"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Click Here to Login
Thread Tools Display Modes
Old 01-20-2009, 04:28 PM   #11
Sous Chef
Join Date: Mar 2008
Location: Philly PA
Posts: 702
Cant see anything in the HummusIII (couldnt find the other) that would make for a nasty dish.

maybe more oil as mentioned.... or salt levels

Maybe the dish is too raw for your liking... maybe roast the garlic or saute it in oil or something. Maybe even toast the garbanzos a bit I dont know... just thinking what you could change

The only other flavoring in there is paprika,lemon,parsley not sure where you could go wrong.

Goya products are good.... used goya garbanzos for a dish last night.

Look the the brand of hummus you buy and see if the ingredients are different somehow.... or if your store makes it ask them what they put in it.

PanchoHambre is offline   Reply With Quote
Old 01-21-2009, 09:24 AM   #12
Assistant Cook
Join Date: Jan 2009
Posts: 4
After the last batch I made set overnight it defintely tasted better, I guess I'm just so used to the Tribe Roasted Red Pepper or Trader Joe's Pepper Hummus and this really doesn't taste very similair or as good. I'll have to just keep playing with the ingredients I guess. Definitely going to read over these suggestions before I make it again and try to experiment more.

Thanks again.

jsgksu is offline   Reply With Quote
Old 01-21-2009, 09:54 AM   #13
Sous Chef
RobsanX's Avatar
Join Date: Nov 2008
Location: Wisconsin, USA
Posts: 526
Most of the hummus I've eaten in restaurants is bland, and the stuff I make is garlicky. I tried some prepackaged stuff from the supermarket once, and it was awful. It may just be a matter of taste.
I ain't got no sprinkle cheese. All I got's this here Velveeta cheese...
RobsanX is offline   Reply With Quote
Old 01-21-2009, 09:55 AM   #14
Master Chef
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Keep trying... I love making hummus or variations of it and the fine folks here have given you great advice. I have found that letting my hummus mixture set for a several hours helps in letting the flavors marry a bit. Also the Hummus Kick thread has a ton of info in it... lots of good recipes posted in there!
sattie is offline   Reply With Quote
Old 01-21-2009, 10:05 AM   #15
Senior Cook
Join Date: Dec 2008
Location: Vacherie, LA
Posts: 147
I make hummus all the time, and it taste fine. I think it is too much lemon, and tahini. I use 1 heaping tbls of tahini, and just add a little water and olive oil to get it to the right consistence. If you took the chickpeas out of the pantry, you are going to want it a little on the thin/runny side because it will thicken a little as it chills. Also, if you have an Indian Market in your area, buy your pita bread there. It is phenomenally cheaper, and better. The ones I buy are 10 in a pack for about $4.00, and they are the size of dinner plates. The one’s in the regular store are about the size of a salad plate, and cost about $1.00 per pita. Shop where the Indian’s shop. The quality is better, and they know how much they should be paying for it. It is also a great outing to just look around. Pita Bread also freezes very well, so buy a few packs. I put some on a plate wrapped in a wetting towel and nuke them for about a minute. Steaming hot, and delicious.
padams2359 is offline   Reply With Quote
Old 01-21-2009, 10:33 AM   #16
Head Chef
Yakuta's Avatar
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
It looks like you are using the right technique. It's about balancing the amount of chick peas to tahini to oil to garlic and other seasonings. The best way to get the texture right is to taste and make adjustments.

I normally make my own chickpeas. So I start with dried beans that I soak overnight and then cook them until tender. I hate the sliminess of any canned bean products.

Also a good quality tahini from a middleeastern store. Ensure it's not left out or it will go rancid after a bt.

The ratio of chickpeas to tahini is important. Tahini is very strong and you don't need a ton of it. Add about 2 cups of chick peas to 1 tbsp of tahini paste. Add juice of 1 lemon (I like to zest mine and add that as well). Good quality olive oil about 2 tbsp, garlic (1 clove or 2 if you use roasted), salt, black pepper and blend away, you can also add a little bit of water if you want to thin it out a bit (1 tsp at a time)

Taste again make adjustments.

Always toss in freshly chopped parsley, stir, put a tiny bit more olive oil and let it sit in the refrigerator for a couple of hours so that the flavors get a chance to marry.
Yakuta is offline   Reply With Quote
Old 01-28-2009, 09:42 AM   #17
Fearless Kitchen's Avatar
Join Date: Dec 2008
Location: Greater Boston, MA
Posts: 80
I make hummus so often I do it in my sleep now. I do use canned chickpeas and I've found that Westbrae Organics offers the best canned chickpeas. I've heard that soaking dried overnight will yield even better results, but I rarely have enough notice for "overnight" to work.

Tahini is important, although I know some people who don't use any at all. I couldn't say about the store-bought varieties, but you can experiment with tahini ratios to see if you like the flavor any better.

Lemon juice is also important. You can't really do without it, but too much will give the hummus some off flavors.
Fearless Kitchen
Fearless Kitchen is offline   Reply With Quote
Old 01-28-2009, 02:59 PM   #18
Assistant Cook
Join Date: Jan 2009
Posts: 4
I think I'm going to try making it without tahini. I spoke with the chef in my companies diner and he told me he makes it at home often and doesn't use tahini because of how over powering it is. At least if I try making it without certain ingredients I can pin point what is giving it the off taste and then try to experiment with what ratios I like from there.

Thanks again all.
jsgksu is offline   Reply With Quote
Old 01-28-2009, 03:41 PM   #19
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
Goya beans are fine. rinse them. cumin yes, fresh lemon yes, (I also put in some cilantro and mint. ) salt, yes especially after rinsing the beans. olive oil, water (tad) garlic, tahini, paprika (I like smoked).

2 cans beans
1/4 cup tahini
2 garlic cloves
1/8 cup water
juice of one lemon
1/2 tsp cumin at first
dash cayenne
chopped mint and cilantro total of a tblspn
pinch of salt at a time
olive oil as you pulse till smooth
dress with a swirl of olive oil and a sprinkle of paprika
Robo410 is offline   Reply With Quote
Old 02-07-2009, 07:52 AM   #20
Senior Cook
Join Date: Jun 2008
Posts: 131
I posted "Turkish style humus " dated 7/June/2008 on my blog below.

fahriye is offline   Reply With Quote


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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:05 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.