook for about 1 1/4 - 1 1/2 hours. DO NOT put salt in the water.
3) Drain the cooked peas, saving a cupful of the cooking liquid.
4) Blitz the peas in blender till smooth with a little cooking liquid, a little salt and a little lemon juice. If they do not become smooth, add a little more cooking liquid or water and blitz again.
5) Place into a large bowl and adjust the salt and lemon. Now add the tahini paste and mix together till smooth.
6) Add two cloves minced garlic, mix together.
7) Place on a plate and drizzle with olive oil , sprinkle a little flat-leaved parsley on top.

for me the "secret" is to NOT add the tahini till you have a smooth chickpea paste, and add the olive oil when finished.
__________________

__________________
cliveb is offline   Reply With Quote
Old 11-20-2007, 06:54 AM   #13
Assistant Cook
 
Join Date: Nov 2007
Posts: 17
Just saw this post while browsing the recipe section and I may have your answer about smooth hummus. Years ago I found a recipe online posted by a young man in Israel ... (it works :-)

USE A BLENDER! Annihilator setting!
A blender will yield perfect hummus, everytime.
Just remember to add the ingredients in the correct order and use a spatula to ensure that all the garbanzos get crushed.

Ingredients:

1/4 cup tahini
1/3 cup lemon juice
1/3 to 1/2 cup warm water
1 clove garlic
1 can garbanzos, drained and rinsed (Chick peas)
salt and pepper
Instructions:
Put tahini, water, lemon juice and garlic in food processor. . Add a little salt and pepper.
Start BLENDER and let it run, adding a few beans at a time. Mixture will start to emulsify.
Continue until all beans are used. Put hummus in fridge to chill, overnight ideally.
You can use a food processor, but the hummus won't be quite a creamy.
__________________
trimont is offline   Reply With Quote
Old 11-20-2007, 07:00 AM   #14
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
It's already been said but I soak beans 8-10 hrs (longer when I forget!)
then simmer a half hour or so (again, I forget. They smell like popcorn when they burn to the bottom of the pot)
I use cottage cheese in mine, olive oil drizzled, not stirred, and a bit of lemon juice.

I make too much, any ideas to help use it up?
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 11-20-2007, 07:33 AM   #15
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
I do mine in a blender, use canned chick peas, and slowly drizzle the olive oil in while the machine is running. Turns out perfectly smooth every time.
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 11-20-2007, 10:07 AM   #16
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,859
Quote:
Originally Posted by suziquzie View Post
It's already been said but I soak beans 8-10 hrs (longer when I forget!)
then simmer a half hour or so (again, I forget. They smell like popcorn when they burn to the bottom of the pot)
I use cottage cheese in mine, olive oil drizzled, not stirred, and a bit of lemon juice.

I make too much, any ideas to help use it up?
You could use it as a sandwich spread.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 11-20-2007, 10:33 AM   #17
Sous Chef
 
PytnPlace's Avatar
 
Join Date: Nov 2006
Location: Ohio
Posts: 801
Even tho I luv to cook, I don't love to make hummus. Too much of a mess when Trader Joes is just down the street with a lovely selection, no preservatives, etc. for $1.79/tub.
__________________
PytnPlace is offline   Reply With Quote
Old 11-20-2007, 11:01 AM   #18
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
My mother in law visited recently and made hummus. It was the best I have
ever had.

She soaked the beans overnight, and removed all the husks before she boiled them.
Once boiled and cooled, they went into the food processor and were processed for
a long time! The tahini and oil were added slowly during the entire process, but that
might have been her way of getting the flavors right.

I have half a bag of chickpeas, so eventually I am gonna try my own hummus. Could be
interesting...

Keep us posted!
__________________
GrillingFool is offline   Reply With Quote
Old 11-20-2007, 09:27 PM   #19
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Using a blender to make hummus will require it to be more "liquid" than if you use a food processor - and I like mine a little less watery, so I use a food processor. It only takes a minute or two longer. Heck - you can make it totally by hand with a potato masher or a fork! And before someone asks - I use canned tahini - I don't grind my own sesame seeds

If I use canned beans - I drain and reserve the liquid and use that for the liquid in addition to the lemon juice and EVOO - if I cook them from scratch I reserve the cooking water and use that. Why would I want to throw out all that flavor and the nutrients the water(s) contain?

Mine always turns out perfectly smooth ... and thick! When I place it in the bowl I make a well in the center and fill it with more EVOO ... something I learned from my "middle eastern" neighbors.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 11-20-2007, 10:31 PM   #20
Head Chef
 
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,214
A word of cautionwhen making hummus in a blender DO NOT LOAD IT TO HEAVY I have burnt up 3 blenders by putting to much in at the start, too soon old to late smart
__________________

__________________
Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:00 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.